Cover the bowl with a damp towel and let sit for 30 minutes. This autolyse period allows the flour to fully hydrate.
First Stretch and Fold:
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After 30 minutes, perform your first stretch and fold: Take the edge of the dough with wet hands and stretch it up and over toward the center, rotating the bowl as you go.
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Continue stretching all four "sides" of the dough until it looks more cohesive and ball-like.
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Cover the bowl with a damp towel and let sit for 30 minutes.
Second Stretch and Fold:
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Repeat the stretch and fold process one more time, using the same technique.
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Cover the bowl and let rest on the counter for about 12 hours or until the dough has almost doubled in size.
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The dough should be puffy, airy-looking, and show visible bubbles when you gently press the surface.
Shape:
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Turn the dough out onto a floured cutting board or work surface.
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Gently shape the dough into a rough square (about 8x8 inches) by stretching it out with your hands. Don't deflate it—be gentle!
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Cut the cream cheese into small cubes (about ¼-½ inch each).
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Scatter the cream cheese cubes and blueberries evenly over the surface of the dough.
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Fold each side of the dough up and in, covering the cream cheese and blueberries as you go. This creates a seal around the filling.
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Flip the dough over so the seam side is down, and the smooth side is facing up.
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Gently shape the dough into a round loaf using your hands or a dough scraper, creating tension on the surface. Be careful not to expose the filling.
Proofing:
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Place the shaped dough into a banneton basket or a bowl lined with cheesecloth, seam-side up (for banneton, seam-side down).
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Cover tightly with plastic wrap or a shower cap.
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Place in the refrigerator for about 12 hours. This cold proof develops flavor and makes the dough easier to score.
Score and Bake:
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About 1 hour before baking, preheat your oven to 450°F (232°C).
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Place a Dutch oven (with lid on) in the oven to heat up. This traps steam, creating the crispy crust.
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Remove the proofed dough from the refrigerator and place in the freezer for 10 minutes. This firms it up, making it easier to score cleanly.
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Carefully turn the dough out onto a piece of parchment paper.
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Flour the top of the dough generously and score with a sharp knife or bread lame. Make your design—a simple slash, an X, or get creative! The score is both functional (controls expansion) and decorative.
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Carefully remove the hot Dutch oven from the oven and place the dough and parchment paper inside.
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Cover with the lid and bake for 30 minutes. The lid traps steam for that beautiful crust.
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Remove the lid and bake for an additional 20 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F.
Cool:
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Carefully remove the Dutch oven and transfer the sourdough bread to a cooling rack.
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Let cool for at least 1 hour, preferably 2-3 hours, before slicing. The interior continues to set as it cools, and cutting too early can result in a gummy crumb.
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Slice and enjoy! The cream cheese and blueberries will create beautiful pockets throughout the bread.
Pro Tips for Perfect Blueberry and Cream Cheese Sourdough
Use Very Active Starter – This is non-negotiable. Your starter should double within 4-8 hours of feeding and be bubbly and full of life. Sluggish starter = dense, flat bread.
Invest in a Kitchen Scale – Baking sourdough is a science. Measuring by weight ensures consistency and success. A cheap digital scale (under $20) is a game-changer.
Gentle Handling – Sourdough is delicate. Avoid aggressive mixing or pressing, which degasses the dough and results in dense bread.
Stretch and Fold Technique – This builds strength without traditional kneading, creating an open crumb structure. It's gentler and more effective for this style of bread.
Cut Cream Cheese into Cubes – Small cubes distribute throughout the bread better than large chunks, creating more consistent pockets.
Cold Proof Overnight – This develops flavor and makes scoring easier. You can also skip overnight and do a shorter room-temperature proof (2-4 hours) if in a hurry.
Score Boldly – A confident, deep score (¼ inch deep) controls expansion and creates that beautiful ear. Don't be timid!
Trust the Process – Sourdough baking involves a lot of waiting, but that's where the magic happens. The long fermentation creates digestibility and flavor that commercial bread can't match.
Don't Cut Too Early – Patience at the cooling stage prevents gummy crumb. Wait at least an hour, preferably longer.
Variations to Try
Berry Combinations:
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Raspberry and cream cheese for tartness
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Blackberry and cream cheese for earthiness
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Mixed berries for complexity
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Strawberry and cream cheese for sweetness
Flavor Additions:
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Lemon zest with blueberries for brightness
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Vanilla extract in the cream cheese for sweetness
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Almond extract for nuttiness
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Cinnamon sugar sprinkled between layers
Filling Swaps:
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Mascarpone instead of cream cheese for richness
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Ricotta mixed with cream cheese for lightness
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Goat cheese and blueberries for tanginess
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Honey drizzled with cream cheese for sweetness
Toppings:
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Fresh rosemary sprigs before baking
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Sea salt for contrast
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Extra blueberries pressed into the dough
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Everything bagel seasoning for savory twist
Make-Ahead and Storage
Refrigerator – Store wrapped in a clean kitchen towel in an airtight container for up to 4 days. The sourdough actually improves as it sits!
Freezer – Cool completely, slice if desired, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or toast frozen slices directly.
Refresh Stale Bread – Wrap in a damp paper towel and microwave for 20 seconds, or wrap loosely in foil and warm in a 325°F oven for 10 minutes.
Serving Suggestions
Enjoy:
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Toasted with butter and jam for breakfast
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With cream cheese and honey
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Sliced fresh with a cup of coffee
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As an accompaniment to soup or salad
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As French toast for a decadent breakfast
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Simply sliced and enjoyed plain
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With softened butter
Perfect for:
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Weekend breakfast or brunch
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Meal prep and slicing for the week
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Gifting to friends and family
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Impressing guests with homemade baking
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Teaching kids about fermentation and baking
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Building confidence in sourdough mastery
Why This Bread is Special
Sourdough is more than just bread—it's a living, evolving creation. The long fermentation creates a complex flavor profile, improved digestibility, and a healthier loaf than commercial alternatives. Adding blueberries and cream cheese elevates it from rustic to bakery-worthy, making it special enough for company yet simple enough for weeknight baking. Every loaf is unique, reflecting your starter, your kitchen environment, and your care. That's the magic of sourdough!
Nutritional Information (Approximate)
Yield: 1 large loaf (about 16 slices)
Prep Time: 30 minutes (plus overnight cold proof)
Total Rising Time: About 24 hours (mostly hands-off)
Bake Time: 50 minutes
Calories per slice: ~180-220 kcal
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