Paul Hollywood shares his bloomer bread recipe - and you need to try it (2024)

There's nothing quite like a freshly made loaf of bread and Great British Bake Off star Paul Hollywood has a quick and easy recipe for us to try at home.

The popular TV judge shared his best bloomer recipe with us - and it takes only 40 minutes to bake!

Make sure you allow plenty of time for the dough to prove so it rises and blooms well in the oven.

MORE:The Queen's all-time favourite foods revealed by former royal chef

INGREDIENTS

Ingredients to make bloomer bread

Makes 1 loaf

  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 7g fast-action dried or quick yeast
  • 40ml olive oil, plus extra for oiling

METHOD

Step-by-step guide of how to make bloomer bread

Step 1: Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other, pour in the oil and 240ml cool water and use the fingers of one hand to mix together. Use a clawing action to stir the water into the dry ingredients, so you gather in all the flour.

Step 2: Once you’ve got going, add another 80ml water, a little at a time, until you have a soft, sticky (but not soggy) dough and you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water; it will depend on the absorbency of the flour you’re using. (Bear in mind that the dough will become less sticky as you knead.)

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Step 3: Pour a little oil onto a work surface. I use oil rather than flour to stop the dough sticking to the surface as it keeps the dough soft and does not alter the balance of flour to water. A wetter dough is harder to handle at first, but produces better bread. Knead the dough for 5–10 minutes (or longer if you’re a beginner). It will become less sticky and eventually turn into a smooth ball with an elastic texture. The time this takes depends on how vigorous you are with the dough. It is ready when it is really stretchy: if you pull a piece of the dough between your fingers you should be able to stretch it to at least 20cm.

RELATED:Everything you need to make perfect bread at home

Step 4:Put the dough in a large, lightly oiled bowl. Cover with cling film or a tea towel and leave to rise until tripled in size – at least 1 hour, but it can take up to 3 hours depending on the temperature. A slow rise develops a better flavour, so don’t put it in a warm spot. The ambient temperature in most kitchens is between 18°C and 24°C, which is fine.

Step 5:Put the risen dough on a lightly floured surface; you now need to knock back the dough. Fold it in on itself several times to push the air out with your knuckles and the heels of your hands until the air is all knocked out and the dough smooth.

Step 6:To shape the dough into a bloomer, first flatten it into a rectangle, with a long side facing you. Fold the long side furthest from you into the middle of the rectangle. Then fold the long side closest to you into the middle, on top of the other fold. Turn the loaf over, so you have a smooth top with a seam along the base. Tuck the ends of the loaf under to make a rough oval shape. Rock gently to form the loaf into its bloomer shape.

Paul Hollywood is a judge on Great British Bake Off

Step 7:The bread is now ready to prove. This second rise of the shaped loaf is one of the secrets of great bread, enabling the dough to develop even more flavour as the yeast ferments, giving it a lighter texture. Put the loaf on a baking tray (lined with baking parchment if it isn’t non-stick). Put the whole tray inside a large, clean plastic bag, making sure there is plenty of space above the dough so it won’t touch the plastic when it rises. Alternatively, cover loosely with oiled clingfilm. Leave the loaf to prove, or rise again, until doubled in size – about 1 hour.

MORE: See more recipes to make at home

Step 8: To check when the bread is ready to bake, gently press it with your finger: the dough should spring back. While the bread is proving, preheat your oven to 220°C, gas mark 7, and put a roasting tray on the bottom shelf to heat up.

Step 9: Lightly spray or sprinkle the bread with water. Dust with a handful of flour, smoothing it all over the top of your loaf with the palm of your hand. Be gentle – you don’t want to knock any air out of the loaf. Using a sharp knife, make a few diagonal slashes across the top, 2–3cm deep at a 45° angle. The loaf expands on baking, so the slashes open up. If you do not slash the top, cracks will form around the bottom of the crust.

Step 10: Just before you put the loaf in the oven, pour about 1-litre water into the roasting tray on the bottom shelf. This will create steam when the loaf is baking and give it a crisp crust and a slight sheen. Put the loaf tray on the middle shelf and bake for 25 minutes. Lower the oven to 200°C, gas mark 6, and bake for 10–15 minutes more, until the crust has a good colour. Hold the loaf in a tea towel and tap the bottom. If it sounds hollow, it’s ready. Leave to cool completely on a wire rack.

This recipe was provided by Waitroseback in 2017.

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Paul Hollywood shares his bloomer bread recipe - and you need to try it (2024)

FAQs

What yeast does Paul Hollywood use? ›

I always use 'fast-action' or 'easy-blend' yeast.

What is the difference between a bloomer and a loaf of bread? ›

The name 'Bloomer' refers to the shape of the bread, which is usually a crusty loaf that is rounded at the ends and on the top, with a flat bottom. It is allowed to rise or 'bloom' without a bread tin holding it in place.

How to know dough has risen enough? ›

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.

What food does Paul Hollywood dislike? ›

The notoriously critical judge opened up about his disdain for the quintessential American dessert with The New York Post, and let's just say, his mind seems set. "Oh, they're awful," Paul Hollywood said of Hostess Twinkies, which he tried for the first time during a trip to New York last year.

How much does Paul Hollywood get paid on Bake Off? ›

How much does Paul Hollywood get paid for The Great British Bake Off? After moving from the BBC to Channel 4, it was widely reported that Hollywood got a rise in his paycheck. Reports suggest that over three years, the baker gained £1.2 million as a judge on Bake Off.

What yeast do professional bakers use? ›

The Very Best: Instant Yeast

Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.

What yeast works best? ›

Fresh yeast is reckoned to give the best flavour - it should be firm and moist, with a cream colour. Avoid any that is dark or dry and crumbly. Granular yeast is more convenient than fresh yeast, as it keeps for longer. Easy-blend yeast doesn't need proofing (see below) - it can be added directly to the dough mix.

What is the best yeast to use? ›

Instant yeast

I find that it is less expensive (per ounce), works faster, and is the most reliable. You do not have to proof or dissolve the yeast in liquid, and it comes in smaller granules than active dry yeast.

Why does my Bloomer loaf go flat? ›

If the loaf has a flat top then you may have used flour which is too weak. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped.

Is bloomer bread white or brown? ›

Our Bloomers are available in Soft White, Multigrain Brown, Multiseed & Super Seeded varieties. Our tasty Soft White Bloomer is baked with a traditional sourdough taste.

How many slices in a bloomer bread? ›

White D-Shaped Loaf. Sliced – 14 slices + 2 crusts. Packaged in a tied bread bag.

Can I refrigerate bread dough after it has risen? ›

You can chill your dough during either the first or second rise.

What happens if bread dough doesn't rise enough? ›

Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast. Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.

What is overproofed sourdough? ›

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

What is the difference between farmhouse bread and normal bread? ›

A farmhouse loaf is rustic and traditionally made. This results in denser bread than plain white bread, with tasty chewy crusts.

Which supermarket bread is the healthiest? ›

Next time you're at the store, look for the following options to find a healthy bread you like.
  • Wholegrain bread. Wholegrain bread is minimally processed and made with flour from fully intact grains. ...
  • Multigrain bread. ...
  • Dark rye bread. ...
  • Authentic sourdough bread. ...
  • Flaxseed, or linseed, bread. ...
  • Ezekiel, or sprouted grain, bread.
Mar 19, 2024

How to make bread like a pro? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

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