Active Prep Time: 45 minutes
Inactive Fermentation Time: 12-16 hours (overnight)
Baking Time: 50-60 minutes
Total Time: ~14-18 hours
Difficulty: Advanced (requires an active sourdough starter)
Intensity: Medium-High (involves multiple stages, shaping, and a filling)
Ingredients
For the Sourdough Bread:
100g (½ cup) active, bubbly sourdough starter (100% hydration)
350g (1 ½ cups) lukewarm water
500g (4 cups + 2 tbsp) bread flour
10g (2 tsp) fine sea salt
Zest of 1 large lemon
For the Blueberry Lemon Filling:
200g (about 1 ½ cups) fresh blueberries, divided
50g (¼ cup) granulated sugar
Juice of ½ lemon (about 1 tbsp)
1 tsp cornstarch
150g (5.3 oz) full-fat cream cheese, softened
25g (2 tbsp) granulated sugar
1 large egg yolk (reserve white for egg wash)
1 tsp pure vanilla extract
For Assembly:
1 tbsp milk or reserved egg white, for wash
Coarse sugar, for sprinkling (optional)
Instructions
Day 1: Evening – Create the Dough & Filling
1. Make the Blueberry Compote:
In a small saucepan, combine 150g of the blueberries, 50g sugar, and lemon juice. Cook over medium heat for 5-7 minutes, until blueberries break down and release their juices. Mix cornstarch with 1 tsp water to create a slurry, then stir into the bubbling blueberries. Cook for 1 more minute until thickened. Remove from heat, stir in the remaining 50g of fresh blueberries, and spread onto a plate to cool completely.
2. Mix the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese, 25g sugar, egg yolk, and vanilla extract until smooth and creamy. Cover and refrigerate.
3. Autolyse the Dough (6:00 PM):
In a large bowl, combine the bread flour, lemon zest, and 350g of lukewarm water. Mix until no dry flour remains. Cover and let it rest (autolyse) for 1 hour. This develops gluten naturally.
4. Mix & Bulk Ferment (7:00 PM):
Add the active sourdough starter to the dough. Mix thoroughly with wet hands or a spatula until fully incorporated. Let rest for 30 minutes. Then, add the salt and a splash of water to help it dissolve. Pinch and fold the salt into the dough until completely mixed.
Perform a series of 4-6 “stretch and folds” over the first 2 hours of fermentation: every 30 minutes, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all sides. The dough will become smoother and stronger.
After the final fold, cover the bowl tightly and let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 10-12 hours, or until nearly doubled and very bubbly.
Day 2: Morning – Shape, Fill, & Bake
5. Preheat & Prep (8:00 AM):
Place a Dutch oven (with lid) into your oven and preheat to 450°F (230°C). This takes a full 45-60 minutes. Line a small bowl or round container (about 6-8 inches wide) with a clean tea towel and dust it generously with flour.
6. Shape and Fill (8:45 AM):
Turn the risen dough out onto a lightly floured surface. Gently stretch and pat it into a large rectangle, roughly 10×14 inches.
Spread the chilled cream cheese filling evenly over the center third of the rectangle, leaving a 1-inch border at the top and bottom. Carefully spoon the cooled blueberry compote over the cream cheese layer.
Using a bench scraper or your hands, fold the bottom third of the dough up over the filling. Then, fold the top third down (like a business letter). Seal the sides and ends as best you can to contain the filling.
Carefully transfer the log, seam-side up, into your floured towel-lined bowl. Let it rest seam-side up for 20 minutes.
7. Final Proof & Score (9:05 AM):
After resting, gently invert the dough from the bowl onto a sheet of parchment paper (seam side will now be down). Using the parchment as a sling, lower the dough into the SCORCHING HOT Dutch oven. Be very careful.
Score the top of the loaf with one deep slash down the center using a lame or razor blade. Brush the surface lightly with milk or egg wash and sprinkle with coarse sugar, if using.
8. Bake (9:10 AM):
Cover the Dutch oven with its lid and bake for 30 minutes. This creates a steamy environment for a great oven spring.
After 30 minutes, carefully remove the lid. Reduce the oven temperature to 425°F (220°C). Bake for another 20-30 minutes, until the loaf is deeply golden brown and the internal temperature registers at least 208°F (97°C). The filling may bubble out slightly—this is normal and delicious!
9. Cool (10:10 AM):
This is the hardest but most crucial step. Transfer the loaf to a wire cooling rack and let it cool completely, for at least 3-4 hours. The structure is still setting, and cutting it too early will release steam and make the crumb gummy, especially with a moist filling.
Nutrition Information (Per slice, 1/12th of loaf):
Calories: ~310 kcal
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 360mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugars: 13g
Protein: 8g