Fluffy and White Bloomer Bread
Perfectly fluffy white bloomer bread
- 500 g bread flour + more for dusting
- 350 lukewarm water
- 1 tsp dry yeast
- 4 tbsp olive oil
- 1 tsp salt
- Mixing bowl
- Kitchen brush
- Baking tray
- Rolling pin
I am sure that I am not the only one who considers bread and butter to be the absolute perfect combination. Every time I take a bite of this fantastic combo, I am transposed to an out-of-this-world place. And I won't even start talking about bringing a juicy tomato in the picture. And let's face it - it's crazy. There is nothing simpler than this meal.
Anyway, it's been more than two years since we haven't been consuming any store-bought bread but making our own. It is healthier and much easier than people think.
Unfortunately, most of the days, I don't have time to play with the dough as much as I want and end up with a Lazy No-Knead Bread. However, whenever I work from home or during weekends, I like to change the scenery. And white bloomer bread is among our top favorites.
So without any further ado, here is what you have to do if you want to give it a try:
- Place the flour, yeast, salt, and two tbsp of olive oil in a mixing bowl. Add the water and stir to combine.
- When your dough has formed, transfer everything to your working space, grease it with a tbsp of olive oil and start kneading for 10 minutes or so.
- When you've reached the point in which you have an elastic and firm dough, oil it with the remaining olive oil tbsp, place it back into the mixing bowl, cover it with a plastic wrap and let it proof for 1 hour or until it has doubled in size.
- After one hour, give your dough a punch, take it out of the bowl, knead it for 5 more minutes, then let it proof in the bowl for another hour.
- Give your dough the final punch and take it out for its final round of kneading. It should not be more than 2-3 minutes.
- Using a rolling pin, roll the dough into a rectangle. Fold the long side and shape it in a thick baton, placing the ends underneath it. Gently roll it back and forth just so as to get the ultimate bloomer shape.
- Cover with a clean towel and let it rest for 10 minutes.
- Line a baking tray with parchment paper and place your bloomer on it. Cove it with the towel and let it rise for 45 minutes.
- Remove the towel, brush the bread with water, dust it with a little flour and then make 4 diagonal slashes on it.
- Place a tray of water in your preheated oven at 200 degrees Celsius (400 F). This will ensure that lovely crust.
- Bake your bread for 25-30 minutes or until nice and golden.
- Transfer to a wire rack and allow it to cool a little before eating it.
If you are wondering how to eat bloomer bread, well, you can use it for sandwiches, toasts, or, as I said at the beginning of this article, just with some butter. Basically, it goes with whatever you like.
Now, as for the bloomer bread origin, you should know that this is a recipe popular in London bakeries. The traditional ingredients are just flour, water, salt, and yeast. But I love the texture brought by olive oil. However, if you wish to keep it simple, then don't use it.
As for the bloomer bread calories, you have them listed below.
* If you don't want to knead by hand, you can use a standing mixer with a hook attachment.
** Don't forget to give us a tag on Instagram when baking this loaf.
Nutrition Facts / Serving
- Calories 231
- Total Fat 6 g
- Cholesterol 0 mg
- Sodium 233 mg
- Potassium 0 mg
- Total Carbohydrate 36 g
- Sugars 0 g
- Protein 6 g