Fruit Cream Sourdough (Print Version)

# Ingredients:

01 - 500g bread flour
02 - 350ml water, room temperature
03 - 100g active sourdough starter
04 - 10g salt
05 - 1 cup fresh blueberries
06 - 1/3 cup cream cheese, softened
07 - Zest of 1 lemon
08 - 2 tablespoons granulated sugar
09 - 2 tablespoons honey
10 - 1 tablespoon fresh lemon juice

# Instructions:

01 - Combine flour, water, and starter. Rest 30 minutes, then add salt and knead.
02 - Cover and rest 4-6 hours, performing stretch and folds every 30 minutes.
03 - Mix cream cheese, lemon zest, and sugar until smooth.
04 - During final stretch-and-fold, gently incorporate blueberries throughout dough.
05 - Spread dough into rectangle, add cream cheese mixture, roll into ball keeping filling inside. Place seam-side up in banneton.
06 - Cover and refrigerate 8-12 hours.
07 - Bake in Dutch oven at 250°C for 20 minutes with lid, then 220°C for 20-25 minutes without lid.
08 - Brush warm loaf with honey-lemon mixture.

# Notes:

01 - Dutch oven creates steam for better crust
02 - Cold fermentation develops flavor
03 - Fresh blueberries work better than frozen

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