How To Made Bread

Hey Mez-Amis!

Last week me and my mum tried making Paul Hollywood's bloomer bread and it was great so I'm gonna show you how. I'd definately recommend buying Paul Hollywood's BREAD recipe book if you enjoy baking, you won't be disappointed. RRP £20.

How To Make Bloomer Bread

You'll need:

1. 500g strong white bread flour
2. 10g salt
3. 7g fast-action dried yeast (one average sachet -- always check the packet)
4. 40ml olive-oil (or sunflower oil alternatively) plus extra for oiling
5. Water
6. A large mixing bowl
7. A measuring jug
8. Baking tray
9. Roasting tray
10. Baking parchment or silicone paper (non-stick)
11. A sharp knife

Step 1) Tip the flour into the bowl. Even it out by shaking the bowl a bit but it doesn't have to be perfect.

Step 2) Put the salt in one side of the bowl and the yeast in the other side of the bowl.

Step 3) Pour the oil in as well as 240ml of cool water then mix it with your fingers one-handed. Use the other hand to pour in 120ml water in portions while you mix or use two hands to mix and get another person to pour in the water. Continue until the dough is soft and sticky and try to get the flour from the edge.

Step 4) Pour a little oil onto a smooth surface, grab the dough and put it on the surface. Knead thoroughly for 5-10 minutes until it is stretchy and smooth.

Step 5) When you're done kneading, lightly oil a large bowl (clean the first one or get another) and place the dough inside. Cover it with cling film (or a tea towel) and leave it until it has tripled in size. That should take about 1 and a half hours. If it rises slowly, that's good because it gives a better flavour so put it to rise in a cool place.

Step 6) When the dough has risen, put it on a floured surface and "knock it back" (knock the air out) by folding it in on itself several times and pushing the air out. Use the heels of your hands and knuckles.

Step 7) Now you need to shape it. Flatten it into a rectangle with the long side facing you. Fold the long side furthest away from you into the middle. Fold the long side closest to you over the side you've just folded. Then turn it over. You have a seam along the base and smooth top. Tuck under the ends if the loaf, making an oval and rock it gently into a bloomer shape..

Step 8) Let the bread prove by putting baking parchment or non-stick silicone paper on a baking tray. Put the loaf on that and put the tray in a plastic bag. Now leave it for an hour. This should let the flavour develop. 

Step 9) While the loaf proves, heat the oven to 220 degrees Celsius and put a roasting tray on the bottom shelf to warm up.

Step 10) After an hour, check the bread has proven by gently poking it with your finger. If it bounces back, it has proven. Sprinkle it with water and dust it with a handful of flour. Even the flour out with your hand. .

Step 11) Finally, carve 4 diagonal lines on the bread and put 1 litre of water in the roasting tray to create steam when the loaf is baking and give the loaf a crispy crust and slight sheen. Put the baking tray and loaf on the middle shelf of the oven and bake for 25 minutes. Then lower the temperature to 200 degrees Celsius and bake for another 10-15 minutes until the crust is golden brown. Then hold it in a tea towel and tap the bottom. It should sound hollow if ready. Put it on a rack and let it cool completely.

DONE! 

Serving suggestion - me and my family like to eat the bread fresh while still warm with jam and butter for tea.

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