@myformosafood: Blueberry Sourdough Baked a blueberry sourdough loaf today with 300g bread flour, 220ml water, 6g salt, 65g leaven, and 100g blueberries. Despite my worries about too many blueberries, it turned out great—crunchy outside, soft and moist inside. Autolysed flour and water for 40 mins, added leaven, rested 40 mins, then added salt and rested another 40 mins. Did coil and fold, rested 40 mins, added blueberries, and did three more rounds of coil and fold every 40 mins. Shaped, rested 15 mins at room temp, then refrigerated for 18 hours. Baked at 250°C with steam for 20 mins, then 230°C without steam for 20 mins. First time trying this, and it was just an experiment! #EasyRecipe #sourdough #artisanbread #Blueberrysourdough #サワードウ #パンレシピ #酸種麵包