Lemon Blueberry Sourdough

Whisk together bread flour and all-purpose flour. Add 335g water and 2 tablespoons honey and mix until no dry flour remains. Cover and rest 45–60 minutes. The honey will feed the starter and gently sweeten the crumb.

Stir the lemon juice into the remaining 25g water. Add the active starter, dissolved salt, and lemon zest all at once. Squeeze through your fingers for 2–3 minutes until fully incorporated. Cover and rest 30 minutes.

Perform the first set of stretch and folds. The dough will feel slightly stiff — the lemon juice is fine, it is doing its job. Cover and rest 30 minutes.

During the second set, add the blueberries to the dough. Fold them in gently — you want to distribute them without crushing every single berry. A few broken ones are fine and create gorgeous purple streaks through the crumb. Do 2 more sets of folds, 30 minutes apart.

After the final fold, bulk ferment at 75°F for 3–5 more hours until the dough has grown about 75% and the surface looks domed. Blueberry juice may tint the dough slightly — that is absolutely beautiful.

Turn dough onto a floured surface and pre-shape into a round. Rest 20 minutes. Final shape into a tight boule or oval batard. Place seam-side up in a generously rice-floured banneton. Cover and refrigerate 8–16 hours overnight.

Place Dutch oven in oven and preheat to 500°F for at least 45–60 minutes.

Flip cold dough onto parchment. Score with a single long deep slash or a decorative leaf pattern — the blueberries near the score line will bubble and caramelize into something gorgeous. Bake covered at 500°F for 20 minutes. Remove lid, reduce to 450°F, bake 22–25 more minutes until deeply golden with jammy blueberry pockets on the crust. Cool at least 1 hour before slicing.