Fruit Cream Sourdough

Fruit Cream Sourdough is an irresistible treat that transforms traditional sourdough into a delightful loaf bursting with the flavors of fresh blueberries and creamy cheese. Perfect for breakfast, brunch, or as a snack, this bread stands out with its unique combination of ingredients and a shiny honey glaze. Whether you’re sharing it at a gathering or enjoying it solo, Fruit Cream Sourdough promises to impress with its flavor and texture.

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Why You’ll Love This Recipe

• Delicious Flavor: The combination of blueberries and cream cheese creates a sweet yet tangy experience that is hard to resist.
• Artisan Quality: This recipe allows you to create a bakery-quality loaf at home, making you feel like a professional baker.
• Versatile Use: Enjoy it toasted for breakfast, as a base for French toast, or simply on its own with a cup of coffee.
• Easy Preparation: With simple steps and common ingredients, making this sourdough bread is accessible even for beginner bakers.
• Fresh Ingredients: Using fresh blueberries and lemon zest elevates the taste and makes it healthier than store-bought options.

Tools and Preparation

Before diving into making your Fruit Cream Sourdough, gather your essential tools. Having the right equipment ensures success in your baking adventure.

Essential Tools and Equipment

• Dutch oven
• Mixing bowl
• Banneton (proofing basket)
• Kitchen scale
• Plastic wrap

Importance of Each Tool

• Dutch oven: Creates steam while baking, resulting in a crusty exterior and soft interior.
• Banneton: Helps shape your dough while allowing it to rise evenly without sticking.
• Kitchen scale: Ensures accurate 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: Combine Ingredients

1. In a mixing bowl, combine bread flour, water, and active sourdough starter.
2. Mix well until there are no dry bits left.
3. Cover the bowl and let it rest for 30 minutes.

Step 2: Add Salt and Knead

1. After resting, add salt to the dough.
2. Knead until smooth.
3. Cover again and let it rise for 4-6 hours, performing stretch-and-folds every 30 minutes.

Step 3: Prepare the Cream Cheese Mixture

1. In another bowl, mix together cream cheese, lemon zest, and granulated sugar.
2. Stir until smooth and well combined.

Step 4: Incorporate Blueberries

1. During the final stretch-and-fold of your dough, gently fold in the fresh blueberries.
2. Be careful not to crush them too much.

Step 5: Shape the Dough

1. Spread the dough into a rectangle on a lightly floured surface.
2. Add the cream cheese mixture along the center.
3. Roll the dough into a ball while keeping the filling inside.

Step 6: Proof Overnight

1. Place the shaped dough seam-side up in your banneton.
2. Cover with plastic wrap or a cloth.
3. Refrigerate for 8-12 hours to allow for slow fermentation.

Step 7: Bake Your Loaf

1. Preheat your oven to 250°C (482°F) with your Dutch oven inside.
2. Carefully transfer the dough to the Dutch oven once hot.
3. Bake covered for 20 minutes before removing the lid.
4. Lower temperature to 220°C (428°F) and bake for an additional 20-25 minutes until golden brown.

Step 8: Glaze Your Bread

1. In a small bowl, mix together honey and lemon juice.
2. Brush this warm mixture over your freshly baked loaf for added shine and flavor.

Enjoy this delightful Fruit Cream Sourdough warm or toasted!

How to Serve Fruit Cream Sourdough

Fruit Cream Sourdough is a delightful treat that can be enjoyed in various ways. Whether for breakfast, brunch, or dessert, this sourdough loaf pairs beautifully with many accompaniments to enhance its flavor.

With Fresh Fruits

• Berries: Serve with a medley of fresh berries like strawberries or raspberries to complement the blueberries.
• Sliced Bananas: Add sliced bananas for a creamy texture that contrasts nicely with the tangy cream cheese filling.

With Spreads

• Butter: A pat of softened butter adds richness and balances the sweetness.
• Yogurt: Spread with Greek yogurt for a protein-packed breakfast option.

As a Dessert

• Whipped Cream: Top slices with whipped cream for an indulgent dessert.
• Ice Cream: Pair with vanilla ice cream for a warm and cold treat combination.

In a Sandwich

• Breakfast Sandwich: Use as bread for a breakfast sandwich with eggs and spinach for a hearty meal.

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How to Perfect Fruit Cream Sourdough

Achieving the perfect Fruit Cream Sourdough requires attention to detail and technique. Follow these tips to ensure your loaf turns out wonderfully every time.

• Use Fresh Ingredients: Ensure your blueberries and cream cheese are fresh for the best flavor.
• Knead Properly: Knead the dough until smooth; this helps develop gluten for better texture.
• Monitor Fermentation: Watch the dough rise; over-proofing can lead to flat loaves.
• Preheat Your Oven: Always preheat your Dutch oven thoroughly before baking for an ideal crust.
• Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg for an extra flavor kick.
• Cool Before Slicing: Allow the bread to cool completely before slicing to maintain its structure.

Best Side Dishes for Fruit Cream Sourdough

Fruit Cream Sourdough pairs well with various side dishes that can elevate your meal. Here are some delicious options you can consider serving alongside your loaf.

1. Greek Salad: A refreshing mix of cucumbers, tomatoes, olives, and feta cheese that balances the sweetness of the bread.
2. Honey-Glazed Carrots: Sweet carrots that complement the fruit flavors in the sourdough.
3. Avocado Toast: Simple and healthy, mashed avocado adds creaminess that pairs well with the sourdough.
4. Scrambled Eggs: Fluffy scrambled eggs make for an excellent savory contrast to the sweet bread.
5. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a hearty side dish.
6. Fruit Salad: A light fruit salad enhances the berry flavors in your sourdough while keeping it fresh and vibrant.

Common Mistakes to Avoid

Baking a perfect Fruit Cream Sourdough can be tricky. Here are some common mistakes to steer clear of:

• Ignoring the starter’s activity: If your sourdough starter isn’t bubbly and active, your bread won’t rise properly. Always ensure your starter is fed and ready before beginning.
• Over-kneading the dough: Kneading too much can lead to tough bread. Aim for a gentle knead until the dough is smooth and elastic.
• Not measuring ingredients accurately: Baking requires precision. Use a kitchen scale for accurate measurements, especially for flour and water.
• Skipping the autolyse phase: This resting period helps develop gluten and improve dough texture. Don’t rush this crucial step.
• Neglecting proper fermentation time: Each environment is different. Watch the dough instead of strictly timing it; it should double in size during bulk fermentation.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to prevent drying out.
• Keep in the fridge for up to 5 days for best freshness.

Freezing Fruit Cream Sourdough

• Wrap tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months; label with the date for reference.

Reheating Fruit Cream Sourdough

• Oven: Preheat to 180°C, place loaf inside for about 10-15 minutes until warm.
• Microwave: Use a microwave-safe dish, heat in short bursts of 10 seconds to avoid overcooking.
• Stovetop: Slice and lightly toast on a skillet over medium heat until warmed through.

Frequently Asked Questions

Here are some common questions about making Fruit Cream Sourdough:

What makes Fruit Cream Sourdough different from regular sourdough?

Fruit Cream Sourdough includes blueberries and cream cheese, adding sweetness and creaminess that standard sourdough lacks.

Can I use frozen blueberries in Fruit Cream Sourdough?

Yes, frozen blueberries can work, but be sure to thaw them first and drain excess moisture before adding them to the dough.

How do I know when my sourdough is ready to bake?

Your dough should have doubled in size and pass the poke test, where it springs back slowly when gently poked.

Can I customize my Fruit Cream Sourdough?

Absolutely! You can experiment with different fruits or flavorings like vanilla or nuts to suit your taste preferences.

Final Thoughts

Fruit Cream Sourdough is a delightful twist on traditional sourdough bread. Its combination of creamy filling and fruity bursts makes it perfect for breakfast or brunch. Feel free to customize it with your favorite fruits or toppings. Enjoy baking this comforting loaf!

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Fruit Cream Sourdough

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• Author: Dina
• Total Time: 1 hour 20 minutes
• Yield: Approximately 12 servings 1x

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Description

Fruit Cream Sourdough is a delightful twist on traditional sourdough, combining the sweetness of blueberries with the creamy richness of cream cheese. This artisan-style loaf is perfect for breakfast, brunch, or as a sweet snack. The fresh blueberries paired with zesty lemon create a flavor explosion that’s beautifully complemented by a honey glaze.

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Ingredients

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• 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
• 1 tablespoon fresh lemon juice

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Instructions

1. In a mixing bowl, combine bread flour, water, and active sourdough starter until no dry bits remain. Cover and rest for 30 minutes.
2. Add salt to the dough and knead until smooth. Cover and let rise for 4-6 hours, performing stretch-and-folds every 30 minutes.
3. In another bowl, mix cream cheese, lemon zest, and sugar until smooth.
4. During the final stretch-and-fold of your dough, gently incorporate fresh blueberries.
5. Shape the dough into a rectangle and add the cream cheese mixture along the center before rolling it up.
6. Place seam-side up in a banneton and refrigerate overnight (8-12 hours).
7. Preheat your oven to 250°C (482°F) with your Dutch oven inside. Transfer the dough to the hot pot and bake covered for 20 minutes. Lower temperature to 220°C (428°F) and bake for another 20-25 minutes until golden brown.
8. Mix honey and lemon juice together and brush over the warm loaf.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 180
• Sugar: 6g
• Sodium: 150mg
• Fat: 3g
• Saturated Fat: 2g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 10mg