I made this bread yesterday, this recipe worked a treat, my crust was a little soft, after a quick Google search, it said make sure you have plenty of room at the bottom so the heat does not bounce of the worktop and back into the bread which will add moisture back into the bread giving it a soft crust. Bread was still delicious 😋
Wow, must say. In-cred-i-ble made it for the family and they lapped it up like christmas pudding on a frosty winter morning (if you pardon the pun). My husband and I are big fans, lots of love from Hull x
nice recipe and nice proportions, I never use this much oil though as it shortens the dough too much, just heads up you can totally eliminate the oil too for nicer fluffier texture!
Just had a couple of slices after following this video and wow! I usually do a drop of milk and butter and sugar but this is just delicious and very easy to follow thank you 🙏🏻
Hey Mate.. From.a total Novice 1 st timer from Manchester UK. This Worked out awesome.. Ok My oven might be slightly hotter 😊 But beautiful bread .. Thank you
Bloomer bread 🍞you made ..is looking very tempting 👀. I wish I could be there for eating 😋.. No problem 😊☺😌🙂 Old friend here with full support.. Keep growing 👍✨🙏
@@sintijajasulovica1973 So this depends on the temperature in your kitchen and how quick the fermentation is happening, sure, if it hasn't doubled in size after 1.5h just leave longer but keep an eye on it. :)
Hello Amy, thanks a lot for your comment. This was just a strong white bread flour at the time, now a days I use this- www.shipton-mill.com/flour-direct/canadian-strong-white-bread-flour-112.htm
Can I ask is this oven temp fan assisted or regular..mine is fan assisted so runs 20 degrees hotter than regular..and to check.. it’s 25 mins on 220 or 200 fan,then 15 on 200 or 190 fan …? Sorry but don t want to get it wrong…🙂
Thanks for this! I follow the weights to the gram/ml but my initial knead was super sticky compared to yours. I had to clean my hands a few times and it was pretty much stuck to the board the whole time. Any ideas why the diff in stickiness? 😊 I’m using King Arthur bread flour by the way.
You should compare protein content. Sounds like the king Arthur has lower protein and is not absorbing as much water. Add water slowly and see how much it can absorb to get a light but not sticky consistency after some kneading.
I tried it and it seemed to be going well until i cut it open and the entire centre is raw dough. I had it in the oven at right temperature and time do you know what went wrong?
Cooked another turned out perfect 😊, once I lowered the temperature, I cooked it for a lot longer than suggested so I assume maybe my oven is a bit poor.
@@DomBill1 I have tried to do this bread at different times of the year so I can’t really tell you the temperature of my kitchen but it’s never very cold and it’s never very hot. And I am pretty sure his recipe also called for cold water. It just bugs me because I love this bread so much and I can’t quite get the rise because when it’s proofing it won’t proof up
@@dcwatashi I understand more now, if it's not proofing upwards it could be because it hasn't had enough gluten development. Using active dried yeast makes this proof pretty quickly, ideally you want your kitchen to be around 18°C , kneed this dough for a good 10 minutes. Experiment with your kneading by slapping the dough on the surface, and really giving it a good work out. Then shape it after the bulk fermentation. Let me know how you get on :)
@@DomBill1 Well yes I do use the active dry yeast but I’m having issues with the strength in my upper arms the joy of getting older. I do have a stand mixer could I possibly do the majority of the 10 minutes in the stand mixer and then take it out onto the surface and knead it by hand for maybe a few minutes? I usually turn the oven light on and proof my bread inside but I never have done that with the Bloomer loaf
@@dcwatashi Awesome, yes try that. Kneading bread is a labour of love and I'm not always in the mood for it, so what I would do is knead in the mixer for 6-8 minutes and then finish by hand. The dough will feel noticeably different, something you can do is an elasticity test which is tearing off a small piece of dough and stretching it, you know it's ready when you can get around a 5cm window where the dough is pretty thin and transparent. Good luck, I'll have more bread videos coming up :)
I’m in the middle of following this recipe. I normally put the dough in a loaf tin for second rise but it always bulges out to the side when it is cooking and looks deformed 😕
Maybe it’s because it’s gluten is undeveloped. You need tension in the dough so it holds it shape. You can kneed for longer and stretch the dough, should stretch 5cm and be see through.
Well it did not work again. Mine was much longer than yours so when you rolled yours out to knock the air out yours was thicker than mine so next time I will just not press it out as thin and make more of a point of shaping it more into that bloomer shape. It just went into the oven it’s long and flat again but most likely I will eat it anyway
@@DomBill1 there’s absolutely nothing wrong with my yeast my dough doubled in size in two hours So next time I will just not flatten out the dough so much
@@dcwatashi sometimes the yeast can die in the 2nd proving i think. What you should do it make sure the room is not too hot and to make sure your oven isn't too hot as that can kill the yeast during baking, causing a flat bread.
@@w2cky400 Well I am overdue to more bread and now it’s getting super warm outside maybe that’ll be to my benefits. But I do have a little countertop oven that has a proofing setting.
You can get a digital scale for a decent price off of Amazon. I am American but when I bake I prefer recipes now that are in grams and milliliters. No more guessing it’s so easy.
To English? We've been using metric as standard for over 50 years because it makes far more sense and is more precise. Your comment makes zero sense when grounded in facts.
@@Crasky1992 Fact no we have not. It was only excepted in 1965 but not enforced until 1999 due to eu law. As for it being more precise is a very dumb answer. You say that because you can't do the math because, just like your answer, you are DUMB.
I made this bread yesterday, this recipe worked a treat, my crust was a little soft, after a quick Google search, it said make sure you have plenty of room at the bottom so the heat does not bounce of the worktop and back into the bread which will add moisture back into the bread giving it a soft crust. Bread was still delicious 😋
Thanks a lot, Greta stuff
Turned out great. Will give this method a try. Tfs
Wow, must say. In-cred-i-ble made it for the family and they lapped it up like christmas pudding on a frosty winter morning (if you pardon the pun).
My husband and I are big fans, lots of love from Hull x
Thanks so much, that’s such a sweet comment.
I just tried this and it was ihncredible. First ever loaf, thank you
Ah you’re welcome, baking bread is such a beautiful thing!
Thanks a lot for sharing. I love healthy meals without butter.
Wow really amazing and delicious bread 👍🏻 nice looks so yummy and tempting 😋 thanks for sharing this recipe Full watch freind ❤️❤️❤️❤️❤️
This is absolutely gorgeous. an easy to follow recipe. Thanks for this beautiful video.
Wow! How I love beautifully baked rustic bread! This is perfect! You complete my birthday today with this fantastic loaf bread, Dom! I love it!
Thank you so much for sharing this amazing & delicious recipe
Looks absolutly delicious!! Thank you for sharing! *_Fully Watched and enjoyed it!_*
That was one beautiful loaf of bread Dom!! Thanks for all the great little tips on the dough making process!! Im definitely going to try your recipe!!
nice recipe and nice proportions, I never use this much oil though as it shortens the dough too much, just heads up you can totally eliminate the oil too for nicer fluffier texture!
Excited to give this a try.
Thanks so much, Sarah, pleased you enjoyed.
This is perfectly made. Looks so delicious. Keep it up and stay connected friend:)
Amazing recipe so super yummy 😋
Just had a couple of slices after following this video and wow! I usually do a drop of milk and butter and sugar but this is just delicious and very easy to follow thank you 🙏🏻
Nice one, pleased you enjoyed
you've made this look so easy that i feel I could do it without anything bad happening. good tip about the yeast being separate from the salt. :)
Hey Mate.. From.a total Novice 1 st timer from Manchester UK.
This Worked out awesome..
Ok My oven might be slightly hotter 😊
But beautiful bread ..
Thank you
Bloomer bread 🍞you made ..is looking very tempting 👀. I wish I could be there for eating 😋..
No problem 😊☺😌🙂
Old friend here with full support..
Keep growing 👍✨🙏
Beautiful bread bloomer, easy! Any questions, please fire them below :)
Is it necessary to put water underneath
Hi, Dom
My dough is twice if not more the size after 1.5h; shall I still keep it for 3h?
@@shezzy113 Sorry for the late reply. No not always necessary it just helps with he crust, try spraying it with water as well.
@@sintijajasulovica1973 So this depends on the temperature in your kitchen and how quick the fermentation is happening, sure, if it hasn't doubled in size after 1.5h just leave longer but keep an eye on it. :)
@@DomBill1 thank you for the tip
Delicious 😋
Cuanta agua echaste al final
Followed recipe ,my loaf just before proving not holding its shape have I not needed it enough or has my mixture too much water maybe?! Thanks
Asalamalakum ! thanks man
Great video Dom Bill, thanks. Is it possible to over need knead ? Cheers !
It is possible, maybe after 15 minutes…
Thanks for sharing your recipe. Can you knead it in a stand mixer with dough hook, and how long?
Absolutely, I’d go for 6-10 mins medium speed. You can stop it and pull the dough to test the elasticity
Looks delicious may I ask the protein content of the flour you used .
Hello Amy, thanks a lot for your comment. This was just a strong white bread flour at the time, now a days I use this- www.shipton-mill.com/flour-direct/canadian-strong-white-bread-flour-112.htm
@@DomBill1 Thanks I also like Canadian bread flour I made your recipe it turned out perfect thanks ☺️
Can I ask is this oven temp fan assisted or regular..mine is fan assisted so runs 20 degrees hotter than regular..and to check.. it’s 25 mins on 220 or 200 fan,then 15 on 200 or 190 fan …? Sorry but don t want to get it wrong…🙂
Hey there, no it’s not fan assisted, so I’d bake a little bit lower if I was you. Best of luck!
Thanks for this! I follow the weights to the gram/ml but my initial knead was super sticky compared to yours. I had to clean my hands a few times and it was pretty much stuck to the board the whole time. Any ideas why the diff in stickiness? 😊 I’m using King Arthur bread flour by the way.
Let the water hydrate in to the flour first maybe? Mix it all together, give it 20, then kneed. The flour maybe be a higher hydration compared to mine
You should compare protein content. Sounds like the king Arthur has lower protein and is not absorbing as much water. Add water slowly and see how much it can absorb to get a light but not sticky consistency after some kneading.
❤when do English people eat their " blommer"? Is it for toasting? Is it a traditional morning bread ? Or is it used togheter with soup ?
Bread and butter on the table, or in the morning as toast. I just love having bread around to snack on ☺️
Is the water in the oven at the end necessary? I’m not sure if I can do that with my oven
No, not necessary, try without. Enjoy!
May i ask did you bake this at 220 fan ???
220 is right, but turn the oven down after 10 minutes to 190, if your oven has a non fan option that’s ideal. Thanks
❤
❤️😊
I tried it and it seemed to be going well until i cut it open and the entire centre is raw dough. I had it in the oven at right temperature and time do you know what went wrong?
Hmmmm, tricky one. Maybe slightly lower temp but bake it for longer.
@DomBill1 thank you I am going to try again soon so hopefully it helps :)
Cooked another turned out perfect 😊, once I lowered the temperature, I cooked it for a lot longer than suggested so I assume maybe my oven is a bit poor.
I'm kneading the dough in machine but it's very wet haven after kneading for more than 15 minutes. What am I doing wrong?
I’d check your measurements, and are you using a strong bread flour? It shouldn’t be too wet.
Definitely doesn't need the oil . But without was a nice loaf.
Thanks a lot Jolly Roger 👌🏻
I have been trying to make this bread following Paul Hollywood’s instructions but it always proofs out not up so I don’t know what I am doing wrong
Hey thanks a lot, what temp is your kitchen and how long are you leaving it to proof? Use cold water to slow down the fermentation. Thanks
@@DomBill1 I have tried to do this bread at different times of the year so I can’t really tell you the temperature of my kitchen but it’s never very cold and it’s never very hot. And I am pretty sure his recipe also called for cold water. It just bugs me because I love this bread so much and I can’t quite get the rise because when it’s proofing it won’t proof up
@@dcwatashi I understand more now, if it's not proofing upwards it could be because it hasn't had enough gluten development. Using active dried yeast makes this proof pretty quickly, ideally you want your kitchen to be around 18°C , kneed this dough for a good 10 minutes. Experiment with your kneading by slapping the dough on the surface, and really giving it a good work out. Then shape it after the bulk fermentation. Let me know how you get on :)
@@DomBill1 Well yes I do use the active dry yeast but I’m having issues with the strength in my upper arms the joy of getting older. I do have a stand mixer could I possibly do the majority of the 10 minutes in the stand mixer and then take it out onto the surface and knead it by hand for maybe a few minutes?
I usually turn the oven light on and proof my bread inside but I never have done that with the Bloomer loaf
@@dcwatashi Awesome, yes try that. Kneading bread is a labour of love and I'm not always in the mood for it, so what I would do is knead in the mixer for 6-8 minutes and then finish by hand. The dough will feel noticeably different, something you can do is an elasticity test which is tearing off a small piece of dough and stretching it, you know it's ready when you can get around a 5cm window where the dough is pretty thin and transparent. Good luck, I'll have more bread videos coming up :)
I’m in the middle of following this recipe. I normally put the dough in a loaf tin for second rise but it always bulges out to the side when it is cooking and looks deformed 😕
Maybe it’s because it’s gluten is undeveloped. You need tension in the dough so it holds it shape. You can kneed for longer and stretch the dough, should stretch 5cm and be see through.
@@DomBill1 thanks for your reply. Your way worked great and my bloomer kept it shape, many thanks, will always use this way from now 😊
Why did u put water in oven
Hmmm, you can do, but it worked great without.
Llngua italiana perfavore.
Well it did not work again. Mine was much longer than yours so when you rolled yours out to knock the air out yours was thicker than mine so next time I will just not press it out as thin and make more of a point of shaping it more into that bloomer shape. It just went into the oven it’s long and flat again but most likely I will eat it anyway
Yes keep trying, keep trying. Make sure your active dried yeast is active and alive, that with a good knead and it will work 😊
@@DomBill1 there’s absolutely nothing wrong with my yeast my dough doubled in size in two hours
So next time I will just not flatten out the dough so much
@@dcwatashi sometimes the yeast can die in the 2nd proving i think. What you should do it make sure the room is not too hot and to make sure your oven isn't too hot as that can kill the yeast during baking, causing a flat bread.
@@w2cky400 Well I am overdue to more bread and now it’s getting super warm outside maybe that’ll be to my benefits. But I do have a little countertop oven that has a proofing setting.
My tin loaf was perfect better than others it must be the longer proofing and cooler water
buy a mixer, and you can make multiple loaves..........
Yes, spot on! I think that would definitely up your production.... 😊
Now make a doomer bread
A doomer bread? Wow, that sounds interesting 😊
What a pain to change it over to English.! It was made better years ago with Imperial measurements. grams is a pain.
Oh damm, sorry you need to change them over. Stick into Google and it will change in no time at all
You can get a digital scale for a decent price off of Amazon. I am American but when I bake I prefer recipes now that are in grams and milliliters. No more guessing it’s so easy.
To English? We've been using metric as standard for over 50 years because it makes far more sense and is more precise. Your comment makes zero sense when grounded in facts.
@@Crasky1992 Fact no we have not. It was only excepted in 1965 but not enforced until 1999 due to eu law. As for it being more precise is a very dumb answer. You say that because you can't do the math because, just like your answer, you are DUMB.
Cooking time doesn’t make sense to me yikes
Hey, cook for 25 minutes at 220 degrees, then turn down to the 200 degrees for another 15. 40 minutes in total but keep an eye on it 😉
Just copied Hollywood's waitress video
I know, copy cat!