Sourdough Bloomer
Elevate your bread-baking game with this artisan-style Sourdough Bloomer—a crusty, golden loaf that boasts a satisfyingly chewy crumb and the signature tang of sourdough. Made with just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe spotlights the magic of natural fermentation. With a mix of hands-on stretch-and-fold techniques and slow, patient proofing, you'll achieve a beautifully airy texture and optimal gluten structure. Whether toasted for breakfast or served alongside hearty soups, this sourdough loaf is a versatile staple that’s well worth the effort. Perfect for home bakers seeking to master traditional breadmaking, this recipe will fill your kitchen with irresistible aromas and deliver bakery-quality results.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 g Active sourdough starter
- 320 g Warm water
- 500 g Bread flour
- 10 g Salt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir with a wooden spoon until well combined.
Step 2
Add the bread flour and salt to the bowl. Mix with your hands or a sturdy spoon until a rough dough forms.
Step 3
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.
Step 4
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.
Step 5
Cover the bowl again and let it rest for another 30 minutes.
Step 6
Repeat the stretch and fold process three more times, allowing 30 minutes rest between each session. This helps develop the gluten in the dough.
Step 7
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.
Step 8
Gently turn the dough out onto a lightly floured surface. Shape it into an oval by folding the sides in and rolling it gently.
Step 9
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.
Step 10
Preheat your oven to 230°C (445°F) and place a baking stone or heavy baking sheet inside to heat up.
Step 11
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.
Step 12
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.
Step 13
Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1030g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1920 |
| Total Fat 8.5g | 0% |
| Saturated Fat 1.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3945.3mg | 0% |
| Total Carbohydrate 400g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 1.5g | |
| Protein 62g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85mg | 0% |
| Iron 23mg | 0% |
| Potassium 540mg | 0% |
Source of Calories