Ingredients

• 675 g - unbleached white bread flour
• 2 tsp - salt
• 15 g - fresh yeast
• 430 ml - lukewarm water
• For the topping:
• 30 ml - water
• 1/2 tsp - Salt
• For sprinkling - poppy seeds

How to Make Bloomer

• Combine flour, salt, yeast and water together, to make a smooth dough.
• Transfer the dough to a work surface, sprinkle with flour and knead the dough, smooth and elastic, for at least 10 minutes.
• Place the dough in a bowl, covered with oiled cling film and leave it in room temperature to rise, for about 5 to 6 hours or until doubled in bulk.
• Knock the dough back, knead it again for 5 minutes, cover the dough and leave it in room temperature for 2 hours or more.
• Take the dough, knock the air back, roll it into a rectangle and shape it into a log shape.
• Place it on a lightly floured baking sheet, cover and leave it to rest for 15 minutes.
• Turn the loaf over and place on a greased baking sheet.
• Make 6 to 7 diagonal slashes on top using a sharp knife, cover and leave it to rise in a warm place, for 15 minutes.
• Meanwhile, preheat the oven to 230 degree Celsius.
• Mix the salt and water together and brush it on top of the loaf.
• Sprinkle with poppy seeds.
• Spray the oven with water and bake the bread immediately for 20 minutes.
• Then reduce the oven temperature to 200 degree Celsius and bake for 25 minutes or until golden on top.
• Transfer to a wire rack to cool.
• Recipe courtesy: Taste of Pearl City