Lemon blueberry cream cheese sourdough with a lemon honey wash.
Found a recipe that looked fun and tweeked it a bit and can’t wait to taste it! 🫐
Bread Recipe
1/2 cup starter
1 1/4 cup water
1/4 cup lemon juice
About 3 1/2- 4 cups flour (start with less add as you need to get the right texture)
2ts salt
Lemon honey wash:
About 1/3 cup lemon juice
1tbsp honey
After mixing everything together I let it sit for an hour. Then stretch and folds every half hour for 4 times. I blueberries during 1 &2 stretch and folds, then 3 & 4 a few more blueberries and then the softened cream cheese (about 1 oz each time), then let rise on the counter.
Then added more blueberries during the shaping, then stored it in the fridge for 7 hours.
Preheated the Dutch oven while the oven heated up to 450.
Baked in the dutch oven at 450 degrees, 30 mins with lid, and 20-25 mins without the lid.
After it was done baking a brushed on the lemon honey wash to give it a little sweet and tangy flavor without the sugar burning the crust.
To make the wash just mix the lemon juice and honey together until it is combined.
*note it will be a little sticky on the outside*Advertisements
Credit: Taylor Lynn Hanberry
