@sweetbyzm: 🫐 BLUEBERRY BREAKFAST BREAD Looks and tastes like a soft, special brioche Ingredients: • 350 g of type 0 flour • 240 g of water • 70 g of sourdough starter (liquid levain / licoli) • 7 g of salt • 50 g of fresh blueberries ⸻ Method: 1. Feed the sourdough starter (licoli) first. 2. In the meantime, mix the flour and water until it becomes a sticky dough. Cover it and place it in the fridge immediately. 3. Once the starter has peaked (about 3 hours at room temperature), add it to the dough and mix by hand until fully incorporated. 4. Add the salt after 30 minutes. Let the dough rest for another 20–30 minutes. 5. Perform a lamination (as shown in the video if there is one), and gently incorporate the whole fresh blueberries into the dough. 6. One hour later, start doing a set of stretch and folds, repeating this 5 times, every 60 minutes. 7. Just before the dough doubles in size, shape it into a loaf, place it into a proofing basket covered with a cloth, and transfer it to the fridge for 12–14 hours. ⸻ Baking (in a cast iron Dutch oven): • 20 minutes at 250°C (482°F) with lid on • 20 minutes at 210°C (410°F) without lid • 20 minutes at 190°C (374°F) without lid ⸻ Let it cool completely, and enjoy it with cream cheese, blueberry jam, butter, or anything you love! #fyp #sourdough #sourdoughbread #goodmorning #Recipe #homemadebread

sweetbyzm

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Wednesday 02 July 2025 06:54:59 GMT