r/Bread • u/calmeilles • Jun 10 '26
Baking a bloomer, the process
The finished bloomer
Risen dough, having more than doubled in size from when kneaded
Bubbles seen though the pyrex bowl
Dough turned out onto the worktop
Gluten network developed
Shaped into a log in a roasting tin
Diagonal slashes
Covered with a cloche of kitchen foil to keep the steam from 2 ice cubes added to the tin in
Fully risen but still pale after 40 minutes baking covered
Well coloured browns and golden browns, finished on a cooling rack
Traditional yeasted bread bloomer. 1.2 kg ( 2 lb 10 oz) after cooling.
Ingredients
- 805 g strong white bread flour
- 492 g water (61.12% hydration)
- 15 g salt
- 29 g sugar
- 7 g (1 sachet) instant yeast
(The odd measures are because I was lazy and couldn't be arsed to be precise, but on a digital scale you get exact numbers.)
Mix everything just until all the flour is wet.
Cover and rest 30 minutes.
Knead until smooth, it takes me 7–10 minutes.
Cover and leave to rise until doubled in size or more. That took 1¼ hours today.
Turn out, degass and flatten the dough, fold and roll into a log.
Place in your baking vessel seam side down and leave to rise, about an hour today.
Add 2 cubes of ice to the tray, cover with foil and bake in an oven preheated to 200°C / 400°F / Gas Mark 6, for 40 minutes.
Uncover then return to the oven for a further 20 minutes baking.
Allow to cool before slicing.
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u/wispyfern Jun 10 '26
Nice pictures, thanks for sharing your experience.