This week on the Great British Bake Off they made different types of bread and I decided to stick to a simple bread for my post, as I didn’t really have much time to go and get loads of fancy ingredients. I used the one and only Paul Hollywood’s recipe, which you can find here. It’s safe to say it didn’t turn out looking how I wanted it to – I had a few issues with the proving and it burnt slightly even though I baked it for the right amount of time.
You will need:
500g Strong White Flour, plus extra for kneading
1 x 7g Sachet of Instant Yeast
320ml Cold Water
40ml Olive Oil, plus extra for kneading
1. Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. Add the oil and 240ml of the cold water.
2. Using your hands, mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
3. Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5 to 10 minutes, or until the dough becomes smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with cling film and leave in a warm place until tripled in size.
4. Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
5. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you, fold each end into the middle then roll like a swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
6. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature or until doubled in size.
7. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
8. Preheat the oven to Gas Mark 7/220/425 and place a baking tray filled with water on the bottom shelf of the oven – this will create steam when the loaf is baking. Place the loaf on the middle shelf and bake for 25 minutes. After this time, lower the heat to Gas Mark 6/200/400 and bake for a further 10 minutes. Remove from the oven and leave to cool on a wire rack.
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