Hi there and welcome to our blog... We are going to start with Bloomer bread this week. To us bloomer bread is a very popular classic loaf that can be used in so many ways whether it be for toast, sandwiches, or just eaten with butter. It can be made with different flavours and flours to create more interesting, ‘artisan’ style breads. Typically bloomers are large crusty loafs with rounded edges and diagonal slashes on top. We are going to start with a classic white bloomer. For this we followed Paul Hollywood’s recipe.
We do usually have problems with following recipes and by problems I mean that we often think we know best, however this time we were relatively careful.
These are some of the photos of our process. Photos 1 & 2 show us leaving them to prove and the air bubbles formed. Photo 3 shows how much they rose after around 3 hours, and photo 4 shows our bloomers ready to prove in shape. Also remember how early I said we were relatively careful about following the instructions, this is where I slightly went of track. I got a little impatient and touched my dough before putting it in the oven to bake which did mean that it was slightly misshapen. I have learnt from the error of my ways. Anyway... here's our first results...
