In a large mixing bowl, add the 500g strong white bread flour. Place the yeast on one side of the flour and the salt on the opposite side-keeping them separated prevents the salt from killing the yeast. Pour in 30ml olive oil and start with 250ml of water.

Using your hand or a wooden spoon, mix everything together, gradually adding more water (up to 75ml total) until the mixture forms a soft, slightly sticky dough that comes away from the bowl sides. The dough should feel tacky but manageable-resist adding all the water at once, as flour absorption varies.

Lightly oil your work surface with olive oil (Paul prefers this over flouring, as it keeps the dough soft). Tip the dough out and knead vigorously for about 10 minutes. Use the heel of your palm to push the dough away from you, fold it back over itself, give it a quarter turn, and repeat. This develops the gluten structure. After 10 minutes, the dough should transform into a smooth, elastic ball that’s no longer sticky. Test readiness by stretching a small piece-it should form a thin, translucent “windowpane” without tearing.

Place your kneaded dough into a lightly oiled bowl and cover with oiled clingfilm or a damp tea towel. Leave it in a warm, draft-free spot until it has at least doubled in size-this typically takes 1-3 hours depending on room temperature. For superior flavor development in this Paul Hollywood bread recipe bloomer, use cool water and allow a longer, slower rise. The dough is ready when you press it gently with a finger and the indent slowly springs back.

Turn the risen dough onto a lightly oiled surface. Knock out the air by folding it over itself and pressing down several times until smooth. Flatten the dough into a rectangle with the long side facing you. Fold both long sides into the center so they overlap slightly, then roll the dough up tightly from the edge nearest you, like a Swiss roll. This creates tension for a good rise. Turn the roll seam-side down, tuck the ends underneath to create the characteristic bloomer shape (slightly tapered at the ends), and gently rock it back and forth to even out the shape.

Transfer your shaped loaf to a baking tray that’s been dusted with flour, polenta, or semolina (this prevents sticking and adds texture). Cover loosely with a large plastic bag, oiled clingfilm, or tea towel, ensuring it won’t stick to the rising dough. Leave to prove until doubled in size again, typically 45-60 minutes. The loaf should look puffy and hold a gentle fingerprint when pressed.

Preheat your oven to 220°C (fan 200°C)/gas mark 7. Place an empty roasting tray on the bottom shelf-this will create steam for a crispy crust. Once the loaf has proved, lightly spray it with water using a spray bottle. Dust generously with flour and gently rub it in with your hands for that rustic, artisan appearance that defines a proper bloomer.

Using a very sharp serrated knife or bread lame, make 4-5 deep diagonal slashes across the top of the loaf at a 45-degree angle. Cut decisively and deeply (about 1cm) for the slashes to open beautifully. Place the loaf in the preheated oven, then immediately pour about 100ml of water into the hot roasting tray below to create steam (be careful of the hot steam).

Bake for 20-25 minutes until deeply golden, then reduce the temperature to 200°C and bake for another 10-15 minutes if needed. The loaf is done when it sounds hollow when tapped on the bottom and reaches an internal temperature of about 90-95°C.

Transfer the baked bloomer to a wire cooling rack immediately. Allow it to cool completely before slicing-cutting into hot bread releases too much moisture and results in a gummy texture. The crust will crisp up beautifully as it cools.