Blueberry Goat Cheese Sourdough Loaf

In the afternoon, when your starter has doubled in size, assemble your dough.

Start by mixing together your bubbly starter and filtered water until a milky liquid forms. Add in flour and salt and mix together until a shaggy dough forms.

Cover and let rest for one hour. After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until you get a semi - smooth dough ball.

Cover and let rest. Perform 2 - 4 more stretch and fold/ coil folds every 45 minutes to 1 hour apart. On the last stretch and fold that you perform, add 12 grams of the butterfly pea powder and then do your stretch and fold. It may seem like there are some dry bits on the sides, or on the top. But that's okay.

Cover with a damp bowl cover/ tea towel and let rest on the counter over night to bulk ferment.

In the morning, turn your dough over onto a clean workspace.

Stretch the dough out into a square shape, careful not to rip the dough. Crumble small pieces off of the blueberry goat cheese log and evenly distribute them over the surface of the dough. Fold the left and right side up and towards the middle. Add more goat cheese. Finish folding the dough and shape it into the shape of your banneton (round - boule, oval - batard).

If your dough is round, do the push and pull technique on your work bench. This creates tension so there is a nice oven spring, but also distributes the color so you get that really nice marbling on the inside.

Place seam side up in the banneton, cover, and place in the fridge for at least two hours.

When you're ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes. Remove the bread dough from the fridge and turn it over onto a bread mat, or piece of parchment paper.

Score the surface of the bread, and carefully place the dough into your HOT Dutch oven. Replace the lid and bake at 475 for 23 minutes.

Remove the lid, drop the oven temperature down to 450 degrees, and bake for another 23 minutes.

Transfer the bread to a wire cooling rack and let cool completely before slicing and serving.