- Prep Time: 30 minutes
- First Rise (Bulk Fermentation): 6–8 hours
- Second Rise: 1–2 hours
- Bake Time: 40–45 minutes
- Total Time: Approximately 9–11 hours
- Servings: 10 slices
- Difficulty Level: Intermediate
Ingredients
For the Sourdough Dough
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 1 tablespoon honey
For the Blueberry Lemon Filling
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Cream Cheese Filling
- 6 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Coarse sugar
- Lemon glaze
- Powdered sugar dusting
Equipment Needed
- Large mixing bowl
- Dutch oven or baking stone
- Bench scraper
- Banneton basket or bowl
- Parchment paper
- Sharp knife or bread lame
Preparing the Dough
Step 1: Mix the Dough
In a large bowl, combine water, sourdough starter, and honey. Stir until dissolved.
Add bread flour and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
Step 2: Stretch and Fold
Perform 3–4 sets of stretch and folds every 30 minutes over the next 2 hours.
This process strengthens the dough and improves texture.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to rise at room temperature for 4–6 additional hours, or until doubled in size.
The exact timing depends on your kitchen temperature and starter strength.
Preparing the Fillings
Blueberry Lemon Filling
In a small bowl, gently toss blueberries with sugar, lemon zest, and lemon juice.
Set aside while preparing the cream cheese filling.
Cream Cheese Filling
In another bowl, combine softened cream cheese, powdered sugar, and vanilla extract.
Mix until smooth and creamy.
Shaping the Bread
Step 1: Flatten the Dough
Turn the dough onto a lightly floured surface.
Gently stretch it into a rectangle without pressing out too much air.
Step 2: Add Fillings
Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
Sprinkle the blueberry lemon mixture over the cream cheese layer.
Step 3: Fold and Shape
Carefully fold the dough inward, sealing the filling inside.
Shape into a round boule or oval loaf.
Try to keep the blueberries from bursting excessively.
Step 4: Second Rise
Place the shaped dough into a floured banneton basket or bowl seam-side up.
Cover and allow to rise for 1–2 hours at room temperature or overnight in the refrigerator for enhanced flavor.
Baking Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 30 minutes.
A hot Dutch oven creates steam that helps develop a crispy crust.
Step 2: Score the Dough
Turn the dough onto parchment paper.
Use a sharp knife or bread lame to score the top of the loaf.
Step 3: Bake Covered
Transfer the dough carefully into the hot Dutch oven.
Bake covered for 25 minutes.
