The Night Before:

• Feed your sourdough starter. 
• If using dried blueberries: Place the dried blueberries into the orange juice, cover and allow it to sit overnight, until ready to incorporate into the dough for the second rise.
• Mixing the Dough
• In a large mixing bowl add the wet ingredients: active starter, warm water until completely combined. 
• Then add the sugar until it dissolves.
• Add the bread flour, salt, and lemon zest, stirring until a shaggy dough forms.
• Place a wet tea towel or plastic wrap on the bowl and let the rough dough rest for 30 minutes.
• Stretch and Folds
• After 30 minutes have elapsed, initiate the stretching and folding process for the dough. 
• Take one end of the dough, stretch it out, and fold it back onto itself. 
• Repeat this action with the opposite end, then do the same with the sides. 
• Continue this stretching and folding routine for a total of three times, with 30-minute intervals between each session. 
• First rise: 
• Following the final stretch and fold, cover the bowl with a damp cloth and let the dough rise until the evening at room temperature, for 4 to 6 hours, or until your dough has doubled in size.
• Rinse fresh blueberries and have them ready to work into the dough. If using dried blueberries -Strain the blueberries.
• The dough should have at least doubled in size by now. Remove the dough from the large bowl and place it onto a clean work surface that has been lightly dusted with flour.
• Gently stretch the dough out into a rectangle shape.
• Place the half of the blueberries (dried or fresh) across the dough, leaving a 1 inch perimeter around the edge so the blueberries do not fall out.
• Fold the top half of the dough (to the center) onto itself as though folding a letter. 
• Place a little more than half of what is left of the blueberries onto that half. Make sure to save a little bit of the berries for the final fold.
• Fold the bottom half of dough onto the top half and add the rest of the blueberries to that.
• Then fold the dough "long ways" in half.
• Shape your dough into a smooth ball or oval shape. (The shape of your banneton.)
• Cover with a damp towel and place the banneton in the fridge overnight for the final rise, for a minimum of 12 hours. 
• Pro Tip: (For best results) Chilling your dough before scoring it will be the easiest way to achieving a beautiful score! Do not score this blueberry sourdough bread too deep! About ¼ inch will do.
• Preparing Your Bread to Bake
• ***Oven does not need to be preheated!
• Remove the dough from the banneton and place it onto a piece of parchment paper. 
• Score the top of the dough.
• Place the dough into the dutch oven and into the oven.
• Turn the oven to 425 degrees and bake for 1 hour.
• Once 1 hour is up, remove the lid. 
• Remove the bread if it is golden brown or allow the bread to brown for 5 more minutes or until the desired golden color is achieved.
• Place sourdough bread on a wire rack and allow to cool.
• Wait at least one hour until the bread cools before slicing into it! This will ensure that the cooking is complete and you will not have a mushy crumb.