The classic white bloomer is a soft-crumbed, golden crusted loaf perfect for sandwiches, toast and everyday baking. With a high temperature steam boost for a crisp crust and a simple mix and knead method, this recipe delivers close to bakery quality results at home.
Ingredients
- 500g strong white bread flour
- 7g fine salt
- 7g instant yeast (or active-dry yeast)
- 320ml water (38°C/100 °F) colder is fine, just takes a little longer for the yeast to work
- 40ml olive oil, sunflower oil, or melted unsalted butter
Method
- Activate the Yeast (active-dry only):
- Dissolve 7g active-dry yeast in 50 ml of the 320 ml water with a pinch of sugar.
- Leave for 5–10 minutes until frothy.
- (If using instant yeast, skip this step and add the 7g yeast with the flour in Step 2.)
- Mix the Dry Ingredients:
- In a large bowl, combine 500 g flour and 7g salt.
- If using instant yeast, add it now—but keep the salt and yeast on opposite sides of the bowl before you mix, to avoid inhibiting the yeast.
- Add Wet Ingredients:
- Pour in the activated yeast mixture (if used) and the remaining water to total 320 ml.
- Stir in 40ml oil or melted butter/oil etc.
- Mix with a wooden spoon or your hand until a shaggy dough forms.
- Knead the Dough:
- Tip onto a lightly floured surface and knead for 10–12 minutes until smooth, elastic and slightly tacky.
- (Or use a stand mixer with a dough hook for 8 minutes on medium speed.)
- First Rise (Bulk Fermentation):
- Lightly oil the mixing bowl, return the dough, cover with a damp tea towel or cling-film, and leave in a warm, draft-free spot for 1–1½ hours, until doubled in size.
- Shape the Bloomer:
- Gently deflate the dough on a floured surface.
- Shape into an oval or loaf, tucking seams underneath to create a smooth top.
- Place on a baking tray lined with parchment.
- Second Rise (Proofing):
- Cover and proof for 30–45 minutes, until the loaf puffs noticeably.
- Preheat & Steam:
- Preheat the oven to 220°C/200°C fan.
- Place an empty tray on the bottom rack to generate steam.
- Score & Bake:
- Slash the top of the loaf with a sharp knife or lame.
- Just before baking, pour 100 ml water into the bottom tray to create steam.
- Bake at 220°C/200°C for 10 minutes, then reduce to 200°C/180°C and bake a further 20–25 minutes, until the crust is deep golden and the loaf sounds hollow when tapped underneath.
- Cool:
- Transfer to a wire rack and cool completely before slicing.
Tips & Variations
- Crust Perfection: If you lack a steam tray, mist the oven walls with water just before loading.
- Flour Twist: Substitute up to 100 g of the white flour with wholemeal for extra fibre and a nutty flavour.
- Make Ahead: After the first rise, shape and proof overnight in the fridge; bake from cold, adding 5 minutes to the total bake time.