Paul Hollywood's White Bloomer Bread | Waitrose
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- Опубліковано 7 чер 2024
- Paul Hollywood shows you how to make the perfect white bloomer bread - it's easier than you might think! View the recipe: bit.ly/1oNbgxK
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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.
@@Berkcam Do you love Paul do you? Do you fancy him?
@@mclovin8739 how long have you been a complete fuck-wit?
McLovin damn u
McLovin isnt.
Just made this, first time making bread and it came out perfect! Really easy!
Nothing better than a slice of white loomed with jam, brings back childhood memories.
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.
So easy to and how brilliantly that you teaching them Paul.
It’s a pleasure to watch and all of you so naturally.
Love it 🤗
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
500g strong white bread flour, plus extra for dusting
2 tsp salt
2 tsp dried yeast
3 tbsp olive oil
320ml cool water
Mrs_MG can I use veg oil. I'm out of olive oil
@@dtwiggy1 yeah, should be fine
Thanks you will try and make bread now I have seen how,,
500g equals what to cups plssss
Can I use this recipe to make small rolls? I need a recipe for christmas day, starter rolls. Thanks
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.
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!
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.
Made the bloomer twice already. The first one didn't turn out so well, but the second try was amazing! Thanks Paul :)
Best recipe ever! My first attempt baking bread using this method and recipe was a success! 👌 thanks Paul!
Kneading technique and proofing hints helped my whole wheat oatmeal bread immensely!
Just learned a new way to make bread with cold water!! Really great tasting and actually impressed my husband. Thanks
AMAZING BREAD. I USED BUTTER THIS TIME AND ITS SOOO DELICIOUS. THANK YOU SO MUCH
How much butter you used?
Oh my good i learned so much i thought i was doing good but now i know why my dough doesn't hold its shape! Thanks so much i gotta get your book now!
I have never made bread in my 61yrs I used this method, it turned out amazing…. Thanx Paul
Well explained, thank you!
Wow amazing lesson for the 🍞
I ve never made bread before followed this to the letter just fantastic results
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!
Yes I agree , l made it n am so so proud, thank you Paul
Do you know the recipe as it's not written anywhere
@@sadiesspincraft6319 Indeed it is linked above.
Off to bake this bread, results to follow!
I love this bread recipe. This video and recipe makes me want to bake bread all the time.
Do you know why he didn't use a mixer? For his Brioche doughnut recipe he used the stand mixer.
Ho provato la riceta , e venuta una meraviglia 😊 ❤ grazie mille Paul 👍👍👍
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
Thanks paul, your breads are amazing and tastes lush x
e
+JAH DEAN ENT www.
My first loaf ever and it turned out nice.
Excellent recipe-but more impressive is his attitude to his students.Thankyou.
I've never made bread this successfully. Yay!!
I will be using this from now on ... Thanks
great. i want more simple bread
Fantastic bread video.
O loooove bread...all types...ommggg...i love ur breads Paul...
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!
I ❤ Paul Hollywood
He can teach me anytime!
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.
Great to hear, and thanks for sharing. ^Gina 😊
@@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.
Paul Hollywood is amazing at bread
Thank you very match
very nice
Thanks for the video Paul but....how long do you leave it ...to prove etc ?? Best Regards,David
Beautiful beautiful bread
What a delight learning from the master! 💗💗
Thank you Paul for sharing how to bake, I've made the focaccia and the the bloomer. I won't be using my bread machine again. Thank you.
yuu
vi
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.
Great video for watching his kneading technique, but I wish they would have an ingredient list. How much flour, etc.?
Thanks, my teacher.
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?
Maravilhoso
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
What’s the temperature for a microwave fan oven is it 180 Celsius? Thanks
LOL I totally thought this video title was Get Baked with Paul Hollywood. Love the Silver Fox.
Thanks you so much God bless you
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.
i used 14g yeast first time but could still taste it in the bread and was quite stong. put i used 7g next time and dough never rised that much
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
Ross Nelson thank you!! We are making bread for National Bread Week #twitterbakealong
you live and learn!!!
You don't learn do you?
Obviously you don't!......
You don't understand... I was joking because you spelt learn wrong. I think if you don't understand something like that you definitely don't
I do apologize for that! You know!! Sometimes in our busy lives, we do things in a harry. Mistakes do happen!!! Now I get it!!!
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.
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
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.
Vuelve mi corazón alegrarse al poder verte de nuevo en You Tuve.,feliz y bendecido día.
Can I knead this dough in a stand mixer ??
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?
It will explode inside the oven like fire work have fun!
If you double the quantities of flour to make two loaves, should you double the quantities of instant yeast?
Hey Paul I went to a fancy dress party dressed as a loaf of bread... The birds were all over me!!!
The Bloomer is the best I've mastered it.
Well done Jennifer. ^Tom
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)
Wait I work in Waitrose..
And Paul Hollywood did a cooking thing with Waitrose!
Why didn't I get to meet him -_-!
This is gutting aha!
Because it’s a company with many hundreds of stores, he probably wasn’t at yours- you weapon.
Technique aside, is there a significant difference if you knead with olive oil (vs nothing) with the final result?
Thank You Friend, Nice video, 👍👍👍👍👍 BIG THUMBS UP,
Love ya dearly! Cheers OXOX
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.
Bloomer known in the South Wales Valleys as a Swansea Loaf
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.
Lovely bloomer though I must admit I have to use a dough hook as didn't have the strength to constantly knead by hand.
Can you keep the dough in the fridge and if so for how long?
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 :)
recipes :www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/paul_hollywood_sbloomer.html
Zi Su thank you sooooooo much.
Baking god
The recipe in the video is different to the recipe in the webpage link (temperature in oven and cook time). Which is accurate, please?
Hi there, we recommend 200 degrees for 25 minutes and then lowering the temperature to 180 degrees for a further 15 minutes. ^Sophie
Imádom ❤❤❤❤❤
How long do you leave it the second time
Until it doubles in size. Rising times are more of a guideline - the true thing to pay attention to is the actual size of the loaf.
The oil on table made it impossible to pick it back up ,ended up using flour, still proving, x
I only bake Paul Hollywood breads because they always work. If you do exactly what he says it’s pretty easy.
😋😋😋😋😋😋😋😋😋
Can you bake a bloomer in a loaf pan?
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 like your bread recipe to much soft
Can't just had baking flour to plain flour?
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 l make this in a mixer
Yep, if it kneads. just finish it off by hand.
👌🏼❤️👍🏻
Hands and arms!
Would be great to have the ingredients and recipe listed - this way we can have them ready as we watch and follow.
There's a link in the video description that takes you to the recipe.
Please help me where I'll see all ingredients with measurements.
I think there is a link in the description☺
I only have packed wet yeast ,how do I add that to the dough?
Do you mean fresh? Keep it way from salt and sugar and crumble/add to mixture
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.
What the what?! The guy's entire hair moved around @ 7:23
matrix
he does it at 54
some people can control the muscles on top of the head like that. I can do it, but it is not that extreme.
I cracked up when I saw that. It’s like a slug on his head
What! I’ve never seen anyone move it that much! It literally slides back and forth
Thanks paul you fancy old sod
My Auntie's Bloomers are spectacular!
ungodly hii
So are your mums
Lol.
Hello, wich is the strong flour?
It says strong on it. High gluten aka bread flour.
It will say on the packet - STRONG BREAD FLOUR
Hate to show my ignorance but what is strong white flour?
What the UK calls "bread four." It has higher % of protein.
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?
No, not really. Just use regular flour.
As long as the protein content of the flour is 11.5% +, its fine. Plain flour is typically 9-10 +% though
@@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!
@@chompachangas No problem 👍. Glad to see you've figured your problem out
Alllllso...if you used non tap ionized water its supposed to be even better, even according to bakers.
When I made cuts at the top it shrunk and got wrinkly....do you know why?
It was slightly overprooved, and collapsed because the air trapped inside was too great and was released. I had the same problem. If its very very soft and puffy, just don't risk cutting it. Just bake it! :) It will crack naturally anyway, the cuts are to guide the bread where to crack.