1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 485g and mould into bloomer shape.
4. Dress with sunflower seeds.
5. Prove for 60 minutes at a controlled temperature of 38℃, 85% relative humidity.
6. Bake at 200℃ for 24 minutes, with steam (pull damper after 8 minutes).
Yield: 27 loaves
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