Step 1

Feed sourdough starter 4-12 hours before making dough.

Step 3

Mix the Ingredients

Step 5

Mix starter (active and bubbly), water, flour, and salt with a dough hook or your hands.

Step 6

Cover the bowl with a damp towel and let sit for 30 minutes.

Step 8

Stretch and Fold

Step 10

Stretch and fold the dough.

Step 11

Take the edge of the dough and stretch it up and in.

Step 12

Continue doing this until all of the dough has been stretched inward to make the dough look more ball-like.

Step 13

Cover the bowl with a damp towel and let sit for 30 minutes.

Step 14

Repeat stretch and fold.

Step 15

Cover the bowl with a damp towel and let rest on the counter for about 12 hours or until the dough has almost doubled in size.

Step 17

Shape

Step 19

Place the dough on a floured cutting board.

Step 20

Spread the dough out into a square-like shape.

Step 22

Cut the cream cheese into small cubes.

Step 23

Place cream cheese and blueberries on top of the dough.

Step 24

Fold each side of the dough up and in, covering the cream cheese and blueberries.

Step 25

Flip the dough over.

Step 26

Shape the dough into a round loaf. You can do this with your hands or by using a dough scraper.

Step 27

Place the dough in a banneton basket or cheesecloth-lined bowl. Cover the bowl in saran wrap and place the bowl in the refrigerator for about 12 hours.

Step 29

Score and Bake

Step 31

Preheat the oven to 450 degrees Fahrenheit.

Step 32

Place the Dutch oven, lid on, in the oven to heat up.

Step 33

Place the bowl of dough in the freezer for 10 minutes. This will harden the dough to make it easier to score.

Step 34

Flip the dough over onto parchment paper.

Step 35

Flour the top of the dough and score in any design you would like.

Step 36

Take the Dutch oven out of the oven.

Step 37

Place the dough and parchment paper into the Dutch oven carefully.

Step 38

Bake for 30 minutes with the lid on.

Step 39

Remove the lid and bake for 20 minutes.

Step 41

Cool

Step 43

Remove the Dutch oven and place the sourdough bread on a cooling rack.

Step 44

Let cool for at least 1 hour or until the bread is completely cooled off.