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Rustic White Bloomer

A white bloomer with a small ammount of wholemeal flour for added flavour and texture.

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120 gm        Wholemeal bread flour

490 gm        Strong White bread flour

10 gm          White granulated sugar

10 gm          Sea salt

30 ml           Olive Oil

370 gm        Filtered tap water

16 gm          Fresh Yeast (or one sachet (7 gm) Easy Bake dried yeast)


Combine the two flours then rub in the fresh yeast or mix in the 'Easy Bake Yeast'. Add the sugar, salt, olive oil and water. Mix to form a dough. Knead for ten minutes then form into a ball and place in a floured bowl and cover the bowl with a shower cap or similar. Allow to rise for approx ninety minutes (at a temperature of 27C ideally). Gently fold to knock out any bubbles then form into a bloomer shape. Place in a banetton and cover for thirty minutes. Meanwhile pre-heat your oven to 200C/180 Fan. Turn the loaf onto a greased baking sheet and slash. Pour a cup of boiling water into a roasting dish at the base of the oven immediately before putting the baking sheet with the loaf on a middle shelf.  Bake for thirty five minutes. Cool on a rack then enjoy.

Added by: Colin Goodgroves

Tags: Bread White

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Super recipe

This recipe made a really lovely loaf, thanks for posting.

Mrs Sarah Moorcroft 12 February 2021

RE: Super recipe

Thank you for your kind comment Sarah. I'm glad that you liked the loaf.

Mr Colin Goodgroves 12 February 2021

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