Low Sodium Sourdough Bloomer
Discover the perfect balance of flavor and health with this Low Sodium Sourdough Bloomer, a delightful homemade bread that's lower in salt but full of rustic charm. Crafted with a bubbly sourdough starter, a blend of all-purpose and whole wheat flours, and a touch of olive oil, this recipe yields a crusty loaf with a soft, airy crumb. Ideal for those watching their sodium intake, this bread relies on the natural tang of sourdough fermentation to deliver incredible taste without added salt. With step-by-step instructions on shaping the classic bloomer oval and creating a beautifully crisp crust using steam in the oven, this recipe is as rewarding to make as it is to eat. Whether enjoyed fresh out of the oven or toasted with your favorite topping, this wholesome sourdough bloomer is sure to become a family favorite. Perfect for sandwiches, soups, or as an everyday table bread, it’s a must-try for home bakers seeking a healthier twist!
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Recipe Information
Ingredients
- 150 g Sourdough starter (active and bubbly)
- 400 g All-purpose flour
- 100 g Whole wheat flour
- 350 ml Water (lukewarm)
- 10 ml Olive oil
Instructions
In a large mixing bowl, combine the active sourdough starter, lukewarm water, and olive oil. Stir until well mixed.
Add the all-purpose flour and whole wheat flour to the bowl. Mix with a spoon or your hands until the dough starts to come together. It will be sticky but manageable.
Turn the dough out onto a lightly floured surface and begin kneading. Knead for approximately 8-10 minutes, until the dough becomes smooth and elastic.
Return the dough to a clean, lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 4-6 hours, or until it doubles in size. This is the bulk fermentation stage.
Gently deflate the dough and turn it out onto a floured surface. Shape it into an oval bloomer shape by flattening it into a rectangle, folding the top third down and the bottom third up, and gently sealing the seams.
Place the shaped dough seam-side down onto a parchment-lined baking sheet or a floured proofing basket. Cover it loosely with a cloth and let rise again at room temperature for 1-2 hours, or until it becomes puffy but not overly expanded.
Towards the end of the rising time, preheat your oven to 220°C (430°F). Place a baking tray on the bottom rack and fill it with water to create steam, which will help develop a crusty exterior.
Before placing the dough in the oven, use a sharp knife or bread lame to score the top of the loaf with a few deep slashes. This will allow the bread to expand properly while baking.
Slide the dough into the oven and bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy your low sodium sourdough bloomer with your favorite toppings or spreads!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 392.7 g | 143% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 1.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
