In a large bowl, mix the flour and water until no dry spots remain. Cover and let the dough rest for 30 minutes. This rest helps hydrate the flour and improves gluten development.

Add the sourdough starter and salt. Mix until fully incorporated. Cover and rest for another 20 minutes.

Perform 3–4 sets of stretch and folds over the next 2 hours, spacing them about 30 minutes apart. Each time, gently stretch the dough upward and fold it over itself until it feels smoother and more elastic.

Cover and allow the dough to continue bulk fermentation until it looks airy, slightly domed, and has increased about 30–40% in volume.

While the dough ferments:

Gently toss the blueberries with honey (if using) and lemon zest.

In a small bowl, mix the cream cheese with honey and vanilla until smooth.

Keep both fillings chilled until ready to use.

Turn the dough out onto a lightly damp work surface. Gently stretch it into a thin rectangle without tearing.

Evenly scatter the blueberries across the surface. Add small spoonfuls of cream cheese throughout the dough, avoiding thick layers.

Fold the dough over itself from all sides to enclose the filling, then gently shape it into a loose round. Rest for 20 minutes.

Lightly flour the surface and shape the dough into a tight boule or batard, being careful not to squeeze out the filling.

Place the dough seam-side up into a well-floured banneton or bowl lined with a cloth.

Cover and refrigerate for 8–16 hours. This slow proof improves flavor, texture, and makes scoring easier.

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

Transfer the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven.

20 minutes covered

20–25 minutes uncovered, until deeply golden and fragrant

Remove the loaf and allow it to cool on a wire rack for at least 2 hours before slicing. This step is crucial for setting the crumb and preventing a gummy interior