Lemon Blueberry Sourdough Bread

Instructions

1. Add water and lemon juice to a large bowl.
2. Add sourdough starter and mix it up in the water.
3. Add flour, sugar, salt, and lemon zest to the dough and mix until all the flour is combined.
4. After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest.
5. 30 minutes to an hour later add the blueberries to the dough and perform another set of stretch and fold. Cover and let the dough sit on the counter at room temperature.
6. Once the dough has risen 75%, domed on top, has bubbles on sides it is ready to shape (roughly 10-14 hours later). Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.
7. Place the dough in the fridge for about 8+ hours or up to 2 days.
8. Preheat dutch oven in the oven at 450F.
9. Flip dough onto parchment paper and score the bread with a bread lame or sharp knife.
10. Bake bread for 25 minutes with the lid on. Take the lid off and bake for another 10-15 minutes depending on how dark of a crust you would like. I prefer mine a little on the lighter end so I pull at 10 minutes. The bread should sound hollow when you knock on the bottom, this is an indicator the bread is cooked through.
11. Let the bread cool on a cooling rack. To ensure the loaf is fully baked through wait at least 2 hours before cutting. Or if you are like me slice it warm and enjoy warm bread!