1. Mix the Dough (Autolyse Stage)

• In a large mixing bowl, combine flour and water. Mix until just combined. Cover and let it rest for 30-45 minutes to allow the flour to hydrate.

2. Add Starter and Salt

• Add the active sourdough starter, salt, honey, and lemon zest to the dough. Mix well until fully incorporated.

3. Bulk Fermentation with Stretch & Folds

• Let the dough rest at room temperature (75-78°F) for about 4-6 hours, performing four stretch-and-folds every 30 minutes during the first 2 hours.
• Gently fold in the blueberries during the second stretch-and-fold to avoid crushing them.

4. Prepare the Cream Cheese Filling

• In a small bowl, mix cream cheese, sugar, and vanilla extract until smooth.

5. Shape the Dough

• Lightly flour a work surface. Gently stretch the dough into a rectangle and spread the cream cheese mixture evenly.
• Fold the dough over itself like an envelope and shape it into a round boule or batard.

6. Final Proof (Cold Fermentation)

• Place the shaped dough into a floured banneton (or a bowl lined with a towel). Cover and refrigerate overnight (8-12 hours) for slow fermentation and better flavor.

7. Bake the Bread

• Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
• Remove the dough from the fridge, carefully flip it onto parchment paper, and score the top with a sharp knife.
• Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.
• Let cool for at least 1 hour before slicing.