Blueberry Cream Cheese Sourdough Bread
This blueberry cream cheese sourdough bread is infused with sweet blueberries and creamy cheese and made in a loaf pan.
Servings: 1 loaf
Equipment
- 2 Loaf Pans 9" x 5"
Ingredients
- 90 grams of active bubbly sourdough starter
- 323 grams filtered water
- 472 grams all purpose flour
- 10 grams salt
- 1 cup freeze-dried blueberries
- 1 block of cream cheese 8 ounce
Instructions
- Measure out your ingredients using a kitchen scale.
- In the bowl of a stand mixer using the dough hook attachment, add the starter, water, flour, and salt.
- Mix on low for 5 minutes. While your dough is mixing, oil a large bowl and set aside. Once your dough has mixed for 5 minutes, scrape it into the large oiled bowl. Cover and set aside for 30 minutes.
- After 30 minutes perform a series of stretch and folds. This is when you pull up one side of the dough in the bowl and fold it over to the other side of the bowl. Do this four times as you turn the bowl to stretch up a different part of the dough each time. After your first set of stretch and folds, cover the dough and let it rest for 30 minutes. You will do a series of 3 stretch and folds, each time 30 minutes apart.
- After your last stretch and fold, set your dough aside and let it rise. You dough should double in height. This can take 4-6 hours depending on the temperature of your house.
- Once the dough has doubled in size, scrape it out of the bowl onto a lightly oiled surface. I just use my countertop.
- Shape your dough using a bench scraper or your hand pulling the dough towards you and slightly around a few times to form a ball. Leave on your counter and cover for 20 minutes. While the dough rests, slightly oil a loaf pan and set aside.
- After 20 minutes, gently stretch your dough into a large rectangle being very careful not to tear the dough.
- Sprinkle the blueberries over the dough reserving about 1/3 of the blueberries. Tear off pieces of the cream cheese block and scatter around the top of your dough rectangle.
- With the long side of the dough in front of you, take the short side of the dough and fold it over 1/3 of the way. Put some of the blueberries and cream cheese on the top of the folded dough. Take the other short side of the dough and fold it 1/3 of the way so that it is covering the other part, like folding a letter. Put the remaining blueberries and cream cheese on top of the dough.
- Starting at the top (the part of the dough furthest from you) start to roll the dough towards you, putting any blueberries or cream cheese back in if they fall out.
- Pinch the sides of the dough to seal the ends and pull the dough towards you a couple times to create tension.
- Place the dough in your loaf pan. Cover and set in the refrigerator overnight.
- The next day, or when you are ready to bake, preheat your oven to 450 degrees F.
- Score the top of the bread using a scoring tool, very sharp knife, or razor.
- Lightly grease another loaf pan and set it on top of the loaf pan with the dough to create a makeshift dutch oven.
- Place in the oven and bake for 30 minutes. After 30 minutes take the top loaf pan off and bake for an additional 25 minutes or until the bread is golden brown and has an internal temperature of 200 degrees.
- Once bread is done baking, remove from the loaf pan and cool on a cooling rack.
- To store, wrap bread tightly in plastic wrap and set in an airtight container. Store bread in the refrigerator for up to 3 days. The bread must be kept in the refrigerator because of the cream cheese in the bread.
