Place all of the dry ingredients in a bowl and combine. Make a well in the centre and add all of the water. Bring the mixture together using a pastry scraper, taking care not to overwork the mixture at this stage. Tip the dough out on to your work surface and work it by stretching the dough right across the surface and folding it back together. This process is activating the gluten and should be repeated until you have a nice elastic dough.
When you are ready to prove the dough, place in a bowl and cover with a damp cloth. Leave to double in size. The time the dough takes to prove will depend on temperature - it will rise more quickly in a warm environment. Speed the process up slightly by combining the yeast with a couple of tablespoons of warm water before mixing with the rest of the ingredients.
Once proved, lightly flour a table and tip the dough out onto the surface. Carefully knock back and shape into a bloomer or any shape you like. Cover with a damp cloth and allow to prove until doubled in size. Spray lightly with a water gun and a light dusting of flour. Using a serrated knife score the top of the loaf and bake in the oven until golden brown.
Once cooked, remove from the oven and allow to cool for at least 10 minutes before you're tempted to crack into your freshly baked loaf.
«The dough is the most important thing. Once proved be careful knocking it back as you don't want to knock all of the air out. Then shape into any shape that you desire.»