Watch the Lamination
Blueberry Muffin Sourdough Bread
This Blueberry Muffin Sourdough Loaf is the perfect combination of sweet, juicy blueberries, creamy white chocolate, and soft blueberry cheesecake muffins! Filled with fresh blueberries, melted white chocolate chips, and pieces of homemade blueberry muffins, this loaf brings all the delicious flavors of a blueberry muffin into homemade sourdough. The muffin pieces add little pockets of sweetness throughout the bread, while the fresh blueberries give every bite a burst of fruity flavor. It’s such a fun and delicious twist on traditional sourdough that’s perfect for breakfast or a sweet treat!
Ingredients
Recipe
- Mix the Dough: In a large mixing bowl, combine 340g of water and 100g of active sourdough starter. Stir until the starter is mostly dissolved.Add 500g of bread flour and 10g of salt. Mix until everything is incorporated and a shaggy dough forms.Cover and allow the dough to rest for 1 hour.
- Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.Complete 4 rounds of stretch and folds, allowing 30 minutes of rest between each round.The dough should become smoother, stronger, and more elastic with each set.
- Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen approximately 50–75%, appears puffy and jiggly, and has visible air bubbles.Fermentation time will vary depending on your kitchen temperature and how active your sourdough starter is. Watch your dough rather than relying strictly on the clock.
- Prepare the Blueberry Muffin Inclusions: While your dough is fermenting, prepare your inclusions.Start by preparing and baking the Martha White Blueberry Cheesecake Muffins according to the package instructions.Once baked, allow the muffins to cool completely. Crumble approximately half of the baked muffins into smaller pieces and set aside.Wash 1 cup of fresh blueberries and gently pat them dry with a paper towel to remove excess moisture.Measure out ½ cup of white chocolate chips and set everything aside until you’re ready to laminate.
- Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.Begin sprinkling some of the fresh blueberries, white chocolate chips, and crumbled blueberry cheesecake muffins evenly over the dough.As you fold the dough into thirds, continue adding the blueberries, white chocolate chips, and muffin pieces between each layer, making sure every fold has a good amount of each inclusion.Be gentle while folding to avoid crushing the blueberries and to preserve the air bubbles developed during fermentation.
- Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the blueberries, white chocolate chips, and muffin pieces tucked inside.Avoid overworking the dough, as the fresh blueberries can release extra moisture if crushed.Place the shaped dough seam-side up into a floured banneton.Cover and refrigerate overnight until ready to bake. I typically cold proof overnight and bake the following day.
- Bake: Preheat your oven to 450°F (232°C) with your Dutch oven inside for 30 minutes.Remove your sourdough from the refrigerator, transfer it onto parchment paper, score the top, and carefully place it into the hot Dutch oven.Bake at 450°F (232°C) for:
- 35 minutes covered
- 15 minutes uncovered
- Cool and Enjoy: Once baked, carefully remove your sourdough from the Dutch oven and transfer it to a cooling rack.Allow the loaf to cool for at least 1 hour before slicing to give the inside time to set.Enjoy the delicious combination of juicy blueberries, creamy white chocolate, sweet blueberry cheesecake muffins, and homemade sourdough!This loaf is especially delicious lightly toasted with a little butter or enjoyed alongside your morning coffee!
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