Wholemeal Bloomer Bread

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Written by McDonald, T.  |  Date 7th of April 2025

Straight forward bread with no need for a Dutch oven. Get great results the same day with this easy to make and fantastic tasting bread.

Waste

Short term waste:

  • Zero
 Long term waste:
  • Flour packaging
  • Yeast packaging
  • Salt container 

Notes

  • Hydration is at 80%.

Baker's notes

  • Flour 100% (500 g)
  • Water % (400 g)
  • Yeast 1.4% (7 g) dry  [Fresh is 4% (20) g] 
  • Salt % (6 g)

Water temperature

Between 40 °C and 46 °C

Makes one 800 g loaf

Ingredients


  • Danish whisk

Method 

  1. Add both flours to the mixing bowl and mix flours together with the balloon whisk.  Add the salt and yeast in different places, and then mix with the balloon whisk again. Add the water at temperature 40 °C - 46 °C, but no hotter with the oil.  Mix with the Danish whisk.
  2. Once a dough has started to form into a blob, tip out onto a floured work surface and knead for 10–15 minutes. The dough will be very sticky, but if you kneed it without taking your hands off the dough, it will come together in a ball.  At this point, you will be able to remove your fingers without too much trouble.  Use the dough scraper to walk the dough, bearing in mind that the dough will still be sticky. Use the dough scraper to free the dough from the work surface and place into a large oiled mixing bowl.
  3. Cover the bowl and leave to rise for at least 2 hours in the kitchen. 1 hour if middle of summer. It should triple in size if it hasn't, leave it for a bit longer.
  4. When tripled in size, fold the dough gently 4 or 5 times, recover and leave it for another 40–60 minutes.
  5. Repeat the folding step 1 more time.  After the second set of stretch and folds, shape on a floured work surface and place on a floured baking sheet. Leave to proof one last time for no longer than 40 minutes, or it will start to fall back on itself.
  6. Preheat the oven for about 15 -20 minutes, or until it reaches 200 °C with a baking dish of water on the lowest self.
  7. Place the baking sheet with the dough in the middle of the oven. 
  8. Turn the oven down to 180 °C and bake for 45 minutes.
  9. Check with a cake tester and place onto a cooling rack. Leave to cool for at least 45 minutes.

Bloomer ready for placing in the oven.

 

Results

Great tasting wholemeal bread! 


 
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Location: United Kingdom

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