British Bloomer Recipe in The Bread Kitchen

[@SpiritBear12]

Oh boy, I cracked up when the flung the crappy store bought bread down on the counter with the utmost disregard for it. LOL!

[@madhousewifenz]

I made this bread yesterday. This was the first time I made bread and it came out great. Thanks Titli!

[@FreakoManiacXD]

For some reason, the feeling of slapping soft and elastic bread dough is wonderful, and that's part of why baking bread is enjoyable

[@zoewright5558]

Perfect. I wish you were still posting on KZbin.

[@yorkcity55]

Hello Titli. After cooking all of your curries was so pleased to discover your Bread Kitchen. Many thanks.

[@xansdad55]

Love you Titli! You make my Thursdays and Sundays brighter....and now a new channel! Lovely!

[@sharplle]

This turned out PERFECT! omg, I've been in the States for 15.5yrs, and, haven't had a bloomer in all that time. Absolutely Delicious! I followed every step to the word! Found some Kerrygold Irish butter to go with it. Having some Sharp Cheddar and Pickled Onion with it for my tea tonight, tomorrow, I'm having it with "home made" Scotch Broth! Thanks so much The Bread Kitchen, I'm going to be trying all of your recipes! :-D

[@sharplle]

Down under it sure it lol.

[@georgeselkirk7447]

sharplle you should try her chicken curry is lovely to , 👍👍

[@den.b.4710]

I just started to want the Bread Kitchen.....awesome....hope to see more of you......

[@alangeorgebarstow]

I use a similar recipe but cut out all the hand mixing by using my Kenwood Major. I pop all the ingredients (the water has to be cold, not warm) into the mixer and mix for 5 minutes. I do all this the day before I bake the bread. I then leave the dough in a cool place for 24 hours. It is this slow-rising time which improves the flavour of the baked bread much more than the ingredients used. It is all to do with the chemical reactions that take place between the flour and the water: a process called autolysing. Try it and you will be impressed. The following day, carry on as before in this video and you will have an astonishingly much tastier loaf.

[@yoya4766]

I use the same method, not only is it tastier but also much easier than doing it all in one day.

[@john7137]

I'm so happy to see your bread channel!

[@KindaKrafty]

I am so delighted that you started this channel, I love making bread and your videos have been such tremendous help..Thanks so much!!

[@Justaz]

Would so love to see that! Looking forward to it, Titli, and thank you.

[@EmsIsFab]

Not complaining, just sonfused. I've made this recipe dozens of times since you put it up and this time it just... went really fast. Here I am two hours later eating my bread!

[@fattymoko]

Love this new channel! I'm a baker and really love tutorials. You're the best, Titli!

[@russellthejudge]

Hi Titli you are brilliant, I am 70 years of age anf my daughter bought me food processor for Xmas, she new I watched lots of cooking programs. I have to say its one of the best presents I have ever had. I have tried various ready prepared bread mixes from Tesco which have been wonderful but I feel like a bit of a cheat and want to make some myself. I discovered your lovely KZbin video and was completely in love with you :):). In England at this time of year it is difficult finding somewhere warm for the dough to rise. I did read on one website that you can use your oven on defrost setting and I am trying that as I write, we will see. I have a fan oven and sometimes get a little confused as to what setting I should use when some websites dont give a fan setting. Do you think as a rule of thumb I should just reduce the temp by 20 degrees. I have found your amazing fantastic website , what a wonderful helpful person you are my dear, it would be really good to have a contact email for old codgers like me to ask you any questions, I get a little confused with going back and forward to KZbin. I am pleased to say that up to now my wife and daughters are gob smacked at the results of my baking and I am hoping that they will be even more impressed when I do it myself... thank you again Titli

[@TheBreadKitchen]

Glad to hear from you, Edward! In general fan oven settings should be 20 degrees lower than normal oven settings, just as you suggest. I don't post my email adress as spam-bots pick it up and deluge me with spam! I'll send you a message :-)

[@russellthejudge]

Reporting back Titli after my first attempt to make a bloomer, I think it has an appropriate name. What a disaster it was. I think I used too much yeast, I tbsp is about 1.75 sachets but I suppose it depends on how big the tbsp is. I tried the oven defrost only to find dough had risen so much it was over the top of the bowl and over the oven floor. When I took it out I had to scrape it off the cloingfilm and out of thge bowl. I eventually managed to get the sloppy mixture into manageable ball with the help of more flour. placed back into bowl for 2nd proving, I used my video cabinet in the lounge for this, it was like a horror film watching it rise before my eyes.Same thing when it came out, but anyway I will learn from it.

[@TheBreadKitchen]

I just let my doughs rise in the kitchen. It's not especially warm in there but it's warm enough. If doughs rise too much they start to lose some strength and can become difficult, as you found out! Yeast will work at lower temperatures, just more slowly and that isn't a bad thing sometimes. Be patient and let the yeast do its work :-)

[@suraursaaz]

You are amazing! I started baking during lockdown and did some disasters. If I hadn’t found your videos I would have given up making breads! Now I am baking one almost everyday. I wish I could contact you for questions 😔

[@johnnybravo9718]

Hello Titli :) thank you for your amazing recipes! Can I make this bread in a round as well just like your granary loaf recepe? Thank you

[@prachiscuisine]

Loved watching you ❤ Will try this for sure Thank you 😊

[@georgeselkirk7447]

Made this loaf the other day and I have to say it’s an excellent crusty loaf , would I make again, Definitely yes 👍👍👍👍

[@humanityandscience5688]

Wonderful bread, thanks

[@jhulsey9292]

Hi! :D I just wanted to tell you I've been watching your videos/channel for a while now and I just LOVE you and your videos/tutorials! You're such fun and your recipes are both thorough and easy to follow! Thanks so much for sharing!!! :D

[@bagelfanatic]

great idea titli. love your channel, but have especially loved your bread videos. (trying to create a sourdough starter that doesn't die on me has been my challenge...) can't wait to see more!

[@wildheart5]

What a beautiful loaf of bread! I think this channel is a terrific idea! Unlike my breads, yours always come out perfect, so let's hope if I follow your instructions, mine will too! Thank you!

[@marie42ify]

Thanks for this new channel Titli & also the great recipe :)

[@sakinaanwar126]

It's shape is very good👍👍👍👍👍

[@matts5105]

I've studied this video and the recipe on your website. I am just about to pop mine in the oven. Fingers crossed!

[@firstlast-or2rc]

Here is a connection through time, I sit here later one year with my own bread fear! cool times!

[@roygalaasen]

It happens to me too on occasion. I think it is a bug in KZbin. Just refresh the page and skip to the point where it cut off.

[@Virtuousism]

Hi Titli!! Made my first attempt at your bread recipe and it has come out the best ever!!! I have a picture of it I was so pleased!! Thankyou so much I will endeavour to cook your mississippi mud pie tomorrow!!! Do you ever make savoury dishes???

[@TheBreadKitchen]

Glad to hear it turned out well. I have LOTS of savoury dishes :-)

[@ginacable5376]

Love your channel.

[@TheBreadKitchen]

Good luck!

[@DirtyGirlDubstep]

Thank you for finally giving specific information as to what makes a "strong flour" as here in the US we have no such thing. Now I just need to find a brand that has that amount of protein...

[@kevinbyrne4538]

Most "all purpose" flour in the U.S. contains 10-12% protein, so it would suffice for this recipe.

[@sharplle]

Gold Medal Bread Flour works perfect! I'm a Brit in the USA!

[@DaverDaviDave]

When you had that announcement video I was so worried that you were taking a vacation... This is so much better!

[@paulshepherd7994]

Hi tilting ..... just popped in to hello , your video,s are great reminds me of my mum she like you was a great bread maker .... followed your video to the letter but after baking for 30 minutes mine came out only with a light tan as I say followed your instructions to the letter ...our oven is gas and heat is controlled by numbers ie gas Mark 1...2...and so on , so I went on the net to find out the conversion and its 5 so 190c in a fan oven is gas Mark 5 ..... or have I got this wrong ... tastes great by the way and is fantastic toasted ...

[@BillsAllotmentDiary]

One from the guys love your channels keep doing what you do.

[@ScaryScorpion]

Great recipe!

[@imissmypandacar]

brilliant..another channel..great news Titli. xx

[@myacole4785]

Beautiful and unique voice

[@idlehourstudio]

Look great, I'm off to buy some strong white flour now! Thank you.

[@meenha1976]

mm mm mmmm mouth watering, I have been experimenting for over a year now, then bought a bread machine, but dont like just making bread in it, I use the dough setting and then 2 rises and then bake. i have a few questions please. Your bloomer didn't have much holes in it. Or is that a sourdough. I have been after a sourdough for ages and now mentally ready to make a starter, just cannot find organic rye flour. Do only sourdough's have those holes or is it any breads? Is starter only basically removing the yeast and replacing with natural fermentation? My oven isn't that old, I have mostly used the cooker and naturally with all that cleaning the top and sides the settings have rubbed off, I made a few bad breads by just guessing the temperature. Bread machine is helping out my hobby a bit at the moment till I replace my oven. Another question I have is, all the breads I have made are doughy, I would either like the one you have made, a bloomer, a soft middle with a crispy crunchy outside or a soft bread like Warburtons, Is it the flour I am using that i making it doughy? Like you said at least 11.5% protein? I have been using Alisons strong white bread flour or sometimes seeded flour. I love seeds, loads and loads and different types. So please tell me what I am doing wrong, the breads never some out as fabulous as you see on you tube, I have also used hot water in the oven to create steam.

[@TitlisBusyKitchen0]

Kneading bread should be hard work. If you don't feel like it's hard work then you are just playing with the dough and it won't make a good loaf.

[@myraooi1253]

Well said hahaha

[@an0nim0uz]

Hey Titli, may I ask you if you could make a recipe for burger buns? The stuff I get in the local supermarket isn't all that great to put it lightly, and I find many recipes that I found online fairly lacking. Maybe you can solve my dilemma and post a burger bun recipe that I can enjoy?

[@starinthesky1]

Yummy! Any plans for a pretzel recipe?

[@Tracibub]

So...for those of us with weak arms, could one use their mixer with a dough hook for kneading the first time?

[@ginaafrican3680]

I tried this today and it is amazing 😍 and way way way better than the rubbish I get at the store

[@kireinaphoenix]

yay i just made one! my first bloomer and it taste good. soft moist inside and crusty out side. instead of poppy seeds I sprinkled sesame seed as only that thing available in my kitchen lol btw how to post my pic to you? am new in you tube thou lol. thanks so much titli!

[@southcoastbrian]

I love the videos. Can you freeze your breads and teacakes?

[@ArtloNaCozinha]

Love your new channel!

[@Polar-f2h]

Binging with Babish should've made this for Paddington's marmalade sandwiches (although I approve his idea for English-style scones to go with the marmalade very much)

[@waynestockton8953]

i've never made bread but when i do and sometime soon it will be this one

[@Samgrezzz]

Wow I have never been so excited to make bread!! Thank you titli!!!!!:D

[@Frantixj]

Looks amazing, gotta try that :D thanks!

[@TheArisR]

If you leave it in for longer do you get toast or just burned bread?

[@Heclucy]

The video cuts off at 2:29! No fun! Wanted to see the finished product!

[@TheBreadKitchen]

The yeast feeds on the flour once it has been added.

[@noorbadr8282]

You are fantastic

[@cliffcarlo180]

Hi Titli What do you use to feed the yeast as I note that you don't add sugar when starting the yeast in the warm water?

[@magicbuskey]

Yay! Great channel!

[@Khayal66]

Love this! thank you Titli. I have question: why you knead it after 2 hrs and keep it more another hour? I mean what happens if I skip the extra 1 hour ? thanks :)

[@Paulderrickwright]

Your awesome love your videos!!!!!

[@delegend81]

what is the best snack for a trip or going to school

[@photolab213]

Yay bread channel!

[@LauraBellini]

Yay, more Titli! *Happy Dancing*

[@Backyardhomesteader]

Hey I just featured your channel on my Homesteader group.

[@Owlface12528]

How about a Portuguese roll?

[@hz6241]

hi titli love your videos so much you deserve a cooking show for sure just suggest add more lighting when making your videos and invest on a high quality camera for taking pictures of your amazing bread

[@delegend81]

like your new channel and is apfelstrudel a typ of bread

[@EmsIsFab]

My bread seems to double in size in like... 20 minutes to half an hour. Do I just have VERY active yeast or something?

[@Metisviking]

agreed, then maybe even do a "tie in video" so you can do part one here for the burger buns, and part two on your other channel for "the perfect burger"

[@peterwalker6240]

Hi Titli, where do you get you music from?

[@rakheemehra7227]

I'm so hungry now! Thanks Titli. Great vid. Any chance you could attempt gluten free bread?

[@kelzie80]

This is my first time making bread, it's in the oven as I speak :-) wish me luck!! X

[@GothyPingu]

refresh the page the server may have stopped before the video fully loaded

[@mudya1]

I wasn't sick of you making bread on your main channel :( But I'll subscribe nonetheless!

[@jonikki14]

Can you over knead bread? if so how do you know when you have done this and can you correct it? TIA

[@dharmayafi6313]

Just take some dough, stretch it as thin as you can. and if you can see some light through the dough, you are ready

[@cuddlyzoe]

I just finished my baking marathon! My bread came out rather pale-ish...with a bit of golden color on the top, it's cooked and tastes great, but would still love to get that lovely color you got in the video, otherwise it's more like a big fat baguette to me! xD I'm using a normal oven at 220C, should I bake on the higher rack or should I increase the tempreture in the future? Now that my bread is baked, is it a good idea to pop it back in the oven and bake it again untill it gets some color? Or will it get burnt?

[@SpiritBear12]

Are you sure your oven is running at the proper temp you set it at? If your oven is old, some times they don't heat up the way they used to. The thermometer gets covered in crud and can't read the temp correctly. Place an oven proof thermometer on the rack in the middle of the oven. Set it up to a certain temp (any temp you want) and wait about 10 minutes for the oven to reach what it thinks is the right temp. Look at the temporary thermometer you put in there? Is it at a lower temp? Is is higher? Either way, you'll have a better idea of what your oven is doing and adjust the temp knob according to what you need to reach the proper temp you need. If your oven is off by a significant amount of degrees, you may want to have the thermostat looked at and serviced. If your oven is accurate, then just leave the loaf in there a little longer to get the browning you want on the crust.

[@Saranaprasadam]

You can skip out the water on the bottom of the oven and see how it comes

[@peterwalker6240]

Hi Titli,

[@blehkelekwet9642]

Boing ?

[@Milcsg]

Hi I'm a novice Baker and had some success in making this, the bread was too chewy . Wish it could be more fluffy. With confidence in managing to finally bake edible bread , I went on to attempt pizza dough , but still had some issue in making it more fluffy and softer. Would like your advice on how to have it more fluffy. Not sure if it was due to over kneading, I knead all by hand. Don't think there were issues in rising. Thanks

[@TheBreadKitchen]

Milcsg Chewy crust or chewy inside? What brand of flour were you using? BTW, commercially-produced bread contains lots of extra "ingredients" to make it very light and fluffy.

[@Milcsg]

***** it's chewy inside. I'm from Singapore and the bread flour has 13.1% protein.

[@TheBreadKitchen]

Then it should be OK. Try adding just a little more water in case your climate is having an effect!

[@SpiritBear12]

Try a little milk or powdered milk. It helps condition the dough and makes it softer. If you use wet milk, subtract a bit of the water so the dough is not too wet. If you use powdered milk, you might need a tea to table spoon more water.

[@GothyPingu]

I suppose you could say that bread is blooming marvelous! haha as soon as you said boing my three year old said boing boing

[@ashleydavis2355]

Can this be baked in a loaf pan as well?

[@TheBreadKitchen]

Yes it can!

[@orbital151]

You have refresh the page when that happens

[@samantharosenthal4675]

mine was lovely - Thank-you

[@ThePuntadewa]

where's your "assalamu alaikum" titli??

[@karisbliss]

Ri love making and eating bread :)

[@BexyFashion21]

top tip- if use buy or like me steal those clear plastic shower caps from hotels, use them to cover your bowl while proving

[@loukemp2877]

i feel cool being the first to comment :3 awesome videos by the way Titli!

[@CheekyMonkey2016]

Whoop love this :)

[@scorptheo]

Has anyone told you that your name translates from Hindi, as Butterfly?

[@RisaBoon]

And what about a rye bread?? I'm going crazy to find a recipe that doesn't includes wheat flour and is 100% rye flour! Create as many channels as you want... I'll always follow them! You'll find me in your nightmares... muahaha! With love!

[@goodyear2602]

Just refresh the site. Sometimes, KZbin is...strange sometimes...

[@ailse491]

Thank you for our daily bread lol

[@madhurinadimpalli211]

15:41

[@Mycrazynuthouse]

Thanks for the video!!! I love making bread and try to make a loaf or rolls every day for my family. Looking forward to seeing your next video :)

[@arielmarekd.3951]

Great Polish bread

[@yasminahmed6472]

When you nead the bread, it hears like you've been running like 9 miles.

[@bakingmatters2478]

Wash, seed, then cut.

[@naeemiobaid8294]

BAKING MATTERS of

[@naeemiobaid8294]

BAKING MATTER

[@russellthejudge]

thank you,, I will succeed

[@da-barrera]

Bruh she just dissed store-bought bread 😂

[@clyderamirez1]

Smashing channel darling

[@brescalofrio1]

Toss that supermarket bread