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Recipe of the Week: White Bloomer Loaf

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Ingredients: 500g ‘00’ flour
1 tsp salt
7g yeast
375ml warm water
1 tsp sugar

Method: 1) Pour the yeast into the water and give it a stir then leave it to one side for about 10 minutes whilst preparing our dry ingredients.
2) put the flour, salt and sugar into a large mixing bowl and make a small well in the middle.
3) pour your yeast mixture into the middle of the well and then collapse the flour on top of this. Using a wooden spoon bring everything together to make a combined dough.
4) when your dough is combined in the bowl tip it onto a floured surface and start to knead. You will need to keep kneading until your dough is elastic and no longer sticky, this should take between 10-15 minutes.
5) shape your dough and either put into a loaf tin or onto your baking tray. 6) Cover with a damp cloth and leave to prove for about an hour or until doubled in size.
7) put your bread into a preheated oven at 230 Celsius for about 15 minutes then without opening the oven turn the oven down to 200 Celsius for another 15-20 minutes.
8) Turn out onto a wire rack and leave to cool completely before cutting.

Bakers hints: the longer you prove your bread the more flavour you will have so if you have time it is worth doing a second proof. To do this before step 5 put your dough into a slightly oiled bowl and cover for an hour, knock back your dough and knead for 5 minutes before continuing the recipe.
To get that perfect crust place a tray of water into the bottom of the oven whilst cooking your bread to form a steam.
You will know when your bread is cooked as if you tap the bottom it will sound hollow.

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