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Fruit Cream Sourdough Bread Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 8 hours 45 minutes to 10 hours 45 minutes (including fermentation and proofing)
  • Yield: Approximately 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Western

Description

This Fruit Cream Sourdough is a flavorful and moist bread infused with fresh blueberries and a tangy cream cheese filling, enhanced by lemon zest and honey. It combines the natural fermentation of sourdough with a luscious sweet and tangy cream layer, creating a delightful balance of textures and flavors perfect for breakfast or an elegant snack.

Ingredients

Scale

Dough Ingredients

  • 500g bread flour
  • 350ml water (room temperature)
  • 100g active sourdough starter
  • 10g salt

Filling Ingredients

  • 1 cup fresh blueberries
  • 1/3 cup softened cream cheese
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar

Finishing Ingredients

  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice

Instructions

  1. Mix the dough: In a mixing bowl, combine bread flour, water, and active sourdough starter. Stir until just combined and let rest for 30 minutes to allow autolyse.
  2. Add salt and knead: Add salt to the dough and knead until smooth and elastic. Cover the bowl and allow the dough to rise for 4-6 hours, performing stretch-and-fold techniques every 30 minutes to develop gluten strength.
  3. Prepare cream cheese mixture: In a separate bowl, mix softened cream cheese, lemon zest, and granulated sugar until smooth and creamy.
  4. Incorporate blueberries: During the final stretch-and-fold session, gently fold in fresh blueberries, ensuring even distribution without breaking them.
  5. Shape and fill dough: On a floured surface, shape the dough into a rectangle. Spread the cream cheese mixture evenly over the dough, then carefully roll it into a ball, enclosing the creamy filling.
  6. Proof in banneton: Place the dough seam-side up in a banneton basket and refrigerate for 8-12 hours to develop flavor and improve texture.
  7. Bake the sourdough: Preheat your oven with a Dutch oven inside at 250°C (482°F). Once preheated, place the dough (seam-side down) into the Dutch oven and bake covered for 20 minutes. Then remove the cover, reduce temperature to 220°C (428°F), and bake uncovered for an additional 20-25 minutes until the crust is golden brown and crisp.
  8. Finish with honey-lemon glaze: While the loaf is still warm, brush the surface with a mixture of honey and fresh lemon juice for added shine and subtle sweetness. Let cool slightly before slicing and serving.

Notes

  • Use fresh, ripe blueberries to prevent excess moisture in the dough.
  • Ensure your sourdough starter is active and bubbly for proper fermentation.
  • Stretch-and-fold technique aids in gluten development and dough strength.
  • Refrigeration during proofing helps develop complex flavors and improve texture.
  • Baking in a Dutch oven creates a steamy environment for a better crust.
  • The honey-lemon glaze adds a subtle sweetness and glossy finish.

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Find it online: https://fasttastykitchen.com/fruit-cream-sourdough-bread-recipe/