1-First, feed your sourdough starter in the morning to get it active and bubbly. Once it’s doubled in size, usually in the afternoon, mix it with filtered water until it looks milky and well combined. Then, add the flour and salt to create a shaggy dough, and let it rest covered for about an hour. This resting step is like giving the dough a little breather to develop its magic.

2-Next, perform stretch and folds every 45-60 minutes for 2-4 times, pulling the dough edges to the center to build strength. On the last fold, incorporate the butterfly pea powder and mix it in don’t worry if there are some dry bits, they’ll blend as you go. Cover the dough with a damp towel and let it bulk ferment overnight at room temperature for that deep, tangy flavor to shine through.

3-In the morning, turn the dough onto a floured surface and gently stretch it into a square shape. Crumble the blueberry goat cheese evenly over it, then fold the sides to the middle, add more cheese, and shape it into a round or oval for the banneton. For a round loaf, use the push and pull technique on the workbench to create tension and spread the blue marbling beautifully.

4-Baking and Finishing Touches: Place the dough seam side up in the banneton, cover it, and refrigerate for at least 2 hours to enhance the flavor. Preheat your Dutch oven to 475°F (246°C) for at least 20 minutes while the dough chills. Take the dough out, turn it onto a bread mat or parchment, score the top, and bake it covered at 475°F for 23 minutes. Then, remove the lid and bake at 450°F for another 23 minutes until it’s golden and crusty. Let it cool completely on a wire rack before slicing patience is key here!