A “bloomer” means that the dough is in a cylindrical shape with slightly tapered ends. To achieve this shape, begin by rolling the dough out into the shape of a rectangle. The corners of the dough, however, should still be rounded. When you are done, the dough should be no longer than 14 inches (35.5 cm) and about 1 to 1 ½ inches (2.5 to 3.8 cm) thick. Choose 1 side of the dough and begin to roll it vertically. Roll it on top of itself so that it becomes gradually thicker. It should be about 4 (10 cm) or 5 inches (12.7 cm) thick when you are done rolling. Tuck the ends to close up any space, and smooth out the dough when you are done rolling. Put the rolled-up dough onto a baking sheet that has been lightly greased. Put a kitchen towel on top of the dough. Allow it to rise for a few minutes. After it has risen a bit more, use a knife to cut slashes into the top of the dough. Cut diagonal marks that are about 1 ½ inches apart. Typically, you will be able to fit in 6 slashes.
Use a rolling pin on the dough to create a rectangular shape. Roll up the dough. Allow the dough to rise. Cut diagonal slashes into the dough.