Blueberry + Cinnamon Sugar Sourdough Loaf

In the afternoon, when your starter has peaked, assemble your dough. 

Start by mixing together the bubbly starter, honey and water until a milky liquid forms. Add in the flour and salt and mix until all the flour is absorbed and there is a shaggy dough. Cover and let sit for one hour. 

After resting, pull the edges of the dough up and towards the middle, rotating the bowl each time until a semi - smooth dough ball forms. Cover and let rest for another hour. 

After resting, rinse 3/4 cup of wild blueberries with cold water to release extra moisture. Pat dry with a paper towel and add to your bowl of dough. Stretch and fold the dough up, and towards the middle, rotating the bowl and incorporating the blueberries into the dough. Cover and let rest for one hour. 

After resting, perform another set of stretch and folds (or coil folds). The dough may be a little more wet than you are used too, but I promise it will be okay. This is normal since they are frozen blueberries. Keep working the dough into a smooth ball. Cover and let rest. 

Optional: you can either cover and let your dough rest for the night or do one more set of stretch and folds to strengthen the dough. Sometimes I do one more if I think the dough is to wet and needs a little more attention, or sometimes I let it ferment for the night. It's up to you, and both ways will result in delicious bread.  

The next morning, turn your dough over onto a lightly floured, clean, workspace. Pre-shape your dough into a ball (this isn't a formal shape, this will help the dough come together before the final shaping process not be too sticky) Tuck the edges towards the middle, flip over and push the dough up with your hands, and pull down in the opposite direction, tucking the dough underneath with your fingers. Cover with a tea towel and let rest for 20 minutes. 

Sprinkle flour on the top of the dough and use your bench scraper to flip it over, lightly stretching into a rectangle shape. 

Mix your cinnamon sugar paste together and place dollops of the mixture evenly over the surface of the dough. Fold the top up, and down towards the middle, pull the opposite side up and towards the middle. Place more dollops of the cinnamon sugar mixture onto the dough. 

Starting from one end of the dough, roll it up so the cinnamon sugar is tucked into the middle. Create tension in the dough by repeating the push and pull motion just like during the pre-shape. 

Using your bench scraper, transfer the dough into a lightly floured banneton, seam side up. The dough may still be wet, but stitch the dough by pinching the sides towards the middle, the best you can. 

Cover and place into the refrigerator for at least 2 hours, or up to 3 days, 

When you're ready to bake, preheat a Dutch oven at 450 for at least 20 minutes. 

Turn your dough over onto a piece of parchment paper or a bread mat, use your bread lame to score the top of your dough. 

Carefully place the bread dough into your HOT Dutch oven. Replace the lid, and bake for 25 minutes. 

Remove the lid and bake for an addition 23 - 25 minutes. (This depends on how crispy you like the crust). 

Let your bread cool for at least 30 minutes before slicing to ensure the middle is set. Serve with a big smear of butter and a drizzle of honey!