Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sourdough bloomer. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Sourdough bloomer is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Sourdough bloomer is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have sourdough bloomer using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sourdough bloomer:
- Make ready 450 g bread flour
- Get 50 g kamut flour
- Take 100 g sourdough starter
- Make ready 350 ml warm water
- Get 20 ml water mixed with 10g salt
Jim Lahey's foolproof no knead recipe adapted to make a seeded bloomer, with a mix of white and whole wheat flour. It's always best to start with a really active sourdough starter. When all the ingredients are mixed, you will notice that this dough is much stiffer than other doughs. Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves).
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 😊
Sourdough Bread Sourdough bread is one of the most rewarding things to bake. Sourdough bread is simply made from flour, water and salt - with no added yeast, unlike ordinary bread. Want to learn how to make and bake sourdough? Love the aroma, taste, and texture of homemade bread? If yes, this is your subreddit!
So that is going to wrap this up with this exceptional food sourdough bloomer recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
