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Blueberry Cream Cheese Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 297 reviews
  • Author: Lily
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 16 hours 45 minutes
  • Yield: 1 loaf (1 serving)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Cream Cheese Sourdough Bread recipe combines the tangy flavor of sourdough with the sweetness of freeze-dried blueberries and the creamy richness of cream cheese. The bread is made using a long fermentation process that develops deep flavor and a chewy texture, finished by baking in a loaf pan covered for a crispy crust. Perfect for breakfast or a special snack, it offers a unique twist on traditional sourdough bread with added bursts of fruit and creamy pockets throughout.

Ingredients

Dough

  • 90 grams active bubbly sourdough starter
  • 323 grams filtered water
  • 472 grams all purpose flour
  • 10 grams salt

Filling and Topping

  • 1 cup freeze-dried blueberries
  • 1 block cream cheese (8 ounces), torn into pieces

Instructions

  1. Measure Ingredients: Use a kitchen scale to accurately measure all the ingredients necessary for your sourdough dough and filling.
  2. Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine sourdough starter, water, flour, and salt. Mix on low speed for 5 minutes until the dough comes together.
  3. First Rest: Oil a large bowl, scrape your mixed dough into it, cover, and let it rest for 30 minutes to begin fermentation and gluten development.
  4. Stretch and Fold Series: Perform the first set of stretch and folds by pulling one side of the dough and folding it over, repeating four times with rotation. Cover and rest for 30 minutes. Repeat this stretch and fold process two more times at 30-minute intervals, totaling three sets.
  5. Bulk Fermentation: After the final stretch and fold, let the dough rise in the covered bowl until doubled in size, about 4-6 hours depending on room temperature.
  6. Shape Dough: Turn the dough out onto a lightly oiled countertop. Shape into a ball using a bench scraper or your hands, pulling the dough toward you and folding it to create surface tension. Cover and rest for 20 minutes.
  7. Prepare Loaf Pan: Lightly oil a loaf pan and set it aside for later use.
  8. Roll out Dough: Gently stretch the rested dough into a large rectangle on the counter, careful not to tear the dough.
  9. Add Blueberries and Cream Cheese: Sprinkle about two-thirds of the freeze-dried blueberries evenly over the dough. Tear off pieces of cream cheese and scatter them across the dough surface.
  10. Fold Dough: Fold one short side of the dough over about one-third of the way, then sprinkle some blueberries and cream cheese on top of that folded section. Fold the other short side over the first, like folding a letter, and add remaining blueberries and cream cheese on top.
  11. Roll Dough: Starting at the long edge furthest from you, roll the dough toward yourself, incorporating the blueberries and cream cheese and tucking any that fall out back inside.
  12. Seal Dough: Pinch the ends of the rolled dough to seal and pull the dough toward you a few times to build tension and create a taut loaf shape.
  13. Proof Overnight: Place the shaped dough into the oiled loaf pan, cover it, and refrigerate overnight for a cold proof.
  14. Preheat Oven: Remove dough from the fridge and preheat oven to 450°F (232°C).
  15. Score the Loaf: Using a scoring tool, sharp knife, or razor blade, make slashes on top of the loaf to control expansion during baking.
  16. Prepare Dutch Oven Setup: Lightly grease a second loaf pan and place it inverted on top of the pan with dough, creating a makeshift Dutch oven.
  17. Bake Covered: Bake the bread in the preheated oven with the top pan for 30 minutes to trap steam and encourage oven spring.
  18. Bake Uncovered: Remove the top pan and continue to bake for an additional 25 minutes or until the bread is golden brown and an internal temperature of 200°F (93°C) is reached.
  19. Cool Bread: Remove bread from the loaf pan and cool completely on a wire rack before slicing.
  20. Store Properly: Wrap the cooled bread tightly in plastic wrap and place in an airtight container. Store in the refrigerator for up to 3 days due to the cream cheese content requiring refrigeration.

Notes

  • The bread requires long fermentation times for flavor development, so plan accordingly.
  • Use freeze-dried blueberries to avoid excess moisture which could affect dough consistency.
  • Scoring the bread properly helps expansion and gives a professional look.
  • The makeshift Dutch oven with two loaf pans helps retain steam for a crusty exterior.
  • Refrigerate the bread after baking because of the cream cheese; it will keep fresh up to 3 days.
  • You can substitute fresh blueberries but reduce moisture by patting them dry first.

Find it online: https://dishmelt.com/blueberry-cream-cheese-sourdough-bread-recipe/