🥣 1. Prepare the Dough:
Start by taking a large mixing bowl. Add the flour, salt, and sugar, then mix them well so everything is evenly distributed.
Next, add the instant yeast and give it a quick stir.
Slowly pour in the warm water while mixing with a wooden spoon or your hands. Continue mixing until a rough, sticky dough forms. Don’t worry if the dough feels a bit wet and sticky—this is exactly what you want for this type of artisan bread.
Unlike traditional bread recipes, this one doesn’t require heavy kneading. Just mix until everything comes together.
⏳ 2. First Rise (Fermentation):
Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm spot in your kitchen and let it rise for 12 to 18 hours.
Yes, it’s a long resting time—but this is what gives the bread its deep, rich flavor and airy texture.
By the end of this step, your dough should have doubled in size and be full of bubbles.
🍇 3. Add the Blueberries:
Lightly flour your work surface and gently transfer the dough onto it.
Carefully stretch the dough slightly into a rough rectangle. Sprinkle the blueberries evenly over the surface.
Now, fold the dough over itself several times to incorporate the blueberries. Be gentle during this step—you don’t want to crush the berries too much, especially if they are fresh.
If you’re using frozen blueberries, add them directly from the freezer. Do not thaw them first, as they can release too much liquid.
🔄 4. Shape the Dough:
Once the blueberries are incorporated, gently shape the dough into a round loaf.
If the dough is too sticky, sprinkle a little flour on top and on your hands.
Place the shaped dough onto parchment paper or a floured kitchen towel. Cover it and let it rest for another 1 to 2 hours.
During this time, the dough will puff up slightly again.
🔥 5. Preheat the Oven:
Preheat your oven to 450°F (230°C).
If you have a Dutch oven (a heavy pot with a lid), place it inside the oven while it preheats. This helps create steam, which is key for achieving a crispy crust.
🍞 6. Baking the Bread:
Once the oven is fully heated:
Carefully remove the hot Dutch oven
Place the dough inside (you can use parchment paper to help transfer it safely)
Cover with the lid
Bake covered for 30 minutes.
Then remove the lid and bake for an additional 10–15 minutes, until the crust turns golden brown and slightly crispy.
👃 7. Cooling:
Once baked, remove the bread from the oven and place it on a wire rack to cool.
This step is very important—do not cut the bread while it’s still hot. Letting it cool allows the inside texture to set properly.
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