Recipe, Bake with Jack, Bloomer, Real Bread Week, Bloomer, 2018

RECIPES Bake with Jack's Bulletproof Bloomers

20.02.2018 / words: Bake With Jack

Real Bread Week arrives on the 24th February to 4th March, a week to celebrate a proper loaf, made without artificial bits and bobs, and made with love. By you.

So here’s a recipe for a couple of little seeded bloomers. A good place to start out if you’re a beginner, no special equipment needed! And I have included my top tips to make your bread a success. Follow them and your bread WILL rise and WILL be a triumph, even if you get a little stuck in the shaping stage.

For more bread tips, videos, articles, recipes and courses right here in Surrey visit

Bulletproof Bloomers

Difficulty: Easy
3 hours

For the Dough
500g     Strong White Bread Flour
8g          Salt
20g       Room temperature butter
12g        Fresh Yeast or 1 x 7g sachet of dry easy bake yeast
320g     Room Temperature Water
To Finish
1 Egg, beaten
Sesame and poppy seeds


Into a large mixing bowl weigh out your flour and salt, add the butter in pieces.

Weigh your room temperature water into a jug. If your yeast is fresh, dissolve it in the water. If you are using easy bake yeast, pop it straight into the bowl with the flour.

Pour the liquid into the bowl and mix everything together into a dough, then turn it out onto the table.

Knead the dough for 8 minutes. Use a dough scraper if you have one, to have a tidy surface every now and again, and to loosen the dough from the table.

Next, shape the dough into a ball as best as you can. Use a light dusting of flour if you need to stop it from sticking. Place it back into the bowl. Dust again, cover with a clean cloth, and leave to rest at room temperature for 60-90 minutes

Your dough will puff up nicely. Dust the table with a little flour, turn the dough out onto it, and press with fingertips to flatten slightly into a circle. Cut it down the centre into two equal half moon pieces.

Shape each piece up into a tight ball like so: with a thumb and finger pick up the side furthest away from you. Lift it over the top towards you, past the middle point, and stick it down. Turn your dough 90 degrees, pick up and fold the next piece with exactly the same motion.

Keep working around your dough making it round and tight with all the seams in the same place. Turn the balls of dough over with the smooth side on top, place them on the table, cover with a cloth and rest for 30 minutes.

Now shape up your loaves one by one. Take a ball and turn it upside down onto a light dusting of flour. Press to flatten slightly.

Pick up both sides and stretch the dough horizontally. Fold these two pieces back into the middle to overlap slightly. Push down with your knuckles to stick them down and you should have a rectangle.

Next, roll up your dough into a sausage starting from the top edge, rolling tightly towards you. Pinch the seam to seal.

Place your shaped loaf onto a tray lined with parchment paper, with the seam side down. Then repeat with the second piece.

Egg wash the top of your two bloomers and sprinkle some seeds some water over the top.

Using a serrated knife, make five diagonal cuts across the top of each loaf. About 5mm deep.

Allow 45-60 minutes for the dough to prove up, uncovered. In this time preheat the oven to 200°C Fan/Gas Mark 7 with a deep tray in the bottom of the oven.

When the dough has risen well, boil a kettle of water.

Place your loaves into the oven, pour about 1cm deep of water from the kettle into the hot tray (be careful of steam) and shut the oven door. Bake for 30 minutes.

Cool on a wire rack.

Top tips for bread success

  1. Do not add flour when you are kneading! – The dough might stick to the table at first, and the butter might too but DO NOT be tempted to dust it with flour while you are kneading. It will come together nicely in time.
  2. Use room temperature water ALWAYS. – Whatever the temperature of your room, match that with the water. If you take one thing from this article to help your bread making let it be this. Seriously.
  3. Rest at room temperature – Your room temperature dough is happiest resting at room temperature. It will love it believe me. It will get upset if you change the temperature so don’t worry about looking for some place warm to rest it.
  4. Relax! – Don’t stress about kneading technique, just move, press, stretch the dough however you like for 8 minutes. Don’t stress about shaping technique just do your best. If it’s puffing slowly, your house might be chilly, just wait longer. As long as you follow tips 1-3 the only cause for failure will be that your yeast is too old and has let you down.
  5. Share it with me – I love seeing your loaves. Share your success with me on Facebook, Instagram and Twitter @bakewithjack. And if you have questions send them to me there too. Have fun 😉