Bread and butter might just be the simplest magic on earth. One bite of that crisp crust and tender crumb, and you're instantly transported. No fuss, no frills, just honest comfort.

For years now, we've baked most of our own bread at home, and the payoff has been enormous: better flavor, better texture, and complete control over the ingredients.

On busy weekdays, we often lean on a lazy no-knead loaf, but when we're working from home or it's the weekend, we love making a classic white bloomer bread—the kind you spot in London bakeries, with diagonal slashes and a burnished, crackly crust.

Our version keeps the spirit of the original while adding a touch of olive oil for tenderness and a gentle sheen.

It's beginner-friendly, forgiving, and wildly versatile for toast, sandwiches, or simply torn warm and swiped through good butter.

How to Make Bloomer (Step-by-Step)

• Mix: Add flour, yeast, and salt to a bowl.
• Pour in most of the water and get ready to knead. Depending on the flour you're using, you will need more or less water. So, go 1-2 tbsp at a time.

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• Knead: Using a standing mixer with a dough hook attached, knead about 10 minutes until smooth, elastic, and bouncy.
• Add a bit of olive oil and let it rest.

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• First Rise: cover, and proof ~1 hour (or until doubled).
• Second Rise: Punch down, knead briefly (~5 minutes), cover again, and proof ~1 hour once more.
• Shape the Bloomer: Roll the dough into a rectangle.

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• Fold the long side over itself and roll into a thick baton, tucking the ends underneath.
• Gently roll back and forth to refine that classic bloomer bread shape.

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• Final Proof: Transfer to a parchment-lined tray. Cover and rise ~45 minutes.
• Brush the surface with water and slash 4 diagonal cuts across the top.

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• Bake with Steam: Preheat the oven to 200°C / 400°F.
• Place a tray of hot water on the lower rack for steam.
• Bake 45–60 minutes, until deep golden and the loaf sounds hollow when tapped on the bottom.

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• Cool: Cool on a wire rack before slicing. Then… butter time.

Story, Origins, Adaptations & Nutrition

Why This Loaf Lives in Our Kitchen

This bloomer loaf is our go-to when we crave a "proper" crust and a structured crumb that slices like a dream.

It has enough body for hefty sandwiches yet stays soft enough for toast that shatters delicately at the edges.

We keep the ingredient list short and honest, and the added olive oil is our small house twist for tenderness and keeping the crumb moist a day longer.

History & Bloomer Bread Origin

The bloomer bread origin story is tied to British bakery tradition—especially London—where "bloomers" are free-formed loaves proofed and baked on trays rather than in tins.

The defining features: an oval/oblong shape, several diagonal slashes, and a well-developed crust.

Historically, a classic bloomer bread is lean—just flour, water, yeast, and salt.

Steam (from a tray of water or a steamy deck oven) helps the loaf "bloom," lifting and opening the cuts for that signature look.

Over time, home bakers have made gentle adaptations—like using olive oil—to encourage a softer crumb and slightly longer freshness without drifting far from tradition.

In bakery windows, you'll often see variants in size and slash patterns, but the identity remains the same: a tray-baked, slash-marked, golden oval that celebrates everyday British bread craft.

Franzelă vs. Bloomer (Similar—but not identical)

In Romania, we commonly call an everyday white loaf franzelă. While there are technical differences between a Romanian franzelă and a British bloomer—flour strength, hydration, fermentation style, shaping, slashing—the casual eater might not notice them immediately.

Both are pale-crumbed, crusty, and meant for daily use. The bloomer is typically free-form with diagonal slashes and a slightly broader, oval silhouette.

Franzelă can lean longer or narrower, sometimes with different scoring or baking conditions.

For home purposes, if you bake this white bloomer and call it "franzelă," most non-specialists will simply smile and reach for butter.

Nutrition Notes & Bloomer Bread Calories

Because bloomer bread ingredients are minimal, the nutrition profile is straightforward: mostly carbohydrates, a small amount of protein from wheat, and a modest dose of healthy fats from olive oil if you use it. Sodium depends on how much salt you add. Compared to many packaged loaves, this version avoids additives and lets you control everything: salt level, quality of oil, and fermentation time.

Longer, cooler rises can also boost flavor and digestibility. You can check the full nutrition chart below if you're tracking bloomer bread calories.

Other Interesting Facts & Tips

• Steam helps the loaf "bloom" and keeps the crust supple during oven spring before it crisps.
• A strong white bread flour builds better gluten, giving you that springy crumb.
• For extra depth, you can cold-proof the shaped loaf in the fridge overnight, then bake straight from cold.
• Scoring at a shallow angle encourages those classic, lifted "petals" along the crust.

FAQ

Q: What is a bloomer bread?

A: A bloomer bread is a British, free-form, tray-baked white loaf with diagonal slashes and a crisp, golden crust. It's versatile, everyday bread—great for toast and sandwiches.

Q: What are classic bloomer bread ingredients?

A: The traditional list is lean: flour, water, yeast, and salt. Our version adds olive oil for tenderness. Using strong flour is ideal for structure. We've highlighted this section because many readers specifically search for bloomer bread ingredients.

Q: How do I make it at home—how to make bloomer?

A: Follow the steps above: mix, knead, rise, shape, slash, and bake with steam. The steam and slashing are key to that signature look. We've labeled the method clearly so you can scan for how to make bloomer whenever you need a refresher.

Q: What's the difference between white bloomer and other white loaves?

A: A white bloomer (or white bloomer bread) is free-form with diagonal slashes and a robust crust, while pan loaves bake in tins for a more uniform shape and softer crust. Baguettes/franzele can be longer and scored differently.

Q: How should I store it?

A: Store cut-side-down at room temp for 1–2 days, or slice and freeze for longer keeping—toast straight from frozen.

Conclusion

I hope you'll give this loaf a go and tag us when you bake it—we love seeing your results. The full video for this recipe is available on YouTube, so check it out, and don't forget to like and subscribe for more.

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