Low Sodium Sourdough Bloomer
Experience the perfect balance of flavor and health with this Low Sodium Sourdough Bloomer—a rustic, handcrafted bread that proves you don’t need excessive salt to enjoy a satisfying loaf. This recipe combines the tangy complexity of an active sourdough starter with the wholesome earthiness of whole wheat flour, yielding a beautifully golden crust and tender crumb. The absence of added salt makes it an excellent choice for those on a low-sodium diet, while the use of olive oil adds a subtle richness. With step-by-step instructions for kneading and shaping, plus tips on using steam for a crispy crust, this recipe is ideal for home bakers seeking a healthier artisan bread. Pair it with fresh avocado, unsalted butter, or your favorite toppings for a slice of pure comfort. Bake your way to delicious with this low sodium sourdough delight!
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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
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, lukewarm water, and olive oil. Stir until well mixed.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (1014.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1955.4 |
| Total Fat 15.5g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 13.1mg | 0% |
| Total Carbohydrate 392.7g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 1.5g | |
| Protein 56.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.2mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 893.9mg | 0% |
Source of Calories