Ingredients:

• 500g bread flour
• 100g active starter
• 350g lemonade
• 11g salt

Inclusions:

• Freeze dried blueberries
• Lemon zest from 2 lemons

In a large bowl mix together your starter and lemonade until milky. Add your flour and mix with a spoon until a shaggy dough forms. Then continue to mix with your hand and a bowl scraper until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your large bowl.

After 1 hour, add salt and perform stretch and fold. Cover and rest 30 minutes.

Weigh 11g of dried blueberries and crush/pulverize them into a powder. Add this powder to your dough dring your next fold (coil fold or stretch and fold), as well as the zest from one lemon.

Rest 30 more minutes. You will perform 2 more sets of folds 30 minutes apart, for a total of 4 folds.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 75%.

Spritz your counter lightly with water. Dump your dough onto the counter and stretch into a large rectangle. Add dried blueberries and lemon zest across the rectangle. Then trifold the dough.

Add more blueberries and lemon zest. Then roll the dough up, pinching the edges to keep the inclusions inside. Pull the dough towards you with cupped hands to build surface tension. Then transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and refrigerate for up to 24 hours (I do overnight).

Preheat your oven and Dutch oven to 450F. Once preheated, remove your dough from the fridge, and turn out onto parchment paper or a bread sling. Dust with rice flour and score.

Bake with lid on for 30 minutes. Then remove lid and reduce temp to 400F. Continue baking uncovered for 20 min, or until internal temp is 205-210F.

Cool for at least 2 hours before cutting.