img_1286

Poppy Seeded Bloomer.

I like to bake this almost as a ‘daily bread’.

Although this is a fairly straightforward looking loaf, with a simple list of ingredients, the method is quite involved. More than the usual amount of kneading goes on, and there is a relatively long proving time at a cool room temperature (this apparently produces a longer keeping loaf with a fuller flavour). Steam is involved at the oven stage during the initial part of the bake, before the temperature is lowered slightly for the final run in.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s