White Bread Bloomer Loaf
About this recipe:
Traditionally baked on the oven floor or a large baking tray the dough for this loaf is folded and shaped into a long oval. Distinctive cuts are then made across the top of the dough that open up during baking to make this impressive looking loaf.
large oven tray and 2 x mixing bowls
500g Doves Farm Organic Strong White Bread Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
325ml tepid water
1 tsp salt
1 tbsp oil
flour, for dusting
220°C, Fan 200°C, 425°F, Gas 7
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Pour in the water and stir until everything looks craggy and lumpy then stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
- Cover the dough bowl with an upturned bowl and leave in a warm place for the dough to double in size, which will take about an hour.
- Dust a large oven tray with flour.
- Knead the dough for another 100 presses.
- Flatten the dough, stretching it into an oblong about 25cm/10” long, the short end facing you.
- Fold one shorter end onto the middle of the oblong pressing it down with the heel of your hand.
- Lift that thick piece of dough over onto the remaining dough, to form an oval and press that down with the heel of your hand.
- Repeat the stretching and folding twice more to create an oval about 25cm/10” long.
- Put the dough on the prepared tray with the seam underneath.
- Dust lightly with flour.
- Using a sharp knife make a few diagonal 2cm deep slashes across the top of the dough.
- Cover the dough with an upturned bowl and leave to prove for 35–40 minutes.
- Pre-heat the oven.
- Remove the bowl and bake for 40–45 minutes. You will know it’s done if the bottom sounds hollow when tapped.
- Transfer the bloomer to a wire rack to cool.