Well, I’m certainly cooking with gas as I bring you the third bake of Project BreadHead. Fortunately, my gas is provided by the lovely people at Good Energy who are trying their best to make renewable gas!
Yesterday I made a Poppy-Seeded Bloomer. Very simple to make but just as a heads up, it needs about 8 hours of rising so give yourself plenty of time with this one!
Here are the ingredients:
Flour, salt, yeast and water. With poppy seeds for decoration.
First up, if you’re using dried yeast you need to prepare it. Mix the required amount with 150ml water. Cover with cling film and leave somewhere warm for 15 minutes. Give it a stir and top up the water:
Sift the salt and flour together and make a well in the center:
Add the yeast mix and stir until it forms a fairly dry dough. Turn out onto a lightly floured surface and knead for 10 minutes. Place in an oiled bowl and leave to rise for SIX HOURS!!!
Knock it back and turn out onto a floured surface:
Just a close up on the air bubbles on this. You can see how different the extra proving time makes this dough:
Give it a really good knead for another five minutes and then put back in the bowl and leave for two hours this time. When you return, it may have escaped!
Knock it back and turn out onto a floured surface. Give it another good knead for five minutes and then leave it to sit for five minutes. Roll it out into a rectangle about an inch thick:
Take a long side and roll it up. Place on a floured baking sheet, seam side up and leave for 15 minutes:
Turn it over, fluff it up by tucking in the edges and then make some diagonal slashes with a sharp knife:
Leave to rest for 10 minutes. Preheat the oven to gas mark 8. Make a paste from salt and water and brush the top. Add poppy seeds for decoration:
Spray the oven sides with water and bake the loaf for 20 minutes then reduce to gas mark 6 for 25 minutes. This gives it the really crusty texture that works so well on bread like this:
When it’s ready leave to cool on a wire rack. If the underside is still a bit soft, turn off the oven and leave the bread in upside down for about 10 minutes. Then serve:
I made lunch! Quorn Southern Style Chicken Burgers, Curly Kale and Mayo. Delish!
Thanks for reading, see you next time!