White Tin Load/Bloomer Loaf

This is my full proof Bread recipe which i make everyday takes nearly three hours but well worth it and while its raising you can be getting on with other bits. The dough this will make is for the Bloomer on the left and the White Tin loaf on the right of the pic the loaf in the middle is a fantastic Jewish Challah Bread Three Braid the recipe for that will follow in a few days i must say its well worth the wait.

so on with the ingredients

Ingredients

560g Strong Bread Flour
10g Sea Salt
20g Rapeseed Oil
300g Warm/tepid Water
5g Instant Yeast

(you will notice here for the oil and water i have given it in grams rather than ml's i just find it much easier to do it this way when i am weighing out all the other ingredients)

Now there are two ways you can do this you can way one is the traditional method which i find in this modern day is out dated but you can use it if you prefer to mix your dough that way i personally like the way of using a free standing mixer to do it as i have a lovely Kenwood Chef which takes all the real hard work out of it for me. so i will talk though the latter method using a free-standing mixer

Steps

1. Place the ingredients in the mixer bowl in the order they are listed if you put the salt in after the yeast you will kill the yeast so you must put it in the right order.
2. Turn the mixer on slowly to start to bring the dough together and slowly increase when the dough is together increase the speed some more and leave the mixer to kneed your dough for 10 mins after this time it should be smooth and elastic
3. Turn out the dough onto some marble or granite preferably or a floured work top.
4. Now form the dough into a ball shape and place it into a bowl and cover with a damp towel or cling film but a shower cap is the best but the others will do. leave the dough in a warm place to double in size or for a hour which ever comes first.
5. After the dough has risen knock it back and shape the dough into your desired shape weather its for a bloomer or tin etc...
6. Now flour your loaf and cover again to prove again for another hour or till its doubled in size in a warm place. While its finishing proving set your oven temp to 220c
7. Place your loaf into the oven at 220c for 10 mins then turn the oven down to 200c for 20 mins after the half and hour has passed take the loaf out and give the bottom a knock and it should sound hollow when its read if not pop it back in for another 5 mins and check it again.

This is nice and simple takes time but as i said you can get on with other buts while the doughs proving

hope you try this and it come out as well for you as it does for me.

Ps makes for WONDERFUL toast with homemade jams recipes to follow soon so keep an eye out.