I really like people that know their job inside out - and Paul Hollywood is one of those. Yesterday I followed this recipe to the letter and turned out a loaf like no other I've ever made before. I've made bread for some time but Mr Hollywood's way is #1
Haha, done it again... but with a 'twist'. Instead of using water - I used beer. I also added a large pinch of fresh Rosemary leaves. It turned out beautiful. Thanks again Paul.
im well chuffed with myself made my first decent loaf of bread with this recipe baking is great i sat with my eyes looking in the cooker watching it turn brown
Have made this bread two times following this video and both times its been amazing!! This is one recipe i find easy to follow and the bread tastes amazing.
I followed your recipe & instructions today & had great success! Only the second time attempting a bread loaf. The first time I didn't have the right flour & followed a different recipe. It was tough & dry. Your recipe produced a soft and tasty loaf. Thanks!
Wow! I've been making bread for quite a while, experimenting with various recipes online and the majority have been fairly heavy loaves and not what I was after. But this one has genuinely turned out great, light and fluffy. I'm so pleased!
Paul Hollywood, is the Master mind Baker. I love his work place. And all his work it looks so. Yummy and delicious.And I'm not a home baker.But I can cook as all the gourmet
Though in India we eat hand made roti or paratha but bread or loaf is equally popular. So, paul come to India to make us know the secret of making tasty bread and yes, wear this blue shirt as u r looking damn cool in it. Love u Paul. Love u vry much.
i was about to give up on this bread baking adventure and then i tired this recipe and it came out great,it looked great and tasted even better everyone loved it.
Paul the thing you do with dough that people want to learn how to do so much is the way you nead it. They try to do it fast like you but just can't. Paul you have your own ways of of doing things. Maybe someday someone will Paul. You are the best!
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 have been using Waitrose Canadian bread flour for the past six or seven years. It's the best flour I have ever used. I also use their Canadian wholemeal flour which I mix with white 1 to 3. It produces a nice soft crumb and is very easy to use.
@@waitroseandpartners You're welcome! I use a simple recipe for baking 2 1lb tin loaves every 2 weeks and a bloomer loaf when the fancy takes me. It's dearer than shop bread, but a million times tastier. My biased opinion of course.
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.
Best loaf I've made. 400 gram Waitrose Canadian Strong white flour, 7 gram sachet of Allison yeast, 325 ml water, some salt and a little olive oil. Maybe it's the water underneath the baking loaf that did it but this was the first loaf I've baked that had a proper light texture.
Paul, please I'm no expert in bread making so kindly share with us your measurements, because of a little bit of this and that added to my the mixture could be overkill.
Paul , l said l couldn’t make bread , I tried it n it was a disaster, l looked u up , and BINGO, made it , n tasted it , I’m so so proud thank you so much . I just can’t believe it turned out so delicious every bit.xxxxx
It's usually the same for all bloomers, 500g strong flour 7-14g yeast 10g salt 50ml olive oil Between 430-460ml of water depending on how sticky you want the dough to knead it.
It's best to mix the salt first, then mix in the 7g of yeast. If mixed together at the same time, apparently the salt kills the yeast.You did use the Instant Yeast also known as Rapid Rise. Don't use the Active Dry
Fresh yeast is really easy to get hold of, just ask a local baker. I get mine from the baker at Sainsbury's supermarket ! I am sure Waitrose could do the same.
I used to work in the bakery at Sainos during uni and would have people asking for fresh yeast daily. It was super cheap but didn't half stink the fridge out.
To me the dough was getting very difficult to kneed. It was sticking on my hands and kitchen top. I didn't manage to get it so that it's sort of nie and solid so you can lift it up and throw it around and it doesnt "break". I used plain flour (i think it is for cakes I m not sure)
Hi there Paul thank you so much for your insperation made loads of house bricks in the past Haaa Haaa Hopefuly I might get to eat this one Please Stay Safe Everyone (smiles) xxx
Yes, for a few days, a week. it can improve the flavor because the yeast works very very slowly at low temperatures.Same with pizza dough. Let it it come to room temperature, about 2 hours :)
I tried this recipe this evening and was very pleased with the results. Instead of Olive Oil, I used rapeseed oil (because thats all I had in the house) and used a bread tin instead of baking a round. I usually use Allinson's easy bake yeast which comes in a sachet. The sachet has more than the 2 teaspoonfuls of yeast that the recipe states. Would it be harmful to the bake if I used the whole sachet as in many bread recipes they recommend using the whole sachet?
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.
5:31 I hope you’re still at it. This video glossed over the shaping, you need to produce tension on the outside to cause the bread to proof up instead of out, which I think is the hardest technique to learn. And unfortunately, you cannot flatten the bread out and retry multiple times, you have one shot. If it doesn’t work, use the dough to make pizza or focaccia. A lot of videos that will explain shaping techniques.
I cant sleep, so its 1.30am.. I am about to make this gorgeous bloomer for my family when they cough "rise" in the morning :D From a fellow wallasey head! Got to love our Paul, come back to Wallasey brother!
Can we please have a oral bread loaf recipe?? My bloomers come out really well, but I want to make a square loaf that's as simple as this. Would this recipe work if I just put the dough in a bread pan?
Just tried this ,and total failure! figured it out . Paul is using fast yeast, I was using dried yeast. Going to try again , but will activate yeast first. Cant get Fast yeast in Spain.
High Gluten flour and bread flour are scarce right now due to the quarantine. Can I add gluten to all purpose flour to make it up? Is there a mathematical formula I can use to reckon that?
@@archielangley7723 Thanks for that info. I've been experimenting a lot since my original comment. With POAP (plain old all purpose) I've been replacing about a tablespoon of gluten per 2 cups of POAP. It makes it nice!
If you've watched Paul as judge on the Great British Bake Off, this video should verify Mr. Hollywood's baking credentials. I now see why using hot water for my bread dough was all wrong.
For my artisan breads the 1st proof is 18 to 24 hours at 68 degrees. The flavor difference is huge when compared to 1 hour rise loafs. But, in the end... I've never met a loaf I didn't like.
Is everyone following this recipe exactly? I tried and ended up with a goopy mess. I HAD to add much more flour to even start to knead it. It’s proofing now so we’ll see...
@@james5426 Oh thank you! It turned out delicious but I guess I'll go much slower adding the water in the future. I've never heard of a bloomer before. It's lovely.
