Mix the 7g of yeast with 40ml of warm water, allow to stand till it turns creamy.
Place the flour and salt in a bowl. Add the oil and 240ml (9 fl oz) of cold water. Then add the mixed yeast. Mix the ingredients together. Gradually add the remaining water (you may not need it all), until all the flour leaves the side of the bowl and you have a soft, rough dough.
Pour a little oil onto a clean work surface. Sit the dough on the oil and begin to knead. Do this for 5 to 10 minutes, the dough will become smooth and silky. Once the correct consistency is achieved, place the dough into a clean, oiled bowl. Cover with a damp tea towel and leave in a warm place until tripled in size about 40 to 60 minutes.
Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly. Do this until all the air is knocked out and the dough is smooth.
To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base.
Place on a tray with baking parchment, cover and leave to prove for 1 to 2 hours at room temperature, or until doubled in size.
Lightly spray with water and dust with salt and pepper from a grinder mill to give that deeper more rustic taste. Make 4 to 6 diagonal slashes using a very sharp knife across the top.
Preheat the oven to 220 C / Gas 7. Place a baking tray filled with water on the bottom shelf of the oven - this will create steam when the loaf is baking.
Bake for 25 minutes. Then lower the heat to 200 C / Gas 6 and bake for a further 10 minutes. Remove from the oven and leave to cool.
Once made see how long it lasts! If its anything like my house, it wont be long.