Artisan Sourdough Bread with a Twist
A handcrafted sourdough loaf, aesthetically marbled by combining two contrasting doughs, infused with the tangy sweetness of rehydrated blueberries and the crunchy texture of pecans. This bread has a bold flavor that is delightful on its own or paired with cheese.
Ingredients
– 1 Loaf
– Salt: 10 g
– Sourdough Starter: 120 g
– Water: 320 g
– Dehydrated Blueberries: 75 g
– Pecans: 75 g
– T65 Flour: 460 g
– Buckwheat Flour: 50 g
– Rice Flour: 10 g
– Blueberry Coloring: 2 drops
Preparation
Total Time
9 hours 25 minutes
Preparation Time
45 minutes
Baking Time
40 minutes
Steps
1. **Rehydrating the Blueberries**
Soak the blueberries for 2 hours in hot water, ensuring the water level is about two knuckles above the fruits. Keep the soaking water aside.
2. **Dividing the Ingredients**
Split the following equally: sourdough starter (60 g + 60 g), flours, and salt (5 g + 5 g).
3. **Autolyse Process for Both Doughs**
Prepare two separate doughs:
– White dough: Mix half of the flours with 155 g of plain water.
– Purple dough: Mix the remaining flours with 155 g of the blueberry water (add a few drops of blueberry coloring if desired).
Cover and let rest for 1 hour.
4. **Incorporating Sourdough Starter and Salt**
Add 60 g of sourdough starter and 5 g of salt to each dough. Briefly knead until everything is well combined.
5. **Fermentation and Folding**
Let the dough rest for 30 minutes, then perform stretch and fold maneuvers every hour for 3 hours.
After the final fold, let it rest for another 30 minutes.
6. **Filling and Shaping**
Roll out the white dough into a rectangle. Evenly distribute the drained blueberries and roughly crushed pecans over it. Cover with the purple dough. Fold the entire mass and shape it into a ball.
7. **Cold Proofing**
Dust the banneton with a mixture of 10 g rice flour and 10 g regular flour. Place the shaped dough in it, cover with a kitchen towel, and refrigerate overnight.
Baking
Remove the dough from the refrigerator 1.5 hours before baking.
Preheat the oven to 527°F (270°C) with a cast iron pot inside.
Flip the dough onto parchment paper, score, and place it in the pot.
Bake for 30 minutes with the lid on at 527°F, then 10 minutes at 464°F with the lid off.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.