Blueberry lemon cheesecake sourdough loaf -For the dough- 100g active starter 350g warm lemonade (I used homemade) 500g bread flour 10g salt -Lemon sugar zest- Zest from 1 lemon 1/2 cup sugar Mix together and let it sit for a few hours -Cream cheese filling- 8oz softened cream cheese 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 of the sugared lemon zest mixture. (Beat everything together until smooth and creamy and set aside) Make the dough -Mix together the starter and lemonade then add flour and salt and mix until you have a shaggy dough. -cover and let it rest for 1 hour then do a round of stretch and folds. Repeat stretch and folds 3 times 30 minutes apart for a total of 4 rounds adding a handful of halved blueberries during the 2nd and 3rd stretch and folds. -Let it bulk ferment for 6-10 hours until doubled in size. -Laminate- -Dump the dough on a lightly floured surface, stretch out a little and add most of the cream cheese mixture in the center, do not get near the edges! and sprinkle some of the sugared lemon zest, fold one side to the center, then the other side over in thirds. Add more filling if desired and then roll up and do push and pulls like usual without pulling too tight to avoid spilling. Dump into a floured banneton, cover and refrigerate overnight or atleast 4 hours. -Time to bake- -Dump onto parchment paper or a bread sling, sprinkle the top with rice flour or regular flour and score how ever you’d like. Place in a preheated Dutch oven with a few Icecubes and Bake at 450° with the lid on for 40 minutes and then take the lid off and bake for another 5-7 minutes. Let it cool and enjoy! #sourdough #sourdoughloaf #sourdoughinclusions #sourdoughstarter #blueberrylemon #blueberrylemoncheesecake #cheesecakesourdough - @lydmama