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RECIPE: PUMPKIN FOUGASSE

Makes: 3 Loaves

Ingredients
½ Medium Pumpkin or Butternut Squash (or 100g leftover roasted and mashed pumpkin)
Olive Oil
Salt and Pepper
425g Strong White Bread Flour
7g Dried Fast Action Yeast (one sachet)
7g Salt
1 tsp Rosemary Leaves, finely chopped
220g Water (at room temperature)

Method
Roasting the Pumpkin (skip this step if using leftover cooked pumpkin)

1. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.
2. Cut the pumpkin or squash into wedges, remove the seeds and lightly score the flesh with the

tip of your knife. Rub olive oil, salt and pepper into the flesh and spread out on a baking tray.
3. Roast for 40 minutes or until soft and golden. Scoop out the flesh into a bowl, discarding the

skins, and mash until smooth. Weigh out 100g for the bread and allow to cool.

Making the Dough
1. In a large mixing bowl weigh your flour, salt and yeast. Add the chopped rosemary and mashed
pumpkin and mix together.
2. Weigh the water directly into the bowl and mix again, you’ll need to give it some welly to really
get everything evenly combined (see Tips below).
3. Tip the dough out onto a clean surface and knead well for 10-12 minutes until the dough is soft
and elastic.
4. Form the dough into a ball and place it back in your mixing bowl. Cover with a clean cloth and
leave to rise at room temperature for 60-90 minutes.

Dividing and Shaping
1. When the dough has risen nicely, turn it out onto a clean surface and use your fingertips to
lightly flatten it. Cut the dough into 3 pieces and shape each into a rough ball. Leave for 20
minutes at room temperature for the dough to relax.

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2. To shape the fougasse, roll each ball out to form a rough circle. For a traditional fougasse, use
the edge of your dough scraper or a small sharp knife to make one long cut down the centre of
the dough, leaving a gap at each end. Make shorter diagonal cuts down each side, not reaching
the centre cut or edges of the dough. Gently stretch out the dough top-to-bottom to open up
the cuts to make a leaf pattern.

3. Alternatively, for a scary Halloween pumpkin face, make 2 small incisions at the top of the
dough circle. Beneath these, make eyes by cutting 2 V shapes, then a grinning mouth by making
vertical cuts across the dough beneath the eyes. Have a look at my video on YouTube (see
below) to see how it’s done.

Final Proof
1. Carefully transfer the fougasse to lined baking trays, cover loosely with a clean cloth and leave
at room temperature for 10-15 minutes.
2. Preheat your oven to 220°C/Fan 200°C/Gas Mark 7.

Baking
1. Bake for 15-20 minutes until crisp and golden. Transfer to a wire rack to cool.

Tips from me...
A few helpful hints on shaping this:

- How to Shape a Pumpkin Fougasse

Any extra roasted pumpkin mash is delicious as a bruschetta topping, stirred into hummus for a veggie
dip, used as a pasta filling.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

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RECIPE: SODA BREAD

Makes: 1 Loaf

Ingredients
225g Plain Flour
125g Wholemeal Flour
100g Oat Flour (see Tips below)
5g Soft Brown Sugar
5g Salt
5g Bicarbonate of Soda
365g Buttermilk
50g Butter, to glaze

Method
Making the Dough

1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Weigh all the flours into a large mixing bowl, along with the sugar, salt and bicarbonate of soda.

Whisk together to mix evenly.
3. Weigh the buttermilk directly into the bowl (or measure out into a jug first if easier) then mix

quickly into the dry ingredients until it just comes together (see Tips below).

Shaping
1. Tip the dough onto a clean surface and shape roughly into a ball, you don’t want to knead it too
much or overwork it so just bring it together gently. Don’t worry if the dough is a bit rough or
has some dodgy cracks, it’s meant to be like that!
2. Place the ball on a lined baking tray and flatten slightly.
3. Use a large sharp knife to cut a deep cross in the top of the loaf.

Baking
1. Bake for 40-50 minutes until crusty and golden-brown all over (check after 30 minutes as all
ovens vary, it should sound hollow when tapped on the base).
2. Meanwhile, melt the butter in a small pan or microwave.
3. As soon as the loaf is out of the oven, transfer to a wire rack and brush all over with the melted
butter to keep it nice and moist. Allow to cool for 30 minutes or until ready to eat.

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Tips from me...
A handy video to take you through step-by-step:

- Bread Tip #18: How to Make Soda Bread

You can buy oat flour in the shops but I normally just use porridge oats I already have in the cupboard,
whizzed up in a food processor into a coarse flour.

Because soda bread is risen with Bicarbonate of Soda over Yeast, there’s no need to let it rest and puff
up before baking which is great! But it also means it will never puff up as light as a yeasted bread. Expect
a dense and substantial loaf here, delicious nonetheless.

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RECIPE: SUPER FOCACCIA

Makes: 1 Large Loaf
Note: This recipe needs to be started the day before to make the pre-ferment - I know this means a bit
of pre-planning but it only takes 5 minutes to mix together and trust me, it’s worth it for the flavour!

Ingredients
For the Pre-ferment:
200g Strong White Bread Flour
50g Wholemeal Bread Flour
250g Water (at room temperature)
3g Fresh Yeast or 1g Dried Fast Action Yeast

For the Final Dough:
250g Strong White Bread Flour
10g Salt
12g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
125g Water (at room temperature)
25g Olive Oil, plus extra for greasing

For the Topping:
3 tbsp Rosemary leaves, finely chopped
4 tbsp Olive Oil
Salt (sea salt flakes or rock salt are best)

Method
Making the Pre-ferment (Day 1)

1. Mix together the flours, water and yeast for the pre-ferment in a large bowl, I use a whisk to get
the mixture nice and smooth.

2. Cover the bowl with clingfilm and leave at room temperature overnight.

Making the Dough (Day 2)
1. Check your pre-ferment mixture, it should be risen, moussy, wobbly and smelling very yeasty.
2. Add the extra flour and salt to the bowl.
3. If using dried yeast add this directly to the bowl, but if using fresh, stir this into the measured
water first to dissolve.

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4. Add the water and oil and mix everything together. The dough will be very wet so it’s easiest to
knead the dough in the bowl - use your hand or a dough scraper to gather the dough at the
closest side of the bowl to you, then scoop it up and out of the bowl then plop it back down into
the bowl again, creating a circular motion as you scoop the dough round, up and down. Do this
for 5-6 minutes (alternatively, if using an electric mixer, knead with a dough hook for 4-5
minutes on a slow speed).

5. Lightly oil a large rectangular box or dish. Pour in the dough, cover with a lid or clingfilm and
leave to rest for 45 minutes at room temperature.

Shaping and topping
1. Line a large, deep baking tray with baking parchment and lightly grease with a drizzle of oil.
2. Oil your hands. Carefully slide them underneath the long sides of the dough, lift from the middle
and fold each end of the dough under itself. Carefully lift/slide the dough onto the prepared
tray.
3. Lightly oil the top of the dough and rest for another 45 minutes.
4. Meanwhile, mix together the chopped rosemary and oil for the topping. After 45 minutes,
spread the rosemary oil all over the top of the dough then create dimples by pushing your
fingertips right down to the bottom of the tray. Do this all over the focaccia to flatten out the
dough slightly and spread out the topping.

Final Proof
1. Leave to prove at room temperature for a final 45-60 minutes.
2. Preheat your oven to 220°C/Fan 200°C/Gas Mark 7.

Baking
1. Just before baking, sprinkle the top lightly with coarse salt.
2. Bake for 30-35 minutes - to check if the bread is done, lift the edge of the bread gently with a
flat knife, the whole underside should be lovely and golden. Transfer to a wire rack to cool.

Tips from me...
Helpful videos you might like to see:

- Bread Tip #28: Poolish? Biga? Sponge? What is a pre-ferment?
- Bread Tip #84: How to ‘Knead’ a Super Wet Dough

This method was inspired by the traditional ciabatta method of making a pre-ferment to get the dough
going. Allowing this simple mix of flour, yeast and water to develop overnight gives the wet dough extra
strength to produce the big bubbles that give it its characteristic open texture, plus AMAZING flavour,
too!

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RECIPE: SIMPLE COB LOAF

Makes: 1 Loaf

Ingredients
400g Strong White Bread Flour, plus extra for dusting
100g Wholemeal Bread Flour
10g Salt
12g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
350g Water (at room temperature)

Method
Making the Dough

1. In a large mixing bowl weigh your flours and salt. If using dried yeast, add this straight to the
bowl but if using fresh yeast, stir this into the water first to dissolve.

2. Add the water to the bowl and mix everything together.
3. Tip the dough out onto a clean surface and knead well for 10-12 minutes - don’t add any extra

flour at this point, just keep scraping up the dough every once in a while if it’s sticking (see Tip
below).
4. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 60-90 minutes.

Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out upside down - you want the dry top of the
dough to now be underneath, directly on the floured surface. This will help you get a lovely rise
on your loaf.
2. Press gently all over with your fingertips to flatten slightly and press out the gas that’s formed
during resting.
3. Shape into a tight ball. The trick here is to create tension in the dough - gently pull the top edge
of the dough (12 o’clock position) away from you then fold it into the middle and press down.
Rotate the dough slightly then repeat with the top edge again. Keep pulling the top edge out
and into the middle and turning the dough, getting tighter and tighter as you go round. The
underside of the dough should be getting smoother and tighter to form a lovely round ball
shape. Roll gently with your hands to finish with the smooth side on top. To watch me show you

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this technique, have a look at my ‘How to stop your dough from spreading’ video on YouTube
(see below).

Final Proof
1. Transfer the ball of dough to a lined baking tray, cover with a cloth and allow to rest for 45-60
minutes.
2. Preheat your oven to 240°C/Fan 220°C/Gas Mark 8. Place a deep roasting tin in the bottom of
the oven to heat up.

Baking
1. Just before baking, boil the kettle.
2. The dough should have risen nicely, feel delicate to the touch and kept its round shape. Slash
the top of the dough in a criss-cross pattern with a grignette or sharp knife and put the tray in
the oven.
3. Carefully pour a few centimetres of water from the kettle into the hot roasting tin in the bottom
then quickly shut the door to trap the steam.
4. Bake for 15 minutes then turn the oven down to 220°C/Fan 200°C/Gas Mark 7 for a further 25
minutes. Tap the base of the loaf, it should sound hollow, if more of a dull thud then bake for
another 10 minutes and check again. Transfer to a wire rack to cool.

Tips from me...
Video tips to help you master the perfect loaf:

- Bread Tip #24: How to Stop Your Loaf Spreading Out Flat!
- Bread Tip #58: Shaping Up Twice… Game Changer

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

The steam from the tin of water in the oven helps get a really good crust while baking, just be careful
pouring in the water from the kettle.

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RECIPE: ROSEMARY AND POTATO RING

Makes: 1 Ring Loaf

Ingredients
300g Strong White Bread Flour, plus extra for dusting
75g Wholemeal Bread Flour
10g Salt
1 tsp Rosemary Leaves, finely chopped
100g Cooked and Cooled Mashed Potato (see Tips below)
10g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
210g Water (at room temperature)

Method
Making the Dough

1. In a large mixing bowl weigh both flours and the salt. Add the chopped rosemary and mashed
potato. If using dried yeast, add it straight to the bowl but if using fresh yeast, stir this into the
water to dissolve first.

2. Pour the water into the bowl and mix together to make quite a dry, stiff dough. Turn it out onto
a clean work surface.

3. Knead well for 10-12 minutes - it will seem quite dry at first but the potato will suddenly make it
turn very sticky as you knead. Don’t panic! Just keep going and use your dough scraper to help,
don’t be tempted to add more flour.

4. Shape the dough into a ball, dust lightly with flour and place it back in your mixing bowl. Dust
the top lightly with more flour, cover with a clean cloth and leave to rest at room temperature
for 60 minutes.

Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out upside down - you want the dry top of the
dough to now be underneath, directly on the floured surface.
2. Press gently all over with your fingertips to flatten slightly into a rough square and press out the
gas that’s formed during resting.
3. Form the dough into a tight cylinder or sausage-shape - fold the left and right edges of the
dough inwards (about a 2-3cm edge), then fold the top edge over these (again about 2-3cm) and
roll this edge down towards you, like rolling up a Swiss roll. Try and keep it as tight as you can!

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Press the seam together and roll so it is underneath. Dust the sausage-shape with a little more
flour and use your palms to gently roll it back and forth to make a long rope, about 40cm long.
Dust again with a little flour and gently lift onto a lined baking tray, forming the rope into a
circle. Overlap the ends and press gently together. Have a look at my ‘How to shape a ring loaf’
video on YouTube to see what I mean!

Final Proof
1. Cover with a cloth and allow to prove for 30-45 minutes.
2. Preheat your oven to 240°C/Fan 220°C/Gas Mark 8. Place a deep roasting tin in the bottom of
the oven to heat up.

Baking
1. Just before baking, boil the kettle.
2. Dust the risen dough lightly with flour and smooth this over with your hand. Hold a pair of
scissors at a 45° angle and snip about 5 or 6 large V-shapes around the dough. Pull each snipped
piece very gently outwards to create a sort of tear-and-share wreath shape (have another look
at the video above if unsure!).
3. Put the tray in the oven and carefully pour a few centimetres of water from the kettle into the
hot roasting tin in the bottom. Quickly shut the door to trap the steam.
4. Bake for 10 minutes then turn the oven down to 200°C/Fan 180°C/Gas Mark 6 for a further 20
minutes until golden. Transfer to a wire rack to cool.

Tips from me…
Useful videos relating to this recipe:

- How to Make a Rosemary and Potato Ring
- Bread Tip #27: Potato, a Magical Ingredient in Bread Dough

For the mashed potato, you can use up leftover mash if it’s plain, otherwise start with about 150g
potatoes, peel and roughly chop then boil until completely tender. Drain and mash well so it is
completely smooth and weigh out 100g for the dough. Allow to cool before using.

The potato in the dough can make it really sticky when kneading but don’t be tempted to add more flour
as this will change the structure of the bread. As long as you keep stretching out the dough and scraping
it up from the work surface with your scraper, it WILL come together!

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RECIPE: HOT CROSS BUNS

Makes: 12 (or 9 Large) Hot Cross Buns

Ingredients
For the Fruit:
100g Raisins
100g Sultanas

For the Dough:
500g Strong White Bread Flour, plus extra for dusting
8g Salt
60g Caster Sugar
10g Mixed Spice (about 2 tbsp)
2g Ground Cinnamon (about 1 tsp)
Zest of 1 Orange (save the juice for the glaze)
Zest of 1 Lemon (save the juice for the glaze)
1 Medium Egg
50g Butter, softened and cut into small pieces
25g Fresh Yeast or 14g Dried Fast Action Yeast (two 7g sachets)
250g Milk (at room temperature - warm it slightly in a small pan or the microwave if cold from the
fridge)

For the Crosses:
50g Strong White Bread Flour
50g Water
Pinch of Caster Sugar

For the Glaze:
Juice of 1 Orange
Juice of 1 Lemon
Caster Sugar (see method)

Method
Soak the Fruit

1. Put the raisins and sultanas in a bowl and cover with boiling water from the kettle. Leave to soak
for 10 minutes then drain and set aside to cool. Alternatively, soak overnight in cold water then
drain.

Making the Dough
1. In a large mixing bowl weigh your flour, salt, sugar and spices. Add the citrus zests and mix
everything together. Crack in the egg and dot the soft butter over the top.
2. If using dried yeast, add it straight to the bowl but if using fresh yeast, stir it into the milk to
dissolve first. Pour the milk into the bowl and mix well until everything comes together.
3. Tip the dough out onto a clean surface and knead well for 8 minutes. It will be sticky at first but
use your dough scraper to help you knead and resist the urge to add more flour.
4. Now lightly dust the surface with flour and spread out the dough to a rough rectangle. Sprinkle
over the raisins and sultanas then roll up the dough like a Swiss Roll to enclose the fruit.
Continue to knead the dough for a few more minutes until the fruit is evenly mixed through.
5. Shape the dough into a rough ball and place it back in your mixing bowl with a light dusting of
flour. Cover with a clean cloth and leave to rest at room temperature for 90-120 minutes.

Dividing and Shaping
1. Line a large baking tray with baking parchment.
2. When the dough has puffed up nicely, lightly dust your work surface with a little flour and turn
out the dough. Divide the dough into 12 (traditional size) or 9 (large buns) pieces.
3. Roll each piece into a ball and arrange on the prepared tray, each bun about a finger-width
apart as they will expand and join together as they prove.

Final Proof
1. Cover the tray very loosely with clingfilm and allow to prove for 60-90 minutes.

Prepare the Cross Mixture and Glaze
1. Mix together the flour, water and sugar for the crosses in a small bowl. When smooth, transfer
to a piping bag fitted with a small round nozzle (if using a disposable bag, just snip a small hole
in the corner when ready to pipe).
2. For the glaze, place a small pan on your weighing scales and squeeze in the juice from the
orange and lemon. Add the same weight of sugar to the pan, stir together and bring to the boil
over a medium heat. Simmer gently for 10 minutes or until thickened and jam-like in
consistency. Set aside but keep warm or at room temperature.
3. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6

Baking
1. Just before baking, pipe crosses across the tops of the risen buns with the piping bag.
2. Bake for 20-25 minutes. Remove from the oven and when cool enough to handle, transfer to a
wire rack.

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3. Use a pastry brush to glaze the top of each bun with the citrus syrup - if it has cooled and
thickened too much to spread just warm it back up slightly to loosen. Leave the buns to cool.

Tips from me...
Some videos to help with this recipe and other bakes:

- Bread Tip #29: What is Enriched Dough?
- Bread Tip #90: How to Get a Filling Inside Your Bread Dough
I like making 9 larger buns with this mix and have used fresh citrus zest rather than the traditional
candied peel, but feel free to make 12 more regular-sized buns and add the classic peel if you prefer!
Soaking the fruit before baking may seem a bit unnecessary but it really helps keep the fruit JUICY and
stops them from tightening up the dough.
I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.
Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
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RECIPE: OLIVE AND SESAME BREADSTICKS

Makes: 20-30 Breadsticks (depending on size)

Ingredients
For the Dough:
225g Strong White Bread Flour, plus extra for dusting
25g Wholemeal Flour
5g Salt
8g Fresh Yeast or 4g Dried Fast Action Yeast
165g Water (at room temperature)

For the Filling:
100g Olives, chopped (any mix of green and/or black you like)
25g Parmesan, grated (or Vegetarian alternative if required)
1 tbsp Thyme Leaves, finely chopped
2 tbsp Sesame Seeds

Method
Making the Dough

1. In a large mixing bowl weigh both flours and the salt. If using dried yeast, add it straight to the
bowl but if using fresh yeast, stir this into the water to dissolve first.

2. Pour the water into the bowl and mix everything together until it comes together.
3. Tip the dough out onto a clean surface and knead well for 8-10 minutes without adding extra

flour, just use your dough scraper to keep scooping up the dough and tidying up as you go.
4. Form the dough into a rough ball with a light dusting of flour and place it back in your mixing

bowl. Dust the top lightly with flour, cover with a clean cloth and leave to rest at room
temperature for 60 minutes.

Make the Filling
1. Mix together all the filling ingredients and set aside.

Dividing and Shaping
1. When the dough has puffed up nicely, preheat your oven to 240°C/Fan 220°C/Gas Mark 8.
2. Dust your work surface with a little flour and turn out the dough so it lands upside down in a
rough circle shape (sticky side up).

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3. Press your fingertips lightly all over to flatten it slightly then stretch out the 4 corners to make a
rough square.

4. Use a rolling pin to roll out the dough into a landscape rectangle about 40cm x 25cm - dust the
dough or rolling pin with a little flour if it seems to be sticking at all, moving the dough around to
check it’s not stuck underneath.

5. Spread the filling mixture evenly all over the dough, right up to the edges, pressing dough to
really stick it to the dough.

6. Pick up the long edge furthest from you (at the top) and fold it down towards you one-third of
the way over the dough. Now pick up the bottom edge closest to you and fold this third up to
cover the first fold and completely enclose the filling.

7. Press firmly all over to seal the folds together.
8. Dust the top of the folded dough well with flour then use your dough scraper (or a sharp knife)

to cut thin strips of dough, each about as wide as your finger. Pick up each stick and twist the
ends in opposite directions to form a spiral effect.
9. Place each twisted breadstick on a line baking tray as you go, spacing out a little as they will puff
up slightly as they bake.

Baking
1. Bake for 12 minutes until crisp and light golden. Transfer to a wire rack to cool.

Tips from me...
The filling here was inspired by the Middle Eastern spice mix Zataar which is a beautiful mix of herbs and
sesame seeds. I like to use a mix of Queen Green Olives and Kalamata Black Olives, but you can use
whatever you like. Just make sure they are well drained of oil or brine before chopping and adding to
the filling. You can make these thicker or thinner as you like, just watch the baking time carefully and
adjust as needed.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
www.bakewithjack.co.uk

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RECIPE: TRIPLE LOAF

Makes: 3 Loaves
Note: You will need 3 same-sized loaf tins for this recipe

Ingredients
900g Strong White Bread Flour
600g Wholemeal Flour
30g Salt
36g Fresh Yeast or 21g Dried Fast Action Yeast (three 7g sachets)
1020g Water (at room temperature)

Method
Making the Dough

1. In a very large mixing bowl weigh both flour and salt. If using dried yeast, add this straight to the
bowl but if using fresh yeast, stir this into the water first to dissolve.

2. Add the water to the bowl and mix everything together, you’ll need to give it some welly to
really get everything evenly combined.

3. Tip the dough out onto a clean surface and knead well for 8-10 minutes - don’t add any extra
flour at this point, just keep scraping up the dough every once in a while if it’s sticking (see Tips
below).

4. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 60 minutes. ing bowl.

Dividing and Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out upside down - you want the dry top of the
dough to now be underneath, directly on the floured surface.
2. Press gently all over with your fingertips to flatten slightly and ‘knock back’ the gas that’s
formed during resting.
3. Divide the dough into 3 equal pieces (weigh them if you like) and shape each into a ball - gently
grab the top edge of the dough (12 o’clock position) then pull it towards you, over the dough
and press down near the bottom edge (6 o’clock position). Turn the dough 90° and repeat,
pulling the top edge over and down. Keep turning and folding about 10-12 times until it forms a
nice ball shape. Turn the dough over and you should have a nice tight top. Cover loosely with a
cloth and leave to rest again for 15 minutes for the dough to relax.

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4. Shape each ball into a loaf. The trick is to make sure you keep tension on the top of the loaf -
dust the top of the ball with a little flour then turn the ball over (sticky side up) and press out
gently to a circle no wider than your loaf tin. Gently pull the dough at the 10 and 2 o’clock
positions and fold these two corners inwards to create a capital A shape (narrower at the top
than the bottom). Take the narrower top edge and fold this over itself, then roll this down
towards the bottom longer edge, keeping the roll tight as you go by pushing each roll gently
with your thumbs. Press the seam edge into the dough and roll so the seam is underneath. You
can also have a look at this on my video on YouTube (see below).

Final Proof
1. Dust each loaf well with flour all over to stop it sticking and place gently in the loaf tins - don’t
be tempted to push out to fill the tin, it will puff up as it bakes. Cover with a cloth and leave to
rove for 45-60 minutes.
2. Preheat your oven to 220°C/Fan 200°C/Gas Mark 7.

Baking
1. Bake for 30 minutes.
2. Remove each loaf from the tin and return to the oven, placing directly on the oven shelf, for
another 10 minutes to finish off. Tap the base to check they’re done, it should sound hollow
rather than a dull thud! Transfer to a wire rack to cool.

Tips from Jack:
Helpful videos you might like to see:

- Bread Tip #57: What is a 2lb Loaf Tin?
- Bread Tip #122: How to Shape a Loaf for a Tin

This is a HUGE amount of dough but I find doing it in one go means I’ve got plenty of bread for the
family for the whole week. You can pop one or two of loaves in the freezer for when needed, just wrap
well in clingfilm as a whole loaf, or slice it first so you can take out a few pieces at a time.

Kneading a large amount of dough can be a bit hard work, just take it slow and or divide the dough up
and get someone else to help!

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
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RECIPE: SWEET ONION CAMEMBERT

Makes: 1 Cheese (for dipping your homemade bread!)

Ingredients
2 Onions (medium)
4 tbsp Olive Oil
Pinch of Sea Salt
1 Rosemary Sprig
1 Camembert
1 tbsp Pine Nuts
1 tsp Honey (the runny kind is easiest to drizzle over)

Method
Cook the Onions

1. Top and tail the onions, cut in half through the root and peel. Slice each onion half finely.
2. Place a small pan on a high heat and add the oil. When hot, add the onions and a good pinch of

salt and stir well.
3. Let them sizzle and cook for 2-3 minutes, stirring regularly, then turn the heat down low.
4. Cook gently for 15-20 minutes, stirring every so often, until soft and sweet.
5. Meanwhile, strip the leaves from the rosemary sprig and roughly chop. Add to the pan when the

onions are ready and stir through.

Prepare the Camembert
1. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.
2. Take the cheese out of the packaging and score the top in a diamond pattern with a sharp knife,
going about halfway down into the cheese and not quite to the edges, leaving a clear border
(otherwise it will spill out as it bakes!).
3. Place in a snug ovenproof dish (or ovenproof frying pan) and spoon the onion and rosemary mix
all around the cheese. Sprinkle the pine nuts over the top.

Baking
1. Bake for 12-15 minutes until the cheese is soft and wobbly. Finish with a drizzle of honey (see
Tips below).

Tips from me...
A baked cheese in the centre of the table is the perfect sharing dish to show off your homemade bread -
I love it with any bread, a simple baguette or ciabatta, or perhaps something to complement the
flavours like my Rosemary and Potato Bread recipe.

A little bit of honey at the end really enhances the sweetness of the onions - if you’ve only got set
honey, just warm it gently first or spread or dot it over the top.

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RECIPE: WHOLEMEAL MULTISEED BLOOMER

Makes: 1 Large Bloomer

Ingredients
250g Strong White Bread Flour
250g Wholemeal Flour
10g Salt
12g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
350g Water (at room temperature)
100g Mixed Seeds (e.g. linseed, poppy, sesame, sunflower and pumpkin seeds)

Method
Making the Dough

1. In a large mixing bowl weigh your flours and salt. If using dried yeast, add this straight to the
bowl but if using fresh yeast, stir this into the water first to dissolve.

2. Add the water to the bowl and mix everything together.
3. Tip the dough out onto a clean surface and knead well for 8 minutes - don’t add any extra flour

at this point, just keep scraping up the dough every once in a while if it’s sticking (see Tip below).
4. Now dust the surface lightly with flour and gently press and flatten out the dough. Sprinkle over

75g of the seeds, roll up the dough like a Swiss roll to fully enclose the seeds then continue to
knead for a few more minutes to evenly distribute them through the dough.
1. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 60-90 minutes.

Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out upside down - you want the dry top of the
dough to now be underneath, directly on the floured surface. This will help you get a lovely rise
on your loaf.
2. Press gently all over with your fingertips to flatten it out into a rough circle.
3. Shape the dough as you would for making a loaf. The trick is to make sure you keep tension on
the top of the loaf. Gently pull the dough at the 10 and 2 o’clock positions and fold these two
corners inwards to create a capital A shape (narrower at the top than the bottom). Take the
narrower top edge and fold this over itself, then roll this down towards the bottom longer edge,

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keeping the roll tight as you go by pushing each roll gently with your thumbs. Press the seam
edge into the dough and roll so the seam is underneath.

Final Proof
1. Gently lift the shaped dough onto a lined baking tray. Lightly spray or brush the top with water
and sprinkle over the remaining 25g seeds. Cover with a cloth and leave to prove for 45-60
minutes.
2. Preheat your oven to 220°C/Fan 200°C/Gas Mark 7. Place a deep roasting tin in the bottom of
the oven to heat up.

Baking
1. Just before baking, boil the kettle.
2. The dough should have risen nicely and still have a light bounce when pressed gently. Make a
few slashes on the top of the dough with a grignette or sharp knife and put the tray in the oven.
3. Carefully pour a few centimetres of water from the kettle into the hot roasting tin in the bottom
then quickly shut the door to trap the steam.
4. Bake for 35-40 minutes. Transfer to a wire rack to cool completely before slicing.

Tips from me...
Useful videos relating to this recipe:

- Bread Tip #136: What is Wholemeal/Wholegrain/Wholemeal Flour?
- Bread Tip #123: Five Ways to Stick Seeds to Your Bread Dough So They Don’t Fall Off
- Bread Tip #53: Shaping Up a Loaf, Baker Boy Style!

This dough is made with 50% wholemeal and 50% white flour which means you still get a lot of a lovely
light loaf. Use any mix of seeds you like, and once baked, the loaf can be frozen whole or in slices (if you
can resist eating it all at once!).

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
www.bakewithjack.co.uk

2

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RECIPE: HUMBLE COTTAGE LOAF

Makes: 1 Loaf

Ingredients
400g Strong White Bread Flour
100g Wholemeal Flour
10g Salt
25g Butter (at room temperature)
12g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
300g Water (at room temperature)

Method
Making the Dough

1. In a large mixing bowl weigh your flours and salt.
2. Dot small pieces of the butter over the top - no knead to rub the butter into the flour as long as

the pieces are small.
3. If using dried yeast, add this straight to the bowl but if using fresh yeast, stir this into the water

first to dissolve.
4. Add the water to the bowl and mix everything together.
5. Tip the dough out onto a clean surface and knead well for 8 minutes - don’t add any extra flour

at this point, just keep scraping up the dough and any sticky buttery bits every once in a while
(see Tip below).
6. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 60-90 minutes.

Dividing and Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out.
2. Press gently all over with your fingertips or knuckles to flatten slightly and knock out the gas
that’s formed during resting.
3. Divide the dough into two pieces, two-thirds for the bottom part and one-third for the top. Your
dough should weigh about 840g in total so you would want about 280g for the top piece - use
your dough scraper to cut the dough and scales to help get the correct weight.
4. Shape each piece into a tight ball. The trick here is to create tension in the dough - gently pull
the top edge of the dough (12 o’clock position) away from you then fold down towards the

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bottom and press down. Rotate the dough slightly (about 45°) then repeat with the top edge
that is now poking out. Keep pulling the top edge out, down to the bottom and turning the
dough, getting tighter and tighter as you go round. The underside of the dough should be
getting smoother and tighter to form a lovely round ball shape. To watch me show you this
technique, have a look at my ‘How to stop your dough from spreading’ video on YouTube.
5. Roll the ball over so the smooth side is on top and the seams are on top. Cup your hands, with
palms facing upwards, under the ball and tuck the dough underneath itself from both sides,
giving it a little turn as you do. Keep tucking and turning until you have a beautifully neat ball.
6. Dust each ball lightly with flour then put the larger ball on a lined baking tray. Place the smaller
ball on top. Try to position it exactly in the centre if you can, have a look at the loaf from
different angles to check it’s in the middle before you seal together.
7. Dust your thumb with flour. Push the tip firmly downwards through the centre of the small ball,
all the way down through both balls to the baking tray underneath. This should join the two
together - pull out your thumb as smoothly as you can.

Final Proof
1. Loosely cover with a cloth and leave to prove for 30 minutes.
2. The dough should have risen slightly at this point but still have some bounce. Make curved
slashes downwards at intervals from the centre of each ball with a grignette or sharp knife for
the traditional cottage loaf pattern.
3. Leave the dough uncovered for a little longer (15-25 minutes or longer if a cold day) while you
preheat your oven to 220°C/Fan 200°C/Gas Mark 7. Place a deep roasting tin in the bottom of
the oven to heat up.

Baking
1. Just before baking, boil the kettle.
2. The dough should only just be starting to feel delicate to the touch, then it’s ready for baking
(see Tips below).
3. Put the tray in the oven then carefully pour a few centimetres of water from the kettle into the
hot roasting tin in the bottom then quickly shut the door to trap the steam.
4. Bake for 20 minutes then turn the oven down to 200°C/Fan 180°C/Gas Mark 6 for a further 15-
20 minutes. Tap the base of the loaf, it should sound hollow, if more of a dull thud then bake for
another few minutes and check again. Transfer to a wire rack to cool.

Tips from me...
Not sure if it’s done? This video might help:

- Bread Tip #19: How Can I Tell if My Bread is Fully Baked? That ‘Hollow’ Sound

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Although basically just a small Cob loaf on top of a larger one, the Cottage loaf is quite tricky to get right
- it’s all about building STRUCTURE in the dough and creating the right amount of tension so that the
base can hold the top loaf in place.

The final prove is also really important as it can go over in a matter of minutes. If the dough becomes
too delicate then it won’t support the weight of the top ball and you risk ending up with a flattened loaf!
I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
www.bakewithjack.co.uk

3



RECIPE: PUMPKIN DOUGHNUTS

Makes: 12 Doughnuts

Ingredients
For the Dough:
375g Strong White Bread Flour
7g Salt
45g Caster Sugar
25g Butter (at room temperature)
15g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
180g Milk (at room temperature)
50g Egg or 1 medium egg (at room temperature)

For the Filling:
1 Pumpkin or Squash (or 300g Pumpkin Puree or leftover roasted pumpkin or squash)
Olive Oil, for roasting
Salt, for roasting
6 Medium Egg Yolks
140g Caster Sugar
50g Plain Flour
500g Milk
Ground Cinnamon
Ground Nutmeg

To Finish:
Vegetable Oil, for frying
Caster Sugar, for dusting

Method
Making the Dough

1. In a large mixing bowl weigh your flour, salt and sugar and mix together.
2. Dot small pieces of the butter over the top - no need to rub the butter into the flour as long as

the pieces are small.

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3. Whisk the milk and egg together in a jug (you can warm the milk very gently if cold from the
fridge but it shouldn’t be any warmer than room temperature) and stir in the yeast (fresh or
dried) to dissolve.

4. Add the liquid to the bowl and mix everything together with your dough scraper.
5. When it comes together as a relatively firm dough, tip out onto a clean surface and knead well

for 8 minutes - don’t add any extra flour at this point, just keep scraping up the dough and any
sticky buttery bits every once in a while (see Tip below).
6. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 60-90 minutes.

Roasting the Pumpkin (skip this step if using ready-made Pumpkin puree or leftover roasted pumpkin)
1. Preheat your oven to 190°C/Fan 170°C/Gas Mark 5.
2. Cut your pumpkin or squash into quarters and rub with a little olive oil and salt - no need to peel
or remove the seeds. Put on a lined baking tray and roast for 45-60 minutes until completely
soft.
3. When cool enough to handle, scoop the flesh (discarding any peel and seeds) into a food
processor and whizz to a thick puree. Try and get it as smooth as possible, depending on the
variety you may need to add a dash of milk. Pass the puree through a fine sieve to ensure it’s
silky smooth for the crème patissiere. Weigh out 300g and leave to cool (see Tips below).

Making the Crème Patissiere
1. Put the egg yolks in a large bowl and whisk in the sugar until light and fluffy. Add the flour and
whisk again until smooth.
2. Add the milk to a pan (large enough to hold all the milk and egg mixture later) along with a large
pinch of the cinnamon and nutmeg. Heat until just below boiling point then remove from the
heat. Pour half the hot milk into the egg mixture, whisking all the time. When fully combined,
whisk in the rest of the milk then pour everything back into the pan.
3. Put back on a medium-low heat, stirring well with a spatula to make sure it doesn’t catch on the
bottom or edges as it thickens. Simmer for 1 minute to cook out the flour then pour into a clean
bowl.
4. Gently press a piece of clingfilm over the surface of the crème patissiere to stop a skin from
forming and leave to cool.
5. Once cool, mix in the 300g pumpkin puree until smooth and fully combined.

Dividing and Shaping
1. When the dough has puffed up nicely, dust the work surface with a little flour and use your
dough scraper to loosen the dough and turn it out.
2. Press gently all over with your fingertips or knuckles to flatten slightly and knock out the gas
that’s formed during resting.

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3. Divide the dough into 12 equal pieces (you can weigh the dough if you like, each piece will be
about 55g - alternatively, shape the dough into a thick sausage shape or rectangle to help you
portion it evenly).

4. Shape each piece into a tight ball. Place your palm over the dough, keeping your little finger side
in contact with the work surface. Arch your hand like a claw and use a little pressure to roll the
dough in big circles. The dough should grip the table lightly (make sure there’s only a very light
dusting of flour) and tighten up into a nice ball.

5. Dust the balls with flour all over (underneath as well) and line up in front of you. Press down in
the centre of each ball with your thumb or forefinger, pushing down towards the work surface
underneath to create a dimple - this will help keep the doughnuts flat during frying.

6. Use a pair of scissors to make 5-6 small snips around the edge of each doughnut to make a
pumpkin shape (the vertical ridges).

Final Proof
1. Cover with a cloth and allow to prove for 45-60 minutes.

Frying
1. Preheat a deep fat fryer to 180°C. Carefully fry the doughnuts in batches for 2 minutes each side
- lowering them into the hot oil and lifting out with a spider or slotted spoon. Alternatively if you
don’t have a deep fat fryer, pour about 6-7cm oil into a large deep saucepan and place over a
medium-high heat. Use a kitchen thermometer to keep an eye on the temperature and adjust
the heat accordingly to keep it at 180°C.
2. Drain the doughnuts on kitchen paper to remove excess oil.

Filling and Finishing
1. Dust or roll the warm doughnuts in caster sugar. Then allow to cool.
2. Spoon your crème patissiere into a piping bag fitted with a star nozzle. Push the tip of the nozzle
into the dimple on the top of the doughnuts and squeeze in the filling. Finish by piping a neat
star-shape over the dimple/hole.

Tips from me...
These are a great bake for Halloween but are equally good any time in Autumn when pumpkin and
squash are in season. I had a beautiful Red Kuri Squash when making these but any edible variety will
work, or even tinned pumpkin puree if you can’t get fresh or don’t want to roast your own. It’s just
important that it is SILKY SMOOTH before adding to the filling, as you don’t want any lumps or stringy
bits in the rich crème patissiere.

Any leftover puree can be used in lots of other recipes so don’t let it go to waste! There’s my Pumpkin
Fougasse recipe for starters...

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