How to Bake The Iconic British Bloomer at Home

I've added a five minute step to this recipe that takes the Bloomer to another level. You can dramatically reduce the amount of commercial yeast delivering a better flavour and texture.

Just in case you are wondering why I scored the bread twice... during the final proof the dough develops a skin over the entire surface, even the cuts we made before proofing. Scoring a second time just ensures that the dough with expand where we want it to, and not burst in random places. you don't need to score too deep!

You can find the ingredients for the bloomer here in the video description and the full recipe will be linked on my website: https://www.culinaryexploration.eu/bl...

How to handle your dough:
   • Видео  

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Chapters:
0:35 Preparing the Poolish
1:25 Preparing the Main Dough
2:25 Kneading & Proofing the Dough
3:10 Dividing & Pre Shaping
3:50 Shaping the Bloomer
4:40 Scoring & Proofing the Bloomer
5:15 Baking the Bloomer
6:50 Assessing our Bread

Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
https://komo.bio/fidibus-classic/?kom...
Bench scraper / dough cutter: https://amzn.to/3bG68JZ
Dough scales: https://amzn.to/3aDJbWV
Precision scales: https://amzn.to/2QQBllC
Bread tins: https://amzn.to/2TDfMDN
Challenger bread pan: https://challengerbreadware.com/produ...

Recipe Ingredients:
Poolish

290g Strong white bread flour
290g Water
1.5g Dried yeast

Main dough
610g Strong white bread flour
580g Poolish
250g Water
18g Salt
3g Dried yeast

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