Bread is currently my new thing I am trying to perfect, all thanks to the lovely Paul Hollywood.
The white bloomer is one I am now starting to experiment with as I have finally gotten consistent results from my technique for 'kneading'
So for this loaf is pretty simple:
500grams strong white flour
10grams salt
7grams dried yeast
320ml water
(About 7grams various dried herbs)
Pour the flour into a large bowl and place the yeast and salt on opposite sides, so the salt doesn't kill of all the nice yeast. At this point if you are adding herbs add them in here with the flour.
I then like to make a well in the middle of the flour to pour my water into. Only pour in about 200ml of the water at first. Then mix the water into the flour using a clawing action. When all the water you put is has been absorbed by the flour, add the rest of it. Don't worry if the dough seems a bit wet, when you come to kneading it it will become less sticky, and the wetter the dough the nicer the bread.
Then when you have a nice ball of sticky dough place it on a lightly oiled surface, and well attack it, no not really, polietly knead all your cares away, I would try and explain how to knead but my technique is a little odd. I hold mine bread dough on one end and pull the other half out and then fold it back in then rotate and repeat for about 20 minutes. The better you are at kneading the less time it takes, but i'm a bit rubbish at it.
Once you finally have a nice smooth ball of dough, place it back in the bowl and cover it with either clingfilm or a tea towel, and leave it be for an hour.
After the hour, the dough should have at least doubled in size, at this point take your bread out, and knead it again for about 5/10 minutes. Then shape your dough into a rectangular shape, or something else if you are feeling creative, and place it on a liner baking tray, and cover it again with a tea towel and leave you another hour.
When there is 20 minutes to go preheat the oven to 220 degrees c, and place a tray with a pint of water in it. This creates the steam that makes the loaf nice and crusty. So when the hour is up cut about 4 long cuts across the top of the bread at about 3cm deep and dust with flour, then place your loaf into the oven. For 25 minutes at this temperature, and then reduce down to 200 for the last 15 minutes.
Before you take it out of completely pick up your loaf and knock the bottom, if it sounds hollow it is good to go and take it out, and leave to cool on a wire wrack.
When it is still slightly warm, slice some nice big slices and cover with generous helpings of butter and enjoy with a cup of tea.
