By
SBS Food

3 Jul 2020 - 11:58 AM  UPDATED 3 Jul 2020 - 12:07 PM

Making a bloomer - Recipe and images from Paul Hollywood's Bread by Paul Hollywood (Bloomsbury, available in hardback and e-book)

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01 / 11
Transfer the soft, sticky dough to an oiled work surface
Bloomsbury / Paul Hollywood's Bread
02 / 11
To knead, push the dough away, then fold and tuck the end into the middle
Bloomsbury / Paul Hollywood's Bread
03 / 11
Turning and continuing to knead the dough vigorously develops elasticity
Bloomsbury / Paul Hollywood's Bread
04 / 11
The kneaded dough forms a smooth ball with a taut skin
Bloomsbury / Paul Hollywood's Bread
05 / 11
Push the air out of the risen dough
Bloomsbury / Paul Hollywood's Bread
06 / 11
After rolling into a rectangle and folding, turn dough over so the seam is underneath. Tuck the ends under, then rock the loaf back and forth.
Bloomsbury / Paul Hollywood's Bread
07 / 11
The shaped bloomer is ready to be lifted onto a baking sheet for proving
Bloomsbury / Paul Hollywood's Bread
08 / 11
After the loaf has risen on the tray, spray the surface with water before dusting with flour
Bloomsbury / Paul Hollywood's Bread
09 / 11
Gently smooth the flour over the surface of the dough
Bloomsbury / Paul Hollywood's Bread
10 / 11
Slash the dough on the diagonal using a very sharp knife
Bloomsbury / Paul Hollywood's Bread
11 / 11
The classic bloomer, ready for the oven
Bloomsbury / Paul Hollywood's Bread
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