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Before you jump to Sourdough bloomer recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Choosing to eat healthily offers marvelous benefits and is becoming a more popular way of living. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. While we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making some modest changes can positively impact day-to-day eating habits.
The first change you can make is to pay more attention to what you purchase when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? A superb healthy option can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
To sum up, it is not hard to start to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sourdough bloomer recipe. To make sourdough bloomer you need 5 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Sourdough bloomer:
- Get 450 g bread flour
- Provide 50 g kamut flour
- Provide 100 g sourdough starter
- Use 350 ml warm water
- Prepare 20 ml water mixed with 10g salt
Instructions 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 😊
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