How to Make Homemade Sourdough bloomer

by Ruiyibio

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Before you jump to Sourdough bloomer recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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One way to deal with this to start seeing some results is to realize that you do not need to alter everything straightaway or that you should completely do away with certain foods from your diet. Even more important than completely changing your diet is just simply substituting healthy eating choices whenever possible. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will find that you will not want to eat the old diet.

As you can see, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to sourdough bloomer recipe. You can cook sourdough bloomer using 5 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Sourdough bloomer:

  1. You need 450 g of bread flour.
  2. Provide 50 g of kamut flour.
  3. Provide 100 g of sourdough starter.
  4. Take 350 ml of warm water.
  5. Provide 20 ml of water mixed with 10g salt.

Instructions to make Sourdough bloomer:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. After 20 minutes, remove the lid and bake for another 20 minutes.
  9. Once the bread has cooked for 40 minutes, take it out of the oven and place on a cooling rack.
  10. Once it's completely cold, slice it and go ahead enjoying it on its own or with some delicious butter 😊.

In sourdough bread, this can also happen if your sourdough starter was not ready for use or past its peak. It might be that your sourdough starter was too "young" ( meaning it did not reach its full potential and will end up being a weak starter) or your sourdough starter was too "old" ( you will notice that you sourdough starter has collapsed, this happens when you leave your. I make a lot of sourdough bread. But I also eat a lot of sourdough bread. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack.

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