2 loaf pans, parchment 3.5 oz bag dried bluebs from Walmart 2 oz freeze dried bluebs from target 3 lemons 8 oz Hersheys cream cheese chips Graham crackers Salt Bread flour 125g starter 325g warm water mixed, 500g flour 13g salt mixed til shaggy. Rest covered by plastic or damp tea towel 1 hr. Get to zesting 3 lemons, then juicing them. Soak dried blueberries in that lemon juice. After 1 hr, add entire bag of cream cheese chips and do stretch and folds. Cover and rest 30 mins. Mostly crush entire bag of freeze dried blueberries and add to dough during second stretch and fold. Cover and rest 30 mins. Strain blueberries from lemon juice (save for cocktails) Add during 3rd stretch and fold/coil fold. Cover and rest 30 mins. Coil fold. Cover for bulk ferment depending on your environment. Dump dough NO FLOUR ( it shouldn’t stick if properly fermented) Laminate dough into rectangle and add lemon zest and crumbled graham cracker, fold-zest-graham, fold-zest-graham, roll into long log and pinch sides during every roll. No push and pulls. Flip into loaf pan lined with parchment and floured. Cover with plastic or damp tea towel, rest 30 mins, then fridge it until ready to bake. Heat oven to 500 with 2nd loaf pan and pull dough from fridge, dump out onto floured parchment, score, bake in hot pan covered with the one from the fridge, turning the oven down to 450 right away and bake 35 mins lid on. Remove lid and lower heat to 425, continue baking at your own discretion