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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