Light, fluffy, tangy, and packed with protein—perfect for breakfast or a snack.
Servings & Timing:
- Yield: 1 loaf (about 12 slices)
- Prep Time: 30 minutes + folding/stretching
- Proofing Time: 10–14 hours at room temp + 8+ hours in fridge
- Bake Time: 35–40 minutes
- Total Time: ~20 hours (includes fermentation and refrigeration)
Dietary Badges: High-Protein, Vegetarian
Ingredients (1 loaf)
Wet Ingredients:
- 330 g water (1⅓ cups)
- 20 g lemon juice (1½ tbsp)
- 50 g active sourdough starter (¼ cup)
Dry Ingredients:
- 450 g bread flour (3¼ cups)
- 40 g vital wheat gluten (⅓ cup)
- 30 g nonfat dry milk powder (2 tbsp)
- 10 g salt (1½ tsp)
- 50 g sugar (¼ cup)
- 1 tbsp lemon zest
Add-ins:
- 200 g blueberries (1¼ cups, fresh or frozen)
Instructions
- Mix Liquids: In a large bowl, combine water and lemon juice.
- Add Starter: Stir in sourdough starter until fully incorporated.
- Prepare Dry Mix: In a separate bowl, whisk together bread flour, vital wheat gluten, milk powder, salt, sugar, and lemon zest.
- Combine: Add dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
- Rest & Stretch: Cover dough and rest 30 minutes. Wet your hand and perform a set of stretch-and-folds.
- Add Blueberries: Gently fold in blueberries. Cover and let dough rise at room temperature until it has increased ~75% in volume, is domed on top, and shows bubbles on the sides (approximately 10–14 hours).
- Shape: Turn dough onto an unfloured surface. Gently stretch into a rectangle, fold like an envelope to build tension, and form a tight round ball.
- Proof: Place dough seam-side up in a floured banneton or bowl lined with a tea towel. Cover and refrigerate for 8+ hours (up to 2 days).
- Preheat Oven: Place a Dutch oven in the oven and preheat to 450°F (230°C).
- Score & Bake: Flip dough onto parchment paper, score the top with a sharp knife or lame, and bake in the Dutch oven with the lid on for 25 minutes.
- Finish Baking: Remove lid, bake 10–15 more minutes until the crust is golden and the loaf sounds hollow when tapped.
- Cool: Let cool on a wire rack at least 2 hours before slicing (or slice warm if you can’t wait!).
Additional Notes
- Vital wheat gluten and milk powder increase protein and dough strength without drying out the loaf.
- Maintain hydration as written to ensure a soft, airy crumb.
- Lemon juice, zest, and blueberries give bright, fresh flavor to complement the sourdough tang.
- Protein: ~8.5 g per slice (based on 12 slices per loaf).
Ingredient Details & Substitutions
- Vital Wheat Gluten: Adds structure and protein. Can omit if desired, but loaf may be slightly less chewy.
- Milk Powder: Boosts protein and browning. Can replace with soy milk powder or skip for dairy-free, but texture may differ.
- Blueberries: Fresh preferred; frozen works but may require gentle folding to prevent color bleed.
- Sourdough Starter: Any active starter works. Make sure it’s bubbly and fed within the last 12 hours.
Recipe Variations & Serving Suggestions
- Flavor Variations: Add 1 tsp vanilla extract for a subtle sweetness, or swap blueberries for raspberries or chopped strawberries.
-
Dietary Variations:
- Gluten-Free Option: Requires a gluten-free sourdough starter and flour blend (note texture will differ).
- Serving: Toast slices for breakfast, spread with nut butter, or enjoy plain.
- Pairing: Pairs well with tea, coffee, or a glass of milk for protein boost.
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Slice and freeze individual pieces for up to 3 months. Thaw at room temperature or toast directly from freezer.
- Make-Ahead: Dough can proof in the fridge up to 2 days. Bake when ready.
Nutrition (per slice, 12 slices per loaf)
- Calories: ~150 kcal
- Protein: ~8.5 g
- Net Carbs: ~22 g
- Fat: 1–2 g
Dietary Highlights: High-protein, vegetarian
Frequently Asked Questions (FAQs)
Q: Can I use frozen blueberries?
A: Yes, fold them gently into the dough to prevent color bleeding.
Q: My dough didn’t rise enough at room temp. What should I do?
A: Ensure your starter is active and bubbly. Extend the room-temperature rise by a few hours if needed.
Q: Can I bake without a Dutch oven?
A: Yes, bake on a preheated baking stone or sheet, but expect slightly less crusty exterior.
Q: Can I make this dairy-free?
A: Replace milk powder with soy or oat milk powder. Dough texture may be slightly different.
Personal Notes
I developed this loaf to combine the bright flavor of lemon with protein-rich sourdough. The first time I added blueberries, I was worried the color would bleed—but folding gently preserved that beautiful swirl. This bread has become my go-to for a nutritious breakfast or snack, and its protein boost keeps me full until lunch.
