Sourdough Bloomer Bread
Bloomer as it's called, because it expands on the slash lines as it bakes and so it 'blooms'. It is a bread with a slightly chewy crust and a soft moist crumb. The most common use is to make great sandwiches and toasties. Very strong white flour and a sourdough starter give us the perfect open textured bloomer. This loaf is easy to make and even easier to eat.
- Makes 2 Loaves
- sourdough starter - 250g (white wheat)
- water - 600g (lukewarm)
- strong white flour - 1000g + extra for sprinkling
- salt - 20g
- olive oil - 2 tablespoons
- brown linseeds - 50g
- rice flour - for dusting
- Combine the flour, starter, water, olive oil, linseeds and salt in a large bowl.
- Knead the dough well on a lightly floured surface for about 10 minutes, until it is elastic and smooth.
- Place the dough in the bowl and cover with a clean cloth and let it rest for 1-2 hours.
- Knead the dough again for 5 minutes, then shape it into two oval loaves. Line the baking tray with parchment. Heavily dust the parchment with rice flour and place the loaves on it.
- Cover with a clean cloth and leave it until doubled in size.
- Preheat the oven to 220°C.
- Slash the top with a sharp knife.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the bread 10 minutes, then reduce to 200°C and bake it 25-30 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.