Blueberry, Lemon & Honey Tin Loaf

Ingredients

• 450 g baker’s flour
• 191 g active Rēwana starter at 100% hydration
• 298 g cool water
• 25 g honey
• 9 g fine sea salt
• Lemon curd, as needed
• 5 g finely grated lemon zest
• 170 g fresh blueberries

Method

1. Mix the flour, starter, water, honey and salt until no dry flour remains. Rest for 20–30 minutes.
2. Do 3–4 sets of stretch and folds, spaced about 30 minutes apart. Add the lemon zest during the folds.
3. Cover and bulk ferment at room temperature until the dough rises by roughly 50–75% and feels light and airy with visible bubbles.
4. Turn the dough onto a lightly floured bench and stretch it into a rectangle. Spread with lemon curd and scatter about half the blueberries. Fold the sides towards the centre, add more curd and the remaining berries, then roll into a log.
5. Place in a greased tin. Cover and proof until the dough is near the rim, about 1–2 hours depending on temperature.
6. Bake for 15 minutes at 220°C (200°C fan), then reduce to 200°C (180°C fan) and bake for 30–35 minutes more, until golden. Remove from the tin and cool on a rack for at least 2 hours before slicing.