Fruit Cream Sourdough
The Fruit Cream Sourdough is a delightful twist on traditional sourdough bread. This loaf combines the tang of sourdough with the sweetness of blueberries and the creamy richness of cream cheese, brightened by fresh lemon. Perfect for breakfast or as a snack, this recipe showcases a unique flavor profile that will impress everyone at your table.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of blueberries, cream cheese, and lemon creates a taste that is both sweet and tangy.
- Versatile Use: Enjoy it for breakfast, brunch, or as a delightful treat any time of day.
- Artisan Quality: This recipe brings the artisan bread experience right to your home kitchen.
- Sourdough Starter Love: A fantastic way to use your active sourdough starter while crafting something delicious.
- Beautiful Presentation: The honey glaze gives the loaf an appealing shine, making it perfect for sharing.
Tools and Preparation
To create this delectable Fruit Cream Sourdough, you’ll need some essential tools. Having the right equipment makes the baking process smoother and more enjoyable.
Essential Tools and Equipment
- Banneton
- Dutch oven
- Mixing bowl
- Measuring cups
- Kitchen scale
Importance of Each Tool
- Banneton: Helps shape the dough and allows it to rise without sticking.
- Dutch oven: Provides an ideal environment for baking sourdough, trapping steam that creates a crispy crust.
- Mixing bowl: Essential for combining ingredients and allowing space for dough rising.
- Kitchen scale: Ensures precise measurements for consistent results every time.
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 bread flour, water, and active sourdough starter.
- Allow to rest for 30 minutes.
- After resting, add salt. Knead the mixture until well combined.
- Cover the dough and let it rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
Step 2: Make the Cream Cheese Mixture
- In a separate bowl, mix cream cheese, lemon zest, and granulated sugar until smooth.
Step 3: Incorporate Blueberries
- During the final stretch-and-fold of your dough, gently fold in the fresh blueberries, ensuring they are evenly distributed throughout.
Step 4: Shape the Dough
- Spread your dough into a rectangle.
- Add the cream cheese mixture in the center.
- Roll up the dough into a ball, carefully keeping the filling inside.
Step 5: Final Rise
- Place your shaped dough seam-side up in a banneton.
- Cover it and refrigerate for 8-12 hours to allow it to cold ferment.
Step 6: Bake Your Bread
- Preheat your Dutch oven at 250°C (482°F).
- Bake covered for 20 minutes.
- Remove the lid and lower temperature to 220°C (428°F) for an additional 20-25 minutes until golden brown.
Step 7: Glaze Your Loaf
- Brush your warm loaf with a mixture of honey and lemon juice for a beautiful finish.
Enjoy your homemade Fruit Cream Sourdough, perfect for any occasion!
How to Serve Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful treat that can be enjoyed in various ways. Whether for breakfast or as a snack, it pairs beautifully with different toppings and accompaniments.
With Sweet Spreads
- Butter: Spread a generous layer of softened butter on warm slices for extra richness.
- Cream Cheese Frosting: Top with a light cream cheese frosting for a sweeter option.
- Honey or Maple Syrup: Drizzle honey or maple syrup over the top for added sweetness.
With Fresh Fruits
- Sliced Strawberries: Fresh strawberries complement the blueberries and add a nice contrast in flavor.
- Banana Slices: Pair with banana slices for a creamy and fruity combination.
- Citrus Segments: Add fresh orange or grapefruit segments to bring brightness and acidity.
As a Toast Base
- Avocado Smash: Use toasted slices as a base for creamy avocado topped with sea salt.
- Nut Butter: Spread almond or peanut butter on top for protein and flavor.
How to Perfect Fruit Cream Sourdough
To achieve the best results with your Fruit Cream Sourdough, keep these tips in mind:
- Start with Active Starter: Ensure your sourdough starter is bubbly and active before using it for optimal rise.
- Proper Hydration: Maintain the right water-to-flour ratio; too much water can make handling difficult, while too little can lead to dense bread.
- Knead Thoroughly: Knead the dough well to develop gluten, which gives the loaf its structure.
- Be Gentle with Blueberries: When incorporating blueberries into the dough, handle gently to prevent bursting and staining the dough.
- Use Banneton Correctly: Ensure your banneton is well-floured to prevent sticking during proofing.
- Monitor Baking Temperature: Use an instant-read thermometer to check if the internal temperature reaches 90°C (190°F) for doneness.
Best Side Dishes for Fruit Cream Sourdough
Serving your Fruit Cream Sourdough alongside complementary side dishes can enhance the overall meal experience. Here are some great options:
- Greek Yogurt: A creamy addition that pairs wonderfully with fruit flavors; add honey for sweetness.
- Fruit Salad: A refreshing mix of seasonal fruits balances the richness of the sourdough.
- Granola Parfait: Layer yogurt, granola, and fresh fruit for a crunchy texture contrast.
- Scrambled Eggs: Fluffy scrambled eggs provide protein and savory notes next to sweet bread.
- Smoothie Bowl: Serve with a vibrant smoothie bowl topped with nuts and seeds for a nutritious boost.
- Chia Pudding: This adds a delightful texture; top it with fresh fruit or nuts for extra flavor.
Common Mistakes to Avoid
Making Fruit Cream Sourdough can be delightful, but it’s easy to make some common mistakes. Here are a few to be aware of:
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Skipping the autolyse step: Not allowing your dough to rest after mixing the flour and water can lead to poor gluten development. This step is crucial for achieving a better texture.
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Using cold ingredients: Starting with cold water or ingredients can hinder yeast activity. Always use room temperature water and ensure your cream cheese is softened.
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Ignoring hydration levels: If you add too much flour or don’t account for moisture from berries, your dough may become too dry. Measure accurately and adjust for humidity as needed.
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Neglecting stretch and folds: Failing to perform stretch and folds can prevent your dough from developing strength. Make it a habit to do this every 30 minutes during the bulk fermentation phase.
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Underestimating proofing time: Rushing the proofing process may result in dense bread. Watch for visual cues, such as when the dough has doubled in size, rather than strictly timing it.
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Not using a preheated Dutch oven: Baking in an unpreheated Dutch oven can lead to uneven baking. Always heat it up before placing your dough inside for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store slices of Fruit Cream Sourdough in an airtight container.
- It will last up to 4 days in the refrigerator.
- For best freshness, wrap individual slices in plastic wrap before placing them in the container.
Freezing Fruit Cream Sourdough
- Wrap the whole loaf or slices tightly in aluminum foil or plastic wrap.
- It can be frozen for up to 3 months.
- Label with a date so you know when to enjoy it by!
Reheating Fruit Cream Sourdough
- Oven: Preheat to 180°C (350°F) and warm for about 10-15 minutes for fresh taste.
- Microwave: Heat slices on medium power for about 15-20 seconds; this method works well but may change texture slightly.
- Stovetop: Use a skillet over low heat, flipping occasionally until warmed through while maintaining crustiness.
Frequently Asked Questions
Here are some common questions about making Fruit Cream Sourdough:
Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just make sure to thaw them first and pat them dry to avoid excess moisture in the dough.
How do I know if my sourdough starter is active?
Your sourdough starter should double in size within 4-6 hours of feeding and have a pleasant tangy aroma. Bubbles are also an indicator of activity.
What can I substitute for cream cheese?
If you’re looking for alternatives, mascarpone or ricotta cheese works well. They will provide a similar creamy texture without overpowering flavors.
How should I adjust baking times at high altitude?
At higher altitudes, decrease baking time slightly and consider increasing hydration by adding more water, as evaporation occurs quickly.
Final Thoughts
The Fruit Cream Sourdough is not only delicious but also versatile. You can customize it by adding different fruits or adjusting sweetness levels according to your taste preferences. Whether enjoyed fresh or toasted, this recipe brings joy to any breakfast table. Don’t hesitate to give it a try!
Fruit Cream Sourdough
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful experience of Fruit Cream Sourdough, a unique fusion of tangy sourdough and sweet blueberries, enriched with creamy cream cheese and brightened by fresh lemon zest. This artisan loaf is perfect for breakfast, brunch, or as a snack that will impress your family and friends. The honey glaze not only adds a beautiful shine but enhances the overall flavor, making each slice a heavenly treat. With its soft texture and rich taste, this fruity sourdough bread is sure to become a favorite in your home!
Ingredients
- 500g bread flour
- 350ml room temperature water
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a mixing bowl, combine bread flour, water, and sourdough starter. Let rest for 30 minutes.
- Add salt and knead until well combined. Cover and let rise for 4-6 hours with stretch-and-folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar until smooth.
- Gently fold blueberries into the dough during the final stretch-and-fold.
- Shape the dough into a rectangle, place the cream cheese mixture in the center, then roll it up.
- Place seam-side up in a banneton and refrigerate for 8-12 hours for cold fermentation.
- Preheat your Dutch oven to 250°C (482°F) and bake covered for 20 minutes; uncover and lower temperature to 220°C (428°F) for an additional 20-25 minutes until golden brown.
- Brush with honey-lemon glaze while warm.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 189
- Sugar: 6g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 9mg
