Bloomer

bloomerTHE PROOF will be in the tasting but this bloomer is the best-looking loaf that I’ve baked so far. It gets its name because it ‘blooms’ in the oven and I admit that I was concerned that it looked a bit flat and floppy when it went in. You start it off at quite a high temperature, 220°C, so the steam must give it an extra rise.

We couldn’t resist the new Paul Hollywood Bread book and we’ve already tried the pitta bread and his twisted wholemeal cob (which isn’t in the book). I think that I’m now ready to move onto the malt loaf and the rye, ale and oat bread.

When we cut into it, it had a good crust and even texture. Nothing wrong with the taste but I prefer the nuttiness of wholemeal and multigrain loaves but it does make nice toast. I cut down the suggested salt by two thirds so I’ve got to accept that I’m going to lose a bit of taste there for the sake of being marginally more healthy.

 

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