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Before you jump to Sourdough bloomer recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a lot more popular than it used to be and rightfully so. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make several small changes that can start to make a difference to our everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably pick out many items out of habit. As an example, most probably you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

Therefore, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to sourdough bloomer recipe. To make sourdough bloomer you only need 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Sourdough bloomer:

1. Take bread flour
2. Get kamut flour
3. Take sourdough starter
4. You need warm water
5. Get water mixed with 10g salt

Steps to make Sourdough bloomer:

1. 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
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. After 20 minutes, remove the lid and bake for another 20 minutes
9. Once the bread has cooked for 40 minutes, take it out of the oven and place on a cooling rack
10. Once it's completely cold, slice it and go ahead enjoying it on its own or with some delicious butter 😊

Making delicious sourdough bread will turn you into your family's hero so grab these sourdough tips and tricks to help. Are there any particular types of loaf shapes that work best for sourdough? I most commonly see it in a Boule and second most in a Batard. I have used both of those and I am tempted to try a loaf pan. Learn to make Sourdough & discover why sourdough is the healthiest bread.

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