Easy Lemon Blueberry Sourdough Bread: 45 Min

Instructions:

1. Prepare the citrus sugar. Rub the lemon zest into the 20g sugar with your fingertips until the sugar looks like wet sand and smells like a lemon grove. Note: This releases the essential oils for better flavor distribution.
2. Mix the base. Whisk 100g starter into 340g warm water, then stir in the lemon sugar and 500g bread flour until no dry streaks remain.
3. The Autolyse rest. Let the shaggy mass sit for 30 minutes. Note: This allows the flour to fully hydrate and makes the dough easier to handle.
4. Add the salt. Sprinkle 10g salt over the dough and dimple it in with wet fingers, folding the dough over itself until the texture feels smooth and elastic.
5. Stretch and folds. Over the next 2 hours, perform 4 sets of folds (one every 30 mins) by pulling the edge of the dough up and over the center until the dough holds its shape in a ball.
6. The Lamination. Gently stretch the dough into a large rectangle on a damp counter and scatter 125g blueberries over the surface until evenly covered.
7. Bulk Ferment. Fold the dough back into a ball and let it rest in a warm spot (about 24°C) until it has grown by 50% and feels bubbly.
8. Shape and Cold Proof. Shape into a tight round, place in a floured basket, and refrigerate for 12-15 hours. Note: This long rest develops the deep, tangy sourdough flavor.
9. Preheat and Score. Heat your Dutch oven to 230°C. Flip the cold dough onto parchment and slash the top with a blade until you see a clean, 1cm deep cut.
10. The Final Bake. Bake with the lid on for 20 mins, then lid off for 25 mins until the crust is deep mahogany and the berries are sizzling.