Bloomer

P1150316AThis is first bread I had ever made, and it turned out well and delicious to eat by itself or as a sandwich lunch. It is easy to make. I found the recipe from Paul Hollywood‘s book. You should try it as well. I loved it with just sliver of butter melting into it.

  • 500g Strong white flour, plus extra for kneading
  • 10g Salt
  • 7g Instant yeast
  • 320ml cold water
  • 40ml Olive oil, extra oil and flour for kneading
  1. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml of water.
  2. Using your hands mix the ingredients together. Gradually add the remaining water (you may not need it all) until all the flour leaves the side of the bowl and you have a soft, rough dough.
  3. Pour a little oil onto clean work surface. Sit the dough on the oil and begin to knead. Do this for 5 to 10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
  4. Once risen, place dough onto floured surface. Knock the dough back by folding it on it self repeatedly. Do this until all the air is knocked out and the dough is smooth.
  5. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into middle then roll like a Swiss roll so that you have a smooth top with the heal of your hands.
  6. Place on a tray lined with parchement paper, cover and leave to prove for 1 to 2 hours at room temperature, or until double in size.
  7. Lightly spray with water and dust with a little flour. Make four diagonal slashes using sharp knife across the top.
  8. Preheat the oven to 220C and place a baking tray filled with water on the bottom shelf of the oven- this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower heat to 200C and bake for further 10 minutes. Remove from the oven and leave to cool on a wire rack before serving.

There you have it, a beautiful loaf of bloomer.

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