Old English Bloomer
How to make an old English Bloomer loaf at home, easy step by step instructions from start to finish.
Ingredients
Method
- 650g / 23oz White bread flour
- 370g / 370mls Lukewarm water / 40°C / 104°F
- 7g / 2tsp Instant or active dried yeast
- 15g / ½oz Butter
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- Add the sugar to the warm water and stir, once dissolved add the yeast and stir it in thoroughly, set it aside until it activates.
- Once activated, add the yeast mixture to your mixer bowl.
- Place the rest of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it proof for 1 hour, the dough should at least double in size (this may take longer depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
- Grease a large baking sheet/tray, (see the video for tray size).
- After the first rise turn out the proven dough onto a none floured surface.
- Knock the dough back, and form it into a square flat shape.
- See the video on how to shape the bloomer.
- Place the oval shaped dough in the middle of your greased baking tray, sprinkle the formed dough with a little flour, cover it with a dry, lightweight cloth and set your timer for 45 minutes.
- When there is only 10 minutes left on your 2nd proof, preheat your oven to 190°C / 365°F / gas mark 5, at the same time carefully place a pan of hot water on the bottom shelf of your oven (this creates a steamy atmosphere that makes the bread crispy) also have a spray bottle of water handy.
- Once the dough has risen, using a sharp bakers blade, score the top of the bread as shown in the video.
- Place the loaf in the preheated oven (opening the oven door slowly to prevent a blast of steam) give the inside of the oven a quick spray with water, close the door and set your timer for 30 minutes, for a harder crust bake for 40 to 45 minutes.
- Optional: you can turn the loaf around in the oven after 20 minutes for even baking.
- Carefully remove from the oven and allow it to cool on a wire rack for 30 minutes.
- Slice and serve, an ideal bread for sandwiches.
- Enjoy.
Equipment & products used in my kitchen and videos
