By Paul Hollywood
The loaf gets its name from the way it rises and ‘blooms’ like a flower in the oven. The term also describes the lustre you get with a well baked loaf that has a crisp crust.
If you’re new to bread-making this is a good recipe to start with, as it shows you the key techniques you need to master. It’s vital to knead the dough vigorously to develop the gluten and give the dough stretchiness, and to knock back and shape the loaf well. All this strengthens the structure so the dough can rise upwards without a tin. Read More