Fruit Cream Sourdough
The Fruit Cream Sourdough is a delightful twist on traditional sourdough bread, filled with juicy blueberries and creamy cheese. This loaf is perfect for breakfast or brunch, making it an excellent choice for family gatherings or leisurely weekends. The combination of fresh lemon zest and a honey glaze adds a unique flavor that will impress your guests and satisfy your cravings.
Why You’ll Love This Recipe
- Deliciously Unique Flavor: The blend of blueberries and cream cheese creates a rich taste that stands out from typical sourdough.
- Easy to Follow: With straightforward instructions, even novice bakers can master this recipe.
- Versatile Serving Options: Enjoy it as toast, a dessert, or even as part of a special brunch spread.
- Artisan Quality at Home: Achieve that bakery-fresh look and texture right in your kitchen.
- Wholesome Ingredients: Made with fresh fruits and natural ingredients, this bread is not only tasty but also nutritious.
Tools and Preparation
Before you start baking the Fruit Cream Sourdough, gather your tools to ensure a smooth process. Using the right equipment helps achieve the best results.
Essential Tools and Equipment
- Dutch oven
- Mixing bowl
- Banneton proofing basket
- Measuring cups and spoons
- Kitchen scale
Importance of Each Tool
- Dutch oven: Creates steam during baking, resulting in a crispy crust.
- Mixing bowl: Provides ample space for kneading and mixing ingredients effectively.
- Banneton proofing basket: Helps shape the dough while it rises, giving it that lovely artisan look.
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. Let it rest for 30 minutes. After resting, add salt and knead until well combined. Cover the bowl and let it rest for 4-6 hours. Perform stretch and folds every 30 minutes during this time.
Step 2: Prepare the Filling
In another bowl, mix together cream cheese, lemon zest, and sugar until smooth. This creamy filling will complement the sourdough beautifully.
Step 3: Incorporate Blueberries
During the final stretch-and-fold of the dough, gently incorporate the fresh blueberries throughout. Be careful not to crush them.
Step 4: Shape the Dough
Spread the dough into a rectangle on a floured surface. Add the cream cheese mixture evenly over the surface. Roll it into a ball while keeping the filling inside.
Step 5: Proof Overnight
Place seam-side up in a banneton proofing basket. Cover it well and refrigerate for 8-12 hours to develop flavor.
Step 6: Bake the Bread
Preheat your Dutch oven to 250°C (482°F). Bake covered for 20 minutes to trap steam. Then reduce temperature to 220°C (428°F) and bake uncovered for another 20-25 minutes until golden brown.
Step 7: Glaze Your Loaf
Once baked, brush your warm loaf with a mixture of honey and lemon juice for an extra touch of sweetness and shine.
Enjoy your homemade Fruit Cream Sourdough, perfect for any occasion!
How to Serve Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful treat that can be enjoyed in various ways. Its unique blend of flavors makes it versatile for breakfast, as a snack, or even as a dessert option.
With Fresh Fruits
- Pair with Berries: Serve slices with fresh strawberries or raspberries for a refreshing contrast.
- Banana Slices: Top with banana slices and a drizzle of honey for added sweetness and texture.
As French Toast
- Creamy French Toast: Dip slices in an egg mixture and cook on a skillet for a delicious twist on classic French toast. Serve with maple syrup.
With Whipped Cream
- Topped with Whipped Cream: Spread whipped cream over the top for a sweet, indulgent treat perfect for dessert.
Cheese Pairings
- Cream Cheese Spread: Add extra cream cheese on top with herbs or spices for a savory contrast.
- Soft Goat Cheese: Serve with soft goat cheese and figs for a gourmet touch.
Afternoon Snack
- Nut Butter Spread: Slather almond or peanut butter on slices for a hearty afternoon snack that’s both filling and nutritious.
How to Perfect Fruit Cream Sourdough
To achieve the best results when making your Fruit Cream Sourdough, consider these handy tips.
- Hydration Matters: Use room temperature water to help activate your sourdough starter effectively.
- Knead Thoroughly: Ensure you knead the dough well after adding salt; this develops gluten for a better structure.
- Gentle Handling: Be gentle when incorporating blueberries to avoid breaking them and losing their juices.
- Cold Fermentation: Refrigerating the dough allows flavors to develop more fully, enhancing the overall taste.
- Monitor Baking Time: Keep an eye on your loaf during baking to ensure it reaches the perfect golden-brown color without burning.
- Glaze While Warm: Brush the honey-lemon mixture onto the warm bread immediately after baking for maximum absorption.
Best Side Dishes for Fruit Cream Sourdough
Fruit Cream Sourdough pairs wonderfully with various side dishes that complement its flavors. Here are some great options to consider.
- Greek Yogurt: A creamy addition that adds protein and pairs well with fruit flavors.
- Crispy Bacon: The savory crunch balances the sweetness of the sourdough beautifully.
- Mixed Green Salad: A light salad with vinaigrette offers freshness alongside your rich loaf.
- Scrambled Eggs: Fluffy scrambled eggs can provide protein and create a hearty breakfast option.
- Avocado Toast Toppings: Top slices of sourdough with smashed avocado, salt, and pepper for an easy brunch dish.
- Fruit Compote: A warm fruit compote drizzled over slices enhances the fruity notes in the bread.
- Cheese Platter: Include varieties such as brie or cheddar to create an elegant pairing that highlights flavors.
- Chia Seed Pudding: This adds texture and is packed with nutrients, making it a wholesome side choice.
Common Mistakes to Avoid
Making Fruit Cream Sourdough can be a rewarding experience, but there are some common pitfalls to avoid for the best results.
- Skipping the autolyse: Not allowing the flour and water to rest before adding the starter and salt can lead to a dense loaf. Autolyse helps develop gluten.
- Ignoring temperature: Baking with dough that is too cold or too warm can affect fermentation. Ensure your ingredients are at room temperature.
- Overworking the dough: Kneading too much can result in a tough texture. Aim for gentle handling, especially after incorporating blueberries.
- Underestimating proofing time: Rushing the final proof will lead to a dense bread. Give it enough time for proper rise.
- Not using a Dutch oven: Baking without a Dutch oven can yield less steam, affecting crust quality. Use one for optimal results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container or wrapped in plastic wrap.
- Keep in the refrigerator for up to 5 days for best freshness.
Freezing Fruit Cream Sourdough
- Wrap tightly in aluminum foil or freezer-safe bags.
- Can be frozen for up to 3 months without losing flavor.
Reheating Fruit Cream Sourdough
- Oven: Preheat to 180°C (350°F), bake for about 10-15 minutes until warm.
- Microwave: Heat in short bursts of 10-15 seconds; watch closely to avoid drying out.
- Stovetop: Toast slices on medium heat until warmed through and lightly crispy.
Frequently Asked Questions
Here are some common questions about making and enjoying Fruit Cream Sourdough.
What makes Fruit Cream Sourdough different from regular sourdough?
Fruit Cream Sourdough includes fresh blueberries and cream cheese, making it sweeter and richer than traditional sourdough recipes.
Can I use frozen blueberries in Fruit Cream Sourdough?
Yes, you can use frozen blueberries. Just make sure they are thawed and drained before mixing into your dough.
How can I customize my Fruit Cream Sourdough?
Feel free to add other fruits like raspberries or strawberries, or experiment with different sweeteners instead of honey.
What is the best way to serve Fruit Cream Sourdough?
Enjoy it toasted with butter, as a breakfast treat, or paired with yogurt for a delightful snack.
Final Thoughts
The Fruit Cream Sourdough recipe offers a delicious twist on traditional bread-making. Its sweet flavor profile makes it perfect for breakfast or as a snack. You can easily customize it with your favorite fruits or spreads, making it versatile for any occasion.
Fruit Cream Sourdough
- Total Time: 1 hour 15 minutes
- Yield: Makes approximately 12 slices 1x
Description
Indulge in the warm, comforting flavors of Fruit Cream Sourdough, a delightful twist on traditional sourdough bread. This recipe features a luscious filling of fresh blueberries and creamy cheese, complemented by a hint of lemon zest and a sweet honey glaze. Perfect for breakfast, brunch, or as a special treat, this artisan loaf is sure to impress family and friends. With easy-to-follow instructions, even novice bakers can create a bakery-quality masterpiece right at home. Enjoy it toasted with butter, as an exquisite French toast, or simply on its own to savor the unique blend of flavors.
Ingredients
- 500g bread flour
- 350ml room temperature water
- 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 rest for 30 minutes.
- Add salt and knead until well combined. Cover and let rest for 4-6 hours, performing stretch and folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- Gently incorporate blueberries into the dough during the last stretch-and-fold.
- Shape the dough into a rectangle on a floured surface; spread cream cheese mixture over it and roll into a ball.
- Place seam-side up in a banneton proofing basket; cover and refrigerate overnight (8-12 hours).
- Preheat Dutch oven to 250°C (482°F). Bake covered for 20 minutes; reduce temperature to 220°C (428°F) and bake 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: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 200
- Sugar: 5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
