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White Bloomer

Crusty bloomer with soft white centre. Perfect for sandwiches

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Ingredients

500g Shipton Mill Finest Bakers White Bread Flour – No. 1

10g Dried yeast

10g Salt

50ml Dash of rapeseed oil

360ml Cold water

Method

Combine flour, salt, yeast and olive oil in mixer bowl (keeping the salt and yeast separate).

Place bowl on mixer with dough hook and add water; knead on slow setting for 5 minutes then higher speed for 10 minutes until soft and elastic.

Remove dough hook and cover bowl. Leave to prove for 1-2 hours or until double in size. I try to prove slowly to develop more flavour.

After first prove, tip dough out onto lightly oiled work top, knock back and knead lightly to form shape of bread - place on tray lined with greaseproof paper or place into a bread basket for shaping or oiled & floured loaf tin.

Allow to prove again in a cool place until doubled in size.

Sprinkle water on top and slash with sharp knife/razor blade before baking.

Place into a hot, pre-heated oven (200°C Fan oven or top oven of AGA) and throw in a handleful of ice cubes in the bottom to create steam.

Bake for approx 25-30 minutes until brown and hollow-sounding when tapped.

Added by: Elizabeth Patock


Tags: Bread White

Add comment

have you got a that picture you said you will post?

george 22 June 2016

Reply

Elizabeth that looks stunning I am going to make it and show you mine can you show me the inside of the loaf and can i sprinkle poppy seeds before baking or when proving ?

george 24 May 2016

Reply
RE: bloomer

Hello George. I will make another and take an inside shot. It is soft and fairly open in texture. I often put poppy seeds or sesame seeds on top also. Hope you enjoy it

Mrs Elizabeth Patock 29 May 2016

RE:

Thanks ! Have you got a video after the first rise i knock back and I need to shape properly

george 31 May 2016


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