Ingredients
- 450g King Arthur Bread Flour
- 320g warm water
- 90g ripe starter
- 9g salt
- 30g sugar
- zest of 1-2 lemons
- 120g (ish) blueberries
Process
- Autolyse flour and water (approx 1 hour)
- Mix in lemon zest, starter, sugar, and salt
- Stretch and fold every 30 minutes, 4 (ish) times total
- Bulk ferment until dough is risen by ~50% or more
- Spread dough out on counter & gently incorporate blueberries
- Place dough into a greased loaf pan. Cover and proof on counter for ~1.5-2 hours
- Place a cast iron skillet on the bottom rack of the oven. Preheat oven to 450 F
- After minimum of 30 minutes preheating, score dough, place loaf pan on top shelf of oven and pour 1 cup of water into the hot cast iron skillet
- Bake for 25 minutes
- Remove cast iron, then bake for an additional 20+ minutes, until color on crust is dark