October 4, 2015 - 1:32pm
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 !
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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 !
pedal pushers... :)
Lovely!
Looks great....but what exactly is a bloomer? Sounds like an female undergarment :)
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:
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
Hi Tom yes I stand to be corrected what do you think I should call this loaf can you advise me
Bob.
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
Not really backing down just being sarcastic! lol
Bob.
I think you need to consult the Ministry of Bloomers for a ruling! :)
Bloomin' Jewish Deli Rye for sure!