• Feed your starter 4 hours before you begin.

Autolyse

• Add the flour, sugar, lemon zest, and water to a bowl or stand mixer and mix for about 10 minutes until you have a smooth dough.
• Cover your bowl and let it rest for 30-60 minutes.
• Add the salt and sourdough starter and gently fold it in with damp hands.

Stretch & folds

• Pull each corner of the dough into the center. Repeat this step four times every 30 minutes. On the last stretch and fold it is the perfect time to add the berries.

Pre-shape

• Transfer the dough to a floured work sufave and gently pull the dough into a rough square.
• Fold the long sides to the center of the dough.
• Turn the dough and repeat the previous step.
• Place the bread seam down and pull the dough towards to to create tension in the dough.
• Cover your loaf and let it ferment for 30 mintes.

Shaping your lemon blueberry sourdough bread

• Turn the bread upside down on a lightly floured surface and gently stretch two opsite sides into the center of your dough.
• Repeat this step for the other sides until you have a square.
• Pull the long sides together and pinch the seam.
• Place your loaf seam up in a banneton and cover your dough.
• Let it ferment for 12-16 hours.
• Preheat your oven to 440 °F (230 °C) and place a heatproof bowl with hot water in your oven to create steam.
• Transfer the loaf to a lined baking tray and score the top of your loaf.
• Bake your bread for 20 minutes.
• Lower your oven temperature to 410 °F (210 °C) and bake your sourdough lemon blueberry bread for another 10 minutes until golden.
• Let your bread cool completely on a wire rack before cutting and serving it with your favorite toppings.