Mix the two doughs

• Start by making two loaves of sourdough just like you normally would.
• Right before mixing the first batch of dough, add the butterfly pea flower so it fuses into the dough and turns it blue without any food coloring.
• To the dough add the lemon extract and the lemon zest for the lemon flavor.

Add the blueberry inclusions

• Add the fresh blueberries as inclusions at the second round of stretch and fold.
• Fresh blueberries are used because they hold their shape better once baked, so you get a bite of blueberry in the finished loaf.

Stretch and folds, then proof

• Do four sets of stretch and fold.
• Then let the dough proof like normal for about six hours.

Shape the loaves

• Once the dough is done proofing, shape each dough just like you normally would.
• Put it on a floured surface and stretch it out into a rectangle-ish shape.
• Place each dough on top of each other, layering the two loaves together.
• Add a bit more of the inclusions here if you want.
• Fold it like an envelope on top of each other until it looks like a little log, then roll it into itself.

Cold proof

• After shaping the dough together, let it cold proof in the fridge.

Bake

• Preheat the oven to about 450°F (230°C) with the Dutch oven inside so it heats through.
• Bake covered for about 27 minutes.
• Then bake uncovered for 15 minutes.