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Bread

Basic White Bloomer

This Basic White Bloomer is a great place to start if you're new to baking bread. There's nothing fancy going on here – just flour, water, yeast, salt and a little olive oil. It's a straightforward dough that's easy to work with, whether you knead it by hand or let a stand mixer do the hard work. Once baked, you get a lovely golden crust and a soft, fluffy middle that's just as good for sandwiches as it is thickly sliced and covered in butter. And don't worry if your first one isn't perfectly shaped – it's homemade bread, not a competition.

Published

Basic White Bloomer

At a glance

Prep
15m
First rise
1h – 1h 30m
Second rise
30m – 45m
Bake
35m – 40m
Serves
1 loaf
Start Recipe Jump to Method

Ingredients

Instructions

Method

  1. Add the flour, yeast and salt to the bowl. Add the water and olive oil.

  2. Stand mixer: Fit the dough hook and mix on low speed until the ingredients come together. Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

  3. By hand: Mix everything together in a large bowl until a rough dough forms. Tip onto a lightly floured surface and knead for around 10 minutes, until smooth and elastic.

  4. Place the dough in a lightly oiled bowl, cover and leave to rise for 1–1½ hours, or until doubled in size.

  5. Shape into a long oval bloomer and place on a lined baking tray. Cover and prove for 30–45 minutes.

  6. Slash the top with 3–4 diagonal cuts.

  7. Bake at 220°C fan / 240°C conventional for 25 minutes, then reduce the oven to 200°C fan / 220°C conventional and bake for a further 10–15 minutes, until golden brown and hollow sounding when tapped underneath. For a crispier crust, add a little boiling water to a preheated tray in the bottom of the oven when the bread goes in.

  8. Cool on a wire rack before slicing.

Notes

A straightforward white bloomer that's ideal if you're new to baking bread. The dough can be kneaded by hand or in a stand mixer, and the loaf is shaped and baked directly on a tray rather than in a tin. Expect a soft, fluffy crumb and a golden crust.

Tips

  • Watch the dough, not the clock. Proving times will vary depending on the temperature of your kitchen. The dough should be noticeably larger and roughly doubled in size.
  • Don't be tempted to add lots of extra flour while kneading. The dough should become smooth and elastic as you work it.
  • For a good crust, place a small, sturdy roasting tray on the bottom of the oven while it preheats. When you put the bread in, carefully pour a little boiling water into the tray and quickly close the oven door. The steam helps the loaf expand before the crust sets, giving you a better rise and crispier crust.
  • Let the loaf cool before slicing. Cutting into it while it's very hot can give you a gummy crumb.

Substitutions

  • Olive oil: Use another mild cooking oil if you prefer, (vegetable / sunflower) although olive oil adds a little extra flavour. Also unsalted butter, softened, can be used. The butter will give the loaf a richer flavour and softer crumb.

Storage & Reheat

Store the cooled loaf at room temperature in a bread bag or airtight container and use within 2–3 days. For longer storage, slice and freeze for up to 3 months.

Serving Suggestions

  • Thickly sliced with butter while still slightly warm.
  • Perfect for sandwiches and packed lunches.
  • Toast with butter and jam for breakfast.
  • Use a couple of days old for toasties, garlic bread or breadcrumbs.

Equipment

  • Stand mixer: A dough hook makes kneading easy, but isn't essential.
  • Baking tray: The loaf is baked free-form, so there's no need for a loaf tin.
  • Bread lame or sharp knife: For scoring the loaf before baking.
  • Digital thermometer: Optional, but useful for checking the loaf is fully baked. The centre should be around 95°C.

FAQ

Why is my bloomer spreading rather than rising upwards?
It may have been over-proved, or the dough may not have been shaped tightly enough. Try giving the dough a little more tension when shaping and keep an eye on it during the final prove.
Can I knead the dough by hand?
Absolutely. Knead on a lightly floured surface for around 10 minutes, until the dough is smooth and elastic.
Why do you cut the top of a bloomer?
The cuts give the loaf controlled places to expand as it rises in the oven. They also create the classic bloomer appearance.