You have no items in your cart.
Traditional Crusty Bloomer Loaf
This traditonal bloomer loaf is so tasty, versatile and an easy bread to make. It is one of the first breads I ever baked. There is something so satisfying and about baking your own loaf and of course the smell in the house is so good!TOP TIPSWhen adding the water it should be warm but not hot.To learn how to shape the loaves I recommend you watch the video first.I use the roasting tray from my oven for baking breads. A darker older tray is better to bake the bottom of the bread and generates heat quicker.Make sure your oven is really hot before you start so that the bread can rise. Steam also helps form a nice crust. When putting the loaves in the oven spray some water in and close the oven door really quickly. Alternatively you can have a separate ramekin of water in the oven while baking.To add seeds after scoring: give the bread a wash of water with a pastry brush and sprinkle the seeds on top.
- Bowl, large plastic bag or cloth
- 750 g strong white flour
- 15 g soft butter
- 15 g salt
- 7 g fast action dried yeast
- 420 g warm tap water
MAKE THE DOUGH
- Weigh all the ingredients: flour, butter, salt, fast action instant dried yeast and warm water.
- Place the flour and butter in a bowl. Rub in the butter with your fingertips. Alternatively you can use a mixer with the dough attachment on a low setting.
- Add the salt and yeast and gradually add the warm tap water until the dough comes together.
- Knead for 12 - 15 minutes until the dough is stretchy and smooth
- Leave in the bowl , cover with a bag or cloth and leave to ferment for 1 hour at room temperature.
KNOCK IT BACK
- Remove the the air from the dough by kneading it for a few seconds or pressing your fist into the dough.
DIVIDE THE DOUGH
- Divide the dough into two equal halves. Shpae them into ball shapes, cover again with a bowl or cloth and leave to rest for 10 minutes.
SHAPE THE LOAVES
- Shape the dough pieces - Take one piece. Flatten to a rectangle shape, fold in and roll creating tension while your roll. Taper slightly at edges if you like. (See video for shaping technique). repeat the same technique for the second loaf.
PROVE THE LOAVES
- PROVE FOR 40 MINUTES - place the loaves on a large baking tray, cover with a large plastic bag or cloth and leave to prove at room temp for 40 minutes. It should look really puffy when done and will have increased to nearly double its size.
SCORE THE LOAVES
- Using a sharp knife of bread scoring tool make 4/5 diagonal slashes.
- Bake at 225 degrees celsius for 25/30 minutes until dark golden brown and sounds hollow when you tap it. check the botton of the bread has browned. Don't be afraid to let this bake a few minutes longer to get a nice golden brown crust.