How to Bake The Iconic British Bloomer at Home
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- Опубликовано: 19 ноя 2021
- I've added a five minute step to this recipe that takes the Bloomer to another level. You can dramatically reduce the amount of commercial yeast delivering a better flavour and texture.
Just in case you are wondering why I scored the bread twice... during the final proof the dough develops a skin over the entire surface, even the cuts we made before proofing. Scoring a second time just ensures that the dough with expand where we want it to, and not burst in random places. you don't need to score too deep!
You can find the ingredients for the bloomer here in the video description and the full recipe will be linked on my website: www.culinaryexploration.eu/bl...
How to handle your dough:
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Chapters:
0:35 Preparing the Poolish
1:25 Preparing the Main Dough
2:25 Kneading & Proofing the Dough
3:10 Dividing & Pre Shaping
3:50 Shaping the Bloomer
4:40 Scoring & Proofing the Bloomer
5:15 Baking the Bloomer
6:50 Assessing our Bread
Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
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Recipe Ingredients:
Poolish
290g Strong white bread flour
290g Water
1.5g Dried yeast
Main dough
610g Strong white bread flour
580g Poolish
250g Water
18g Salt
3g Dried yeast
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Хобби
Once I see this art I just CANNOT resist clicking like and then comment… thank you for all this beauty
Made this today, and I was really pleased with the result. Excellent tutorial, as always
Nice one Kenny, pleased you enjoyed the recipe, thanks for letting us know :)
Thank you for this video. Very clear and I love your fervence to reach the perfect recipe 🙂
Such a beautiful bread. Thank for sharing, Philip. Definitely will try.
Cheers Geok! Hope all is well with you, let me know what you think :)
I've found my program for tomorrow!! Thanks it's absolutely beautiful!
Cheers Bluenn, good to hear from you, I hope you are finding a little more time to rest now that the summer season is over! You'll like this loaf :)
This is one stunning loaf of bread,looking forward to giving this a try thank you for sharing.👍🙏
Thanks Sharon, let me know what you think :)
Out standing. Thx.
Cheers Trajan
Another excellent video and recipe. I appreciate the effort and professionalism you put in all your videos.
One thing I'd like to highlight: the hydration depends on the flour and its protein content. Baking is a science of proportion, patience and many variables that one can only master with time and experience. You definitely help a lot with your instructions. Thank you.
Tytyty love bloomer bread
I can't wait 😊
Love the detailed description of what you are doing Philip as you go. On a learning journey here.
Cheers Clara, enjoy your journey :)
Beautiful recipe and well presented. The extra time resting and proofing for longer at room temp (vs. quick proof with warm water in an oven) really make a difference. My second attempt at this recipe was probably my best loaf to date, so thank you! My only hang up is the inside feeling a little moist/gummy/chewy. I'll try leaving it in the warm oven for a few minutes before transferring to cooling rack. I hope it'll dry it out a little without losing the fluffy softness.
I made this and wow,absolutely fantastic.You would of thought it came from a shop.Thanks
Nice work, excellent video.
Thank you! Cheers!
Thank you, Philip, for an amazing channel. As I write this, I have my bloomer doing its first prove, and I have two sourdoughs doing their bulk fermentation. One sourdough is 50/50 white and wheat starter and the other is all white flour starter. One suggestion... please let your viewers know that when working with the high-hydration dough, it is soooo much easier if your hands are slightly wet. I was working with your sourdough recipe and was getting frustrated because it was so sticky. I almost gave up. But then I learned that if I spray my hands with water, even a little bit, then the dough doesn't stick to me. It was an hallelujah moment. I know understand how the dough works and how to work the dough and it feels so much better. Please keep making videos.
Finished baking it today, the best bloomer I've ever had, a supermarket loaf has nothing on this! and to top it off a very nice adaptable recipe which caters for a busy work life! Thank you for sharing!
Awesome Jake! Pleased you enjoyed it and appreciate you feeding back to everyone on your bake :)
Thank you very much indeed.
Bangkok,Thailand.
Cheers Dee, hope all's good over there, it's one of my favourite places in the world! A big hello :)
Thank you again Phillip! This recipe is so simple and makes such great bread that it has allowed me the freedom to experiment, learning about hydration, adding both barley malt and honey to change the flavor and the crust, and I even made a wheat version (adapting your wheat bread recipe). My housemates and friends love the bread, which I give away! My next challenge will be to make a wheat loaf using oat milk and barley malt. 🤗
Cheers Evan!
Beautiful 🤩
Hello.. I just made this recipe - 100% success 👌🏻 thank you so much .. did one loaf with Nigella and the other with Poppy seeds .. the whole family loved them ! Thank you so much for such a great video and excellent explanation 🙏🏻
You're welcome, pleased you enjoyed the recipe :)
Dear Philip I baked your recipe and the result was fine thanks again . 🙏🌺💕🇮🇷🇮🇷🇮🇷
My pleasure 😊
Fascinating video Phil 👍 Although an experienced home cook, I'm a novice when it comes to bread. Really enjoying the tips on these shows
Stay safe. All the best, Graham
Cheers Graham, pleased the videos are useful. All good over here, stay safe and well too!
Great video, I shall be trying this, I like the idea of using the Poolish, thanks.
Cheers Chunkydude, let me know what you think
Thank you Phillip!
Just made the poolish and looking forward to baking tomorrow.
Like always a pleasure to watch your videos. Full of knowledge and great tips 👍
Cheers Claudia! You'll enjoy this one. The dough is a bit firmer than the country loaf. The crust is out of this world :)
@@CulinaryExploration you are not wrong, by far the best loaf I've made to date, the flavour amazing! I tagged you in my photo on Instagram ✌👍
Pleased you enjoyed it Claudia, I can't see the tag yet, but I'll keep an eye out for it :)
Wow Philip, I love how you explain in steps about how and what to look for in the dough! So detailed, love it! Thank you so much for that!
You are welcome CC! Good to hear from you :)
To be honest I've been watching your channel for a while without subscribing but I think now I better....lol! Or else I'll miss some great baking tips!
@@Momzie808 That's good to know, cheers for subscribing, let me know if you have any questions :)
I certainly will, thank you!
That my friend is a very proud loaf. As you know I love using a poolish. Great video Phillip
Cheers Blair, this one would suit you down to the ground buddy
I learned a lot, thank you.
Birdy
You're welcome Birdy :)
Nice amazing recipe
Cheers Tariq
Poolish is definitely a great way to bake bread. NOne of the day to day maintenance of sourdough starters etc. But a big lift in results for such a simple pre the night before. You don't need to cover with plastic wrap, a linen tea towel is fine.
Wow!
My favourite dough!
The pre fermentation called Poolish is great to baked bread, pizza and other delicious receipts!
I do prepare the poolish to bake my delicious Pizzas!
Turn out delicious!
Great Tutorial.
Thank you for sharing!
Greetings from Singapore.
Edith, a happy Subscriber.
Cheers Edith, I love using it for pizza too, well pretty much everything really. Good to hear from you :)
Hi Phillip I've been baking low yeast slow ferment breads for years(prefer the taste to sourdo(ugh)) I use a 13% organic flour also and have found that 62% hydration perfect for closer soft breads like this. I go up to 68% for a more open rustic country loaf. Even after all these years of experience I find your vids so insightful.Thanks mate
Cheers mate!
Made this bloomer recipe today and took your advice to kick up the hydration to 62%. The dough was a dream to work with!!! One thing I did differently is I made 3 smaller bloomers to better accommodate our eating habits. That move did not allow me to cover the loaves with a roaster pan but I sprayed them with water prior to baking, used a stream tray, and baked them at 430F after preheating the oven and baking stone to 450F. They came out picture perfect!
Nice job, spraying works really well. Pleased you were happy with the loaves :)
This is absolutely fascinating Philip, really enjoyed watching and the video is packed full of great tips and knowledge. Awesome.
Cheers Dom, pleased you enjoyed and thanks for the feedback :)
Had a senior moment making this, I added 568 grams of water instead of 268. After some reverse engineering I baked the loaves with my fingers crossed and ended up with 3 fantastic loaves great recipe Philip 🙏
Well saved Jeff! Good job ;)
Loved your presentation... I just made one today and regarding the hydration ratio that you spoke about mine was too high. it seemed to spread out more then rise up. I will definitely try it your way next time.... is there a online calculator that will help me with the hydration to flour ?
Bravo bravo bravo🤗🙌😊
Cheers!
This is cool
Cheers Wendy :)
My friend made it today. She likes the texture, surprisingly cottony soft. She figures it makes a difference when kneading by hand, sometimes machine might over knead. The funny part is her parrot loves it too and said to her, “It’s from the restaurant!” He has extensive vocabulary and says “its good” on food that he likes, now British Bloomer will be on the top of his menu among mango pudding.
LOL - A parrot food critic, love it Becky :)
Can I use mature sourdough starter instead of poolish? I'm maintaining a rye starter for my breads that I bake in forms but I'm eager to give this bloomer a try.
Wow, this made an amazing couple of loaves of bread and no joke they BLOOM in the oven! Thank you for the great video, your method (which I just love) and your easy going approach give me the perfect framework to confidently experiment with this new bread recipe!
This said, I made some mistakes creating the poolish trying to convert from grams to cups. This caused me to use 290 grams of flour (I used a combo of both bread and wheat flour, 230 grams of bread flour and 60 grams wheat flour or 2 cups of bread and a 1/4 cup of wheat). This threw things off, but having done a poolish before where I adding ingredients equally by volume (not weight) I chose to add an equal volume of water or 425 grams (2 1/4 cups) to the poolish. When I realized I had dramatically deviated from your recipe, instead of tossing it out I chose to keep going and learn all I could from the changes. So I added a pinch of yeast, a tsp of molasses like honey (again leaning on my previous knowledge of poolish flavor development) and mixed it up. This made a very sticky, watery poolish, yet I read that wetter doughs make for a crispier crust and a tastier dough, so I forged forward!
After letting the poolish work it’s magic for 12 to 16 hours I added the remaining ingredients which made a very wet and yes, sticky dough yet not so sticky that I was unable to roll it out and proof it successfully. I made one further change to the recipe, after proofing the dough for 2 hours in a fairly warm kitchen (24c or 75º) I rolled the dough a bit more on the bench and then put it in a covered container in the frig for 12 hours. I learned this trick while making pastry dough and I wanted to see if the added 12 hours would help build more flavor. I followed the rest of the recipe, including the poppy seeds (which really boosted the presentation and flavor), and baked it in a conventional gas oven at 430º f and added a 1/2 cup of water after getting the oven up to temperature in the very bottom tray. My oven is a bit dicey about heating higher than 400º so I baked it closer to 40 minutes. The crust was perfect and the bread tasted like it was made at a professional bakery yet in spite of my best efforts over three batches the loafs always burst out of one of the sides. Definitely making deep cuts along the top of the dough twice before baking so I am not certain if this is directly caused by the dough being too wet and the temperature being too high for such a wet dough. Having not yet produced a batch using either the suggested poolish recipe or directly shaping and baking the dough than rest it over night in the frig, I am not certain how these factors would effect the final product.
Any advice? Yeah I deviated from the recipe but I tend to learn more from jumping the tracks from time to time, in this case how to work with an overly hydrated dough and still get a great result. ;-)
Hi Evan. I think you did the right thing continuing with the recipe. We always learn from these mistakes and it's worth seeing things through, sometimes they work for the better! I'd highly suggest you invest in a set of scales, I think the consistency of your baking would benefit. Do you think the dough may have been a little under proofed? That may explain why the loaves burst. ATB Phil
@@CulinaryExploration Hey Phil, Wow, thanks for the quick reply and my apologies for not seeing it sooner, I appreciate your support! I did get a gram scale and it has already proved very useful during this last set of dough, it gave me greater precision hydrating the dough. There was at least a 50 to 70 gram variation when using volume instead of weight, real eye opener!
Regarding the proofing, I allowed the dough to proof in a 72º f (22 c) kitchen for 2 hours and 15 minutes. I then took it out, knead it some more and put it back into a closed contain which I placed in the frig for 12 hours (where is rose all over again to an even larger size). After 12 hours in the frig I took the dough out, kneaded it a bit more and formed into two loafs, scored them and that I let them proof one last time (again room temp was 72º or 22 c) for an hour. The one thing I did observe and attempted to unsuccessfully address when forming the loaves, after scoring the tops instead of them continuing to rise up they sort of deflated and expanded outward. When I baked this last batch I former and folded the parchment paper to create a barrier around both loaves (the previous loaves extend toward the center of the pan connecting to each other, though I cut them apart half way through their baking). The parchment paper barrier worked somewhat but both loaves still wanted to expand toward the center of the baking pan, just less this last time, curious …
The weird expanding aside, this recipe is amazing and I am have lots of fun experimenting with the poolish as I learn about how to develop flavor. I am now making several loaves a week that I give to friends and my housemate is overjoyed with the fresh bread. To be clear I only started baking bread two weeks ago, yet after 3 not so hot batches and 5 loaves I started seriously investigating why they tasted so bland and hit upon your video. Now I am baking new loaves nearly daily and I am eager to get my hands on some whole wheat bread flour and create your nut bread recipe soon! THANK YOU! 🤗
Hi there!
Thats a lovely bloomer recipe there...I am sure to try. But where I live they don't sell strong bread flour, it's just plain white flour. Can we subsitute them, if yes, how?
First time watching and subscribed! Thank you for all your videos, I will be learning so much! I really liked your roaster do you mind sharing the brand ?
Cheers Joy! The roaster was a freebie and came with my oven so I don't know the brand. I can tell you the size if it helps. Outside measurements without the lid: 15cm high, 31cm wide and 41cm long. I really hope this helps :)
Thanks again I is very useful 🌺🙏🌺🙏🌺🙏🇮🇷🇮🇷🇮🇷🇮🇷🇮🇷
Cheers Phillip! Fantastic video, just on my final prove now with minimal fuss! Question: could I pre heat a Dutch oven as I don’t have a stone to put it on? And cook it in there, removing the lid for the remainder? Thanks!
For sure, that will be perfect :)
The final result in the video was absolutely beautiful. I previously tried your baguette recipe and it worked out nicely, and I really wanna try this one out too. However, I am concerned as the normal room temperature where I live can go up to 30 degrees Celsius. I may just have to do the fermentation in the fridge over a course of a few days.
That will be fine Niko, the dough will develop excellent flavour
I LOVE this video. Instantly subscribed.
Can't wait to make this bread.
Have a question: What's strong bread flour and do I have to use it? What if I have normal white bread flour?
Also, what's dried yeast? Is it active dry yeast or instant? I ask because I browsed your site, and noticed that you use instant dried yeast in some recipes.
Instant yeast is perfect and yes bread flour is just fine :)
Your bread is so pretty. I've made more loaves of bread than I can count, but I have yet to produce pretty scores. Anyway, I decided to try your pot-over-the-bread trick, but I thought "Maybe it'll work even better if I get it hot first." So I got the pot (from my slow cooker) up to temperature, took it out, put the dough on the stone , then grabbed the pot, forgetting it was hot--WITH MY BARE HAND. And taking the pot back off just now, the escaping steam burned my other hand. Needless to say, I'm in a bit of pain right now. Stupid me.
Hi I’m on this tonight ill start poolish off. Am i right think to raise it from 60% to 62% I’m looking at adding 18 grams of water ?
How much fresh yeast can I use istead of 3g dry one? thanks!
Thanks for sharing . I am from Iran 🇮🇷 and I will bake it very soon . I would be more thankful if you wrote recipe in subtitled . My English is poor and you spoke very fast . I saw several times and I found what you say ( I hope ) 🌺🌺🌺🌺🌺🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Hey there! You can find the written recipe here, I hope that helps :) www.culinaryexploration.eu/blog/British-Bloomer-Recipe
Very nicely done and well explained with regards to the total water content in the hydration ratio which also includes the water in the Poolish. Now I can calculate that for any amount of flour I'm using in a recipe assuming the poolish is a third of the total water and flour amount. The only thing I don't know for sure is what is the percentage of yeast to flour. Anyway I have just made the poolish for tomorrows attempt at making a bloomer. Thanks for the info.... :)
Hey Ken, cheers for the feedback. The amount of yeast can vary when using a poolish. In some circumstances I wouldn't add any yeast to the main dough at all and rely purely on the poolish. It just depends really, I don't have a rule I just test and see what I think works best for each application. In this recipe I used 0.5% in the poolish and 0.5% in the main dough. Let me know how the bake goes :)
@@CulinaryExploration Hi Thanks for the reply, Well for the first time ever I turned out a nicely risen, beautifully crusty and delicious loaf of bread. So many thanks for sharing your knowledge, very much appreciated indeed.
@@kenmcd2014 Awesome! You're welcome and I'm really pleased the bake went well :)
@@CulinaryExploration Cheers
Why do we use poolish or other pre fermentation methods instead making the whole dough at once?
What is the difference will same ingredients bread with poolish or whole dough in one mix?
Thanks
Note to self. Don't stream videos of making Bloomers when the Wife is around. Guess what I am going to do in a few minutes? Yep, start on the Poolish for tomorrows' Bloomer.
Another good video Philip. Thank you.
Haha, just for you mate. Your recent batch of bangers will go great sandwiched between a couple of slices of this bread
@@CulinaryExploration I know, you read my mind.
Can you a video on how to loose weight and still enjoy; bangers, pork pies, farmhouse pickle and bloomers.
I kid you not… I took up running and swimming last January for that very reason 😂
@@CulinaryExploration 🤣👍
The Poolish really lifts the flavour of what is essentially a simple white loaf of bread.
Mine was delicious, the Wife loved it.
i wonder if its possible to make the same bloomer just based on sourdough?
Ha-ha, I also saw the cling wrap! I am using Pyrex casserole dish w/lid. Can you specify instant dry yeast on the recipes? Some of us are using active dry yeast, need to activate first. Will be making the Bloomer next. PS. Thanks for changing to left justify on the webpage.
It's a bit of a mission in our house to try to be more environmentally friendly, especially as we are trying to install good habits in our little one... and I decide to grab some cling wrap 🧐. Let me know what you think to the Bloomer Becky 👍
@@CulinaryExploration What an impressive looking loaf ! Thin crust and soft inside. Increased hydration to 62% and hold its shape. Sprinkled with sesame seed instead. I like this loaf only uses tiny amount of yeast. Will replace with some whole wheat next time. Philip, Thank you for another great recipe.
All gone, I made it two days in a row, 2nd one is as gorgeous as the 1st.
Dear Philip as I wrote for you before my read was fine but with a different . Surface of my bread was not as soft as you . mine was like tiger skin 😳 . I will be more thankful if you give a an advice 🙏🌺💕🇮🇷🇮🇷🇮🇷
Hi really some super video you are making :)
just want to hear if you make this bread with sourdough ?
Not for this specific recipe, but I have plenty of sourdough videos :)
@@CulinaryExploration okay i will try then
good morning philip could you use a blob of sourdough starter instead of yeast for the poolish ?
Morning Andrew, You could, you'd be making a levain that would then be used in the main dough. You'd need to reduce the quantity of the levain that you add to the main dough, which means you'd need to tweak the hydration too. If you haven't tried a recipe like this before, I'd give this bloomer a go. The thin crackly crust can't be replicated with sourdough and its well worth trying. Hope this helps, let me know which route you take and how you get on :)
@@CulinaryExploration yes i will give it go as per and thank you very much from sunny cyprus
Great place, we had an apartment in Peyia for a couple of years, love it there. We’ve finally got some sun back here too!
I certainly want to try this recipe but feel like I will be held hostage with all the proofing times. I don’t know how people who work a regular job through the week would be able to make this bread they must make it on the weekend. And in the future could you please specify active drive versus instant there were quite a few comments regarding that. I find so many of these bread recipes the RUclips creators fail to mention this important detail. Thanks
I got one question Philip . . . who the frak downvoted this video? I will be making this soon.
"did you spot anything you'd change?"
Yep, the use of cling wrap ; )
I'm actually with you on that. I normally use recycled bags. Consider my wrist well and truly slapped. Cheers for stopping by Chase :)
@@CulinaryExploration Your culinary expertise and accessible style aside for a moment, plastic bag reuse was one of the things that really stood out to me, in a good way. I'd like to see you continue what's become a bit of a signature. Anyway, great video that's had me rummaging in the pantry for the baker's yeast I know is in there somewhere.
Ps "Chase"? Nope, not me
Thats appreciated, I really didn't think anyone noticed that I was using the same bag over and over again. Sorry to disappoint over the slip up this time. Don't worry the bags are here to stay. Pleased you enjoyed the video. Sorry... Space! :)
@@CulinaryExploration No need to apologise my friend, not for a one time errant "cling wrap" usage, or "Chase" lol
See you on the next one : )
Cheers bud :)
Would like to make it with a bread maker.
You could do that. You'd need to make the poolish first and then add everything to your bread maker. This is a large quantity so check to see how much dough your bread maker can take. Or you give it a go by hand, its not too tricky :)
Another great bake. Well done as always. There's no 'X' in espresso, just sayin'.
Haha, I KNEW someone would pick up on that as I was going through the edit. It always comes out like that. And imagine, I lived in Italy for two years... imagine the eXpressions when I ordered espresso for my morning coffee! Really appreciate the feedback, have a good one
How come you use 250g of water and 610 grams of flour? Wouldn’t it be 366g of water if using that “ (grams of flour) 610 x 60% (hydration percentage) = 366.
Im a bit confused on this one
Could you in theory subtract some of the white flour and add wheat flour in its place to create a multi grain loaf
Yep, you may need to tweak the hydration a little, but it will work :)
@@CulinaryExploration I did it Philip ,wish I could show you the results :)
My kitchen is 72....is that too warm?😊
Nope, it's perfect
I'm surprised you add extra yeast after your poolish. Whenever use one, it a biga, I don't bother to add more
Вот трындычиха😂
How can I send my bread picture for you.? Could I have your email address ..?
My website is listed in the video description, you can check the contact page :)
For people that don’t live in a Charles Dickens novel, WTF is a bloomer?
I suggest watching the video.
My dough sprouted poppy plants while proofing. I think I might have over-proofed it a wee bit.
LOLOL
Dear Philip as I wrote for you before my read was fine but with a different . Surface of my bread was not as soft as you . mine was like tiger skin 😳 . I will be more thankful if you give an advice 🙏🌺💕🇮🇷🇮🇷🇮🇷
I'm not really sure without seeing the process :)