Activate the Starter:
Feed your sourdough starter 4–6 hours before starting, ensuring it’s bubbly and active.

Mix the Dough:
In a large bowl, combine the sourdough starter, water, and bread flour. Mix until no dry flour remains, then let rest for 30 minutes (autolyse).

Incorporate Salt:
Add the salt and knead lightly until it is evenly distributed in the dough.

Bulk Fermentation:

• Gently stretch and fold the dough every 30 minutes for the next 2–3 hours.
• During the second hour, incorporate the blueberries by folding them gently into the dough. Avoid crushing the berries.

First Rise:
Cover the dough and let it rise at room temperature until it doubles in size (about 4–6 hours).

Shape the Dough:
Turn the dough onto a floured surface, shape it into a boule or batard, and place it in a floured proofing basket.

Cold Fermentation:
Cover and refrigerate overnight for a slow fermentation and enhanced flavor.

Bake the Bread:

• Preheat your oven to 450°F (230°C) with a Dutch oven inside.
• Place the dough in the preheated Dutch oven, score the top, and bake covered for 20 minutes.
• Remove the lid and bake for another 20–25 minutes until the crust is golden brown.

Cool and Serve:
Let the bread cool completely on a wire rack before slicing and enjoying.