I have great memories of cutting open that crusty loaf and spreading it with butter. First you get hit with the flavour and texture of that crackly crust, followed by the soft white crumb.
This is one of the best loaves to make sandwiches with and it toasts to absolute perfection, so don’t be shy to break out the toasted sarnies.
Some seem to think the loaf started life being called a “London Bloomer”, that’s not something I’d heard of until recently, but there could be some truth in it. I know it as the “British Bloomer” that possibly got its name by the way the loaf blooms during baking.
Good Old English Bloomer....
First you need to get the hydration correct. After the dough has been shaped it is proofed unsupported, it doesn’t have the confines of a basket or a tin to support it. If the dough is too wet then it will collapse during the final proof.
Secondly I would use a pre-fermentation called a poolish to make this loaf. It takes five minutes to make and just a little planning. The flavour and texture that the poolish delivers makes it wellworth doing.
1. I normally prepare the poolish 12 hours before I make the main dough, which in most cases is the night before.
Light Rye Bloomer Bread
2. Mix the ingredients together loosely. The mixture doesn’t need to be smooth as the long fermentation period will work its magic. Cover well and leave out at room temperature to ferment.
3. If your kitchen is super hot then you could slow this process down by putting the poolish in the fridge. If you do this I would suggest letting it begin the process at room temperature first.
1.When you are ready to mix your dough you can add all of the ingredients for the main dough to the poolish. This is a 1.5 kilo mix so make sure you have a large enough bowl and container to proof the dough.
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Don’t stress if the poolish has only been fermenting for 10 hours, or has over shot a little, for example 15 hours. When you are ready to bake just make sure it looks the same as mine in the video.
2. Bring all of the ingredients together and mix until you have a rough dough. Cover the bowl and leave out at room temperature, covered for 20-30 minutes. This will give the flour time to hydrate making the dough easier to work with.
3. Knead the dough for 5-10 minutes until it feels smooth. I like to cover the dough for five minutes at this point and then check the consistency after the dough has relaxed.
Blt In Bloomer Bread
4. Lightly rub a proofing container with vegetable oil. Shape the dough into a ball and place in the container. Cover and proof at room temperature.
5. When the proof is complete (mine took 2 hours and fifteen minutes) you can turn the dough out onto the work surface. You can use a little bench flour, but not too much as the dough isn’t sticky.
6. Shape into balls creating tension on the surface of the dough and leave covered for ten minutes to allow the dough time to relax.
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7. Now you can shape the loaves into the bloomer shape by rolling into a long, tight sausage and sealing the end. I would suggest watching the video for the demonstration.
9. As this is a tight dough I prefer to score it before the final proof. Using a sharp blade, gently score the dough being careful not to cut too deep. Cover the dough and leave for the final proof.
1. If using a baking stone / steel and a cover (large pot to cover) - pre-heat the oven to 250c / 480f for an hour.
Paul Hollywood's Bloomer Recipe
2. Gently score the dough for a second time following the previous cuts. This will stop the dough bursting out in random places during the bake. Don’t cut too deep, just nick the skin of the dough.
4. Slide the dough on to the baking stone, place the cover over the top of the dough and bake for 15 minutes.
5. Remove the cover and reduce the temperature to 220c / 430f and bake for a remaining 15 minutes or so. The loaf is done when it reaches a golden colour on the crust.
Everyday Food By Fay — White Bloomer Bread
1.If you are baking on your oven shelf then pre-heat your oven to 220c / 430f with an empty baking tray placed on the bottom of the oven and position the shelf in the lower third of the oven.
3. Slide the dough onto the shelf and add about an espresso cup of water to the baking tray in the bottom of the oven. Shut the door quickly to trap the steam.
4. Bake for about 30 minutes until the crust is golden. Keep an eye on your loaf during baking. If it colours too quickly then turn the heat down.
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I feel the same way as you about spam. You'll only receive my baking content and your details are kept completly private.If you have never made bread before then this should be your go-to recipe. This easy to make bloomer bread loaf is ever so simple. You mix it by hand, it is easily kneaded and doesn’t require a bread tin so what’s your excuse? Try it today and get that awesome fresh baking bread smell going in your kitchen.
Make it enough times following the pictures below and you won’t even need this recipe again. You can make it all from memory! Don’t believe me? Make it every weekend for 3 weeks and by week 4 you will just be reaching for the ingredients and getting on with it.
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This bloomer loaf gets its name from the way the dough expands. Before and then during baking, it “blooms” to give its characteristic shape with its four diagonal slashes on the top.
It’s not a complicated or hard bread to make. It is not a wet dough that is difficult to handle. You don’t need a mixer or even bread tin. And it gets its lovely texture and taste from the double rising process and its crusty surface. And like all freshly baking bread, it smells amazing in the oven!
Serve with fresh cheese, ham or some cherry tomatoes. Or toast it up for poached egg on toast with mashed avocado, your options are endless. Easy to make bloomer bread is your go-to bread!
Paul Hollywood's White Bread Recipe
When you turn the oven on put a baking tray at the bottom of the oven. Just before you put your dough in to bake, pour in 750ml of water into the hot baking tray. This creates steam in the oven while your bloomer bakes giving it a nice crust.
If you don’t create the diagonal slashes on the top of the bloomer dough, when the dough “blooms” in the oven, it will crack around the bottom instead as it expands.
Why not try the bread with a sprinkle of chia seeds, or sesame seeds over the dough before it goes in the oven.First of all, it’s my blog’s birthday. what?bread? is one year old today. Thank you to everyone who’s ever taken a peak and I hope you’ve found what you’ve come looking for. If not, please leave a message or ask a question.
White Bloomer Bread Recipe
This month is going well and I hope to continue for another year at least! The public image of baking has gone from strength to strength this year with the rise of the Great British Bake Off and most recently the spin-off programme with Paul Hollywood.
The BBC has kindly asked the Silver Fox of Great British Bake-Off to put his money where his mouth his and make some programmes to show viewers how to make bread. If you’ve not seen the first episode, you can catch it on BBC i-player.
The first episode starts with a bloomer, followed swiftly by a ploughman’s loaf (lots of lovely brown flour and rye and oat topping), a malt loaf (versatile and could be made into a sort of bread and butter pudding), and a ‘trencher’ to use as a base for some lamb steaks and greenery. That’s all squeezed into half an hour alongside a nice look at a farmer and a miller who have a great working relationship near St Albans at Redbournbury.
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I found it all quite exhausting to watch as Paul got stuck in to mixing and kneading, and boy does he knead strong, sometimes one in each hand! To the extent that I stopped watching what he was doing and started taking in the aesthetics of his kitchen and the slightly bonkers range of mixing bowls he had to use. It looked like the set designer had been given the run of John Lewis and got one of every type of bowl that looked like it would hold water. So the bloomer was mixed in a wooden bowl that looked like a salad bowl, then there’s a pyrex bowl for it to rise in, the ploughman’s loaf is made
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