Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful twist on traditional sourdough bread, perfect for breakfast or any occasion. This loaf combines the rich flavors of fresh blueberries and creamy cheese with a hint of lemon, creating a unique taste experience. Whether you want to impress guests at brunch or enjoy a cozy afternoon snack, this recipe is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of blueberries and cream cheese provides a delightful contrast that elevates standard sourdough.
- Versatile Serving Options: Enjoy it toasted with butter, as part of a cheese board, or even as a sweet dessert option.
- Impressive Appearance: The artisan look of this loaf makes it an eye-catching centerpiece for any table.
- Sourdough Starter Use: This recipe is perfect for using your active sourdough starter, reducing waste and enhancing flavor.
- Simple Process: Despite its gourmet appearance, the steps are straightforward and manageable for bakers of all levels.
Tools and Preparation
Before diving into making your Fruit Cream Sourdough, gather your tools for an efficient baking experience.
Essential Tools and Equipment
- Mixing bowl
- Bench scraper
- Banneton (proofing basket)
- Dutch oven
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowl: Essential for combining ingredients thoroughly and allows easy kneading space.
- Dutch oven: Creates steam while baking, which helps achieve that crunchy crust typical of artisan bread.
- Banneton: Helps shape the dough while allowing it to rise properly without sticking.
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: Combine Ingredients
Combine flour, water, and starter in a mixing bowl. Allow it to rest for 30 minutes. After resting, add salt and knead until well combined. Cover the dough and let it rest for 4-6 hours. Perform stretch-and-fold every 30 minutes during this time.
Step 2: Prepare the Filling
In a separate bowl, mix cream cheese, lemon zest, and sugar until smooth. Set aside while the dough rises.
Step 3: Incorporate Blueberries
During the final stretch-and-fold of your dough, gently fold in the fresh blueberries so they are evenly distributed throughout.
Step 4: Shape the Dough
Spread the dough into a rectangle on a floured surface. Evenly distribute the cream cheese mixture over the dough. Roll it up into a ball while keeping the filling inside to create layers.
Step 5: Proof Overnight
Place your shaped dough seam-side up in a banneton. Cover it with a cloth or plastic wrap and refrigerate for 8-12 hours to allow it to proof slowly.
Step 6: Bake Your Bread
Preheat your oven with a Dutch oven inside at 250°C (482°F). Once hot, carefully place the dough inside (lid on) and bake for 20 minutes. Then lower the temperature to 220°C (428°F) and bake uncovered for another 20-25 minutes until golden brown.
Step 7: Add Finishing Touches
Once baked, remove from the oven and brush warm loaf with a mixture of honey and fresh lemon juice to add sweetness and shine.
Enjoy your homemade Fruit Cream Sourdough as part of your breakfast favorites!
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 dessert, there are plenty of creative options to elevate your experience.
For Breakfast
- Cream Cheese Spread: Top slices with additional cream cheese and a drizzle of honey for a rich breakfast.
- Fresh Berries: Serve alongside extra fresh blueberries or mixed berries for a fruity boost.
With Coffee
- Coffee Pairing: Enjoy your loaf with a hot cup of coffee or tea to balance the sweetness.
- Cinnamon Sugar Dusting: Lightly sprinkle cinnamon sugar on top of toasted slices for an extra flavor kick.
As a Dessert
- Whipped Cream Topping: Add whipped cream on top for a sweet finish.
- Ice Cream Sandwiches: Use slices to create delicious ice cream sandwiches with your favorite flavors.
For Brunch
- Fruit Salad: Pair with a refreshing fruit salad for a light meal option.
- Savory Options: Serve with scrambled eggs and avocado for a savory twist.
How to Perfect Fruit Cream Sourdough
Perfecting your Fruit Cream Sourdough involves attention to detail during preparation and baking. Here are some tips to help you achieve the best results.
- Starter: Ensure your sourdough starter is active and bubbly before using it; this helps the bread rise well.
- Kneading Technique: Use the stretch-and-fold technique during resting periods for better gluten development.
- Temperature Control: Maintain room temperature during the final rise to encourage the right fermentation level.
- Moisture Management: Be cautious about adding too much flour when shaping; it can affect moisture content and texture.
- Dutch Oven Baking: Preheat your Dutch oven thoroughly before baking to create steam and achieve that perfect crust.
- Glaze Application: Brush the honey-lemon mixture on while the loaf is warm to allow it to soak in and enhance flavor.
Best Side Dishes for Fruit Cream Sourdough
Pairing side dishes with your Fruit Cream Sourdough can enhance its flavors. Here are some excellent options:
- Greek Yogurt Parfait: Layer Greek yogurt with granola and fresh fruit for a wholesome side.
- Spinach Salad: A fresh spinach salad with nuts and vinaigrette provides a crisp contrast.
- Herbed Scrambled Eggs: Fluffy scrambled eggs seasoned with herbs complement the sweet notes of the bread.
- Honey Glazed Carrots: Sweet, glazed carrots add brightness and color to your meal.
- Cheese Board: Create a small cheese board featuring soft cheeses that pair well with sourdough’s flavor.
- Roasted Potatoes: Crispy roasted potatoes seasoned with rosemary make for a hearty addition.
Common Mistakes to Avoid
When making Fruit Cream Sourdough, even small errors can impact your loaf. Here are some common mistakes and how to steer clear of them.
- Ignoring starter readiness – Always ensure your sourdough starter is active and bubbly before use. An inactive starter will lead to poor rise and texture.
- Skipping the stretch and folds – Neglecting the stretch and fold technique can result in dense bread. This method helps develop gluten, giving your bread a better structure.
- Overloading with blueberries – Adding too many blueberries may make the dough too wet. Stick to 1 cup for optimal texture and moisture balance.
- Not resting long enough – Rushing the fermentation process will yield a less flavorful loaf. Allow your dough to rest adequately for a better taste.
- Failing to preheat the oven – A properly preheated oven ensures even baking. Always preheat your Dutch oven before placing the dough inside for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container or wrap in plastic wrap.
- It can last up to 3 days in the refrigerator.
Freezing Fruit Cream Sourdough
- Wrap in aluminum foil or place in a freezer bag.
- It can be frozen for up to 3 months without losing flavor.
Reheating Fruit Cream Sourdough
- Oven – Preheat to 180°C (350°F) and warm for about 10-15 minutes for a soft crust.
- Microwave – Briefly heat slices on medium power for about 15-20 seconds; this may soften the crust.
- Stovetop – Use a skillet over low heat for 2-3 minutes per side for a warm, toasted finish.
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 add them directly from the freezer into your dough without thawing.
How do I know my sourdough starter is ready?
Your sourdough starter should be bubbly, have doubled in size, and have a pleasant, slightly tangy smell when it’s ready to use.
What if I don’t have cream cheese?
You can substitute mascarpone cheese or ricotta cheese for a different flavor profile.
How do I enhance the lemon flavor?
Adding extra lemon zest or a bit more lemon juice will intensify the citrus flavor in your Fruit Cream Sourdough.
Final Thoughts
Fruit Cream Sourdough is not only delightful but also versatile. You can customize it by adding different fruits like raspberries or strawberries. This recipe brings joy to breakfast tables with its unique flavors and creamy texture. Give it a try and enjoy every slice!
Fruit Cream Sourdough
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 slices 1x
Description
Fruit Cream Sourdough is a delightful fusion of traditional sourdough and luscious flavors, making it perfect for breakfast or as a sweet treat any time of day. This artisan loaf features the burst of fresh blueberries combined with creamy cheese and a hint of zesty lemon, creating an unforgettable taste experience that will impress your guests and satisfy your cravings. Whether enjoyed toasted with butter, as part of a brunch spread, or simply on its own, this recipe is sure to become a favorite in your household. Embrace the joy of baking with this easy yet sophisticated recipe.
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 (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a mixing bowl, combine the bread flour, water, and sourdough starter. Allow to rest for 30 minutes.
- Add salt and knead until well combined. Cover and let rise for 4-6 hours, performing stretch-and-fold every 30 minutes.
- Prepare the filling by mixing cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- Gently fold in blueberries during the final stretch-and-fold of the dough.
- Shape the dough into a rectangle on a floured surface, spread the cream cheese mixture on top, then roll it up tightly.
- Place seam-side up in a banneton and refrigerate overnight (8-12 hours).
- Preheat your oven with a Dutch oven at 250°C (482°F). Bake the dough for 20 minutes with the lid on; then lower to 220°C (428°F) and bake uncovered for another 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/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 215
- Sugar: 7g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 12mg
