Brown Bloomer

I’m taking this weeks bread recipe back to basic with this brown bloomer.

If you have been around for a while, you may remember that at the start of 2020 I started this very bread series and started it with a white bloomer .

I don’t know why but when it comes to autumn, I automatically think about colder weather and enjoying all thinks comforting and it’s sometimes the simplest things, such as wholemeal bread or a simple brown bloomer. You can enjoy it however you like but I like to have mine thickly sliced with butter on a morning for breakfast or a few slices with a bowl of soup on an evening.

This bread is perfect for everybody to try, it’s only a few ingredients and a little time and you’ll have a perfect loaf of bread – its honestly so easy, once you make your own, you may never go back to shop bought bread again.

Anyway, let’s get started, shall we?

 

Ingredients:

500g Brown flour.

8g Salt.

25g Fresh yeast.

30g White shortening.

10g Milk powder.

10g Granulated sugar.

310ml Water.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining a baking tray with parchment paper and getting any equipment you may need, such as a stand mixer and a scotch scraper.

To start, grab  your mixing bowl and add in the bread flour and salt then give a brief mix, just to incorporate them together.

You can then go ahead and add in the fresh yeast, white shortening, milk powder, granulated sugar and water.

Then mix everything together on a low speed for 2 minutes, followed by 6 minutes on a high speed. The dough should be easy to work with and leave the bowl almost clean.

Transfer the dough onto a lightly floured surface and give it a brief knead, just until smooth and elastic. Once you’ve achieved that, you can go ahead and place the dough into a lightly oiled bowl and leave somewhere warm to proof for around 45-60 minutes or until it has doubled in size.

While your dough is proving, its the perfect time to get cleaned and tidied up.

Once the dough has proved, you can go ahead and knock the dough back (this is just the process of removing the gasses that have built up in the dough during the first proof).

You can then bring the ought back into a ball shape and the roll out into oblong shape and place onto your lined baking tray, covering loosely with clingfilm and allowing it to proof up for a second time – roughly about 30-45 minutes should be perfect. I recommend preheating your oven to 230˚c/445˚f. You’ll know the dough has done proving as you’ll be able to gentled press the dough and it’ll spring back.

After the second proof, you can remove the clingfilm from off of the dough and make score the dough. I think more traditionally its around 7 cuts but I went with 6 – if you’re making this for home, you can make as many or as few cuts as you’d like. Bake in the preheated oven for around 30-35 minutes.

To test if the bread is done, turn it upside own and tap the bottom – if it sounds hollow, thats a good sign and shows the bread is baked, remove from the oven and take off the baking tray and place onto a cooling rack to cool down fully.

Once cooled down, you can then go ahead and slice the bread to your desired thickness and enjoy it however you like!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.