Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful twist on traditional sourdough bread. This recipe features a soft and airy loaf filled with fresh blueberries and a creamy lemon-infused cream cheese filling. The combination of flavors makes it perfect for breakfast, brunch gatherings, or as a sweet treat any time of day. With its unique taste and beautiful presentation, this Fruit Cream Sourdough will impress your family and friends.
Why You’ll Love This Recipe
- Delicious Flavor: The mix of tangy blueberries and creamy cheese creates a mouthwatering experience.
- Easy to Make: With straightforward steps, even novice bakers can enjoy the process.
- Versatile Occasions: Perfect for breakfasts, snacks, or special occasions like brunch.
- Artisan Appeal: Homemade sourdough has an artisan quality that elevates any meal.
- Customizable: Feel free to experiment with different fruits or fillings based on your preference.
Tools and Preparation
Before you start baking your Fruit Cream Sourdough, ensure you have the right tools handy. Using proper equipment can make the process smoother and more enjoyable.
Essential Tools and Equipment
- Banneton
- Dutch oven
- Mixing bowl
- Measuring scale
- Spatula
Importance of Each Tool
- Banneton: Helps shape the dough while allowing it to rise without sticking.
- Dutch oven: Provides an ideal environment for baking by trapping steam, resulting in a crusty exterior.
- Mixing bowl: Crucial for combining ingredients efficiently.
- Measuring scale: Ensures accurate ingredient amounts for consistent results.
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: Prepare the Dough
- Combine bread flour, water, and active sourdough starter. Mix until well incorporated.
- Allow the mixture to rest for 30 minutes (this is called autolyse).
- After resting, add salt. Knead until smooth.
- Cover the dough and let it rest for 4-6 hours at room temperature, performing stretch-and-fold techniques every 30 minutes.
Step 2: Make the Cream Cheese Filling
- In a separate bowl, mix together cream cheese, lemon zest, and granulated sugar. Blend until smooth.
Step 3: Incorporate Blueberries
- During the final stretch-and-fold of the dough, gently fold in the fresh blueberries, ensuring they are evenly distributed.
Step 4: Shape the Dough
- Spread the dough into a rectangle on a lightly floured surface.
- Spoon the cream cheese mixture over one half of the rectangle.
- Roll the dough into a ball while keeping the filling inside.
Step 5: Cold Fermentation
- Place the seam-side up in a banneton.
- Cover with plastic wrap or a damp cloth and refrigerate for 8-12 hours (this enhances flavor).
Step 6: Bake
- Preheat your oven to 250°C (482°F) with a Dutch oven inside.
- Once preheated, carefully place the dough inside the hot Dutch oven. Bake with lid on for 20 minutes.
- Remove lid and reduce temperature to 220°C (428°F). Bake for an additional 20-25 minutes until golden brown.
Step 7: Finish with Honey Glaze
- While warm, brush your loaf with a mixture of honey and fresh lemon juice.
Enjoy your homemade Fruit Cream Sourdough!
How to Serve Fruit Cream Sourdough
Fruit Cream Sourdough is a delightful treat that can be enjoyed in various ways. Whether you want it for breakfast, brunch, or dessert, this loaf pairs well with many options.
Spread Options
- Butter – A classic choice, spread some butter on warm slices for a rich flavor.
- Cream Cheese Frosting – Enhance the cream cheese filling by adding a sweet frosting on top.
- Honey – Drizzle honey over the loaf to accentuate the sweetness of the blueberries.
Accompaniments
- Fresh Berries – Serve with additional fresh blueberries or raspberries for a fruity boost.
- Yogurt – Pair slices with yogurt for a creamy and tangy contrast.
- Coffee or Tea – Enjoy with your favorite hot beverage for a perfect morning or afternoon snack.
Sweet Toppings
- Powdered Sugar – Dust with powdered sugar for an elegant touch.
- Cinnamon Sugar – Add a sprinkle of cinnamon sugar for extra warmth and sweetness.
How to Perfect Fruit Cream Sourdough
To achieve the best results with your Fruit Cream Sourdough, follow these helpful tips.
- Use Active Starter – Ensure your sourdough starter is bubbly and active before use for optimal rise and flavor.
- Control Temperature – Let the dough ferment in a warm place to encourage growth during resting periods.
- Knead Properly – Knead until smooth but don’t overwork; you want a soft dough that’s still elastic.
- Incorporate Blueberries Gently – Fold in blueberries carefully to avoid crushing them and creating mushy spots in the bread.
- Monitor Baking Time – Keep an eye on baking progress to prevent over-browning. Use internal temperature as your guide; it should reach about 90°C (190°F).
- Cool Completely Before Slicing – Allow the loaf to cool fully to set its structure before slicing, preventing squished pieces.
Best Side Dishes for Fruit Cream Sourdough
Fruit Cream Sourdough makes an excellent addition to any meal. Here are some tasty side dishes that complement its flavors beautifully.
- Scrambled Eggs – Lightly seasoned scrambled eggs offer a savory balance to the sweetness of the bread.
- Fruit Salad – A refreshing mix of seasonal fruits enhances the fruity notes in your sourdough.
- Granola Parfait – Layer yogurt and granola with fresh berries for a wholesome breakfast option.
- Cheese Platter – Include soft cheeses like brie or goat cheese for a delightful contrast in textures and flavors.
- Salmon Lox – Thinly sliced smoked salmon adds richness and pairs well with cream cheese topping on the bread.
- Roasted Vegetables – Serve roasted veggies on the side for a heartier meal that balances sweetness with savory elements.
Common Mistakes to Avoid
Making Fruit Cream Sourdough can be a fun and rewarding experience, but there are a few common pitfalls to watch out for.
- Boldly ignoring the starter’s readiness: Using an inactive sourdough starter can lead to dense bread. Always check that your starter is bubbly and has doubled in size.
- Boldly skipping the stretch and folds: Not performing stretch and folds can result in poor dough development. Make sure to stretch and fold every 30 minutes during the primary fermentation.
- Boldly overloading on blueberries: Adding too many blueberries can make the dough soggy. Stick to the recommended amount for the best texture.
- Boldly neglecting proper refrigeration time: Shortening the refrigeration period may yield unpredictable results. Allow your dough to rest in the fridge for 8-12 hours for optimal flavor and texture.
- Boldly underbaking or overbaking: Not paying attention to baking times could ruin your loaf. Use a thermometer to ensure it reaches an internal temperature of at least 90°C (195°F).
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Fruit Cream Sourdough in an airtight container.
- It stays fresh for up to 3 days in the refrigerator.
Freezing Fruit Cream Sourdough
- Wrap slices tightly in plastic wrap or foil before placing them in a freezer bag.
- You can freeze it for up to 3 months.
Reheating Fruit Cream Sourdough
- Oven: Preheat to 180°C (350°F). Place bread on a baking sheet for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on medium power for about 15-20 seconds, but this may alter texture.
- Stovetop: Toast slices on medium heat until golden brown, enhancing flavor without drying out.
Frequently Asked Questions
Here are some frequently asked questions about making Fruit Cream Sourdough.
How do I maintain my sourdough starter?
To keep your sourdough starter healthy, feed it regularly with equal parts flour and water. Store it in a cool place if not used daily.
Can I use frozen blueberries for Fruit Cream Sourdough?
Yes, you can use frozen blueberries! Just add them straight from the freezer without thawing, but be aware they might bleed into the dough more than fresh ones.
What can I substitute for cream cheese in this recipe?
You can replace cream cheese with mascarpone or Greek yogurt if you prefer a lighter option or have dietary restrictions.
How does Fruit Cream Sourdough differ from regular sourdough?
Fruit Cream Sourdough incorporates sweet ingredients like cream cheese and blueberries, which gives it a delightful twist compared to traditional sourdough.
Final Thoughts
This Fruit Cream Sourdough recipe is not only delicious but also incredibly versatile. You can customize it with different fruits or cream cheese flavors based on your preference. Give it a try, and enjoy the wonderful blend of flavors that will surely delight you and your guests!
Breakfast
Fruit Cream Sourdough
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Fruit Cream Sourdough is a delightful fusion of traditional sourdough and sweet, creamy goodness. This soft, airy loaf is filled with juicy blueberries and a luscious lemon-infused cream cheese filling, making it an irresistible treat for breakfast, brunch, or any time you crave something special. Its unique flavor combination and beautiful presentation will surely impress your family and friends. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this Fruit Cream Sourdough elevates any meal to a gourmet experience.
Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 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 (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a mixing bowl, combine bread flour, water, and active sourdough starter. Mix well and let rest for 30 minutes.
- Add salt to the mixture and knead until smooth. Let the dough rise for 4-6 hours at room temperature, performing stretch-and-fold every 30 minutes.
- Prepare the cream cheese filling by blending cream cheese, lemon zest, and sugar until smooth.
- During the final stretch-and-fold, gently fold in blueberries.
- Shape the dough into a rectangle, spread the cream cheese mixture on one half, and roll it up tightly.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat your oven to 250°C (482°F) with a Dutch oven inside. Bake for 20 minutes with the lid on, then remove the lid and reduce temperature to 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush warm loaf with honey and lemon juice glaze before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
