Cotswold Crunch Bloomer
Ingredients
100g Traditional Regenerative Strong White Flour
3g Salt
10g Fresh Yeast
60g White sourdough starter
130g Cold water
Cotswold Crunch Bloomer
Ingredients
100g Traditional Regenerative Strong White Flour
3g Salt
10g Fresh Yeast
60g White sourdough starter
130g Cold water
Method
- Place water in the bottom of a standing mixing bowl.
- Add all of the other ingredients on top of the water, making sure to weigh the yeast and salt in different areas of the bowl ( salt will kill the yeast if it comes in direct contact with it)
- Knead the dough with a hook attachment, for around 15 minutes.
- The dough should feel warm to the touch and will be very smooth and elastic.
- Rest the dough for 5 minutes on a floured surface.
- Once rested, shape the dough into a ball
- Flatten the ball out with your hands and fold one side into the middle, pressing down the edge, and repeat this again. Roll it to an oblong shape.
- Let prove on a baking tray until springy to the touch
- Preheat your oven to 220 degrees, place a couple of ice cubes to create some steam into the oven.
- Score your bread how you require and bake for 30-35 minutes.
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