Sourdough Loaf with Blackberries 🍞✨

Rustic, tangy sourdough with juicy bursts of blackberries—sweet meets savory in every slice.

Ingredients

• 500 g bread flour
• 100 g whole wheat flour
• 100 g active sourdough starter
• 350 ml water
• 10 g salt
• 150 g fresh blackberries

Directions

1. Autolyse: Mix bread flour, whole wheat flour, and water until just combined. Rest 30 minutes.
2. Add starter & salt: Mix in sourdough starter and salt until fully incorporated.
3. Strengthen dough: Perform 3 sets of stretch-and-folds every 30 minutes. Gently fold in blackberries during the 2nd set.
4. Bulk ferment: Cover and ferment at room temperature 4–6 hours until roughly doubled.
5. Shape: Turn onto a lightly floured surface, shape into a round. Place seam-side up in a floured banneton.
6. Cold proof: Cover and refrigerate 8–12 hours.
7. Preheat: Heat oven to 450°F (230°C) with Dutch oven inside.
8. Score & bake (covered): Transfer dough to parchment, score the top, place in Dutch oven. Cover and bake 20 minutes.
9. Finish bake (uncovered): Remove lid and bake 20–25 minutes until deep golden.
10. Cool: Cool completely on a wire rack before slicing.

Details

• Prep Time: 30 minutes (active)
• Fermentation Time: ~12 hours
• Baking Time: 45 minutes
• Yield: 1 loaf

Tip: To protect the dough structure, use very gentle folds when adding blackberries.