Day One

1. Feed your sourdough starter the morning or evening before you plan to start this bread.
2. Blend dry ingredients in mixing bowl. Add remaining ingredients, except dried blueberries, and mix until just combined into a shaggy dough.
3. Cover with a towel and let mixture rest for 15 minutes.
4. Mix in blueberries, and add more water, if necessary
5. Cover the bowl, and let the dough rest for 30 minutes. Mix in more water if necessary.
6. Bulk Proof – Cover and let the dough proof for 6-8 hours. Perform a stretch and fold after the 1st and 2nd hour, then let it rest in the bowl for several more hours.
7. Remove the dough from the bowl, form into a rough ball and let it rest for 15 minutes.
8. Shape Loaves – Divide the dough in half, shape into tight rounds and place seamside up in two lined, and flour-dusted banneton proofing baskets. (I use a mixture of brown rice flour/all-purpose flour for dusting the baskets)
9. Cover the baskets with plastic wrap, bees wrap, or a plate.
10. Final proof – Let the loaves rest on the counter an hour or two and then tightly cover and place in the refrigerator overnight.

Day Two

1. Preheat – Oven to 450°F (205°C) with a cloche, Dutch Oven or other baking pot on the bottom rack. Let it preheat for 30-45 minutes prior to baking the loaves. (I used a cloche for this bread)
2. Score Loaves – Carefully turn out the loaves from the proofing baskets onto parchment paper sprinkled with cornmeal. Score the loaves with a lame or serrated knife in the pattern of your choice.
3. Add a stencil on top if you like. I tried scoring before and after adding the stencil, and after scoring worked a little bit better because I knew where the stencil would go.
4. Bake the Loaves – When the oven and bread pot have preheated sufficiently, remove the lid and transfer the scored loaf (on the parchment) to the bottom of the baker. Use the “parchment sling” to transfer the loaf in and out of the baker to keep from getting burned.
5. Bake each loaf about 20 minutes with the lid on and 15 minutes with the lid off, for a total of 30-35 minutes.
6. Carefully remove the loaf from the oven and place it on a wire rack for cooling.
7. Repeat the baking process with the 2nd loaf. Preheat the oven again to 450 degrees F. before baking the 2nd loaf.