Blueberry Artisan Bread

Ingredients

3 cups (375 g) all-purpose or bread flour

1 tsp salt

1 tsp instant yeast

1 tbsp sugar (optional)

1¼ cups (300 ml) warm water

1 cup fresh or frozen blueberries (do not thaw if frozen)

1 tsp lemon zest (optional, for extra flavor)

.Extra flour for dusting

Instructions

In a large bowl, mix the flour, salt, yeast, and sugar.

Add the warm water and stir until a shaggy dough forms.

Gently fold in the blueberries and lemon zest. Don’t overmix to avoid crushing the berries.

Cover the bowl and let the dough rise at room temperature for 12–18 hours.

Turn the dough onto a well-floured surface and gently shape it into a round loaf.

Place on parchment paper or in a floured bowl, cover, and let rise for another 45–60 minutes.

Meanwhile, preheat the oven to 450°F (230°C) with a Dutch oven inside (or use a baking stone/tray if you don’t have one).

Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, and cover with the lid.

Bake for 30 minutes covered, then remove the lid and bake 10–15 minutes more until deeply golden brown.

Cool completely on a wire rack before slicing.

Optional Add-ins

½ cup white chocolate chips

½ cup chopped walnuts or pecans

1 tsp cinnamonA light dusting of powdered sugar before serving