Sourdough Bloomer
Master the art of artisan bread with this exquisite **Sourdough Bloomer** recipe, perfect for both seasoned bakers and sourdough newcomers. Crafted with just four simple ingredients—active sourdough starter, warm water, bread flour, and salt—this recipe yields a beautifully airy loaf with a golden-brown crust and a flavorful, tangy crumb. The process emphasizes traditional fermentation techniques like stretch and folds to strengthen the dough, unlocking that classic sourdough texture and flavor. With a rustic oval shape and signature slashes on top, this loaf bakes to perfection in a hot oven, promising a bakery-quality bread experience at home. Ideal for sandwiches, dipping, or enjoying warm with a smear of butter, the Sourdough Bloomer is as versatile as it is delicious. Enhance your baking repertoire with this classic recipe and savor the rewards of homemade sourdough! Keywords: sourdough bloomer, artisan bread, homemade sourdough, rustic bread recipe, sourdough starter techniques.
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Recipe Information
Ingredients
- 200 g Active sourdough starter
- 320 g Warm water
- 500 g Bread flour
- 10 g Salt
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir with a wooden spoon until well combined.
Add the bread flour and salt to the bowl. Mix with your hands or a sturdy spoon until a rough dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate, a process known as autolyse.
After the resting period, perform the first stretch and fold by gently grabbing a portion of the dough, stretching it upwards, and folding it over the middle. Repeat this process four times around the dough.
Cover the bowl again and let it rest for another 30 minutes.
Repeat the stretch and fold process three more times, allowing 30 minutes rest between each session. This helps develop the gluten in the dough.
After the final stretch and fold, let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size.
Gently turn the dough out onto a lightly floured surface. Shape it into an oval by folding the sides in and rolling it gently.
Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured cloth. Cover and let it proof for 1 to 1.5 hours.
Preheat your oven to 230°C (445°F) and place a baking stone or heavy baking sheet inside to heat up.
When the oven is ready, carefully turn the bloomer out onto a piece of parchment paper and make a few diagonal slashes on the top with a sharp blade.
Transfer the bread to the oven and bake for 20 minutes at 230°C (445°F). Then reduce the temperature to 200°C (390°F) and bake for an additional 30 minutes, or until the loaf is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 1.5 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 540 mg | 11% | |
*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.
