Blueberry Artisan Bread
This no-knead blueberry artisan bread is crusty on the outside, soft on the inside, and bursting with sweet, juicy berries. It is incredibly simple to make and looks like it came straight from a gourmet bakery.
Ingredients
3 cups all-purpose flour or bread flour
1 ½ cups warm water (around 105°F to 110°F)
1 tsp active dry yeast or instant yeast
1 ½ tsp salt
1 tbsp honey or sugar (optional, to balance the berries)
1 cup fresh blueberries (tossed in 1 tsp of flour to prevent sinking)
Zest of 1 lemon (optional, for a bright flavor boost)
Instructions
1. Mix the Dough
In a large mixing bowl, whisk together the flour, yeast, and salt.
If using honey or sugar, dissolve it into the warm water first. Pour the water into the dry ingredients.
Stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
Gently fold in the fresh blueberries and lemon zest until they are evenly distributed. Be gentle so you don’t pop the berries!
2. The First Rise (The Long Rest)
Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel.
Let the dough sit at room temperature for 12 to 18 hours (overnight is perfect). The dough will double in size, become dotted with bubbles, and smell slightly tangy.
3. Shape the Dough
Lightly flour a piece of parchment paper and your hands.
Gently scrape the dough out of the bowl onto the parchment paper. Do not punch it down; you want to keep those lovely air bubbles.
Fold the edges of the dough into the center a few times to form a round, loose ball (as seen in the left image).
Cover it loosely with a towel and let it rest for 30 minutes.
4. Preheat the Oven and Dutch Oven
While the dough is resting, place a heavy, covered pot (like a Dutch oven or cast-iron pot) into your oven.
Preheat the oven to 450°F (232°C) with the pot inside so it gets extremely hot.
5. Bake
Carefully remove the hot Dutch oven from the oven using thick oven mitts. Take off the lid.
Lift the dough by picking up the corners of the parchment paper and lower the whole thing (parchment and all) into the hot pot.
Put the lid back on and place it in the oven. Bake covered for 30 minutes.
Remove the lid and bake uncovered for an additional 10 to 15 minutes, until the crust is deeply golden brown and the blueberries are beautifully blistered (as seen in the right image).
6. Cool
Carefully lift the bread out of the pot using the parchment paper and place it on a wire cooling rack.
Let it cool for at least 30 to 45 minutes before slicing. Cutting into it too soon will cause the steam to escape, making the inside gummy.
Baker’s Tip: Want to elevate this recipe? Add a half-cup of white chocolate chips or a sprinkle of cinnamon along with the blueberries for a dessert-style loaf!
