This loaf is equal parts beautiful and delicious. It is truly a loaf that you eat with your eyes first, and my favorite part it looks incredibly complex, without requiring much extra effort at all. Which is the beauty of Sourdough, a few simple ingredients working together to create delicious art. The inside of this loaf is swirled with vibrant blue butterfly pea powder and stuffed with pockets of everyone’s favorite “wild blueberry goat cheese” from Trader Joes.

โค๏ธ Why You’ll Love Blueberry Goat Cheese Sourdough

I didn’t personally go to culinary school, although I’ve watched a ton of cooking competitions on TV ๐Ÿ˜‰ I do know the very basics of cooking starts with presentation. You eat with your eyes first, which is good because this loaf is a masterpiece. Swirled with vibrant butterfly pea powder blue and stuffed with wild blueberry goat cheese which bakes up and turns into little pockets of purple. It looks like art on a plate.

๐Ÿฒ Ingredients

Sourdough Starter- This is the leavening agent in our bread (what makes the bread rise). For the recipe you need a bubbly, active starter which means you need to feed it 6-8 hours before you place to assemble your dough.

All-purpose flour – Unbleached, all-purpose flour.

Water – Unfiltered room temperature water is best.

Salt – We use pink Himalayan salt but use what you have.

Butterfly Pea Powder – This is the butterfly pea powder I use; I highly recommend. https://a.co/d/36gn9rX

Blueberry Goat Cheese – half the wild blueberry goat cheese log from Trader Joes

๐Ÿ‘ฉโ€๐Ÿณ How to Make Butterly

  • In the morning, feed your starter.
  • In the afternoon, when your starter has doubled in size, assemble your dough.
  • Start by mixing together your bubbly starter and filtered water until a milky liquid forms. Add in flour and salt and mix together until a shaggy dough forms.
  • Cover and let rest for one hour. After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until you get a semi – smooth dough ball.
  • Cover and let rest. Preform 2 – 4 more stretch and fold/ coil folds every 45 minutes to 1 hour apart. On the last sretch and fold that you preform, add 12 grams of the butter fly pea powder and then do your stretch and fold. It may seem like there are some dry bits on the sides, or on the top. But that’s okay.
  • Cover with a damp bowl cover/ tea towel and let rest on the counter over night to bulk ferment.
  • In the morning, turn your dough over onto a clean workspace.
  • Stretch the dough out into a square shape, careful not to rip the dough. Crumble small pieces off of the blueberry goat cheese log and evenly distribute them over the surface of the dough. Fold the left and right side up and towards the middle. Add more goat cheese. Finish folding the dough and shape it into the shape of your banneton (round – boule, oval – batard).
  • If your dough is round, do the push and pull technique on your work bench. This creates tension so there is a nice oven spring, but also distributes the color so you get that really nice marbling on the inside.
  • Place seam side up in the banneton, cover, and place in the fridge for at least two hours.
  • When you’re ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes. Remove the bread dough from the fridge and turn it over onto a bread mat, or piece of parchment paper.
  • Score the surface of the bread, and carefully place the dough into your HOT Dutch oven. Replace the lid and bake at 475 for 23 minutes.
  • Remove the lid, drop the oven temperature down to 450 degrees, and bake for another 23 minutes.
  • Transfer the bread to a wire cooling rack and let cool completely before slicing and serving.

๐Ÿช„ Tips and Tricks

  • Wet your hands while folding the dough to prevent it from sticking to your hands.
  • The butterfly pea powder is POTENT and will color your hands, but it does not stain so have fun with it and don’t worry if it gets a little messy – this bread is worth it.
  • Don’t over work your dough while folding, or shaping because you don’t want the blue color to bleed into the whole loaf. Keeping the shaping and folding simple will ensure really clean, beautiful marbling on the inside.

๐Ÿ—’ Bakers Schedule (example)

  • 9am – feed your starter
  • 5 pm – assemble your dough
  • 6 pm – first stretch and fold
  • 7 pm – second stretch and fold
  • 8 pm – third stretch and fold
  • 9 pm – fourth stretch and folds + adding butterfly pea powder
  • Let rest on the counter overnight
  • 7am – add goat cheese + shape your dough, put in the fridge
  • 10 am – bake your bread
  • lunch time, enjoy your bread!


๐Ÿ—’ Substitutions

I’m excited to try many more marbled loaf combinations! So, stay tuned.

  • Chocolate strawberry marbled loaf
  • Dragon fruit + white chocolate marbled loaf
  • Option 3


๐Ÿ—’ Best served with

  • Lunch
  • Butter + more blueberry goat cheese

๐Ÿ‘ How to Store Leftovers

With this specific loaf, it would be best to freeze the leftovers. Slice up the whole loaf, eat the pieces you want and when you are done, place the extra slices in a freezer bag and into the freezer for up to 4 months. When you’re ready to eat it again, place the slices in a toaster oven or a 350-degree oven until heated through.

๐Ÿค” Common Questions

Will the butterfly pea powder stain?

At first it seems like the blue powder may get on everything, but it’s a natural dye that can be taken out with soap and water.

What if I don’t have butterfly pea powder?

You can leave it out and just add the wild blueberry goat cheese if you like!

blueberry sourdough sliced and placed on a cutting board
4.67 from 3 votes

Blueberry Goat Cheese Sourdough Loaf

Print Recipe
This stunning, delicious loaf not only looks amazing, but tastes amazing too. This is my standard sourdough loaf but folded with butterfly pea powder and stuffed with everybody's favorite wild blueberry goat cheese log from Trader Joes. I love when people ask, "you really made that?", and this loaf will do just that.
Prep Time:3 hours
Cook Time:50 minutes
fermenting time:12 hours
Total Time:15 hours 50 minutes

Equipment

Ingredients

  • 80 grams active, bubbly starter
  • 360 grams filtered water
  • 500 grams unbleached all-purpose flour
  • 9 grams salt
  • 12 grams butterfly pea powder for the blue color
  • 4 oz wild blueberry goat cheese log from trader joes

Instructions

  • In the morning, feed your starter.
  • In the afternoon, when your starter has doubled in size, assemble your dough.
  • Start by mixing together your bubbly starter and filtered water until a milky liquid forms. Add in flour and salt and mix together until a shaggy dough forms.
  • Cover and let rest for one hour. After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until you get a semi – smooth dough ball.
  • Cover and let rest. Perform 2 – 4 more stretch and fold/ coil folds every 45 minutes to 1 hour apart. On the last stretch and fold that you perform, add 12 grams of the butterfly pea powder and then do your stretch and fold. It may seem like there are some dry bits on the sides, or on the top. But that's okay.
  • Cover with a damp bowl cover/ tea towel and let rest on the counter over night to bulk ferment.
  • In the morning, turn your dough over onto a clean workspace.
  • Stretch the dough out into a square shape, careful not to rip the dough. Crumble small pieces off of the blueberry goat cheese log and evenly distribute them over the surface of the dough. Fold the left and right side up and towards the middle. Add more goat cheese. Finish folding the dough and shape it into the shape of your banneton (round – boule, oval – batard).
  • If your dough is round, do the push and pull technique on your work bench. This creates tension so there is a nice oven spring, but also distributes the color so you get that really nice marbling on the inside.
  • Place seam side up in the banneton, cover, and place in the fridge for at least two hours.
  • When you're ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes. Remove the bread dough from the fridge and turn it over onto a bread mat, or piece of parchment paper.
  • Score the surface of the bread, and carefully place the dough into your HOT Dutch oven. Replace the lid and bake at 475 for 23 minutes.
  • Remove the lid, drop the oven temperature down to 450 degrees, and bake for another 23 minutes.
  • Transfer the bread to a wire cooling rack and let cool completely before slicing and serving.

Nutrition

Calories: 303kcal | Carbohydrates: 64g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 2IU | Calcium: 15mg | Iron: 4mg
Course: Appetizer
Cuisine: American
Keyword: Bread, Loaf, Sourdough, Starter, Wild blueberry
Servings: 6
Calories: 303kcal

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Recipe Rating




One Comment

  1. 4 stars
    Beautiful and visually striking loaf without very much effort! I think I was expecting more of a wow flavor from the bread, I might try adding blueberries next time in addition to the blueberry goat cheese. Definitely will be making again!