Paul Hollywood shows you how to make the perfect white bloomer bread – it’s easier than you might think! View the recipe:
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U look like ant middleton mmmmn
I hope they All Washed Their Hands !before mauling that dough !!π
Not enough information,
Strong white flour
Touch of salt
Fast action yeast
Olive oil
Add cool tap water a bit at a time. Feel the mixture. Should be sticky.
Olive oil on the bench. Knead it smooth, no breaks.
Prove it til it's doubled in size.
Smash the air out, flat. Roll it up with one seam down the middle, at the bottom. Round the ends off.
Cover on a baking sheet on a baking tray, and leave it to double in size.
Spray a little water. Dust and rub with flour. Cut your classic bloomer diagonal lines.
200Β°C for 25 mins. Then 180Β°C for 15 mins. Have a tray of water below the loaf to create steam.
i just wanted to roll your sleeves up…lol great bread though.
Nothing better than a slice of white loomed with jam, brings back childhood memories.
Number one tip? Patients.
Did we really need T,o know the two guys are together?
Tried this 7 times and it was rubbish everything even though I stuck to the recipe and instructions.
Looks good. And well taught. Its nice to encourage people not destroy their confidence as they learn. Well done Paul and students. Imjust learning myself.
I tried it, I used Asda Strong bread flour. Followed the instructions implicitly and all was well until I had to prove the rolled up dough. It just expanded outwards not upwards so I re-flattened it 3 times but each time , even though the seam was at the bottom,it wouldn't rise up, just out. So in the end I put it in a tin and carried on from there. It was alright, certainly not the best bread I'd ever tasted but better than anything I'd made previously, which sadly were all pretty dire. It was edible is about all I can say about it. Also the colour wasn't white, it was a very light tan. I was expecting white bread, not sure what went wrong there either. Anyway if anyone can help I'd be much obliged.
Hands and arms!
Would be great to have the ingredients and recipe listed – this way we can have them ready as we watch and follow.
So easy to and how brilliantly that you teaching them Paul.
Itβs a pleasure to watch and all of you so naturally.
Love it π€
Can u add fruit to this bread?
Paul the thing you do with dough that people want to learn how to do so much is the way you nead it. They try to do it fast like you but just can't. Paul you have your own ways of of doing things. Maybe someday someone will Paul. You are the best!
His skipped out 4 stages for the viewers. Nothing educational about this but only for entertainment purposes.
Great video for watching his kneading technique, but I wish they would have an ingredient list. How much flour, etc.?
Paul Hollywood baked then, but hasn't for years. Doubt if he knows how to bake a tasty bloomer any longer. If you don't use the skills, you'll lose them. Nigella Lawson's bloomer recipe is so much tastier. Everyone should try a comparison bake.
I've got the bug!
Off to bake this bread, results to follow!
What a delight learning from the master! ππ
Have made this bread two times following this video and both times its been amazing!! This is one recipe i find easy to follow and the bread tastes amazing.
Glad you enjoyed it
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@za-Uβ
Thanks for the video Paul but….how long do you leave it …to prove etc ?? Best Regards,David
Can I knead this dough in a stand mixer ??
Nm
The oil on table made it impossible to pick it back up ,ended up using flour, still proving, x
I ve never made bread before followed this to the letter just fantastic results
Can you keep the dough in the fridge and if so for how long?
Though in India we eat hand made roti or paratha but bread or loaf is equally popular. So, paul come to India to make us know the secret of making tasty bread and yes, wear this blue shirt as u r looking damn cool in it. Love u Paul. Love u vry much.
My first loaf ever and it turned out nice.
Whatβs the temperature for a microwave fan oven is it 180 Celsius? Thanks
Paul Hollywood, is the Master mind Baker. I love his work place. And all his work it looks so. Yummy and delicious.And I'm not a home baker.But I can cook as all the gourmet
When he said time I got confused.
Paul, please I'm no expert in bread making so kindly
share with us your measurements,
because of a little bit of this and that added to my
the mixture could be overkill.
I only have packed wet yeast ,how do I add that to the dough?
When I made cuts at the top it shrunk and got wrinkly….do you know why?
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