Step 1: Autolyse (Flour and Water)

In a large mixing bowl, combine the bread flour and room temperature water. Mix with your hand or a dough whisk until no dry flour remains. Cover the bowl and let it rest for 30 minutes. This process, called autolysing, allows the flour to fully hydrate, resulting in a more extensible and elastic dough. It contributes to a softer crumb and a better overall texture. Think of it as giving the flour a head start!

Step 2: Incorporate Starter and Salt

After the autolyse, add the active sourdough starter to the dough. Mix well until the starter is evenly distributed. This may take a few minutes. Next, add the salt. Salt is crucial for controlling fermentation and developing the gluten structure. Mix again until the salt is fully incorporated.

Step 3: Bulk Fermentation (Stretch and Folds)

Cover the bowl and let the dough rest for 4-6 hours at room temperature. During this bulk fermentation period, you'll perform a series of stretch and folds every 30 minutes. To perform a stretch and fold, gently grab a portion of the dough, lift it up, and fold it over onto itself. Rotate the bowl and repeat this process until you've stretched and folded the entire dough. This strengthens the gluten network, creating a more structured and airy loaf. The frequency of stretch and folds can be adjusted depending on the temperature and the strength of your starter.

Step 4: Prepare the Cream Cheese Filling and Incorporate Blueberries

While the dough is bulk fermenting, prepare the cream cheese filling. In a separate bowl, combine the softened cream cheese, lemon zest, and granulated sugar. Mix until smooth and creamy. Set aside. During the final stretch and fold of the bulk fermentation, gently incorporate the fresh blueberries into the dough. Be careful not to overmix, as this can crush the blueberries and stain the dough.

Step 5: Shaping and Filling

Gently transfer the dough to a lightly floured surface. Use a rolling pin to roll it into a large rectangle. Spread the cream cheese mixture evenly over the rectangle, leaving a small border around the edges. Carefully roll the dough up tightly, like a jelly roll, starting from one long side. Pinch the seam to seal it tightly. Gently transfer the rolled dough, seam-side up, to a well-floured banneton basket or a bowl lined with a floured kitchen towel.

Step 6: Cold Proofing

Cover the banneton basket or bowl with plastic wrap or a damp kitchen towel and refrigerate for 8-12 hours. This cold proofing process slows down the fermentation, allowing the flavors to develop further.

Step 7: Baking

Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton basket into the Dutch oven. Score the top of the loaf with a sharp knife or lame. This allows the bread to expand during baking and prevents it from bursting.

Step 8: Bake with Lid

Cover the Dutch oven with the lid and bake for 20 minutes. The lid traps steam, creating a moist environment that encourages oven spring and a crisp crust.

Step 9: Bake without Lid

Remove the lid and continue baking for 20-25 minutes, or until the loaf is deeply golden brown and the internal temperature reaches 95-98°C (203-208°F).

Step 10: Honey-Lemon Glaze

While the loaf is baking, prepare the honey-lemon glaze. In a small bowl, whisk together the honey and fresh lemon juice.

Step 11: Glaze and Cool

Once the loaf is baked, remove it from the Dutch oven and place it on a wire rack to cool. While the loaf is still warm, brush it generously with the honey-lemon glaze. Let the loaf cool completely before slicing and serving.