Paul Hollywood shows you how to make the perfect white bloomer bread – it’s easier than you might think! View the recipe: http://bit.ly/1oNbgxK
__
Follow us:
Twitter | http://www.twitter.com/waitrose
Facebook | http://www.facebook.com/waitrose
Instagram | http://www.instagram.com/waitrose
Pinterest | http://www.pinterest.com/waitrose
More great recipes, ideas and groceries | http://www.waitrose.com
Subscribe to our channel for new videos every week
Excellent recipe-but more impressive is his attitude to his students.Thankyou.
Imádom ❤❤❤❤❤
“One of life’s little pleasures” he was cheating on his wife as well. The bread wasn’t enough for him ????
The Bloomer is the best I've mastered it.
Hello Mr Chef ???????????????????????????? ????????????
Indeed you all are the artist ????????????
???? ???? ???? ❤ ???????????????????????? just like
Michelangelo ???????????????????????? ???? ????
IF WE MAKE THE CUTS ON BREAD, DOESNT THE AIR ESCAPES.?
I have never made bread in my 61yrs I used this method, it turned out amazing…. Thanx Paul
U look like ant middleton mmmmn
Not enough information,
Strong white flour
Touch of salt
Fast action yeast
Olive oil
Add cool tap water a bit at a time. Feel the mixture. Should be sticky.
Olive oil on the bench. Knead it smooth, no breaks.
Prove it til it's doubled in size.
Smash the air out, flat. Roll it up with one seam down the middle, at the bottom. Round the ends off.
Cover on a baking sheet on a baking tray, and leave it to double in size.
Spray a little water. Dust and rub with flour. Cut your classic bloomer diagonal lines.
200°C for 25 mins. Then 180°C for 15 mins. Have a tray of water below the loaf to create steam.
i just wanted to roll your sleeves up…lol great bread though.
Nothing better than a slice of white loomed with jam, brings back childhood memories.
Number one tip? Patients.
Did we really need T,o know the two guys are together?
Tried this 7 times and it was rubbish everything even though I stuck to the recipe and instructions.
Looks good. And well taught. Its nice to encourage people not destroy their confidence as they learn. Well done Paul and students. Imjust learning myself.
I tried it, I used Asda Strong bread flour. Followed the instructions implicitly and all was well until I had to prove the rolled up dough. It just expanded outwards not upwards so I re-flattened it 3 times but each time , even though the seam was at the bottom,it wouldn't rise up, just out. So in the end I put it in a tin and carried on from there. It was alright, certainly not the best bread I'd ever tasted but better than anything I'd made previously, which sadly were all pretty dire. It was edible is about all I can say about it. Also the colour wasn't white, it was a very light tan. I was expecting white bread, not sure what went wrong there either. Anyway if anyone can help I'd be much obliged.