Bloomer

Simple white loaf. Perfect for sandwiches. Paul Hollywood recipe.

1. 1

   Place the dry ingredients in a bowl, taking care not to have the salt and yeast touching. If using fresh yeast rub it in with your finger tips as if making a crumble, and then stir in the salt. Add the oil and 240ml of water. Using your hand fixed like a claw to start with, mix the ingredients together. Gradually add more water a little at a time (you may not need it all, depending on your flour - I use around 300 ml), until all the flour leaves the side of the bowl and you have a soft, rough dough.
   If making by hand, pour a little extra olive oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5-10 minutes, or until the dough becomes smooth and silky.
   if using a mixer with a dough hook, it will take about 6-8 minutes.
   Lightly oil a bowl (I use the same one that I use for mixing), add the ball of dough then cover with cling film or a clean plastic shower cap and leave in a warm place for an 1 1/2 -2 hours** until the dough has roughly tripled in size.
   Once risen, place the dough onto a lightly floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
   To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heal of your hands.
   Place on a baking tray lined with baking paper, cover and leave to prove for 1-2 hours at room temperature (or 40-45 minutes in a warm place), until doubled in size.
   About 15 minutes before you think it will be ready to bake, preheat the oven to 200 degrees C, with a rack in the middle, and a roasting tin half full of water on the bottom shelf.
   Lightly spray the top with a little water (or brush with water if you don't have a spray bottle) and dust with a little flour. Make four diagonal slashes using a sharp knife across the top. Optional - scatter a spoonful of poppy seeds or sesame seeds on top.
   Place the loaf on the middle shelf and bake for 25 minutes then reduce the temperature to 200 degrees C and bake for a further 10 minutes. The loaf should be risen and golden, and the base should sound hollow when you tap it. Remove from the oven and leave to cool on a wire rack.