Blueberry Orange and Honey Heritage Sourdough

Directions

1. In a medium bowl, mix together the flour, water, honey, and salt until well combined.

2. Add in the active sourdough starter and mix well.

3. Cover and let the dough rest for 1 hour.

Stretch & Folds and Inclusions

1. Add in inclusion ingredients (Freeze Dried Blueberry Powder and Orange Zest) on top, then perform the first set of folds of choice, coil folds or stretch and folds. Cover and let sit for 30 minutes.

2. Perform 3 additional sets of folds, all 30 minutes apart. (4 total folds)

3. Let the dough sit until bulk fermentation is complete. (This will depend on temperature—see notes below for tips.)

Bulk Fermentation

1. Ideal dough temperature: 78°F (approximately 6-6.5 hours from adding the starter to shaping).

2. For tips on proper proofing, check out The Sourdough Journey bulk fermentation guide.

Shaping & Cold Fermentation

1. Pre-shape the dough, let it rest for 10 minutes, then final shape.

2. Place the shaped dough into a banneton, stitch the dough, and refrigerate (cold proof) overnight.

Baking

1. Preheat the oven to 500°F with a Dutch oven inside for 30-60 minutes.

2. Remove dough from the fridge and place onto parchment paper or a bread sling.

3. Score the dough with a lame.

4. Lower the oven temperature to 475°F (if your oven runs hot, lower to 460°F).

5. Place the dough into the Dutch oven, add 1-2 ice cubes to the dutch oven side of parchment paper (this helps create steam), cover with the lid, and bake for 30 minutes.

6. Remove the lid and continue baking for 10-20 minutes, until the internal temperature reaches 203°F - 208°F.

Cool & Enjoy

1. Let the bread cool for at least 1 hour before slicing.

2. Enjoy with butter, honey, or your favorite toppings!