• First, in a large mixing bowl or the bowl of a stand mixer add the active sourdough starter, room temperature water, and sugar. Mix this with a spoon or by hand until the water is milky and the starter is mostly dissolved in the water.
• Next, add the flour and mix by hand or the stand mixer fitted with the dough hook attachment. Mix until a shaggy dough forms and let rest/autolyze, covered with a tea towel for 30 minutes.
• After the 30-minute rest add the lemon zest and the salt and knead by hand or stand mixer for 6 minutes. Scrape the sides of the bowl as needed.
• NOTE: When working with sticky dough it is helpful to wet your hands. Do this as often as needed to make the sticky dough more manageable.
• Transfer to a lightly greased bowl and let rest for 30 minutes.
• After the 30-minute rest you will do the inclusions and the first of the coil folds.
• Place both the blueberries and the blueberry jam on the top of the dough and do a coil fold.

How to do a Coil Fold:

• Using both hands start in the center of the bread and pull the dough up. Be careful not to rip the dough. Once it won’t stretch any more set it down. Turn the bowl a quarter turn and repeat until you have done that around the whole bowl.
• After the first coil fold let rest for 30 minutes and perform another coil fold. You will want to do a total of four coil folds with 30-minute rest in between each one.
• When you have finished with the last coil fold let your dough rest for 30 minutes.

Shaping the Dough:

• Next you will take and shape your dough. Remove the dough from the bowl and place it on a clean work surface. Flatten the dough into a rectangle and fold it up in thirds and then roll it up to create a ball.
• Cupping your hands, pull the loaf toward you, creating tension in the dough. When it is shaped nicely let rest covered with a tea towel for 15 minutes.
• NOTE: If there is excess moisture from the jam oozing from the bread is creating a problem simply dab with a paper towel to remove some of the excess moisture.
• After the 15 minutes take and shape the loaf the same way again, only this time placing the loaf in the banneton basket seam side up.
• Place in a plastic bag, tie the ends shut, and place in the fridge for the rest of the bulk ferment.
• Ferment in the fridge for 4-8 hours. This bread can be easily over proofed so keep that in mind as you are deciding when to bake the bread.

Baking the Bread:

• Take and preheat your Dutch oven to 500 degrees 45 minutes before you are ready to bake your loaf. Once it is preheated take your dough out of the fridge and turn it upside down using a piece of parchment paper under the loaf. The parchment paper is used as a lifter for your bread.
• With a razor blade or bread lame, do any scoring and then do a deep score to allow for expansion in the loaf. Do this deep score at a 45-degree angle from the countertop. Sprinkle the top of the loaf with granulated sugar. (Optional)
• Turn the oven to 450 and bake the loaf in the Dutch oven for 25 minutes with the lid on and 15-18 minutes with the lid off. The loaf should be golden brown when you go to take it out of the oven.
• Place on a wire rack and cool before slicing. Enjoy!