Lemon blueberry cream cheese sourdough with a lemon honey wash.

Found a recipe that looked fun and tweeked it a bit and can’t wait to taste it! 🫐

Bread Recipe
1/2 cup starter
1 1/4 cup water
1/4 cup lemon juice
About 3 1/2- 4 cups flour (start with less add as you need to get the right texture)
2ts salt

Lemon honey wash:
About 1/3 cup lemon juice
1tbsp honey

After mixing everything together I let it sit for an hour. Then stretch and folds every half hour for 4 times. I blueberries during 1 &2 stretch and folds, then 3 & 4 a few more blueberries and then the softened cream cheese (about 1 oz each time), then let rise on the counter.
Then added more blueberries during the shaping, then stored it in the fridge for 7 hours.

Preheated the Dutch oven while the oven heated up to 450.

Baked in the dutch oven at 450 degrees, 30 mins with lid, and 20-25 mins without the lid.

After it was done baking a brushed on the lemon honey wash to give it a little sweet and tangy flavor without the sugar burning the crust.

To make the wash just mix the lemon juice and honey together until it is combined.

note it will be a little sticky on the outside

Credit: Taylor Lynn Hanberry