The ambient temperature in most kitchens is between 18°C and 24°C, which is fine. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size. This loaf gets its name from the way it rises and blooms like a flower in the oven. Put the risen dough on a lightly floured surface; you now need to knock back the dough. Pour a little oil onto a clean work surface. Using your hands, mix the ingredients together. All this strengthens the structure so the dough can rise upwards without a tin. Read about our approach to external linking. In addition to the preparation time, you will also need to allow at least an hour for both the first and second prove, where the dough is left to rise. Alternatively, cover loosely with oiled clingfilm. Knead the dough for 5â10 minutes (or longer if youâre a beginner). Preheat the oven to 220/425F/Gas 7 and place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking.
Put the risen dough on a lightly floured surface; you now need to knock back the dough.
Paul Hollywood's White bloomer bread. Paul Hollywood 0 Comments. Once youâve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and youâve picked up all the flour from the sides of the bowl. The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick).
Add the oil and 240ml/9fl oz of water. Rock gently to form the loaf into its bloomer shape. Then fold the long side closest to you into the middle, on top of the other fold. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Email recipe to a friend; Close.
6. Using a sharp knife, make a few diagonal slashes across the top, 2–3cm deep at a 45° angle.
Then fold the long side closest to you into the middle, on top of the other fold.
Put the loaf on a baking tray (lined with baking parchment if it isnât non-stick). Lower the oven to 200Â°C, gas mark 6, and bake for 10â15 minutes more, until the crust has a good colour. Makes 1 loaf. Bear in mind that the dough will become less sticky as you knead. It will become less sticky and eventually turn into a smooth ball with an elastic texture. Cover with clingfilm or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. Once you’ve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and you’ve picked up all the flour from the sides of the bowl. Paul Hollywood's bloomer recipe. 4. London Using a sharp knife, make a few diagonal slashes across the top, 2â3cm deep at a 45Â° angle. Use a clawing action to stir the water into the dry ingredients, so you gather in all the flour. 500g strong white bread flour, plus extra for dusting, 1. Put the dough in a large, lightly oiled bowl. This second rise of the shaped loaf is one of the secrets of great bread, enabling the dough to develop even more flavour as the yeast ferments, giving it a lighter texture. This loaf gets its name from the way it rises and blooms like a flower in the oven. 30 mins to 1 hour. (Bear in mind that the dough will become less sticky as you knead.). To shape into the bloomer, flatten the dough into a rectangle. Tip the flour into a large mixing bowl. Very gently roll with the heel of your hands.
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