The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bloomers

Bob the bread baker's picture
Bob the bread baker

Bloomers

 

Fresh out of the oven using 60% strong white bread flour and 40% rye flour 

turned out nicely , lovely texture and great taste , bloomer or not ! 

 

 

 

 

 

Mini Oven's picture
Mini Oven

pedal pushers...  :)  

Lovely!

Isand66's picture
Isand66

Looks great....but what exactly is a bloomer?  Sounds like an female undergarment :)

suave's picture
suave

Bloomers are traditional British loaves which are given a set of inclined diagonal slashes before baking.  This causes them to open up beautifully, to bloom.  Like so:

Our Crumb's picture
Our Crumb

a "bloomer" is an elongated, mostly or all-white flour CY hearth loaf, lightly baked (golden, never boldly).  Traditionally scored cross-wise, like a deli rye in the US.   I'm no expert (or Brit, for that matter) but I don't think 40% rye would qualify as a "standard" bloomer formula.  Probably a whole lot tastier than the standard though, which can be pretty insipid.

Google/image "UK bloomer bread". 

Tom

Bob the bread baker's picture
Bob the bread baker

Hi Tom yes I stand to be corrected what do you think I should call this loaf can you advise me

Bob.

Our Crumb's picture
Our Crumb

I see no reason to back off on your name for your fine loaves.   Unless there's some Ministry of Bloomers that specifies that a Bloomer D.O.P. cannot have more than 5% rye in or ... something like that.

Tom

Bob the bread baker's picture
Bob the bread baker

Not really backing down just being sarcastic! lol

Bob.

Isand66's picture
Isand66

I think you need to consult the Ministry of Bloomers for a ruling! :)

dabrownman's picture
dabrownman

Bloomin' Jewish Deli Rye for sure!