Fruity‑fresh sourdough bread with blueberries and lemon zest, inspired by Taylor Swift.
Sourdough starter, wheat flour, water – stir together for about five minutes.
Then add salt and knead for another five minutes.
Shape the dough into a ball and let it rise in a container in a warm place for about three hours.
Place the dough on a floured surface, stretch it in several folds and fold it together. Repeat this process four to six times.
Spread the dough into a rectangle. Gently work in blueberries and lemon zest, then fold everything back together and shape into a ball.
Dust the proofing basket with flour and place the dough ball inside. Let it rest covered for at least one hour (or longer).
Preheat the oven to 230 °C.
Score the shaped dough with a sharp knife in the middle on top and slide it onto the lower rack in the oven.
Bake for about 35–40 minutes (until the crust is golden brown).
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