Step 1

Pour 1.5 cups of warm water (no warmer than 110F or you may kill the yeast in your starter) into a large bowl, then add 1 cup of active sourdough starter and 3 cups of flour.  Stir it all together just enough to get the flour mixed in, but don't knead, and don't worry about little lumps and inconsistencies.

Step 2

Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.

Step 3

After the 30 minutes is up, add 1T salt to the dough, get your hands wet (water helps handle sticky dough), and use your hands to work the salt into the dough for a minute or so.  Then cover the dough with a towel.

Step 4

Stretch and fold the dough.

Step 5

Cover the bowl with a towel, and let it rest for 30 minutes.

Step 6

After 30 minutes, repeat the stretch and fold process just like the first time.  Cover and let the dough rest for another 30 minutes.  Repeat this stretch and fold process followed by a 30-minute rest 3 times, for a total of 3 stretch and folds.

Step 7

After the third stretch and fold, cover the dough and let it rest until it is doubled in size.  Depending on the strength of your starter, the hydration of the dough, and the temperature + elevation of your home, this could take anywhere from 2 to 12 hours.

Step 8

Add 1 tablespoon of flour, 1 cup of frozen blueberries, and zest from a whole lemon to a small bowl and stir gently to coat the blueberries in flour.  Set aside.

Step 9

Once the dough has doubled in size, turn it out onto a lightly floured work surface and stretch it into a big rectangle, kind of like if you were going to make cinnamon rolls.

Step 10

Spread 2/3 of the blueberry lemon zest mixture over the dough rectangle.

Step 11

Fold one of the long sides of the dough over to bring the edge to the middle of the rectangle, then fold the other long side over the top of the first side.  Now that the dough is folded into 3 layers it looks like a very long, skinny rectangle.

Step 12

Spread the remaining 1/3 of the blueberry-lemon zest mixture over the dough.

Step 13

Then, start at the end closest to you and roll the dough up into a ball.

Step 14

Roll the ball of dough toward you in a circular motion so the seam side is facing down.  Use both hands to spin the dough on the work surface a few times to tighten the seal underneath and create surface tension.

Step 15

Turn the shaped ball of dough over into a banneton basket so the seam side is now facing up, cover the basket with plastic wrap or place it in a big plastic bag, and place it in the fridge to cold-proof before baking.  Cold proof for at least 2 hours, up to 24 hours.  I often let mine cold-proof overnight.

Step 16

When you're ready to bake, start by preheating a dutch oven, bread oven, or crock with a lid in the oven at 425F for 30 minutes.

Step 17

Remove the dough from the fridge, and turn it out onto a piece of parchment paper.  Lightly dust the tip of the dough with flour (optional) and then use a razor blade to score the dough.

Step 18

Place the dough on the parchment paper in the hot dutch oven and cover it with the lid.  Bake at 425F with the lid on for 30 minutes.

Step 19

After 30 minutes, remove the lid and bake for another 8-10 minutes until the top of the loaf is golden brown.  Place the loaf on a wire rack to cool for an hour at the very least before slicing.