Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful twist on traditional sourdough bread. This loaf is not only visually appealing but also bursting with flavor from fresh blueberries and creamy cheese. Enhanced with a hint of lemon and topped off with a honey glaze, it serves as a perfect breakfast or snack for any occasion. Whether you’re hosting brunch or simply enjoying a quiet morning, Fruit Cream Sourdough will surely impress.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of blueberries and cream cheese creates a rich, sweet taste that everyone will love.
- Unique Texture: The chewy sourdough crust paired with a soft, creamy filling makes for an unforgettable bite.
- Versatile Use: Enjoy it plain, toasted, or with butter; this bread works well for breakfast or dessert.
- Fun to Make: The process of creating this sourdough is rewarding, allowing you to explore the art of baking.
- Great for Sharing: With eight servings in one loaf, it’s perfect for gatherings or family meals.
Tools and Preparation
Before diving into the baking process, gather your essential tools. Having the right equipment can make your experience easier and more enjoyable.
Essential Tools and Equipment
- Dutch oven
- Mixing bowl
- Banneton (proofing basket)
- Kitchen scale
- Spatula
Importance of Each Tool
- Dutch oven: This tool helps create steam while baking, resulting in a crusty exterior and soft interior.
- Banneton: A banneton supports the dough’s shape during proofing, contributing to its final appearance.
Ingredients
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 starter in a mixing bowl. Allow it to rest for 30 minutes. After resting, add salt and knead until smooth. Cover the bowl and let it rest for 4-6 hours, performing stretch-and-fold every 30 minutes.
Step 2: Make the Cream Cheese Mixture
In a separate bowl, mix together cream cheese, lemon zest, and sugar until smooth.
Step 3: Incorporate Blueberries
During the final stretch-and-fold of your dough, gently fold in the fresh blueberries to distribute them evenly throughout.
Step 4: Shape the Dough
Spread the dough into a rectangle on a floured surface. Add the cream cheese mixture down the center and roll it up tightly to keep the filling inside.
Step 5: Proofing Time
Place the shaped dough seam-side up in your banneton. Cover it and refrigerate for 8-12 hours to allow it to proof overnight.
Step 6: Bake Your Bread
Preheat your Dutch oven at 250°C. Once heated, carefully place your dough inside (lid on) and bake for 20 minutes. Reduce temperature to 220°C and bake without lid for another 20-25 minutes until golden brown.
Step 7: Add Final Touches
Brush the warm loaf with a mixture of honey and lemon juice to give it that beautiful glaze.
Enjoy this delicious Fruit Cream Sourdough fresh out of the oven! Perfect for sharing with family or indulging in by yourself!
How to Serve Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful treat that can be enjoyed in various ways. Whether you’re serving it for breakfast, brunch, or as a snack, there are plenty of options to enhance your experience.
With Fresh Fruits
- Seasonal Berries: Pair slices with strawberries or raspberries for a refreshing contrast.
- Banana Slices: Add sweetness and creaminess by layering banana on top.
As Toast
- Cream Cheese Spread: Top with additional cream cheese for a rich and creamy bite.
- Nut Butter: Spread almond or peanut butter for a deliciously nutty flavor.
Accompanied by Beverages
- Coffee: Enjoy with your favorite brew for a perfect morning pick-me-up.
- Herbal Tea: A soothing cup of tea complements the fruity flavors beautifully.
With Sweet Toppings
- Honey Drizzle: Enhance the sweetness with a drizzle of honey over each slice.
- Maple Syrup: For a decadent touch, pour warm maple syrup over the toast.
How to Perfect Fruit Cream Sourdough
To achieve the best results with your Fruit Cream Sourdough, consider these helpful tips.
- Starter Quality: Ensure your sourdough starter is active and bubbly for optimal rise.
- Temperature Control: Maintain room temperature during fermentation for consistent results.
- Dough Handling: Be gentle when incorporating blueberries to prevent breaking them apart.
- Resting Time: Allow sufficient time for the dough to develop flavors; overnight refrigeration works wonders.
- Baking Technique: Use a Dutch oven to create steam, resulting in a crusty exterior and soft interior.
Best Side Dishes for Fruit Cream Sourdough
Serving Fruit Cream Sourdough can be even more enjoyable with complementary side dishes. Here are some great options:
- Greek Yogurt: A creamy and tangy side that adds protein and balances sweetness.
- Fruit Salad: A vibrant mix of seasonal fruits offers freshness and color to your plate.
- Cottage Cheese: This high-protein dish pairs well with the sweetness of the bread and adds texture.
- Eggs Benedict: For a savory twist, serve alongside poached eggs and hollandaise sauce.
- Granola Parfait: Layer granola with yogurt and fruit for an added crunch next to your bread.
- Avocado Smash: A spread of creamy avocado enhances both flavor and nutrition, making it an ideal pairing.
Common Mistakes to Avoid
Making Fruit Cream Sourdough can be delightful, but it’s easy to make mistakes. Here are some common pitfalls to avoid.
- Ignoring the sourdough starter’s activity – Always ensure your sourdough starter is active and bubbly before using it. If it’s not, your bread won’t rise properly.
- Skipping the stretch and fold – This technique helps develop gluten in the dough. Skipping it can result in a dense loaf, so make sure to do it every 30 minutes during the bulk fermentation.
- Overloading with blueberries – While blueberries add flavor, too many can make the dough soggy. Use one cup as recommended for the best texture.
- Not letting the dough rest enough – Patience is key! Allowing the dough to rest for at least 4-6 hours gives it proper fermentation and flavor.
- Baking at incorrect temperatures – Make sure to follow the baking temperatures precisely. Starting high and then lowering helps achieve a perfect crust.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Wrap tightly in plastic wrap or foil before placing in the container.
Freezing Fruit Cream Sourdough
- Freeze slices individually or as a whole loaf for up to 3 months.
- Use a freezer-safe bag or wrap tightly in foil to prevent freezer burn.
Reheating Fruit Cream Sourdough
- Oven – Preheat oven to 180°C and bake for about 10 minutes until warmed through.
- Microwave – Heat slices on medium power for 15-30 seconds. Be careful not to overheat, as this can dry out the bread.
- Stovetop – Warm slices in a non-stick skillet over low heat for a few minutes on each side.
Frequently Asked Questions
Here are some common questions about making Fruit Cream Sourdough.
Can I use frozen blueberries in Fruit Cream Sourdough?
Yes, you can use frozen blueberries! However, they may release more moisture into the dough, so consider reducing the amount slightly.
How do I know when my sourdough starter is ready?
Your sourdough starter is ready when it doubles in size within 4-6 hours after feeding and has lots of bubbles throughout.
What can I substitute for cream cheese?
You can use ricotta or mascarpone cheese as alternatives if you want a different flavor profile in your Fruit Cream Sourdough.
How should I store leftover Fruit Cream Sourdough?
Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze them for later enjoyment!
Final Thoughts
Fruit Cream Sourdough is not only delicious but also versatile. You can customize it by adding different fruits or adjusting sweetness levels. Whether enjoyed fresh or toasted, this recipe will surely satisfy your cravings!
Fruit Cream Sourdough
- Total Time: 1 hour 15 minutes
- Yield: Serves about 8 slices 1x
Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough, perfect for breakfast or as a sweet snack. This artisan bread features a chewy crust and a creamy filling made from fresh blueberries and cream cheese, all enhanced with a hint of lemon. Topped with a honey glaze, it’s visually stunning and bursting with flavor. Whether you’re hosting brunch or enjoying a quiet morning at home, this recipe will impress everyone at your table.
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
- In a mixing bowl, combine flour, water, and sourdough starter. Let it rest for 30 minutes.
- Add salt and knead until smooth. Cover and let it rest for 4-6 hours, performing stretch-and-fold every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- During the final stretch-and-fold, gently incorporate blueberries.
- Roll out the dough into a rectangle, add the cream cheese mixture down the center, and roll tightly.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat Dutch oven to 250°C (482°F). Bake covered for 20 minutes, then reduce to 220°C (428°F) and continue baking uncovered for another 20-25 minutes until golden brown.
- Brush warm loaf with honey-lemon glaze.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
