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