I learned that I like without bloom phase. The CO2 getting in the way of extracting flavor might be a good thing, since (at least that is my understanding) the more acidity flavors are extracted later. I like the coffee with more sweetness and less acidity, so I just skip the bloom phase, pouring all at once, it extracts less of the coffee, only the good (for me) parts.
Gentle circular pouring can prevent dry coffee blocks and the creation of channels. I also do a little swirl with the filter to flatten the coffee bed. So it is possible to avoid those issues even without the bloom phase.
It works for me, even though I am not a hundred percent sure that I got the science of it right.
At least, some coffee specialists support my choice: