Blueberry Sourdough
ingredients:
350gr Bread Flour
280gr Water
70gr Leaven or active starter
5gr Salt
120gr Dried blueberries steamed for 2-3min to soften up and cooled completely
working the dough steps:
Autolyse for 2 hours
Add Starter, mix for 2-3min and leave for 30min
Add Salt, mix until incorporated, about 2min and leave for 30min
Perform Lamination. Place laminated dough in a clean dish and leave for 45min in a warm (74-76’F) place.
Perform 3 coil folds separated by 45min. After third fold leave the dough to rise in a warm place for about another 5 hours.
Shape the dough and place into a shaping basket (banneton). Cover and store in a fridge overnight.
In the morning flip the dough from banneton on the parchment paper sprinkled with semolina or cornmeal to prevent sticking. Score using the blade or bread lame.
Preheat oven to 500°F.
Bake in the Challenger pan for the first 20 minutes covered with lid.
Reduce to 450°F. Remove lid, and continue baking for 18 minutes uncovered.
Turn off the oven, and for thicker crust, leave the loaf in the oven with the door cracked open for 10-15 minutes.
Remove from the oven, let it cool on the cooling rack completely, or for at least an hour.
