• Make the Levain: In a quart-sized glass container with a lid, add all ingredients. Stir well until the flour is thoroughly combined.
• Cover and let sit at room temperature overnight or until ready to make the bread. You will notice that the starter has doubled in size, with numerous large and small bubbles, indicating that the levain is active.
• Soak the Dehydrated Blueberries: In a glass container with a lid, add dehydrated blueberries and fresh-squeezed lemon juice.
• Cover and leave at room temperature overnight. The blueberries will be plump the next morning.
• Make the Bread: Add water first, then add all other ingredients into the bowl of a stand mixer with a dough hook, and mix on low speed for 5 minutes. The bread dough will clump around the dough hook and pull away from the sides. Do not add more flour.
• Using a plastic scraper or spatula, remove the bread dough from the bowl and dough hook. Place it directly into a lightly greased bowl (with a lid). Cover and let rest for 5 minutes.
• Stretch and Fold/Mix-in Addition​: Perform the first stretch and fold by wetting your hand and grabbing the edge of the dough ball at the bottom of the bowl. Pull the dough up and press it into the center of the dough ball. Continue this action 4 or 5 times around the dough ball. Replace the lid. Set a timer for 10 minutes.
• Drain the blueberries, reserving the liquid for later use (see jelly recipe below).
• When the timer goes off, add half the blueberries to the bread dough. Perform the second stretch and fold in the same manner. The blueberries will begin to mix into the dough. Replace the lid. Set the timer for 10 minutes again.
• When the timer goes off, add the remaining blueberries to the bread dough. Perform the third stretch and fold. The blueberries will become more evenly distributed throughout the dough. Replace the lid. Set the timer for 10 minutes again.
• When the timer goes off, perform the last stretch and fold. The blueberries will be distributed very evenly throughout the dough. Replace the lid.
• Bulk Rise: Allow the bread to rise in a warm location for 5-7 hours, or until the dough doubles in size. Be careful not to over-proof. For time flexibility, place the dough in the refrigerator to rise.
• Shape: When the dough has doubled in size, turn it out onto a floured surface. Form into a ball-shaped loaf by taking each of the four corners, pulling it out, and then pressing it into the center of the dough ball. Turn the dough ball over so the seams are down and use the counter to create resistance as you lightly roll it into a ball shape with the cupping of your one hand. Place the loaf on parchment paper and place it inside an enameled Dutch oven. Press the parchment paper over the edges of the Dutch oven. Cover with the lid.
• Second Rise: Allow the loaf to rise the second time for approximately 2 hours. About 30 minutes before the 2-hour mark, preheat the oven to 500°F.
• Bake the Sourdough Loaf​: Remove the lid. Lightly dust the loaf with flour and score it with a bread lame or a sharp knife. Replace the lid.
• Turn the oven temperature down to 420°F. Place the Dutch oven with the lid in the oven and bake for 40 minutes.
• Remove the Dutch oven from the oven and remove the lid. Holding onto the parchment paper (and avoiding the hot Dutch oven), place the sourdough loaf back in the oven (without the Dutch oven) and continue to bake until it is as brown and crispy as you desire, for about 10-15 minutes.
• Remove the loaf and parchment paper and place it on a cooling rack. Allow the loaf to cool for at least 1 hour before cutting, to ensure it retains its shape. But if serving for dinner, it's fine to let it cool for at least 10-15 minutes.

BONUS RECIPE: Homemade Lemon Blueberry Jelly​

• Using reserved liquid from rehydrating blueberries (approximately 96g), add 1/2 Tablespoon Cornaby’s EZ gel.
• Stir the mixture until thickened. Add more EZ gel as needed for a thicker jelly.