Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sourdough bloomer. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sourdough bloomer is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Sourdough bloomer is something that I have loved my whole life. They are fine and they look wonderful.
Sourdough Bloomer Bread Bloomer as it's called, because it expands on the slash lines as it bakes and so it 'blooms'. It is a bread with a slightly chewy crust and a soft moist crumb. The most common use is to make great sandwiches and toasties. Large white sourdough bloomer loaf. choosing a selection results in a full page refresh; Opens in a new window.
To begin with this recipe, we must first prepare a few ingredients. You can cook sourdough bloomer using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sourdough bloomer:
- Take 450 g bread flour
- Get 50 g kamut flour
- Make ready 100 g sourdough starter
- Get 350 ml warm water
- Get 20 ml water mixed with 10g salt
Leave the loaf to prove until it doubles in size. Here i'm shaping a couple of oblong loaves from a quite-sticky spent brewing grain dough. I've slowed it down as much as I can to show the essential steps, b. Co-op - Sourdough bloomer This loaf is another soft one - very fluffy with lots of air bubbles and a bit of chewiness.
Steps to make Sourdough bloomer:
- In a large bowl, mix together the bread and kamut flour, the warm water and the sourdough starter, then cover with a hot wet cloth and leave to rest for 30 mins at room temperature, to allow all the ingredients to bond
- Add the salted water to the mixture and knead together. Adding the salt now will help tighten up the dough, allowing you to tuck the sides under to shape. Cover with a wet cloth and leave to rest for 30 mins at room temperature
- Now stretch and fold your dough, to let that gluten work and create some structure. To do so, grab a "corner" of your dough and gently pull it outward, stretching and waving it, then fold it on its own. Repeat until the edges all around the dough have been pulled and folded. Cover with a wet cloth and leave to rest for 30 mins at room temperature
- Repeat step 3 about 5-6 times, letting your dough rest for 30mins in between stretches. Then let it rest for at least 1-2 hours
- Now you can shape: get your dough on a floured surface, and pull it into a square. Now fold the corners in, in a cross stitch manner. Then fold it 4 times on its own: pull the bottom 1 third up, then the top 1 third down, and the left and right sides 1 third in. Turn your dough upside down, and start sliding it on the surface in order to tighten and seal the bottom. Let it rest a few seconds, to allow the dough to completely seal underneath
- Time for proofing: generously flour your proofing basket (or you can use a bowl lined with a dry, clean tea towel like I do) and tip your dough in it upside down. Cover and let it rest at room temperature for 1-2hours, then in the fridge overnight
- Once the dough has risen, preheat your oven at 220°, and leave your casserole or dutch oven in it to get really hot. Once you reached your temperature, flour the casserole or dutch oven, or line with a baking sheet, the tip the dough into it, and score the top of with a sharp knife. Cover with a lid and bake for 20 minutes. Leave a tray full of water in the oven during baking time, to allow extra moisture in
- After 20 minutes, remove the lid and bake for another 20 minutes
- Once the bread has cooked for 40 minutes, take it out of the oven and place on a cooling rack
- Once it's completely cold, slice it and go ahead enjoying it on its own or with some delicious butter 😊
I've slowed it down as much as I can to show the essential steps, b. Co-op - Sourdough bloomer This loaf is another soft one - very fluffy with lots of air bubbles and a bit of chewiness. The sourdough flavour is still quite subtle though. Sourdough bread is an old favorite that has recently risen in popularity. Many people consider it to be tastier and healthier than conventional bread.
So that’s going to wrap this up with this special food sourdough bloomer recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
