Adding blueberry flavors to bread is tricky, and my first thought was to add blueberries directly to the dough. However, the extra moisture in blueberries can affect the fermentation of the dough. After some digging, I found a way to mash fresh blueberries in a fine filter. This allows you to incorporate blueberry flavor into the sourdough without adding too much moisture.
Now we get the taste of blueberries. Next, we need to add a little sourness to the sourdough to make it taste like cheesecake. To do this, I add some lemon zest to the lamination process. This is also when I add blueberry peel to the dough, and in order to get the taste I add maple syrup to the recipe. Any other type of liquid sweetener can be used or simply omitted.
Since the theme of this sourdough is blueberry cheesecake, I highly recommend pairing it with some vegan cream cheese, maple syrup, or blueberry jam.
Ingredients
210 g bread flour
45 g Spelt flour
45 g rye flour
207 g water
60 g yeast (100% hydrated)
6 g salt
15 water available
250 g fresh blueberries
1 lemon
10 g maple syrup (optional)
10 g vanilla extract (optional)
The production step is rapid
1. Prepare the yeast seeds, using a 1:2:2 (starter: flour: water) ratio. Cover the lid loosely and let it rise to three times the size, about 5-6 hours.
2. Autolystruct, mix the flour and water in a large mixing bowl until everything is integrated into the dough. Cover and let stand for 2 hours.
3: Prepare the blueberries, mash the fresh blueberries with a fine filter to release the pulp, and dry them with a paper towel to remove excess water.
4: Mix the dough and leaven in bulk to ferment, once your yeast seed reaches its peak, add 60 grams of yeast seed to the dough and stir until you feel the dough harden, cover and rest for 30 minutes.
5: Add salt, water, maple syrup and vanilla extract to the dough and stir well. Close the lid and let the dough sit for 30-45 minutes or until the dough relaxes.
6: Press onto the top layer of your dough and add the blueberries and lemon zest. Rest for 45 minutes or until the dough relaxes, perform a set of coil folds.
7. After 45 minutes, a set of coils is folded. Then let the dough sit until the dough increases by approximately 50% in volume.
8: Form the dough and transfer to a baking sheet sprinkled with flour. Rest at room temperature for 15 minutes and then place the dough in the refrigerator overnight or for 16 hours.
9: Preheat the oven to 250°C and bake the dough for 20 minutes. Reduce temperature to 220°C and bake for another 10 minutes. In the last 10 minutes, the temperature is further reduced to 210°C.
10: Close the oven and let the oven door open for 15 minutes. Remove the bread from the oven and place on the cooling rack until completely cooled.