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Cottage Bloomer

Soft crust light tight crumb

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  • 500g Shipton Mill Canadian White Bread Flour
  • 3 tablespoons vegetable oil
  • 20g Fresh Yeast
  • 1tsp Salt
  • 1tsp Sugar
  • 320ml warm water


  1. Crumble yeast into flour and add salt, sugar and oil.
  2. Add 300ml of water and mix into dry ingredients, then add more water as required until the dough comes together......dough needs to be soft and pliable but not claggy and sticky
  3. Knead on a work surface for a good ten minutes until outside of dough has a velvety texture and is very elastic
  4. put in a bowl to prove with a lightdusting of flour and a lose tea towel on top.
  5. After an hour the dough should have doubled in size, tip it out of the bowl and knock it back and take away about an eighth and reserve. shape the remaining dough into a circle so it resembles a pizza base, then as if it was a clock face, bring 12 o'clock into the centre, then 2 o'clock and 4 o'clock etc......until you get back to 12 o'clock and then repeat until you have a nice plump dough ball, turn it over and cup hands round the base to tighten everything up and place on a floured baking tray, do the same with the reserved mixture and place the smaller ball on top of the larger one
  6. Cover it (I use a large upside down mixing bowl) and let it prove for an hour
  7. 15 Minutes before your dough is proved, place a ovenproof bowl filled with water on the bottom shelf of your oven and set oven to 220deg
  8. When oven reaches temperature, place dough on top shelf and cook for ten mins, then decrease temperature to 200deg and cook for a further 20 mins


Thanks for this recipe to ....

Added by: ian mcintyre

Tags: Bread

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