Be gentle – you don’t want to knock any air out of the loaf. Paul Hollywood's bloomer recipe. See more strong white flour recipes (235), Malt loaf and marmalade bread and butter pudding. Alternatively, cover loosely with oiled clingfilm. We use cookies to provide you with a better service on our websites. You may not need to add all the water; it will depend on the absorbency of the flour you’re using. 3. Leave to cool completely on a wire rack. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. The time this takes depends on how vigorous you are with the dough. Company registration number: 07255787. Preparation time. Then fold the long side closest to you into the middle, on top of the other fold. Bear in mind that the dough will become less sticky as you knead. Paul Hollywood’s white bread. This will be saved to your scrapbook. 500 g strong white bread flour, plus extra for dusting, 17.6 oz strong white bread flour, plus extra for dusting, 1.4 fl oz olive oil, plus extra for oiling. Use a clawing action to stir the water into the dry ingredients, so you gather in all the flour. by email at Remove from the oven and leave to cool on a wire rack. Put the loaf tray on the middle shelf and bake for 25 minutes. Click here for more information about health and nutrition, The Waitrose & Partners farm, Leckford Estate. To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. Lightly spray or sprinkle the bread with water. Turn the loaf over, so you have a smooth top with a seam along the base. Rock gently to form the loaf into its bloomer shape. A slow rise develops a better flavour, so don’t put it in a warm spot. Put the risen dough on a lightly floured surface; you now need to knock back the dough. It’s vital to knead the dough vigorously to develop the gluten and give it stretchiness, and to knock back and shape the loaf well. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth. Leave the loaf to prove, or rise again, until doubled in size – about 1 hour. A wetter dough is harder to handle at first, but produces better bread. Knead the dough for 5–10 minutes (or longer if you’re a beginner). Just before you put the loaf in the oven, pour about 1 litre of water into the roasting tray on the bottom shelf. Place the loaf on the middle shelf and bake for 25 minutes. The time this takes depends on how vigorous you are with the dough. Very gently roll with the heel of your hands. You just can't beat a slice of fresh white bread, which is why we're celebrating the infamous bloomer. Put the dough in a large, lightly oiled bowl. Do this until all the air is knocked out and the dough is smooth. Then lower the oven to 200°C (392°F, gas mark 6), and bake for 10–15 minutes more, until the crust has a good colour. The loaf expands on baking, so the slashes open up. 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. You may not need to add all the water; it will depend on the absorbency of the flour you’re using. All this strengthens the structure so the dough can rise upwards without a tin. Thank you for rating this recipe. Add the oil and 240ml/9fl oz of water. To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. Be gentle – you don’t want to knock any air out of the loaf. I like the Bloomer recipe from Paul Hollywood’s Bread. Fold the long side furthest from you into the middle of the rectangle. If it sounds hollow, it’s ready. Customer Sales and Support Centre by free phone on 0800 1 88884 or All this strengthens the structure so the dough can rise upwards without a tin. His book suggests a higher temperature for 25 minutes, followed by another 10-15 minutes at a lower temperature. Cover with clingfilm or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. Paul Hollywood top tips for knocking back a proved dough then shaping, proving again and scoring it to create the perfect, crusty bloomer loaf. Knock the dough back by folding it in on itself repeatedly. If you do not slash the top, cracks will form around the bottom of the crust. 2. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick). Lightly spray with water and dust with a little flour. Paul Hollywood’s Bloomer This loaf gets its name from the way it rises and blooms like a flower in the oven. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. ... To shape into the bloomer, flatten the dough into a rectangle. Tip the flour into a large mixing bowl. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. Cooking time. Hold the loaf in a tea towel and tap the bottom. The ambient temperature in most kitchens is between 18°C and 24°C, which is fine. Cover with clingfilm or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. It will become less sticky and eventually turn into a smooth ball with an elastic texture. Paul Hollywood's White bloomer bread. If you do not slash the top, cracks will form around the bottom of the crust. Rock gently to form the loaf into its bloomer shape. 5. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. 500g strong white bread flour, plus extra for dusting, 1. Tuck the ends of the loaf under to make a rough oval shape. Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth. In addition to the preparation time, you will also need to allow at least an hour for both the first and second prove, where the dough is left to rise. is not enabled on your browser. Customer comment This loaf gets its name from the way it rises and blooms like a flower in the oven. London It’s vital to knead the dough vigorously to develop the gluten and give it stretchiness, and to knock back and shape the loaf well. The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. It’s vital to knead the dough vigorously to develop the gluten and give it stretchiness, … You need to be signed in for this feature, 36 Featherstone Street Using your hands, mix the ingredients together. Leave the loaf to prove, or rise again, until doubled in size – about 1 hour. Sit the dough on the oil and begin to knead. Just before you put the loaf in the oven, pour about 1 litre water into the roasting tray on the bottom shelf. If you'd like to comment further on this recipe you can do so in the 8. Cover with cling film and leave in a warm place until tripled in size. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. A slow rise develops a better flavour, so don’t put it in a warm spot. A wetter dough is harder to handle at first, but produces better bread. Put the dough in a large, lightly oiled bowl. Tuck the ends of the loaf under to make a rough oval shape. Lower the oven to 200°C, gas mark 6, and bake for 10–15 minutes more, until the crust has a good colour. Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this The bread is now ready to prove again. Recipes. To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. If you are unable to use JavaScript Read about our approach to external linking. The name also describes the lustre you get with a well-baked loaf with a crisp crust. 30 mins to 1 hour. Once risen, place the dough onto a floured surface. If it sounds hollow, it’s ready. You'll find even more of their great baking recipes here. Leave to cool completely on a wire rack. 4. Nadiya Hussain's Wellington sausage rolls, Paul Hollywood's mozzarella and tomato bread, Rachel Allen's chocolate and banana bread, Do you want to comment on this article? The last difference between the Bloomer and Cob comes with the baking. Email this recipe to a friend. Put the loaf tray on the middle shelf and bake for 25 minutes. The ambient temperature in most kitchens is between 18°C and 24°C, which is fine. This loaf gets its name from the way it rises and blooms like a flower in the oven. This second rise of the shaped loaf is one of the secrets of great bread, enabling the dough to develop even more flavour as the yeast ferments, giving it a lighter texture. Fresh from the oven with a sliver of butter melting into it, or the next day as toast with anything from marmalade to pâté spread on top, there’s no beating a homemade white loaf. Make four diagonal slashes using a sharp knife across the top. Turn the loaf over, so you have a smooth top with a seam along the base. It will become less sticky and eventually turn into a smooth ball with an elastic texture. Fold the long side furthest from you into the middle of the rectangle. To check when the bread is ready to bake, gently press it with your finger: the dough should spring back.

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