Crusty BLOOMER (Simple Dough ✅ Stone Baked ✅)

Summary by Krater

Jack Sturgess demonstrates how to bake yeast-raised stone-baked bloomers, a recipe from his book Bread Everyday, resulting in two large loaves with a crispy crust and soft interior.

From the video

Answers: How do I bake stone-baked bloomer bread at home?

• stone-baked bread
• bloomer bread
• yeast dough mixing
• kneading sticky dough
• dough shaping
• scoring bread

Ingredients

• 14 g fast-action dry yeast
• 640 g room temperature water
• 900 g strong white bread flour
• 100 g wholemeal bread flour
• 16 g fine sea salt
• 30 g olive oil

What it concludes

• Kneading the sticky dough for 8 minutes turns it into a smooth and bouncy ball.
• Pre-shaping the dough into balls builds additional structure to hold the shape during stone baking without tin sides.
• Baking for 45 minutes at 220 °C to 230 °C on a stone with steam produces properly crispy and golden bloomer loaves.