After the dough has rested, I gently fold in the softened cream cheese, sugar, blueberries, lemon zest, and lemon juice. The cream cheese adds the creaminess while the lemon zest and juice lift up the flavors. I knead the dough for about 5 minutes until it comes together nicely. It should be slightly sticky and elastic. Then, I cover the bowl with plastic wrap and allow it to rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first couple of hours.
Once my dough has doubled in size, I carefully turn it out onto a floured surface. With a gentle touch, I shape it into a round loaf, being careful not to deflate all the precious air bubbles we’ve created. I let it rest for another 30 minutes, covered with a damp cloth. After this second rise, I transfer it to a baking sheet lined with parchment paper, or into a preheated Dutch oven for that perfect crust—my personal favorite!
Finally, I score the top of the loaf with a sharp knife or a lame, which is crucial for allowing it to expand while baking. The last step is to pop it in the oven at a high temperature for about 30-40 minutes until it’s golden brown and sounds hollow when tapped on the bottom. Let me tell you, the aroma that fills my kitchen during this time is simply divine!
Pro Tips for Best Results
First, I found that using a combination of fresh blueberries and dried blueberries gives the bread an amazing texture and flavor. The dried blueberries become plump and juicy as they bake, enhancing the bread’s sweetness without making it too moist.
Secondly, I’ve tested this recipe with different types of flour, and I swear by using bread flour for that extra chewiness. It has higher protein content, contributing to perfect gluten structure—ideal for a sourdough loaf.
Lastly, when it comes to scoring, I like to create deep slashes on the surface of the dough. This helps in creating an attractive pattern and allows the bread to expand beautifully in the oven. Trust me, this little detail can take your bread from delicious to stunning!
Common Mistakes to Avoid
One common mistake I made early on was adding too much flour while kneading. I found that keeping the dough slightly sticky leads to a softer crumb, so I learned to resist the urge to flour my hands and the work surface too much. It’s all about balance! (See the next page below to continue…)