Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful blend of flavors and textures, making it perfect for any occasion. This unique sourdough loaf features juicy blueberries and creamy cheese, enhanced with fresh lemon zest for a refreshing twist. A honey glaze adds a touch of sweetness, elevating this bread to new heights. Enjoy it warm for breakfast, or serve it as a delicious snack throughout the day.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of blueberries, cream cheese, and lemon creates a harmonious taste that is both sweet and tangy.
- Versatile Uses: Perfect for breakfast, brunch, or as a dessert option; it pairs well with coffee or tea.
- Artisan Appeal: Impress your family and friends with a homemade artisanal loaf that looks as good as it tastes.
- Simple Ingredients: Made with everyday ingredients, you can whip up this treat without any fuss.
- Sourdough Starter Friendly: This recipe utilizes an active sourdough starter, allowing you to make use of your starter in a creative way.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking experience. Using the right equipment will help you achieve the best results.
Essential Tools and Equipment
- Banneton
- Dutch oven
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Banneton: Helps shape the dough while allowing air circulation for better crust development.
- Dutch oven: Creates a steamy environment for baking, resulting in a crusty exterior and soft interior.
Ingredients
A creative sourdough loaf filled with blueberries and cream cheese, enhanced with fresh lemon and finished with honey glaze.
For the Dough
- 500g bread flour
- 350ml water, room temperature
- 100g active sourdough starter
- 10g salt
For the Filling
- 1 cup fresh blueberries
- 1/3 cup cream cheese, softened
- Zest of 1 lemon
- 2 tablespoons granulated sugar
For the Glaze
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
How to Make Fruit Cream Sourdough
Step 1: Prepare the Dough
Combine flour, water, and sourdough starter in a mixing bowl. Let it rest for 30 minutes. After resting, add salt and knead until well combined. Cover the dough and allow it to rest for 4-6 hours. During this time, perform stretch-and-fold every 30 minutes to develop gluten strength.
Step 2: Make the Cream Cheese Mixture
In a separate bowl, mix cream cheese, lemon zest, and granulated sugar until smooth. Set aside for later use.
Step 3: Incorporate Blueberries
During the final stretch-and-fold of the dough, gently incorporate fresh blueberries throughout. Be careful not to crush them!
Step 4: Shape the Dough
Spread the dough into a rectangle on a floured surface. Add the cream cheese mixture evenly on top of the dough. Roll it up tightly into a ball while keeping the filling inside.
Step 5: Proof Overnight
Place seam-side up in banneton. Cover it with a cloth or plastic wrap and refrigerate for 8-12 hours to allow for slow fermentation.
Step 6: Bake Your Bread
Preheat your Dutch oven by placing it in an oven at 250°C (482°F). Once preheated, carefully place your dough inside (you can score it if desired) and bake covered for 20 minutes. Reduce temperature to 220°C (428°F) and bake uncovered for an additional 20-25 minutes until golden brown.
Step 7: Finish with Honey Glaze
Once baked, brush your warm loaf with a mixture of honey and fresh lemon juice for added shine and flavor. Enjoy your Fruit Cream Sourdough warm or at room temperature!
How to Serve Fruit Cream Sourdough
Serving your Fruit Cream Sourdough can elevate any breakfast or brunch table. This delightful loaf pairs wonderfully with various accompaniments that enhance its flavors.
Toasted and Topped
- Cream Cheese Spread: A simple, creamy option that complements the fruity filling.
- Butter and Honey: Spread butter and drizzle honey for a sweet treat.
- Fresh Berries: Top with additional blueberries or other berries for freshness.
With Beverages
- Coffee: Enjoy a slice with your morning coffee for a perfect start to the day.
- Herbal Tea: Pair it with chamomile or mint tea for a calming effect.
As a Dessert
- Whipped Cream: Serve with a dollop of whipped cream for an indulgent dessert.
- Yogurt Parfait: Layer slices with yogurt and granola for a nutritious parfait.
How to Perfect Fruit Cream Sourdough
To achieve the best results with your Fruit Cream Sourdough, consider these helpful tips:
- Use Fresh Ingredients: Always opt for fresh blueberries and high-quality cream cheese to enhance flavor.
- Check Dough Consistency: Ensure the dough is not too sticky; adjust flour as needed during kneading.
- Proper Fermentation: Allow sufficient time for fermentation to develop flavor and texture in your bread.
- Monitor Oven Temperature: Use an oven thermometer to maintain accurate baking temperatures for optimal crust formation.
Best Side Dishes for Fruit Cream Sourdough
Pairing side dishes with your Fruit Cream Sourdough can create a well-rounded meal. Here are some great options:
- Scrambled Eggs: Fluffy scrambled eggs add protein and balance the sweetness of the loaf.
- Avocado Toast: A spread of avocado on another slice provides healthy fats and creaminess.
- Bacon or Sausage Links: The savory richness of bacon or sausage pairs beautifully with sweet bread.
- Fruit Salad: A mix of seasonal fruits adds freshness and color to your plate.
- Granola Parfait: Layered granola and yogurt create a crunchy contrast against the soft bread.
- Smoothie Bowl: A berry smoothie bowl complements the flavors of blueberries in the sourdough.
Common Mistakes to Avoid
Making Fruit Cream Sourdough can be a delightful experience, but it’s easy to make mistakes. Here are some common pitfalls and how to steer clear of them.
- Boldly neglecting hydration: Not measuring the water correctly can lead to overly dry or wet dough. Always use a kitchen scale for accuracy.
- Ignoring fermentation time: Rushing the fermentation process may result in dense bread. Be patient; allow the dough to rise adequately for the best texture.
- Overmixing the cream cheese mixture: Mixing too much can introduce air, making it harder to incorporate into the dough. Blend just until smooth.
- Forgetting proper shaping techniques: Skipping essential shaping steps may affect the bread’s structure. Take time to shape your loaf properly for even baking.
- Baking without preheating: Not preheating your Dutch oven can result in uneven cooking. Always ensure your oven is hot before placing your bread inside.
- Skipping the honey glaze: Omitting the glaze means missing out on that sweet finish. Don’t forget to brush it on after baking for a lovely shine.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days to maintain freshness.
- Wrap tightly in plastic wrap before placing in a container to prevent drying out.
Freezing Fruit Cream Sourdough
- Freeze slices individually in freezer bags for up to 2 months.
- Ensure all air is removed from bags before sealing for best results.
Reheating Fruit Cream Sourdough
- Oven: Preheat oven to 180°C, place bread on a baking sheet and heat for 10-15 minutes, ensuring it stays moist.
- Microwave: Place a slice on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for about 20 seconds.
- Stovetop: Use a skillet over low heat. Toast slices lightly until warmed through, enhancing flavor and texture.
Frequently Asked Questions
Here are some common questions about making Fruit Cream Sourdough.
What type of flour is best for Fruit Cream Sourdough?
Using bread flour ensures proper gluten development, leading to a chewy texture that’s ideal for sourdough.
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries, but reduce their quantity slightly as they tend to release more moisture during baking.
How do I know when my sourdough is ready to bake?
The dough should have doubled in size and feel airy and fluffy when gently poked with your finger.
Is it possible to customize the filling of Fruit Cream Sourdough?
Absolutely! You can experiment with other fruits or add nuts or spices according to your taste preferences.
Final Thoughts
Making Fruit Cream Sourdough brings together delicious flavors like fresh blueberries and creamy cheese, creating a wonderful breakfast option. The recipe offers versatility; feel free to customize with different fruits or glazes. Try it out and enjoy the delightful results!
Breakfast
Fruit Cream Sourdough
- Total Time: 1 hour 15 minutes
- Yield: Approximately 8 servings 1x
Description
Fruit Cream Sourdough is an irresistible blend of sweet and tangy flavors, perfect for any meal. Infused with juicy blueberries, creamy cheese, and zesty lemon, this artisanal bread features a delightful honey glaze that adds a touch of sweetness. Ideal for breakfast, brunch, or as a snack, this unique sourdough loaf will impress your family and friends with its beautiful presentation and delicious taste.
Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup cream cheese (softened)
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- Combine flour, water, and sourdough starter in a bowl; let rest for 30 minutes. Add salt and knead until combined. Rest covered for 4–6 hours, performing stretch-and-fold every 30 minutes.
- Mix cream cheese, lemon zest, and sugar until smooth; set aside.
- Gently fold in blueberries during the final stretch-and-fold of the dough.
- Roll out the dough on a floured surface; spread cream cheese mixture evenly over it. Roll tightly into a ball.
- Place seam-side up in a banneton; cover and refrigerate overnight (8–12 hours).
- Preheat Dutch oven to 250°C (482°F). Bake dough covered for 20 minutes, then reduce temperature to 220°C (428°F) and bake uncovered for an additional 20–25 minutes until golden brown.
- Brush warm loaf with honey-lemon glaze before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One slice (approximately 60g)
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
