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English Bloomer Bread With A Tearable Crust 

 December 21, 2020

By  Gareth

medium

 4 hours

uk

Bloomer's are a typical English bread that are just fantastic. A good bloomer with have a soft spongy crumb and a tearable crust. Canadian flour is often used in British breads as it has plenty of quality gluten and plenty of flavour (A lot of Canadian flour used to be imported to Britain).

If you can't find Canadian flour, use any high protein wheat flour. This recipe makes 2 small or 1 large bloomer.


How to make an English bloomer video lesson

Ingredients 


    600g  White bread flour


    410g  Water


    13g   Fresh yeast (6g active dried)


    10g   Salt


1

Weigh the ingredients, keeping the dry ones separated from the wet. If using dried yeast follow the instructions below.

2

Add the ingredients and mix slowly for 7-9 minutes until the dough is nice and elastic. Place in a bowl, cover, and rest in the fridge for ten minutes. Take back out onto the table and knead as fast as you can for another 7 minutes. Again, put the dough into the bowl, cover and place back in the fridge.

3

Allow the dough to rest in the fridge, this time for one hour. Then knock back the do or complete a stretch and fold. Take a temperature reading of the dough, if it’s above 26C (78F) place it back in the fridge, if it’s cooler then leave it out on the table, covered for another hour. Preheat the oven with a baking stone to 250C (480F).

4

Remove the dough from the bowl using a dough scraper onto a lightly flour dusted area of a workbench. Divide the dough into 2 even weights, which should be around 485g - 500g. Pre-shape the pieces into round balls and allow to rest for ten minutes.

5

Final shape following the bloomer final shape and leave to proof on a dusted wooden board or a baking sheet lined with baking paper.

6

Leave to proof for 1 1/2 to 2 hours. Use the pinch test to check if the dough is ready. Cut the bloomers with 4 - 6 slashes across the dough for a small and 5-8 for a large, cutting at a slight angle.

7

Use a peel to slide the bread in the oven, adding plenty of steam as they go in. Drop the temperature to 230C (450F) and bake for 35-45 minutes. Bake until the right colour has been achieved. Take out the oven and allow to cool, the bread should sing to you as it cools!

Method using a dough mixer


1

Weigh the ingredients, keeping the dry ones separated from the wet. If using dried yeast follow the instructions below.

2

Add the ingredients into a dough mixer with a dough hook. Mix on slow speed 7 minutes, until the dough is nice and elastic. Then increase the speed and knead for another 5 minutes. Put the dough into a bowl and take a temperature reading if it’s above 26C (78F) cover and put it in the fridge. If it’s cooler than 26C (78F) cover and leave at room temperature.

3

Allow the dough to rest for one hour. Then knock back the do or complete a stretch and fold. Take a temperature reading of the dough, if it’s above 26C (78F) place it back in the fridge, if it’s cooler then leave it out on the table. The dough should be covered and left for further hour.

4

Remove the dough from the bowl using a dough scraper onto a lightly flour dusted area of a workbench. Divide the dough into 2 even weights, which should be around 485g - 500g. Pre-shape the pieces into round balls and allow to rest for ten minutes.

5

Final shape following the bloomer final shape and leave to proof on a dusted wooden board or a baking sheet lined with baking paper.

6

Leave to proof for 1 1/2 to 2 hours. Use the pinch test to check if the dough is ready. Cut the bloomers with 4 - 6 slashes across the dough for a small and 5-8 for a large, cutting at a slight angle.

7

Use a peel to slide the bread in the oven, adding plenty of steam as they go in. Drop the temperature to 230C (450F) and bake for 35-45 minutes. Bake until the right colour has been achieved. Take out the oven and allow to cool, the bread should sing to you as it cools!


Using dried yeast


If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast.

Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F), add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 20 grams of water from the recipe.


Top tips for the best English bloomer bread


If you want to change the batch size or make the two other breads shown in the video use the bakers formula. This is a spreadsheet that you can download which changes the recipe ingredients depending on the amount of dough that you need.

Swap some white flour for wholemeal to give your bloomer more flavour. Just 50g will create more depth in aroma though you will have to add a little more water, approx 10-20 grams.

If you are using steam its best practice to open the oven door to let the steam out after 20-25 minutes. This helps with the colour and texture of the crust.

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