My mom has been begging me to make her a blueberry lemon loaf. I hope she likes it! I'm not super excited about the crumb, it definitely couldve used another 10 minutes with the oven on but this is my first fresh blueberry loaf so I'm happy! Also seems it may be a little under proofed.
Recipe: 87g starter, 400g bread flour, 35g whole wheat flour, 295g water, 8g salt, about 1 cup fresh blueberries, seat of 1 lemon
-mix flour, starter, water and fermentolyze 35 minutes
-add salt, mix, rest 35 minutes
-4 rounds of stretch and folds over 2 hours
-rest on the counter 9 hours to finish BF (dough temp 74° and this was a double batch)
-preshape then bench rest 40 minutes
-final shape into boule adding in blueberries and lemon zest, rest in fridge for 10 hours. (Sat on my counter for about an hour during this because I deep cleaned my fridge)
-bake in heated DO at 475 for 25 minutes, then lid off at 450 for 20 minutes, then turn the oven off and let rest in the oven for 15 minutes
by JCJ23
2 Comments
Sounds and looks delish. If this was a double batch were they small loaves? Those measurements are roughly what I would have for 1 loaf
Looks great! Lemon and blueberry (and moms!) are the best.
Can you detail the inclusion step? If you’re using something like an envelope fold for your final shape, are you putting some blueberries and zest in, folding, adding more, folding? Adding it during the “roll over” step(s)? Something else?