Sunshine in a Loaf | Orange and Wild Blueberry Sourdough Bread Recipe
I recently baked Orange and Wild Blueberry Sourdough Bread and let me tell you, it was a huge hit! We tucked into it warm and enjoyed it with tart raspberry jam. The combination of zesty citrus and sweet, juicy wild blueberries created a flavor against the sourdough that we couldn't get enough of. The best part? It's not as complicated to make as it sounds. If you're ready to take your sourdough game to the next level and impress your friends and family with this delightful twist, then keep reading for the recipe. Trust me, you'll love it as much as we do!
The pairing of oranges and blueberries is a match made in heaven. The bright, zesty flavor of oranges complements the sweet, juicy burst of blueberries in such a wonderful way. Even better, this recipe is surprisingly easy, making it perfect for beginners and seasoned sourdough bakers alike. The delicious chew and tangy flavor from the sourdough add an extra dimension to the bread, making each bite memorable. Trust me, once you try this orange and wild blueberry sourdough bread, you'll be amazed at how effortlessly these flavors combine to create an outstanding loaf.
Here’s Why You’ll Love This Recipe
The flavor combination is outstanding.
It is such a wonderful loaf of bread for jam lovers as it pairs perfectly with almost every jam flavor.
The dough is so easy to work with that even those new to sourdough can go from plain loaves to this one effortlessly.
Sunshine in a Loaf: Orange and Wild Blueberry Sourdough Bread Recipe
Ingredients
Instructions
- Prepare your levain the night before you plan on baking.
- Mix 30 grams of your sourdough starter with the water and flour and knead it well. this is a stiff levain so use your hands.
- Let it sit and come to a peak in an airtight jar or bowl that is 2-3 times its size overnight.
- Mix your levain, water, and salt, followed by all the flour, and let the dough rest for one hour.
- Perform 4 coil folds every 30 minutes.
- Let the dough continue to bulk ferment until it looks like it has almost doubled in size.
- Take the dough out and laminate it by stretching it into a rectangle about 1/4 inch thick.
- Spread over your orange zest and wild blueberries, and fold the dough to create a ball.
- Let the dough rest for 15-30 minutes and then perform a final shaping before dusting it with rice flour and placing it inside of your banetton.
- Cover the banneton and let it cold ferment inside your refrigerator overnight.
- Place your bread cloche or Dutch oven into the oven before turning it on. Turn the oven on to 450°F and wait for the oven to come to temperature.
- Once the oven is at temperature you can remove the dough from the fridge.
- Flip it out onto a piece of parchment paper and score the dough.
- Carefully with mitted hands remove the lid from your Dutch oven and place the dough inside. Place the lid back on and let the dough cook covered for 30 minutes.
- After 30 minutes remove the lid and let the dough continue to cook until it has browned and the internal temperature has reached 205-210°F.
- Let the dough cool for a bit, ideally for 5 hours before slicing.
Notes
Frozen Blueberries: Frozen blueberries work best for me in this loaf and I love how they create more of a purple swirl in the dough from being frozen vs. fresh. You are welcome to use fresh blueberries in their place.
Want the dough sweeter?
We prefer to leave out the sugar in this loaf because we enjoy slices with jam and we find it perfect as is. If you feel you prefer sweeter loaves, you can use 2 tablespoons of sugar mixed into the orange zest before spreading it over the laminated dough.
Nutrition Facts
Calories
153.53Fat
0.78 gSat. Fat
0.12 gCarbs
32.1 gFiber
2.28 gNet carbs
29.82 gSugar
1.6 gProtein
5.01 gSodium
203.94 mgCholesterol
0 mgIron
1.12 mgVitamin B3
1.15 mgManganese
0.55 mgCalcium
22.15 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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