📝 About This Recipe
The British Bloomer is the quintessential artisan loaf, celebrated for its distinctive cylindrical shape and those iconic diagonal slashes that allow the bread to 'bloom' in the oven. This recipe delivers a deeply flavorful, chewy crust and a soft, airy interior that carries the subtle tang of a long fermentation. Whether sliced thick for a farmhouse sandwich or toasted with salted butter, it represents the very best of traditional European baking.
🥗 Ingredients
The Dough Starter
- 500 grams Strong White Bread Flour (high protein content is essential)
- 10 grams Fine Sea Salt (adjust to taste)
- 7 grams Instant Yeast (one standard sachet)
- 30 grams Unsalted Butter (softened at room temperature)
- 320 ml Lukewarm Water (approximately 30°C/86°F)
Finishing and Texture
- 2 tablespoons Extra Bread Flour (for dusting the work surface)
- 1 teaspoon Olive Oil (to grease the proofing bowl)
- 1/2 cup Cold Water (for creating steam in the oven)
- 1 tablespoon Semolina or Cornmeal (to prevent sticking on the baking tray)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the 500g of bread flour and 10g of sea salt. Stir in the 7g of instant yeast, ensuring it doesn't come into direct contact with the salt initially to preserve its potency.
-
2
Add the 30g of softened butter to the flour mixture. Using your fingertips, rub the butter into the flour until it disappears and the mixture feels sandy.
-
3
Make a well in the center and pour in the 320ml of lukewarm water. Use a wooden spoon or your hands to bring the flour and water together into a shaggy, hydrated dough.
-
4
Turn the dough out onto a lightly floured surface. Knead the dough for 10-12 minutes by hand, stretching it out and folding it back over itself until it becomes smooth, elastic, and passes the 'windowpane test'.
-
5
Lightly oil a clean bowl. Place the dough inside, cover with a damp cloth or plastic wrap, and leave it to rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
-
6
Gently tip the risen dough onto a floured surface. Use your fingertips to press it out into a rectangle roughly the size of an A4 sheet of paper, knocking out the large air bubbles.
-
7
Fold the long sides of the rectangle into the center, then roll the dough up tightly from one of the short ends to create a thick, blunt-ended sausage shape.
-
8
Place the loaf, seam-side down, onto a baking tray dusted with semolina. Cover with a large plastic bag or a clean tea towel and let it prove for another hour until it feels light and pillowy.
-
9
Preheat your oven to 220°C (425°F/Gas Mark 7). Place an empty roasting tin on the bottom rack of the oven while it heats.
-
10
Once the loaf has risen, dust the top lightly with flour. Using a very sharp knife or a baker's lame, make 4 or 5 deep diagonal slashes (about 1cm deep) across the top of the loaf.
-
11
Slide the baking tray into the middle of the oven. Quickly pour the 1/2 cup of cold water into the hot roasting tin at the bottom to create a burst of steam, then shut the door immediately.
-
12
Bake for 25 minutes, then reduce the heat to 200°C (400°F) and bake for a further 10-15 minutes until the crust is a deep golden brown.
-
13
Check for doneness by tapping the underside of the loaf; it should sound hollow. Transfer to a wire rack and allow to cool completely for at least 1 hour before slicing.
💡 Chef's Tips
Always use 'Strong' bread flour as the high protein content creates the gluten structure needed for a tall bloomer. If your dough is too sticky, resist the urge to add too much extra flour; use a bench scraper to help you knead until it naturally comes together. The steam in the oven is crucial—it keeps the crust soft initially, allowing the bread to expand fully before the crust hardens. For a more authentic 'sourdough' flavor without the starter, let the dough rise in the refrigerator overnight for its first proof. Ensure your oven is fully preheated for at least 30 minutes to get the best 'oven spring' and bloom.
🍽️ Serving Suggestions
Serve thick slices toasted with salted butter and a drizzle of honey for a classic breakfast. Pairs beautifully with a hearty beef stew or a creamy tomato basil soup for dipping. Use as the base for an elevated 'Ploughman’s Lunch' with sharp cheddar, pickles, and ham. Excellent for making French toast the next day, as the sturdy crumb holds the custard perfectly. Match with a crisp Pale Ale or a strong English Breakfast tea.