[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make a very simple white loaf which is far better that this rubbish that you get from the supermarket. It uses many of the techniques which are common to bread-making at home. Mixing, kneading, rising, knocking back. It’s called a British Bloomer. For this loaf I need 675 g of strong white flour. This means a white flour with a protein content
of around 11.5% to 12%. 430 ml of lukewarm water, two teaspoons of salt and a tablespoon of dried yeast. I’ve taken a 100 ml of my water and warmed it up slightly I’ll add in the dried yeast just to activate it. Even if you’re using fresh yeast it’s a good idea to mix the yeast initially with a little bit of water anyway. I’ll just leave that for 10 minutes. I’ll sift the flour and salt into a large bowl. Make a well in the centre of the flour, add in the yeast when it’s ready, and pour in the remainder of the water, and mix it together – fold the flour in from the sides. At first it feels quite sticky and then
as you incorporate more and more flour becomes less and less sticky. It will probably take you a good 3 or 4 minutes to get all the flour incorporated into the dough. You can wipe any flour off the side of the bowl
with the dough while you’re doing this. Once it’s all incorporated, we can go on to the next step. Sprinkle a nice flat surface with some flour and plop on the dough. We’re gonna knead this now for about 10 minutes. There are a number of ways you can knead bread. One is the way that I’m doing which is giving it a quarter turn and stretching the dough away from me. Or another technique is to kind of push it out with the heal of your palm, fold it over, push it out with the heal of your palm, fold it over. Whichever way you use, from time to time, you may find that the dough becomes a little bit sticky and you need to put a little bit more flour on the surface. You’ll know when you finish kneading
’cause it actually feels very soft and it’s .. very elastic. Boing! I’ve got a lightly oiled bowl here. Just gonna pop the dough in the centre. Cover the bowl with a bit of plastic film
or you could use a tea cloth. I’ll pop this in a warm place for a couple of hours
to allow it to double in size. After a little while it will be all puffed up and puffy! So… Sprinkle some flour on a surface, turn the dough out and knead well for 5 minutes. So after 5 minutes, again, your dough should be
nice and silky smooth and springy. Pop the dough, once more, into a nicely,
lightly greased bowl. Cover and put it in a warm place for another hour. After the second rising, pull it out onto a floured surface again, knock it back and knead for another 5 minutes. After 5 minutes of kneading just leave it to rest for 5 minutes. After 5 minutes I’m gonna roll this out into a rectangle which is about an inch thick. Fold up the sides. I’ll just cover this with a clean tea towel
and leave it to rest for about 15 minutes. After 15 minutes, I’m gonna take this dough and place it seam side down onto a lightly greased baking tray. I’ll just plump it up a bit. I’ll cut half a dozen diagonal slits in the top. Well, I’ve only cut five, so sue me! I’ll cover it and just leave it for another 10 minutes. Meanwhile, I’ll heat the oven up. Alright, we’re looking pretty good. I’m just gonna brush it with a glaze – a little bit of salt and water. This will help crisp it up a bit. I’m just gonna sprinkle on a few poppy seeds too. I’ll pop this in the oven. Fan oven: 190 degrees Celsius; Normal oven: 220 degrees Celsius for about 25 to 30 minutes. I’m gonna pop a little tray of water on the bottle shelf to create a steamy atmosphere and then I’ll pop in the bread. 25 minutes later there is one deliciously golden brown bloomer. It’s quite a bit of effort but so worth it! The Bloomers are the kind of loaves you can use for toast or sandwiches or even mopping up your gravy from your favourite dish. Good luck with making your Bloomer and join me again in The Bread Kitchen! [Closing jingle]