Sourdough Blueberry Lemon Bread

 If I'm making this just to eat as a bread, I will put fresh blueberries in it.  If I'm going to make French toast I prefer dried blueberries in it.  Both ways are so good.

SOURDOUGH BLUEBERRY LEMON BREAD

(makes 1 loaf)

Ingredients:

*3/4 + 1 tablespoon sourdough active starter (100 grams)

*1 1/2 cups filter water (350 grams)

*1/2 teaspoon lemon extract (optional)

*2 3/4 cups + 1 tablespoon bread flour or all-purpose flour (450 grams)

*1/4 cup + 1 tablespoon whole flour (50 grams)

*1/4 cup filtered water

*1 1/2 teaspoons salt (10 grams)

*1 1/2 cups dried blueberries (or fresh blueberries)

*zest from 1 lemon

*1/4 cup granulated sugar

Directions:

~Place dried blueberries in a bowl of water to hydrate and set aside.

~In a small bowl mix lemon zest and 1/4 cup sugar until well mixed and set aside.

~Stir sourdough starter, 1 1/2 cups filtered water, lemon extract together until well incorporated.

~Sir in bread flour and whole wheat flour until just mixed in.

~Cover with a damp towel and allow to rest for 30 minutes.

~Add in salt and 1/4 cup filtered water.

~Mix well, making sure all the flour and salt has been incorporated.

~Cover and allow to rest for 30 minutes.

~Drain water from blueberries and pat dry.

~Add 1/4 of blueberries and lemon zest sugar to dough.

~Place your fingertips in cold water, and gently slide your fingers under the dough and gently lift off of the bottom of the bowl.

~Pull the dough up and stretch it (not to far, you don't want to rip the dough) and fold the dough in half.

~Turn the bowl and quarter turn and place another 1/4 of the blueberries and lemon zest sugar and to another stretch and fold.

~Repeat with the turning of the bowl a quarter turn and  adding of the blueberries, lemon zest sugar and stretch and fold two more times.

~Cover and let rest for 15 minutes and do the stretch and fold process again.

~Repeat the resting for 15 minutes and the stretch and fold two more times.

~Place dough into a clean bowl, cover with a damp towel and allow dough to rest for 4-6  hours.

~Lightly flour the counter top and gently place dough on it.

~Shape dough into a circle or oval.

~Place a towel into a bowl or use a proofing basket and dust liberally.

~Transfer the dough into the prepared bowl or basket.

~Cover and refrigerate for 6-14 hours.

~Place a dutch oven or pizza stone into the oven.

~Preheat oven to 450 degrees.

~Heat up pan for 60 minutes.

~Remove dough from the refrigerator and allow to rest while pan is heating up.

~After the dough has sit for 60 minutes, place a sheet of parchment paper on the counter,  and lightly dust with flour.

~Gently flip the dough out onto the parchment paper.

~Using a razor blade or sharp knife, make a shallow cut (about 1/4 inch deep) on top of bread.

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into the hot pan.

~Place the lid back on.

~Place back into the oven on the bottom rack and bake for 20 minutes.

~Remove the lid, and bake for another 20 minutes or until golden brown (internal temp should be around 200).

~Remove from oven and carefully place he bread on a cooling rack.

~Cool completely before cutting.