Bloomer with Sourdough


Working Method

  • Place all ingredients into the spiral mixing bowl.
  • Mix for 3 mins slow and 8 mins fast.
  • Temperature of the dough after mixing should be around 26C.
  • Let dough rest for 20 mins.
  • Scale the dough into 450g pieces.
  • Mould the dough pieces into round balls.
  • Let dough pieces rest for 15 mins.
  • Make the dough pieces into a bloomer shape.
  • Place 4 bloomers on a 18x30inch UK baking tray leaving good space so they do not touch during proofing.
  • Prove for 75mins at 32oC and 80% humidity.
  • Take the bloomers out of the proofing cabinet and allow to dry. About 5 mins. 
  • Using a dough blade cut a pattern on each of the bloomer breads.
  • Bake in a deck oven for 26 mins approx. 230c top 220c bottom. Steam at the beginning for 10 seconds.
  • Take out of the oven allow to cool then wrap ready for sale.

About this recipe

A bloomer, known for its distinctive slashes that allow for superb crust development, is a staple of British baking. This recipe elevates the classic by incorporating sourdough, bringing a depth of flavour that complements the bread’s soft, airy crumb. Ideal for bakers looking to showcase handcrafted techniques, this bloomer not only offers a visually stunning loaf but also a taste that echoes the heritage of artisanal bread-making. Perfect for sandwiches or simply enjoyed with a smear of butter, it promises satisfaction with every slice.


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