Lemon Blueberry Cheesecake Sourdough Loaf
Ingredients
Dough
100g active, bubbly starter
350g warm water
500g bread flour
7g salt
1/4 c freeze dried blueberries
zest of 1 1/2 lemons
1 tbsp sugar
Optional - blueberry powder, purple sweet potato flour
Cream Cheese filling
4oz cream cheese room temp
1 teaspoons vanilla extract
1/2c confectioner sugar
Directions
In a large bowl add warm water and starter. Mix until combined.
Add flour and salt. At this point if you'd like a more robust blueberry flavor you can add a teaspoon of blueberry powder but it's not require since we will be adding blueberries later on. Also optional is the purple sweet potato flour. This creates the purple dough color but is not a requirement to make this loaf. 30g can be added now or during coil folds.
Combine everything until a shaggy dough forms. To fully incorporate the dough wet your hands and use them to fully combine everything. There should be no dry spots. Let sit for 35min.
Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds. Cover and et sit for 30 min.
After the first set of stretch and folds I like to switch to coil folds. So for this step you'll wet your hands again and do coil folds. Cover and let sit for 30 min.
While the dough is resting zest 1 1/2 lemons into a bowl and add the granulated sugar. Mix until incorporated.
With this last set of coil folds sprinkle the lemon mixture over the top of the dough so that we can incorporate it during the coil folds. You should now notice that the dough has a smoother consistency.
Let the dough continue bulk fermenting on the counter. This process can take anywhere from 3hrs-12hrs depending on multiple factors. You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top.
In a stand mixer add the cream cheese, confectioners sugar and vanilla. Beat on med-high until fully combined. If you stick the mixture in the fridge it'll firm up and you'll get larger pockets of cheesecake filling in your loaves.
Now flour your surface and turn the dough out onto the floured surface. Now we'll start shaping the dough. You'll want to stretch the dough into a rectangle shape. At this point you'll want to use a rubber spatula to smear the cream cheese mixture in the middle of the dough (if room temp if cold then spoon on). Being mindful to leave the outer 3-4 in. uncovered. If you don't do this it's going to be very difficult to shape.
Sprinkle the freeze dried blueberries over the dough. Use as many as you'd like.
Then fold the left side into the middle and then the right side into the middle. You'll want to pinch the otter edge to "seal in" the cream cheese mixture. Start from the bottom and roll the dough to the top. Careful to not push too hard.
Pinch the left and right sides to contain the cream cheese and continue to carefully shape into a ball. Do be too concerned about getting tension because this recipe will explode with cream cheese on you - ask me how I know. You may have a bit of cream cheese leak out and that's ok it'll harden up in the fridge.
Once the dough is shaped flour the top and the tea towel you plan to use in your bowl. Then place the dough on top of the floured tea towel top side down. Sprinkle flour over the top, cover the dough and stick in the fridge to cold proof for 12-48 hours.
When you're ready to bake preheat the oven to 500 for an hour. I advise to stick your loaf in the freezer 15 mins prior to cooking. Then cut a piece of parchment paper and turn the dough out onto it. At this point you can flour and score the dough how you'd like. Place the parchment paper into your dutch oven with the lid on.
Turn the oven down to 450 and bake for 40 min. After 40 min remove the lid and continue baking for 12 min or until the bread is to your desired color on the top.
Remove your bread from the oven and off of the parchment paper and place on a cooling rack. Let the bread cool for at least 2 hours.
Enjoy!