paul hollywood bloomer

Serves. The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. The last difference between the Bloomer and Cob comes with the baking. All this strengthens the structure so the dough can rise upwards without a tin. 500 g strong white bread flour, plus extra for dusting, 17.6 oz strong white bread flour, plus extra for dusting, 1.4 fl oz olive oil, plus extra for oiling. Lightly spray with water and dust with a little flour. This will create steam when the loaf is baking and give it a crisp crust and a slight sheen. 6. Lightly spray or sprinkle the bread with water. Cover with cling film and leave in a warm place until tripled in size. This loaf gets its name from the way it rises and blooms like a flower in the oven. Pour a little oil onto a work surface. A wetter dough is harder to handle at first, but produces better bread. To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. 7. Knock the dough back by folding it in on itself repeatedly. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick). The time this takes depends on how vigorous you are with the dough. You need to be signed in for this feature, 36 Featherstone Street Preparation time. If you are unable to use JavaScript 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. Lightly spray or sprinkle the bread with water. Customer comment His book suggests a higher temperature for 25 minutes, followed by another 10-15 minutes at a lower temperature. Alternatively, cover loosely with oiled clingfilm. Alternatively, cover loosely with oiled clingfilm. 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. While the bread is proving, preheat your oven to 220°C, gas mark 7, and put a roasting tray on the bottom shelf to heat up. Paul Hollywood's White bloomer bread. Paul Hollywood's bloomer recipe. 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. Paul Hollywood’s Bloomer This loaf gets its name from the way it rises and blooms like a flower in the oven. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. Using your hands, mix the ingredients together. 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. 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.

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