recipe 12
zesty blueberry frosted sourdough
Third Place- Donna Carassai
Dough Ingredients
125 g sourdough starter (water/flour/salt)
330 g water (room temp)
25 g fresh lemon juice
1 lemon, zested
Poppyseed (eyeball it)
500 g bread flour
15 g salt
Blueberries (eyeball it)
Method
1. Mix your sourdough starter with water, lemon juice, zest, and poppyseeds. Then add salt and bread flour until the dough is shaggy.
2. Cover and let sit on the counter for 1 hour.
3. Add in blueberries (eyeball it) - press them into the dough as best you can.
4. Do two stretch-and-folds and two coil folds, every 30 minutes, for 2 hours (Easy to learn on YouTube if you're not familiar).
5. Let sit on the counter for 6 hours or more, until the dough rises.
6. Turn the dough out onto the counter and stretch it into a rectangle. Fold in one side, then fold in the other (it should now be oblong).
7. Roll up from one end, tuck the seam side down, and place into a benneton. Cover with plastic and refrigerate for at least 12-24 hours.
8. Take the dough out of the fridge and turn it out upside down onto parchment paper. Score it, then place it in a Dutch oven with the lid on at 450 degrees F for 30 minutes. Remove the lid and bake for another 15 minutes (Best if you preheat the Dutch oven for 45 minutes before baking).
9. If you can wait, let the bread cool for 4 hours before cutting.
10. Add the icing.
Icing
2 cups confectioners' sugar
1 tsp vanilla
Pinch of salt
3-4 tbsp milk or heavy cream
Add blended blueberries for desired color
1. Mix confectioners' sugar, vanilla, salt, and milk or cream until you reach your desired consistency.
2. Pour immediately on top of the bread (let the bread cool a little first so the icing doesn't melt away entirely).
To Serve
Enjoy fresh, or toast a slice and top with blueberry jam or lemon curd - delicious either way. Enjoy!