How to make it

  • In the bowl of a stand mixer, combine all the ingredients except whole blueberries and nuts, mixing well. Cover and let sit 30 minutes.
  • Knead with the dough hook for 10 minutes at low speed, then let rest 5 minutes.
  • Turn out onto a floured board and, by hand, gently knead in the berries and nuts.
  • Place in a large bowl, cover and let rise for 2 ½ hours.
  • Stretch and fold in the bowl (using the technique described in this post:, then cover and let rise 2 hours longer.
  • Stretch and fold again, cover and let rest 2 hours.
  • Generously flour a tea towel-lined bowl or covered banneton.
  • Turn the dough out onto a smooth surface, stretch and fold again and then shape into a round. Place on the towel, then place the towel in a bowl (or place round in the lined banneton) and cover. Place in the fridge overnight.
  • The next day, remove from the fridge and let rest at room temperature for 6-7 hours, until puffy and bounces back slowly when lightly pressed.
  • Heat the oven to 500F, place a pan of hot water in the bottom of the oven and line a baking sheet with parchment.
  • Flip the loaf onto the sheet, place in the oven and immediately reduce the heat to 450F.
  • Bake 15 minutes, then carefully remove the pan of water and continue baking another 25 minutes.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 95.8
    Total Fat: 2.4 g
    Cholesterol: 0.0 mg
    Sodium: 1.2 mg
    Total Carbs: 12.8 g
    Dietary Fiber: 3.2 g
    Protein: 2.5 g
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