Monday, 24 June 2013

Paul Hollywood's Bloomer

This week for my bread recipe I wanted to make something from the master of bread himself, Paul Hollywood of course. I found this recipe on the BBC food website, as usual, and it was featured in his recent series "bread". Found here

As usual the first step is to mix the dry ingredients together in a bowl. Paul is unusual in that he says to keep the salt and the yeast separate, instead of butter he uses oil and instead of warm water he says cold is fine. Mix everything together to form a dough and then knead it for 5-10 minutes until the dough is smooth and elastic. 
Smooth, elastic dough ready to prove.
Leave it to prove for around an hour until the dough has tripled in size. 

After proving, tripled in size. 
Knock the air out of the dough and then shape it into a "bloomer shape" and place it on a baking tray. 

Shaped loaf
 Leave it to prove for around an hour, until it's doubled in size. 
Proved loaf.
Sprinkle with water and flour and then cut some slashes in the top. It is now ready to go in the oven. 

Ready to be baked. 
Cook it in the oven, this recipe states you should start at a higher temperature and then lower it for the final 10 minutes. It also says to place a tray full of water in the bottom of the oven so that it produces steam. I'm not sure what this is supposed to do but I didn't notice any difference. Once it's cooked leave it on the rack to cool. 

Cooled and sliced

The outside
The verdict: whilst the loaf tasted nice it wasn't anything special. The loaf required slightly different ingredients, which is fine, but it didn't add anything to the flavour. It was very easy to follow this recipe, I knew exactly what I needed to do and it produced a good loaf. This is a good recipe for us as it doesn't contain any dairy products, which is good for M&M. However, the loaf isn't a very practical shape for us so I would like to try this in a loaf tin. Next week I'll find a new recipe to find.. any others people know of?