Nutritional information per loaf

Calories: 1111kcal | Carbohydrates: 231g | Protein: 34g | Fat: 3g | Saturated Fat: 0.5g | Fiber: 10g | Sugar: 1g | Calcium: 57mg | Iron: 15mg

English Bloomer Bread With A Tearable Crust

A bloomer is typical English bread that is just fantastic. A good bloomer has a soft spongy crumb and a tearable crust.

English Bloomer Bread
Total Time
Watch Recipe Video
00:32:04 min

Nutritional information per loaf

Calories: 1111kcal | Carbohydrates: 231g | Protein: 34g | Fat: 3g | Saturated Fat: 0.5g | Fiber: 10g | Sugar: 1g | Calcium: 57mg | Iron: 15mg

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Ingredients for 2 Servings:

  • 600g  White bread flour
  • 410g  Water
  • 13g   Fresh yeast (6g active dried)
  • 10g   Salt

Converting the recipe to use active dried yeast or instant 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.

Changing the size of the recipe

This recipe makes 2 small bloomers. They are small so that they can fit into a home oven nicely. 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 to change the recipe ingredients depending on the amount of dough you would like.

Total Recipe Time

  • Preparation Time
  • Cooking Time

Goes Great with

Canadian flour is often used in British bread as it has plenty of quality gluten and plenty of flavour. A lot of Canadian flour was imported before the Chorleywood practice was invented in the 60s. If you can’t find Canadian flour, use any high-protein bread flour. This recipe makes 2 small or 1 large bloomer. It will take around 4 hours from start to finish.

What you need to make English bloomers

To make these underestimated bloomers, you’ll need the following equipment:

Using a thermometer will help you with controlling proofing times. For accurate dough temperature readings try this thermometer from Gdealer. Aim for dough temperature between 24C and 28C (75-82F).

What if I don’t have a baking stone?

A baking stone conducts heat into the loaf. Using one increases the height of the oven spring and helps to give an even bake on the base of the loaf. If you don’t have a baking stone, preheat the thickest baking sheet that you have.

Can I use a Dutch oven to make this recipe?

Yes, if you would rather use a Dutch oven to make this bloomer recipe you won’t need to add steam to the oven. Simply preheat the dutch oven and drop the dough inside on a sheet of parchment paper to bake. If you are looking to get a dutch oven, get this one from Challenger.

Swap some white flour for wholemeal to give your bloomer more flavour. Just 50g will create more depth in aroma, you may have to add an extra 10 grams (or so) of water.

Step-By-Step Method For This Recipe

1) Weigh the ingredients

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

2) Start kneading!!

Add the ingredients into a mixing bowl and use a plastic dough scraper around the edges of the bowl to combine the ingredients. After a minute or so, take the dough onto the table and use some long stretching motions to gently knead the dough. Continue for 8 minutes and then put the dough back in the bowl, in the fridge for 10 minutes.

Using a dough mixer:

Add the ingredients into a dough mixer with a dough hook. Mix on slow speed for 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 it and put it in the fridge. If it’s cooler than 26C (78F) cover and leave at room temperature. Skip to step 4.

3) Fast knead the dough

Take the dough onto the table and knead as fast as you can for 7 more minutes. At the end of this, the dough should be reasonably stiff, with signs of a strong gluten network appearing.

4) The first rise (bulk ferment)

Put the dough into a mixing bowl, cover it, and leave to rest in the fridge for one hour.

5) Stretch and fold

Knock back the dough or complete a stretch and fold.

6) The bulk fermentation, continues…

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.

7) Pre shaping

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 them to rest for ten minutes.

8) Final shape

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

9) Leave your bloomer to rise!

Leave to proof for 1 1/2 to 2 hours. Preheat the oven with a baking stone and a baking sheet underneath to 250C (480F).

10) Score the bread

Use the pinch test to check if the dough is ready. Cut the bloomers at a slight angle with 4 – 6 slashes across the dough for a small and 5-8 for a large.

11) Bake it!

Use a peel to slide the bread into the oven. Add plenty of steam, before shutting the door. Drop the temperature to 230C (450F) and bake for 35-40 minutes, opening the oven door to release the steam at the 20-minute mark. Bake until a nice golden-coloured crust is visible.

If you are using steam it's 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.

12) Cooling time…

Take out the oven and allow them to cool, the bread will sing to you as it cools! Enjoy!!

Goes Great with
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