Blueberry is a beautiful berry that is great in cakes, muffins, pancakes, and just as a snack. This bread is full of ripe blueberries and has an intoxicating smell of lemons.
To a medium bowl, add bread flour, water, salt, sourdough starter, and the zest of three lemons. Mix the dough so that all of the flour has been hydrated.
Cover the bowl and let it sit for one hour for the gluten to develop.
Stretch and folds
Perform three sets of stretch and folds spaced out by 30 minutes.
During the stretch and folds add a third of the blueberries.
After the last set, put the dough in a proofing container and let it rise 25%.
Divide and preshape
Put the dough onto your unfloured kitchen counter and divide it into two equally sized pieces of dough. Using your bench scraper, grab one piece and stretch each side (north, south, east, and west) out and over the dough.
Flip the dough over and put the bench scraper behind it In one swift motion. Pull the dough forward so the top gets pulled down in front of the dough. If any blueberries pop out, pick them up and push them up underneath the dough.
Once you can't get any further, put the bench scraper in front of the dough, push it away from you, and turn it around, so the bench scraper is behind the dough again. Keep going until you have a pretty taut surface. Continue with the other dough piece and let rest for 20 minutes.
Prepare two oval bannetons by spritzing them lightly with water and flouring them with rice flour. When the dough has rested, sprinkle the top of the dough pieces with flour.
Grab one dough ball and flip it over. Stretch the dough into a rectangle and fold the top corners towards the middle. Roll the dough towards yourself and press down lightly with your thumbs to seal the dough. Keep going until the loaf is oval.
Flip the loaf into a banneton. I will often stitch the back of the loaf when it's in the banneton; that gives a bit more tension on the top of the bread. Continue with the other bread.
Put both bannetons in the fridge for at least 8 hours, up to 48 hours.
Bake the bread - Next morning
Add a dutch oven or a combo cooker to your oven—Preheat the oven to 230°C/450°F/Gas mark 8. Let the oven heat for 30 minutes.
Grab a banneton from the fridge and flip the dough onto a peel with parchment paper. Score the bread, put it immediately into the dutch oven, and close it.
Bake for 20 minutes with the lid on the dutch oven. After 20 minutes, remove the lid. Bake for another 25 minutes until the bread is deeply caramelized and crunchy.
Take the bread out of the oven, and bake the other bread.