This simple yet satisfying loaf is perfect for beginners or those who want crack out a loaf in just a few hours. Make sure you knead this well and confidentially shape it. You won't even need a bread tin.
Try this using just Mighty White Flour, either way, this is a lovely loaf.
Category
Bread
This simple yet satisfying loaf is perfect for beginners or those who want crack out a loaf in just a few hours. Make sure you knead this well and confidentially shape it. You won't even need a bread tin.
Ingredients
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250g Risen's Mighty White Flour
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250g Risen's Super White Spelt Flour
320ml tepid water
7g fast-action dried yeast
10g salt
40ml olive oil
Directions
Mix, knead and proof
In a large mixing bowl, add your white and spelt flour with the salt on one side and your yeast on the other.
Pour in the oil and around 250ml of the water, mix it altogether with your fingers. Make sure you gather all the flour together.
Now add the rest of the water, a little at a time until you have a soft, sticky dough. Tip it out on to an oiled work surface.
Knead for 5 - 10 minutes until the dough as become less sticky and forms into a ball nicely. You're looking for elasticity - pull a piece between your fingers gently and should get a strong, thin window of dough.
Put the dough in a oiled large bowl, large enough for it to triple in size. Cover with a tea towel and leave it to rise in your kitchen. It can take up to one and a half or three hours, depending on the temperature.
Shape and 2nd proof
Tip your risen dough out to a floured surface and give a few gentle kneads to move the air pockets around.
Shape the dough in to a bloomer by flattening it into a rectangle shape with the long side facing away from you. Fold the side furthest away from you into the middle of a rectangle; then fold the side closest to you into the middle also, on top of the other fold.
Turn the loaf over so the seam side is underneath, on the worktop. Gently tug and tuck the ends of the loaf under the loaf to make the rounded ends of a bloomer. Rock the dough back and forth, coaxing it in to the bloomer shape, whilst creating a bit of surface tension.
Now for the proofing. Put your loaf on a parchment-paper lined baking tray, cover it up again and let it rise once more for about an hour until it has doubled in size
Bake
Pre-heat your oven to 220C once your bread is prooving. Put an empty baking tray on the bottom of the oven too.
After an hour, dust your loaf with flour, slash it across the top 3 o 4 times and put it in the oven. Spritz your oven with a water spray or fill your empty baking tray with hot water to create more steam, perfect for giving you that cripsy crust.
Bake your bloomer on the middle shelf for 25 minutes, then lower it to 200 and bake for another 10 - 15 minutes, until the crust a a gorgeous golden colour.
Take out the oven and leave to cool.
Try this using just Mighty White Flour, either way, this is a lovely loaf.