It’s a new year, that only means one thing – a new start (regarding my blog and YouTube channel!
The main update is that I’ll be starting a new series specialising in bread making. You’ll see the video over on YouTube and the full recipe write up here. I will start off with the basics of rolls and loaves then work up to more complex stuff – I can’t wait.
I have been wanting to do a bread series since I started but have always been put off the idea, mostly because I didn’t think anybody would be interested or I’d run out of recipes… I don’t have to worry, I have enough recipes to cover the year!
I can’t wait to get into this series, as I think it’ll be interesting to see what you like and dislike.
The first instalment of the series is showing you how to make a basic white bloomer. This is perfect to serve at breakfast toasted with butter or however you decide to enjoy it! The best part about this loaf of bread is the fact its vegan.
Let’s get started, shall we?
500g White bread flour.
15g Fresh yeast.
5g White shortening.
290ml Water, warm.
Before you get into the recipe, it’s best you do some prep work. Take your baking tray and line it with some parchment paper, weigh up all the ingredients and get any other bits of equipment you may need ready.
Into a medium sized bowl, add the bread flour and salt then give it a mix together using a whisk until they are well combined. Transfer that into a main mixing bowl (I will be using my KitchenAid mixing bowl).
You can then go ahead and add the remaining ingredients and mix on a low speed to start. Once a dough starts to form, turn the speed up to a low-medium speed and mix, the total mixing time should be for around 5-7 minutes.
You’ll know once your bread dough is ready, it will have come together and will almost clean the bowl of any traces of being there.
Flour your work surface with some of the flour and then place the dough on top and just give it a knead until the dough is smooth and elastic, then place into an oiled bowl and cover with clingfilm (and a tea towel, if needed). Place it somewhere warm for 45-60 minutes or until the dough has roughly doubled in size.
Now is the perfect time to get all the washing up and cleaning out of the way.
Once the dough has completed its first proof, you can remove it from the bowl and place onto a floured work surface.Now you’ll want to knock the dough back, this is simply the process of removing the gases that have built up in the dough over the first proving period.
Take the dough that’s been knocked out and form it back into a ball shape. Then you can roll it out a little bit until it’s an oblong shape.
Transfer the dough log onto your lined tray you prepared earlier. Cover the dough with soe clingfilm and allow it to have its second proof – this will take roughly between 30-45 minutes or until roughly doubled in size.
While they are proofing, you’ll want to preheat your oven to 230˚c/445˚f.
Once the bloomer has finished its second proof, remove the clingfilm and take a small serrated paring knife and cut 7 slashes on top of the bloomer. Don’t take the cuts too deep, as they open up while baking and could potentially ruin the loaf.
Place the bloomer in the oven and bake for 30-35 minutes. After this point it will be baked but not overly coloured, if you want a darker colour on it, leave in for a few more minutes.
Allow it to cool down fully before you slice it up, trust me. It may be tempting but just wait.
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 Instagram and Twitter. The YouTube video will be linked down below.
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