Step 4: Stretch and Fold – Strengthen the Dough
Over the next 2 hours, perform 3 to 4 sets of stretch and folds, spaced 30 minutes apart. To do this:
- Wet your hands.
- Grab one side of the dough, stretch it up, and fold it over itself.
- Rotate the bowl and repeat on all four sides.
On the second or third fold, gently add the blueberries by laminating (stretching out the dough into a large rectangle and sprinkling the blueberries evenly before folding the dough back up).
Step 5: Add Cream Cheese Filling
After your final fold, let the dough rest for 15 minutes. Then:
- Turn the dough onto a floured surface.
- Gently stretch it into a rectangle.
- Spread the cream cheese mixture (cream cheese + powdered sugar + vanilla) over the surface.
- Fold the dough carefully like a letter or jelly roll to seal the filling inside.
Return the dough to the bowl or a lightly oiled container.
Step 6: Bulk Fermentation – 4 to 5 Hours
Let the dough rise at room temperature for 4-5 hours until it has increased by 50-70% in volume. It should feel airy and soft but not over-proofed.
Step 7: Pre-Shape and Bench Rest
Turn the dough out onto a lightly floured surface and pre-shape it into a round or oval shape. Let it rest uncovered for 20-30 minutes.
Step 8: Final Shape and Cold Proof
Shape the dough into a tight ball or batard. Transfer it to a floured proofing basket or bowl. Cover with plastic wrap or a towel and refrigerate overnight (8 to 16 hours) for a cold retard. This enhances the flavor and makes the dough easier to score.
Step 9: Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
- Remove dough from the fridge.
- Carefully transfer it to parchment paper.
- Score the top with a razor or lame.
- Bake covered for 20 minutes.
- Uncover and reduce oven to 450°F (232°C), baking for another 20-25 minutes until golden brown.
Let cool completely before slicing to allow the crumb and cream cheese to set.
🍞 Tips for Success:
- Don’t overmix the blueberries or cream cheese to avoid streaking or tearing the dough.
- Use frozen blueberries straight from the freezer to reduce juice leakage.
- A light dusting of flour on the cream cheese helps prevent soggy spots.
- For a twist, add chopped walnuts or a swirl of lemon curd during shaping.
🌟 Serving Ideas:
- Serve warm with a drizzle of honey.
- Toast slices and top with fresh berries and yogurt.
- Use thick slices for French toast—heavenly!
Final Thoughts
Blueberry Lemon Cream Cheese Sourdough Bread is the perfect marriage of artisan baking and dessert indulgence. It balances the complexity of tangy sourdough with the brightness of lemon, richness of cream cheese, and sweetness of blueberries. Though it takes time and patience, each bite is worth the effort.
Let this recipe become your next weekend baking project—and watch it become a family favorite.
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