Soft, pillowy homemade bread is only a couple of hours away with our classic white bloomer – and you don’t even need a stand mixer. Make sure your water is lukewarm – around body temperature (about 36°C) – as this is just the right temperature to activate the yeast.
Mix the flour, yeast and salt together in a large bowl. Make a well in the centre and pour in 300ml of the lukewarm water and all the oil. Mix vigorously with a round-bladed knife until the mixture comes together in a craggy, lumpy dough. Add enough of the remaining water to achieve a soft but not sticky dough. It will still be a little lumpy and unevenly hydrated at this stage.
Tip out the dough onto a lightly floured work surface and bring it together into a ball. Knead it for 8–10 minutes, until the dough becomes smooth and elastic (it should bounce straight back when gently pressed).
Bloomer Bread [300g]
Form the dough into a ball and place it in an oiled bowl. Cover it with a damp cloth and set it aside in a warm place for 45 minutes–1 hour, or until doubled in size.
Turn out the risen dough onto a lightly floured work surface. Gently knead it two or three times – this is called knocking back and redistributes any large air pockets to give an even rise. Avoid over-kneading at this stage, or the bread will lose its lightness.
To shape the loaf, flatten the dough into a 25 x 20cm rectangle, patting it out with your fingers and gently pulling the edges.
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Flatten the dough once more into a rectangle, then, starting from one of the short ends, roll it up into a tight cylinder.
Seal both ends by pressing down firmly with the palm of each hand, then tuck the ends under the loaf. You should be left with a taught, oval-shaped loaf.
Transfer the shaped loaf to the prepared baking tray, seam side downwards. Sprinkle over the poppy seeds, if you wish, then dust lightly with flour. Using the sharp knife or scalpel, make three 2cm-deep slashes in the top of the loaf at an angle. Cover the loaf with a clean tea towel and set it aside to prove for 35–45 minutes, until almost doubled in size.
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While the loaf proves, heat the oven to 230°C/210°C fan/450°F/Gas 8. Put an empty roasting tin in the bottom of the oven to heat up.
When you’re ready to bake, put the risen loaf (on its tray) into the oven and pour about 100ml of cold water into the hot roasting tin in the bottom of the oven and shut the oven door. The burst of steam will help form a crisp crust on the loaf.
Immediately lower the oven temperature to 220°C/200°C fan/425°F/Gas 7. Bake the loaf for 30–35 minutes, until golden. To test whether or not the loaf is fully baked, tap the underside. It should be firm and sound hollow. Transfer the loaf to a wire rack and leave it to cool completely before slicing and eating.Bloomer Bread is a classic English loaf. Baked to a deep golden brown, the distinctive diagonal slashes along its length help make it extra crusty. Based on a simple white dough, my overnight, no-knead method means it’s even easier – and tastier – to make at home.
Crusty English Bloomer Bread
Is a thick, crusty loaf with diagonal slashes along its length. Although there are similar shaped baton breads in other European countries,
Is its English name. It’s commonly said that the loaf gets its name from being allowed to ‘bloom’ in the oven as it’s not constrained by a tin. But I’m with Elizabeth David on thinking this highly unlikely. As she points out in
(a must-have for anyone interested in bread making and its history), there are many loaves baked in this way, so that doesn’t make it unique at all.
Bloomer Bread Recipe
More sensible I think is her suggestion that, as the term ‘bloom’ has been used by bakers to describe the sheen, a good crumb, or good flour,
May have earned its name from one of those traits. Since reading that, I also discovered online a 1937 advert saying the loaf ‘derives its strange name from the sheen of its rich nutbrown crust’. Which seems fairly conclusive to me.
. It’s a standard white dough containing just strong bread flour, salt, yeast, and water. But I think its shape and the way it’s baked gives it rather special qualities. Firstly, all those cuts along the top make for
Focaccia, A White Bread Bloomer Loaf & Some Roasted Tomato Soup!
Crust. Secondly, the thick loaf with its squarish rather than pointed ends means you get more evenly sized slices than some other loaves. Which is great for sandwiches, toast, and, to me, just more convenient.
Was what we ate. Bought from the local shop, delivered fresh by the bakery that morning, it was crusty, deep brown, and wrapped in a sheet of tissue paper. On the other hand, I have to say that my homemade bloomer is better! Without the additives that were surely in that bread industrially produced by the infamous Chorleywood Process , the long, overnight fermentation of my version develops great flavour.
Virtually all my homemade bread is made by an overnight, no-knead method. Admittedly, it takes a bit more planning as you have to mix up the dough the day before you want to bake. But I think making bread this way is much easier to fit into most peoples’ routines. And, of course, you can forget all that vigorous kneading.
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With a light but chewy crumb and crunchy, crispy crust without kneading? Well, the answer is, yes! It’s thanks to a wetter than usual dough combined with a long first fermentation (sometimes called first rise, proof, or prove). Together, these promote the development of gluten which is conventionally achieved by kneading. And it’s gluten which gives bread its rise and structure.
Is made with a regular white dough. However, because it’s proved without the support of a banneton or tin, and baked on a tray rather than in a tin, Dutch oven or similar, I make a couple of changes to my standard no-knead loaf . I make the dough a little less wet and introduce a few seconds of folding. Together, these changes give it more structure, meaning it’s less likely to spread outwards when unsupported.
As I hope you can see from the images, we still get the lovely open crumb you’d hope to achieve with a kneaded loaf.
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Because the long first fermentation needs to be 12 – 14 hours at room temperature, it makes sense to mix up the dough the night before you want to bake the bread. If you want to extend the time even further, perhaps for convenience or just to get more flavour development, you can ferment the dough in the fridge for up to 24 hours.
To make the dough, you simply stir together 600 grams of strong white bread flour, 2 teaspoons of salt, and 1.5 teaspoons of instant dried yeast. Note that for my method, you must only use dried yeast that is labelled ‘instant‘, ‘fast‘, ‘easy blend‘ or similar. Dry yeasts that need to be activated in liquid before adding to the flour won’t work for this recipe.
To bring the dough together, we stir in water. You don’t need to heat it, straight from the tap is fine. Approximately 400 ml should be enough to create a wettish but not sloppy dough. However, as different flours absorb different amounts of liquid, you may need a little less or a splash more.
Traditional Crusty Bloomer Loaf
Now cover the bowl with cling film or a wet tea towel, or pop the whole thing in a reusable polythene bag, and leave on the work surface. If the room is particularly warm, you can put in the fridge instead, as mentioned above. Just bring it back to room temperature before proceeding with the next steps.
By the morning, as well as rising upwards, the dough will probably have spread out and may look very bubbly on top. But don’t worry. This is perfectly normal with wetter, overnight doughs.
When you start to scrape the dough onto a lightly floured work surface (a silicone mat and dough scraper are good for this), you should see a complex network of gluten strands.
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Amazingly, just a few seconds of folding the dough over itself is enough to transform it into a smooth ball. Next, we introduce those folds which will help give your
More structure. All you do is lightly flatten the dough then fold into thirds: lift up and bring one side into the middle, then lift the other side up and over it. Now give the dough a quarter turn and do exactly the same thing again.
To make folding into the classic bloomer shape easier, leave the dough to relax a few minutes. While it’s resting there’s a couple of jobs you can be doing.
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To form the bloomer shape, roll or pat out the dough into a chunky rectangle approximately 22 x 14 centimetres. With a long side facing you, roll it up as tightly as you can. When you get
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