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White Bloomer Loaf Recipe

Name: White Bloomer Loaf
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 10
Ingredients: 500g white flour; 2 tsp salt; 7g fast-action yeast; 3 tbsp olive oil; 300ml water, tepid

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Ingredients

500g white flour

2 tsp salt

7g fast-action yeast

3 tbsp olive oil

300ml water, tepid

Method

In a large bowl mix flour, salt and the yeast.

Create a well in the centre, then add slowly add the olive oil and water. Then mix into a dough. If the dough seems stiff add more water 1 tablespoon at a time.

Flour your work surface and knead the dough for around 10 mins.

Once the dough is smooth, place it in a lightly oiled bowl and cover with a tea towel or cling film. Leave to rise until it has doubled in size. This should take approximately 1 hour.

Line a baking tray with baking paper. Punch the air out and pull the dough in on itself then gently mould the dough into a ball.

Place it on the baking paper to prove for a further hour until doubled in size.

Heat oven to 220C/fan 200C/gas 7.

With a sharp knife cut a cross on the top (5cm long). Then dust the load some extra flour.

Bake for 25 mins until golden and it makes a hollow sound when tapped on the bottom.

Leave to cool before slicing.

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