🌙 The Night Before:

• Feed your sourdough starter.
• If using dried blueberries, soak them in orange juice overnight.

🥣 Mixing the Dough:

1. In a large bowl, mix the sourdough starter with warm water.
2. Add sugar and stir until dissolved.
3. Add bread flour, salt, and lemon zest, mixing until a shaggy dough forms.
4. Cover with a damp towel and let it rest for 30 minutes.

✨ Stretch & Fold Process:

1. Stretch one end of the dough and fold it back onto itself. Repeat with all sides.
2. Repeat this process 3 times, letting the dough rest for 30 minutes between each session.

⏳ First Rise:

1. Cover and let the dough rise for 4-6 hours until doubled in size.
2. Rinse fresh blueberries (or strain dried ones).
3. Stretch the dough into a rectangle and gently fold in the blueberries.

❄️ Final Rise:

1. Shape the dough into a ball and place it in a floured banneton.
2. Cover with a damp towel and refrigerate overnight (at least 12 hours).

🔥 Baking:

1. Place the dough on parchment paper, score lightly (about ¼ inch deep).
2. Put into a Dutch oven, then place in a cold oven.
3. Turn the oven to 425°F and bake for 1 hour.
4. Remove the lid and bake for an extra 5 minutes if needed for a golden crust.
5. Cool on a wire rack for at least 1 hour before slicing.