Oklahoma Food Dude’s Blueberry & Lemon Zest Sourdough Boule

There’s nothing like the scent of fresh bread rising with the sun. This Blueberry & Lemon Zest Sourdough Boule brings sweet bursts of berry and bright citrus zest together in a crusty, golden loaf that tastes like spring in every slice. It’s simple, seasonal, and full of Oklahoma Food Dude love — straight from the kitchen to your table.

​Ingredients:

• 100g active sourdough starter (fed and bubbly)

• 350g warm water (about 90°F)

• 450g bread flour

• 50g whole wheat flour

• 10g salt

• Zest of 1 large lemon

• 1 cup fresh blueberries (washed and dried well)

• Extra flour for shaping

Prep Time: 6–8 hours (including rise time)
Cook Time: 45 minutes
Total Time: 7–9 hours
Yield: 1 large boule (about 8–10 slices)

   Instructions

1. Mix the Dough
              In a large bowl, mix the starter and warm water together until cloudy.Add the bread flour, whole wheat flour, and salt. Mix by hand or a dough                  hook until just combined — it’ll be shaggy, and that’s perfect.Cover the bowl and let it rest for 30 minutes (this is called autolyse

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2. Add Lemon and Blueberries​

After the rest, sprinkle the lemon zest evenly over the dough. Gently fold it in by pulling one side of the dough up and over, rotating the bowl as   you go.Next, lightly fold in the blueberries. Be gentle — you don’t want to crush them all.​

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3.Bulk Fermentation

Cover and let the dough rise at room temperature for 4–6 hours, doing a set of gentle stretch and folds every 30 minutes during the first 2 hours. (Grab the dough, stretch it up, and fold it over. Turn the bowl and repeat.)The dough should rise by about 50% and look smooth and puffy.

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4. Shape the Boule

Dust your work surface and hands with flour. Turn the dough out gently. Shape it into a round ball by folding it over itself a few times to create surface tension.

Place it seam-side up into a well-floured proofing basket or a bowl lined with a floured towel.

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5. Final Proof

Cover and let it proof for 1–2 hours at room temperature, or place it in the fridge overnight (this will deepen the flavor).

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6. Bake

Preheat your oven to 475°F with a Dutch oven inside.

When ready to bake, gently flip the dough onto a piece of parchment paper. Score the top with a sharp knife or lame.

Carefully place the boule into the hot Dutch oven, cover, and bake:

• 20 minutes covered

• 20–25 minutes uncovered, until deep golden brown

Cool completely before slicing (hardest part, but trust me!).

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Tips:

• If the blueberries burst a little while baking, that’s pure magic.

• A sprinkle of sugar on top before baking makes for a crackly crust.

• Pairs perfectly with a smear of whipped honey butter or fresh cream cheese!

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