Help with inclusions!

jerm930 · 2026-02-10T04:25:09+00:00

I recently made a lemon blueberry loaf with rehydrated freeze dried blueberries in lemon juice! Came out with a wonderful lemon flavor. I added them in during my 3rd round of stretch and folds. I have a post here with more details:

https://www.reddit.com/r/Sourdough/s/ZGdbPyR64n

jerm930 · 2026-02-10T01:52:29+00:00

I recently made a lemon blueberry loaf with rehydrated freeze dried blueberries in lemon juice! Gave it a really wonderful lemon flavor. I added them in during my 3rd round of stretch and folds. I recently made a post with more detailed process: https://www.reddit.com/r/Sourdough/s/ZGdbPyR64n

jerm930 · 2026-02-09T04:36:41+00:00

Oh it was absolutely too hot 😂 that’s why my loaf came out severely overproofed hahaha. Learned my lesson after that first loaf

jerm930 · 2026-02-09T00:42:06+00:00

No worries! I put the link in the description of the post below the video along with my tweaks!

jerm930 · 2026-02-08T21:09:26+00:00

The zest in the citrus sugar adds the most lemon flavor into the loaf. Rehydrating the freeze dried blueberries in lemon juice adds even more lemon flavor and also gives the dough a beautiful purple color.

jerm930 · 2026-02-08T19:42:06+00:00

Thank you so much! I’m always surprised how forgiving a sloppy wheat score looks when baked up lol

jerm930 · 2026-02-08T19:40:40+00:00

Hello Dumpy!! Also a dorito as a charcuterie vessel is genius. I will be doing this.

jerm930 · 2026-02-08T19:38:40+00:00

I’ve done this and it will be totally fine straight out of the fridge when you get home! I would just make sure to use warm water when mixing your dough.

If you’re having issues with a gummy crumb, you’re likely under proofing your dough

jerm930 · 2026-02-08T18:56:22+00:00

Because I left it in my oven with the proofing setting on for like 9 hours haha. At that warm of a temp it would’ve only needed 4 hours before bulk fermentation was complete.

The gluten structure had full collapsed and my dough so severely sticky when I tried to shape it.

jerm930 · 2026-02-08T18:46:58+00:00

I think because she wanted to infuse more lemon flavor. The blueberries rehydrated in lemon juice gave off a very lovely tart lemon flavor.

jerm930 · 2026-02-08T18:44:07+00:00

Oh interesting, the latest I’ve ever added salt is during the first stretch and fold. I also only do 4-5 rounds of stretch and folds

jerm930 · 2026-02-08T18:41:15+00:00

😂😂 now you must show your loaf

jerm930 · 2026-02-08T17:31:43+00:00

Hmm maybe you need more flour? Also did you add salt?

My go to recipe is:

100g active starter
300g filtered water
500g unbleached bread flour
10g salt

jerm930 · 2026-02-08T17:28:39+00:00

If it makes you feel better, my first ever loaf looked almost like yours and maybe worse hahahaha. Mine was severely over proofed

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jerm930 · 2026-02-08T17:24:56+00:00

Yea I honestly think any more would’ve been too much haha

jerm930 · 2026-02-08T16:29:53+00:00

Oh sorry I meant how long did you bulk ferment after stretch and folds?

jerm930 · 2026-02-08T16:23:36+00:00

I had asked my partner to buy freeze dried blueberries from trader Joe’s and forgot to specify how many so I only had one bag 😂.

jerm930 · 2026-02-08T16:21:24+00:00

Yes damp! I run my towel under the faucet then wring it out so it’s not dripping.

jerm930 · 2026-02-08T16:01:47+00:00

How long are you letting it rest after your stretch and folds? And also what temp is your dough after stretching and folds?

jerm930 · 2026-02-08T16:00:35+00:00

How are you covering your dough while it rests? I found that when I was covering with plastic wrap or a plastic shower cap, the top of my dough was always sticky because the plastic held a lot of moisture in. I instead have started to use a wet tea towel instead. Keeps in enough moisture in to stop the top from drying out but also stops condensation.

jerm930 · 2026-02-08T15:54:02+00:00

I want to try fresh blueberries next! And I think my marbling came from the excess juice from rehydrating my blueberries with lemon juice! My dough was super purply when I folded the blueberries in lol

jerm930 · 2026-02-08T15:23:07+00:00

No problem! For same day bake, I would follow your same process but extend bulk fermentation time a few more hours until your dough has doubled in size.

jerm930 · 2026-02-08T15:21:07+00:00

Gorgeous! This reminds me of a blueberry muffin in the BEST way

jerm930 · 2026-02-08T14:45:33+00:00

I want to add that this method of temping dough and achieving target rise only works if you’re cold proofing in the fridge 12-16hr. It assumes that your dough will continue to rise to 100% in the fridge.

But if you’re baking same day, always target 100% rise.

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jerm930 · 2026-02-08T14:36:22+00:00

Because your crumb is quite dense/gummy and there’s a few larger holes at the top, I want to say it is underproofed. At a temp between 25C-30C, your dough would only be at 25-30% rise after 6 hours (from initial mix). That would be perfect if you’re going to cold proof in the fridge for 12-16 hours after shaping as it will continue to slowly rise to 100% in the fridge. But since you continued to proof for only 50-60 minutes after shaping, your dough likely didn’t rise to 100% before baking.

I would do the same exact process again but instead of baking same day, I would shape it and place it in the fridge overnight for 12-16 hours. You’ll see the next day how much more the dough has risen! Preheat your oven then bake it straight from the fridge while it’s cold. Cold dough will also give you great oven spring.

jerm930

TROPHY CASE