Put the loaf tray on the middle shelf and bake for 25 minutes.
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. Paul Hollywood's White bloomer bread. To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. on your browser, you can place your order by contacting our Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. by email at Paul Hollywood’s white bread. Pour a little oil onto a work surface. Cooking time. He went onto become head baker at some of the most exclusive hotels, including Cliveden, The Chester Grosvenor and The Dorchester, gaining a reputation as an innovator and one of the country’s finest artisan bakers.
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. Hold the loaf in a tea towel and tap the bottom. Paul Hollywood's bloomer recipe. Tuck the ends of the loaf under to make a rough oval shape. If it sounds hollow, it’s ready. 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. Pour a little oil onto a clean work surface. Tip the flour into a large mixing bowl. It will become less sticky and eventually turn into a smooth ball with an elastic texture. Cover with cling film and leave in a warm place until tripled in size. Customer comment
The loaf expands on baking, so the slashes open up. 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. 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.
Fold the long side furthest from you into the middle of the rectangle. Fold the long side furthest from you into the middle of the rectangle. 7. Hold the loaf in a tea towel and tap the bottom.
Paul Hollywood top tips for knocking back a proved dough then shaping, proving again and scoring it to create the perfect, crusty bloomer loaf. The last difference between the Bloomer and Cob comes with the baking.
Then fold the long side closest to you into the middle, on top of the other fold. Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking. Add the salt to one side of the bowl and the yeast to the other, pour in the oil and 240ml cool water and use the fingers of one hand to mix together.
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. If it sounds hollow, itâs ready. 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. Lightly spray or sprinkle the bread with water.
This loaf gets its name from the way it rises and blooms like a flower in the oven. Itâs vital to knead the dough vigorously to develop the gluten and give it stretchiness, and to knock back and shape the loaf well. section on the bottom of the page. Loading. 500g strong white bread flour, plus extra for dusting, 1. To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Email recipe to a friend; Close. Put the risen dough on a lightly floured surface; you now need to knock back the dough. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. 8. After this time lower the heat to 200C/400F/Gas 6 and bake for a further 10 minutes. The bread is now ready to prove again. 3. You may not need to add all the water; it will depend on the absorbency of the flour youâre using. To check when the bread is ready to bake, gently press it with your finger: the dough should spring back.