banner image

White Bloomer

500gm Shipton Canadian white bread flour

300-320 gm tepid water

25gm olive oil

8 gm salt

a pinch of caster sugar.

7gm of instant active yeast

Add salt, sugar and yeast to flour ensuring yeast is kept from salt. Mix together. Then make a well and add the olive oil, as you stir this in gradually add the water until a soft dough is formed. Either lightly oil your worktop with olive oil or spray with water. Try not to use flour. Turn out the dough and knead for 8-10 minutes. Let the kneaded dough rest for about 5 minutes and do the window pane test. If the dough is ready place in an oiled bowl,large enough to allow for the dough to double in size. Lightly cover and place in a warm environment. ( If it’s a cold day rising will take longer). When the dough has risen, (1-2 hours) remove from bowl and ‘knock back’,form into a ball/oblong and place on lightly floured baking sheet or into a 2 lb loaf tin and cover. When about double in size( the poke test can be used) heat oven to 200 degrees centigrade fan oven. .and place a meat dish in the bottom of oven. Spray the loaf with water,rub flour over its surface and make 3 diagonal slashes . Bake for 20 minutes. Then turn down the oven to 180 add boiling water to the meat dish and cook for a further 15-20 minutes.Remove from oven. Tap the base of the loaf and if it doesn’t sound hollow return to the oven for a few more minutes