I’m a retired chef of 25 years, and love working with Bread doughs. I discovered your channel some how and I’m glad I did. I truly wish you all the success in the world. You are genuinely talented. Not only your kitchen skills. But your speaking, and entertainment skills are very rare in our business. I would have given anything to have had one tenth your skill in media when I was working. Cheers
I've been a devotee for the past couple of weeks and love Jack's vids. I followed the instructions in this one yesterday, and this was the most successful recipe so far. Jack's really demystified the bread making process. Thanks Jack!
My grandmother who has been a baker for family for about 50years she always leave the dough overnight and she taught me to leave the dough overnight and she was not wrong it is delicious and i love your videos about baking.
I grew up in a large country house and our cook made bread that she left in the pantry overnight - which even in the summer was cool as it was lined with tin and floored with black granite from New Hampshire. At night.In the winter the loaves in their tins and under muslin wraps were left overnight on the main table which had a marble top while the kitchen cooled. First thing when the stoves were lit one stove would be heated as much as possible - a cast iron Daisy - and then a maid would rake out the coals and in would go the loaves. Our cook said cold and cool was the way to proof. And I agree. Needless to say we did not have central heating.
I make cinnamon rolls for family every Christmas Eve with instructions! I bring them around that night, and set them in the fridge to let it final rise until the morning. Pull it out before preheating the oven, and pour a bit of warmed cream over the top to keep it from crusting and keep it soft. Then bake like normal once oven reaches temperature, and ice them afterwards. It's become a tradition that my children and family look forward to every Christmas morning.
Thanks for the video, I've been wanting to try this. I used to work in a doughnut shop and we did something similar. We made the dough for the next day and let it proof. Then we divided it by weight and cut out the doughnuts. Each doughnut went onto a parchment paper covered sheet that had been sprayed with a little oil, and then covered with another sheet of parchment paper. Then into the walk-in (cooler, fridge, cold room, etc). The next morning, about three hours before opening we put some of the sheets into a proofing oven, and some more into racks. After an hour, the ones in the proofing oven were ready to fry. When those were all cooked, the ones in the racks were ready. Then we just repeated until all the doughnuts were cooked. Sure beat coming in at one on the morning ....
Brill! I’ve done exactly that with my baguettes! I only used 1.5g yeast to 600g dough, mixed at 3.30pm and overnight in the fridge. Thanks to your number 1 tip about the pencil, I know this works perfect for me 😊😊
Used this method today, and second proved overnight in the fridge, was using a 60/40 flour mix of white/wholemeal. Did it work ??? Hell yeah, and is for me, a real game changer. I will now, happily, knock up some mix in the evening, aiming to get the final shape/prove ready for about 10pm, so its ready to bake 1st thing in the morning.the following day..fresh bread all day. Jack, your a legend, thanks mate...
In my mid 70s and still learning. Great video Jack. In case anyone may be interested, here’s a recipe for a no-knead ciabatta. Ingredients 480g 00 flour 1 1/2 tsp salt 350g tepid water 16g fresh yeast Method mix flour and salt make hollow in centre crumble yeast in gradually pour water and mix drawing in flour from sides when all mixed cover bowl with cling film put somewhere coolish for 18 - 24hrs My first time, I prepared this at 05:00pm. Next day (+18hrs) @ 11:00am very wet dough tip onto floured lightly surface stretch and fold 3 or 4 times using wet dough scraper or trowel onto greased+floured baking sheet and shape lightly cover with cling film prove for 2hrs ~ at 1hr 45mins pre-heat fan oven to 210°C bake for 45 mins Get your chops around and enjoy (strong teeth/jaw muscles may be needed) I forgot this bit regarding yeast. Don’t use fast or rapid , dried yeast. It’s unsuitable for long proving. You can use dry active yeast, but use half the amount.
Jack's voice reminds me of a TV character I think I've heard before and I just can't put my finger on who it is he reminds me of!! It's driving me nuts!! His voice and accent are so freaking familiar!! I never get tired of listening to your videos!! I can honestly say you have made me such a better Baker!! Thank you!!
Thanks for the tip, I work graveyard shift so I was trying to make the dough at 4AM and wanted to bake it in the afternoon when I wake up but wasn't sure if it's ok to put inside the fridge.
I made the Great White Loaf before I watched this video because I ran out of time and gambled and won. Everyone loved it. Thanks for the breakdown as to why it was so good. I will do it again and again.
My aunts were fabulous cooks. I learned that one of their secrets was to hold back a piece of their dough to add to the next batch. Every time. It adds a bit of something, call it character, I guess! Have you tried this? What do you think? Thanks for your videos. I've learned so much!
Leslie Severance that’s something I’ve heard too and would love to try in yeasted bread. I mostly make sourdough and only once a week. I guess the starter I have left each time that goes to make next week’s bread is doing a similar thing apart from being the active ingredient. I might have to try your Aunt’s technique tomorrow by leaving a bit of dough from trying Jack’s overnight white and starting another loaf on Friday too! Luckily I have all the family arriving for the weekend!
It's called paté fermenté which means old dough, and was/is prominent in french baking. I've read about it but mostly use starter for flavor and never held back dough.
In Italia we call it "pasta di riporto", this permit to use less yeast, (or not at all) while adding more complex aroma to the bread... if you make bread each day
ive just tried this and honestly saying this is the best bread ive ever baked. Using 90% SWBF and 10% wholegrain spelt, the rise was huge, the crumb is so light and soft, the crust is dark and chewy and the overall taste is amazing. This is definately the way im making bread from now on.
Good talk. I let it rest and fold for 30 min four times then put it in bread pan covered for 12 hours. Then take it out to rise about 4 to 8 hrs. That works pretty good.
Thank you...Finally found answer to my question. I followed someone else who said after the final shaping and put in the basket, to put in refrigerator overnight uncovered. So top was to dried to reshape. It did rise in oven some, but will go with my best instinct next time.
Really love your videos dude! THey've helped me imensely! I do have 1 gripe though, though I am a novice baker I am a trained painter and the cut in line of corner behind you to your right (our left) is waaaaaay to crooked and drives me crazy :) Thanks for sharing your knowledge though I really appreciate it.
I bake100% rye bread. Since years. The longer it rests in the fridge, the better it is - even 48 hrs is good. Although, it demands very much attention later, after warming up and during baking. AND!!! I love your YT channel.
An update to my comment last week, managed to do it again so it wasn't a fluke. I don't eat that much bread so delighted to find it lasts just as well as a loaf from my local baker. Fresh bread always tastes great but the overnight rise really seems to add something to the flavour when toasted, there's a real flavour to it.
First two attempts last week were spot on. Dough into the fridge at 6pm then out again at 8 the next morning and straight into the oven. Thought I'd try leaving it in the fridge a little longer. Made the dough yesterday morning and placed the tin in the fridge at 11. By 9pm it has risen wonderfully so left it overnight. Bugger!! Too long. Deflated by an inch or so and no 'spring' when baked. Lesson learned.
Here from México, I usually like to wait until abou half my bulk fermentation time to put it in the fridge, then i Will deflate every 4 to 6 hours until i am ready to shame and hice the final puff
Hey mate can you make a video on how to work with 100% wheat flour to make decent fluffy bread. (I think i failed at kneading and shaping went too hard on the dough and it turned out into a brick😆) Also I want a tip on dough rise. Some say let you bread dough rise in a air tight container(no contact with air), some say use a damp wet cloth on it. Some just stick a stick dry towel on top. Why would anyone prefer to use one technique over the other here. Great channel learning a lot 👍 Cheers ☕️
Love Jack's videos!! I stick with Sourdough bread... When we travel I make a new starter (and label it) for each place... But I heard something this time... Proof in the fridge and then reshape it???? Perfect!!! Mine comes out of the fridge and has deflated until I put it into the oven.... This is the answer to my baking!!! :) Thank you, so much!!!
Tried this last night baked done and dusted by 7am, brilliant, no more waiting around for the next step. Even better, this was my lightest airiest loaf ever, did it taste better? Seemed to but maybe that was the lashings of butter. The crust was a bit darker than usual and in post dentistry Britain I took extra care but I can see this becoming my normal way of baking. Hope we're all supporting Jack by buying some merchandise as there's some great information in his videos, way better than PH. Have to agree about the decorating in the corner though, that cut in line is seriously dodgy.
Here we go. I just read through the blog post twice (in my best British accent of course) and made the 1 kilo recipe. I'll bake one and put the 2nd tin in the fridge and bake it tomorrow to see how it goes. Sincerely, Needing to knead from over the pond!
Finally, my first try and it was gorgeous! I am a French Canadian and can't stand the lack of moisture in English Canadian bread. So hard to find a good 'pain de ménage' anywhere and I still had to find a recipe that would really reproduce the taste from home. Gosh, it felt like home and my Ontarian husband said it's the best ever :D
Following Jack's suggestion, I just built a 65% 200g dough. After letting it proof to twice the volume at room temperature, I shaped it up, popped it into a small bread pan, and put it to sleep in the fridge overnight. The next day, when I retrieved the dough from the fridge, it appeared to have risen to the rim of the pan. But what I was actually seeing was a big bubble of gas sitting just under the top surface of the dough. I popped the bubble and baked the dough despite my disappointment that the dough as a whole had not risen as expected. Not surprisingly, I didn't get much oven spring. I think my main problem was that, overnight, all the gas escaped into the big bubble instead of being distributed throughout the structure. I've never seen that before. Comments?
I get similar results. The dough works fine at room temp and I get a mighty fine tall loaf. In the fridge it grows much less and I tend to get big bubbles just below the surface
Hi Just thought I would lyk I tried this the othernight. Like some of the comments below it worked perfectly for me. As you say in your video the dough rose more than normal. Which was a nice surprise as I opened the fridge door at 7am. Fresh bread for 8.45am. Seemed less tying doing it this way. So far I am left feeling you have to do something real bad to make a mess of a loaf. Or maybe I have just been lucky in that all the loafs I have made so far have all turned out well. Thanks again Gaz
1am in Pensacola and I'm in the middle of a loaf of rye bread. Speaking of rye, am I the only one experiencing difficulty getting rye flour? I used to buy 5 pound bags in any grocery store. They don't seem to exist any more.
I know what you mean. So I purchase Arrowhead Mills organic rye in 22 oz size bags from VitaCost.com. I sweep up quite a few bags when they're on sale. It's Fast and Free Shipping on orders over $49 btw so stalk up on other items too.
I bought myself a Mockmill which attaches to the kitchen aid mixer, buy rye berries for $1.59/lb at the local earthfare specialty grocery, and grind up my own flour. And it's stone ground from that mockmill. No limit to supply.
I currently have a ball of dough doing it's first proofing in the fridge, and it's been in there for about 40 hours. 😬 I read somewhere that you don't want to do it more than 5 days, so I thought it'd be fine.. That dough is half of a batch that I made in my second attempt with dough. The dough turned out WAY better than my first attempt, but still needs some improvement, I think. The half of that batch that I cooked on the same day did seem a little crumbly, stiff, and dryer that what I prefer, but it wasn't bad. I'm currently trying to figure out how I might be able to improve those things, which lead me to these videos.
I did a double experiment yesterday. After your post about using rye flour, I made a bread dough with 20 per cent rye. I was surprised how quickly the dough came together. It was certainly stickier than using white flour alone but it wasn't nearly as hard to work as I expected. I shaped the dough three times to get a really good round shape, covered it and put it in the fridge overnight. It held it's shape really well and rose beautifully in the oven. It tastes delicious and has a good crust. I baked the loaf for my standard 25 minutes, but it could have done with a little longer in the oven, say an extra 10 or 15 minutes, which I will try next time.
As a consequence of slowing the activity of yeast will this allow a greater production of flavour developed by the Lactic Acid bacteria. Must not forget these guys...
Love, love this idea. I'm always late at doing things so this overnight concept can work for me. Oh, and the overnight cinnamon buns has me. drooling. Have you read the book, "Artisan Bread in 5 minutes a day, by Zoe and someone else"? That's how I got started with bread making. It's foolproof and this technique of yours, for proofing overnight is similar.
This is a question about the first prove in the fridge overnight (rather than the final prove). Do you reduce the yeast content? I often reduce it by half if I am proving in the fridge overnight (I think because if I didn’t it might become too active. Although...the cold environment would slow yeast activity down though, right?). Thoughts?!!
I need to try this cos after making yr bread i just cant buy shop bought anymore, at the minute im baking 2x 2lb loafs a day and someone always comes and claims one, so need another way to make more bread in a day x
11 pm in california USA. I will try that fridge to oven technique. I have tried doing my bread by leaving to rest in fridge. I was confused at first whether I did it on the first proof or last. I tried last cause it works better with my schedule. And I have to say it does come out amazing. I take it out shape it then let it get puffy again then oven. It gives more flavor. I had one question is it okay to mix flours when doing like French bread or Italian bread or pizza dough? If it’s okay which one is the best one that won’t really change the texture of the bread or add more flavor to it. ? Nice video came in handy cause I was going to make focaccia bread. Thank you Jack always with a smile in that face. 😊
I don't know in California how flour are commonly named but is ok to add to 00 flour, (unbleached refined) 10% to 30% max of wholemeal flour, or some other mix (oat flour I.e.)
I get about 4 (800-900 gram) loaves out of a single 7g sachet of dried yeast. It barely registers on my scale (yes, I need a better scale) so I just eyeball it. If I change to a lower elevation (e.g. sea level) or wish to speed things on I may adjust it up to half a sachet. I much prefer bread that has fermented over a longer period.
Doing a few tests here to see if I can prepare dough in advance for a special christmas bread that is basically a roll with Ham in it. First tryong to prepare my dough and then putting it in the fridge. Today I pulled it out and the doigh was hard. Will keep tryong amd seeing what tweaks will work
Jack please can you show us how to make a traditional Lancashire oven bottom muffin? Haven’t had one for years and miss them so much. They are nothing like the shop bought muffins we get today that are nowhere near as nice.
Hi Jack. Loving your videos. You are my 'go to' guy for bread recipes! Do you have a video that just focuses on techniques to develop an open crumb ie a standard tin or bloomer with lots of nice air pockets in it?
Hi, Jack. New Greek subscriber here. I did this but it didn’t rise as much in the fridge. It developed a skin, cracked a bit, was really delicious but it didn’t rise as much. I the standard bread recipe, which is also your standard bread recipe. One kilo of bread flour, a packet of yeast, salt, sugar and olive oil. Could I leave it outside, and not in the fridge, to prove overnight cause the taste from the longer proving was much, much better. Thank you, if you answer me. I really enjoy your videos.
Help! I kneaded my dough in the bread machine and let it proof then forgot about it and came to flat dough in the morning. Its not really 2nd rising now, what do I do? (Yeast to leaven, not sourdough.)
Can I do both 1st and 2nd proofing in the fridge? I tried once and I got a hard bread. Time factor, I only have time to do mixing and shaping at night. I mixed and knead night 1, proof 20 hours or so, shape it on 2nd day evening, into the fridge for about 14 hours and then bake it early day 3 morning for breakfast. Problem was I got hard bread, never soft and fluffy.
Love your chanel man. I tried this overnight fridge fermentation. I put about 3g of fresh yeast for 450g flour. It took whole 48 hours to get desired rise. But boy was the taste worth it. Need to do it again. But on a bigger scale :) How much yeast do you use for 12 hours in the fridge? 2%?? Good work!
In earlier comments, Jack said u can leave it bare or if u don't want it to develop a skin, u can use a plastic bag, making sure the top doesnt touch the plastic. Or use a plastic container turned up side down. Since I had space in my fridge, i placed the tin in my large dutch oven, covered. It rose beautifully in the morning without skin developing over the top. Hope that helps.
@@EddoPanamenyo Mine rose beautifully above the tin. Im not sure to what extent your egg bread will rise. If ur using a tight cling wrap, it may hinder the full rise. A shower cap may be an option.
@@EddoPanamenyo You can't pull the towel upwards to give room to the tin like u can using a plastic bag or shower cap. If it rises well like it should, it will touch the towel.
Jack, will the water content be the same if using with all-purpose flour or does it need some tweaking? How much water is needed if using AP-flour? Bread flour is pretty much rare in the groceries where I'm at and All-purpose flour is more abundant.
What temperature is your fridge? I suspect that mine's too cold and while the load wasn't quite dwarf bread it wasn't sufficiently risen to make good sandwich bread.
I’m a retired chef of 25 years, and love working with Bread doughs. I discovered your channel some how and I’m glad I did. I truly wish you all the success in the world. You are genuinely talented. Not only your kitchen skills. But your speaking, and entertainment skills are very rare in our business. I would have given anything to have had one tenth your skill in media when I was working. Cheers
I've been a devotee for the past couple of weeks and love Jack's vids. I followed the instructions in this one yesterday, and this was the most successful recipe so far. Jack's really demystified the bread making process. Thanks Jack!
My grandmother who has been a baker for family for about 50years she always leave the dough overnight and she taught me to leave the dough overnight and she was not wrong it is delicious and i love your videos about baking.
I grew up in a large country house and our cook made bread that she left in the pantry overnight - which even in the summer was cool as it was lined with tin and floored with black granite from New Hampshire. At night.In the winter the loaves in their tins and under muslin wraps were left overnight on the main table which had a marble top while the kitchen cooled. First thing when the stoves were lit one stove would be heated as much as possible - a cast iron Daisy - and then a maid would rake out the coals and in would go the loaves. Our cook said cold and cool was the way to proof. And I agree. Needless to say we did not have central heating.
If only we could get Jack to come across the Pond ... Get it on your mind Jack.
I make cinnamon rolls for family every Christmas Eve with instructions! I bring them around that night, and set them in the fridge to let it final rise until the morning. Pull it out before preheating the oven, and pour a bit of warmed cream over the top to keep it from crusting and keep it soft. Then bake like normal once oven reaches temperature, and ice them afterwards. It's become a tradition that my children and family look forward to every Christmas morning.
Thanks for the video, I've been wanting to try this.
I used to work in a doughnut shop and we did something similar. We made the dough for the next day and let it proof. Then we divided it by weight and cut out the doughnuts. Each doughnut went onto a parchment paper covered sheet that had been sprayed with a little oil, and then covered with another sheet of parchment paper. Then into the walk-in (cooler, fridge, cold room, etc). The next morning, about three hours before opening we put some of the sheets into a proofing oven, and some more into racks. After an hour, the ones in the proofing oven were ready to fry. When those were all cooked, the ones in the racks were ready. Then we just repeated until all the doughnuts were cooked.
Sure beat coming in at one on the morning ....
“Oh, crumb” is my new favourite expression.
It's 3 am here, and Jack uploaded. I guess my sleep just got delayed.
Jack, your speech speed is absolutely amazing. Wicked accent, ya, sure. But the cadence, perfect.
Brill! I’ve done exactly that with my baguettes! I only used 1.5g yeast to 600g dough, mixed at 3.30pm and overnight in the fridge. Thanks to your number 1 tip about the pencil, I know this works perfect for me 😊😊
This is a great idea! Do you bring to room temp first or pop them in the oven cold from the fridge? Thanks.
Ashlar5126 oven on while in the fridge and then when it’s up to temperature, out they come, scored and into the oven with steam 😊
You are a motivational guy. 🍞
Used this method today, and second proved overnight in the fridge, was using a 60/40 flour mix of white/wholemeal. Did it work ??? Hell yeah, and is for me, a real game changer. I will now, happily, knock up some mix in the evening, aiming to get the final shape/prove ready for about 10pm, so its ready to bake 1st thing in the morning.the following day..fresh bread all day. Jack, your a legend, thanks mate...
"'Cause I'm a rule breaker. Yeah? That's how I roll. What?" 😂
In my mid 70s and still learning. Great video Jack.
In case anyone may be interested, here’s a recipe for a no-knead ciabatta.
Ingredients
480g 00 flour
1 1/2 tsp salt
350g tepid water
16g fresh yeast
Method
mix flour and salt
make hollow in centre
crumble yeast in
gradually pour water and mix drawing in flour from sides
when all mixed cover bowl with cling film
put somewhere coolish for 18 - 24hrs
My first time, I prepared this at 05:00pm.
Next day (+18hrs) @ 11:00am very wet dough
tip onto floured lightly surface
stretch and fold 3 or 4 times using wet dough scraper or trowel
onto greased+floured baking sheet and shape
lightly cover with cling film
prove for 2hrs ~ at 1hr 45mins pre-heat fan oven to 210°C
bake for 45 mins
Get your chops around and enjoy (strong teeth/jaw muscles may be needed)
I forgot this bit regarding yeast. Don’t use fast or rapid , dried yeast. It’s unsuitable for long proving.
You can use dry active yeast, but use half the amount.
Jack's voice reminds me of a TV character I think I've heard before and I just can't put my finger on who it is he reminds me of!! It's driving me nuts!! His voice and accent are so freaking familiar!! I never get tired of listening to your videos!! I can honestly say you have made me such a better Baker!! Thank you!!
Thanks for the tip, I work graveyard shift so I was trying to make the dough at 4AM and wanted to bake it in the afternoon when I wake up but wasn't sure if it's ok to put inside the fridge.
I made the Great White Loaf before I watched this video because I ran out of time and gambled and won. Everyone loved it. Thanks for the breakdown as to why it was so good. I will do it again and again.
Warning! Do not tell your children that your are a rule breaker.
This is really a fantastic video. Thank you!
Your teaching style is spot on. Thank you :)
Tried this out yesterday. Bread came out perfectly. Thanks a lot.
This is the only way I make a white, yeasted loaf now. Better flavour and lasts slightly longer. All thanks to this video.
My aunts were fabulous cooks. I learned that one of their secrets was to hold back a piece of their dough to add to the next batch. Every time. It adds a bit of something, call it character, I guess! Have you tried this? What do you think? Thanks for your videos. I've learned so much!
I have heard of this technique. It adds more flavoring to the dough. My grandma also used to do this. I thought it was just her. Lol.
Leslie Severance that’s something I’ve heard too and would love to try in yeasted bread. I mostly make sourdough and only once a week. I guess the starter I have left each time that goes to make next week’s bread is doing a similar thing apart from being the active ingredient. I might have to try your Aunt’s technique tomorrow by leaving a bit of dough from trying Jack’s overnight white and starting another loaf on Friday too! Luckily I have all the family arriving for the weekend!
It's called paté fermenté which means old dough, and was/is prominent in french baking. I've read about it but mostly use starter for flavor and never held back dough.
In Italia we call it "pasta di riporto", this permit to use less yeast, (or not at all) while adding more complex aroma to the bread... if you make bread each day
ive just tried this and honestly saying this is the best bread ive ever baked. Using 90% SWBF and 10% wholegrain spelt, the rise was huge, the crumb is so light and soft, the crust is dark and chewy and the overall taste is amazing. This is definately the way im making bread from now on.
Good talk. I let it rest and fold for 30 min four times then put it in bread pan covered for 12 hours. Then take it out to rise about 4 to 8 hrs. That works pretty good.
Thank you...Finally found answer to my question. I followed someone else who said after the final shaping and put in the basket, to put in refrigerator overnight uncovered. So top was to dried to reshape. It did rise in oven some, but will go with my best instinct next time.
Really love your videos dude! THey've helped me imensely! I do have 1 gripe though, though I am a novice baker I am a trained painter and the cut in line of corner behind you to your right (our left) is waaaaaay to crooked and drives me crazy :) Thanks for sharing your knowledge though I really appreciate it.
I realize I am kinda randomly asking but does anybody know of a good website to stream newly released series online?
@Imran Graham I dunno I'd suggest Flixportal. just google after it:P -cassius
@Cassius Jamir Thanks, I signed up and it seems like a nice service :) I appreciate it!
@Imran Graham you are welcome :)
Jack now you are a dude
I bake100% rye bread. Since years. The longer it rests in the fridge, the better it is - even 48 hrs is good. Although, it demands very much attention later, after warming up and during baking.
AND!!! I love your YT channel.
thank you! finally had my cinnamon roll question answered.. its a yes, to letting them rise 2nd ''proof''..lol. learning lingo, too.
An update to my comment last week, managed to do it again so it wasn't a fluke. I don't eat that much bread so delighted to find it lasts just as well as a loaf from my local baker. Fresh bread always tastes great but the overnight rise really seems to add something to the flavour when toasted, there's a real flavour to it.
First two attempts last week were spot on. Dough into the fridge at 6pm then out again at 8 the next morning and straight into the oven. Thought I'd try leaving it in the fridge a little longer. Made the dough yesterday morning and placed the tin in the fridge at 11. By 9pm it has risen wonderfully so left it overnight. Bugger!! Too long. Deflated by an inch or so and no 'spring' when baked. Lesson learned.
Here from México, I usually like to wait until abou half my bulk fermentation time to put it in the fridge, then i Will deflate every 4 to 6 hours until i am ready to shame and hice the final puff
Hey mate can you make a video on how to work with 100% wheat flour to make decent fluffy bread. (I think i failed at kneading and shaping went too hard on the dough and it turned out into a brick😆)
Also
I want a tip on dough rise.
Some say let you bread dough rise in a air tight container(no contact with air), some say use a damp wet cloth on it. Some just stick a stick dry towel on top.
Why would anyone prefer to use one technique over the other here.
Great channel learning a lot 👍
Cheers ☕️
Did you find an answer to this?
Love Jack's videos!! I stick with Sourdough bread... When we travel I make a new starter (and label it) for each place... But I heard something this time... Proof in the fridge and then reshape it???? Perfect!!! Mine comes out of the fridge and has deflated until I put it into the oven.... This is the answer to my baking!!! :) Thank you, so much!!!
Tried this last night baked done and dusted by 7am, brilliant, no more waiting around for the next step. Even better, this was my lightest airiest loaf ever, did it taste better? Seemed to but maybe that was the lashings of butter. The crust was a bit darker than usual and in post dentistry Britain I took extra care but I can see this becoming my normal way of baking. Hope we're all supporting Jack by buying some merchandise as there's some great information in his videos, way better than PH. Have to agree about the decorating in the corner though, that cut in line is seriously dodgy.
he's got the best bread philosophy. fit your bread to you, don't fit yourself to your bread.
Here we go. I just read through the blog post twice (in my best British accent of course) and made the 1 kilo recipe. I'll bake one and put the 2nd tin in the fridge and bake it tomorrow to see how it goes.
Sincerely,
Needing to knead from over the pond!
This man and chef John from Food Wishes 😍❤️😍❤️😍❤️😍❤️love you so much
And remember, you're the Jack of your bread snack~
Go fix it Felix!
Finally, my first try and it was gorgeous! I am a French Canadian and can't stand the lack of moisture in English Canadian bread. So hard to find a good 'pain de ménage' anywhere and I still had to find a recipe that would really reproduce the taste from home. Gosh, it felt like home and my Ontarian husband said it's the best ever :D
Nice one ☺️👏🏻👏🏻
Following Jack's suggestion, I just built a 65% 200g dough. After letting it proof to twice the volume at room temperature, I shaped it up, popped it into a small bread pan, and put it to sleep in the fridge overnight.
The next day, when I retrieved the dough from the fridge, it appeared to have risen to the rim of the pan. But what I was actually seeing was a big bubble of gas sitting just under the top surface of the dough. I popped the bubble and baked the dough despite my disappointment that the dough as a whole had not risen as expected. Not surprisingly, I didn't get much oven spring.
I think my main problem was that, overnight, all the gas escaped into the big bubble instead of being distributed throughout the structure. I've never seen that before.
Comments?
I get similar results. The dough works fine at room temp and I get a mighty fine tall loaf. In the fridge it grows much less and I tend to get big bubbles just below the surface
I made this. Its awesome. My best loaf yet. It didn't brown like yours. Also leaving it uncovered overnight the skin got really dry and hard.
Hi Just thought I would lyk I tried this the othernight. Like some of the comments below it worked perfectly for me. As you say in your video the dough rose more than normal. Which was a nice surprise as I opened the fridge door at 7am. Fresh bread for 8.45am. Seemed less tying doing it this way.
So far I am left feeling you have to do something real bad to make a mess of a loaf. Or maybe I have just been lucky in that all the loafs I have made so far have all turned out well.
Thanks again
Gaz
Just have faith. If your yeast is good then you shouldn't have a problem.
That sounds great, I’m a new subscriber so I’m binge watching the older ones, this tip would suit me really well 👍🥰
I'm going to follow many of your techniques. I am your student now. Love your way of explaining things.
3:05am Nova Scotia .
It’s also very good for our gut as it becomes more digestion.the longer proofing.
Brilliant tips. Thank you Jack!
You, sir, are an expert. I've done the same things you are so right, no one else out here gives this kind of info. A+
I tried once doing my sourdough stater milk bread..I let the final profing in the fridge coz I need it the next day.. was as good...
1am in Pensacola and I'm in the middle of a loaf of rye bread. Speaking of rye, am I the only one experiencing difficulty getting rye flour? I used to buy 5 pound bags in any grocery store. They don't seem to exist any more.
I know what you mean. So I purchase Arrowhead Mills organic rye in 22 oz size bags from VitaCost.com. I sweep up quite a few bags when they're on sale. It's Fast and Free Shipping on orders over $49 btw so stalk up on other items too.
I bought myself a Mockmill which attaches to the kitchen aid mixer, buy rye berries for $1.59/lb at the local earthfare specialty grocery, and grind up my own flour. And it's stone ground from that mockmill. No limit to supply.
@@Will-sh8kl , have you tried Pleasant Hill Grain? They're pretty reasonable.
King Arthur baking company, Bobs Red Mill
Amazon.com
Just made this.. And yes it is extremely delicious! Thanks Jack!
Nice one ☺️👌🏻
cinnamon rolls - meet fridge, you're going to be visiting here a lot!
Lol
I currently have a ball of dough doing it's first proofing in the fridge, and it's been in there for about 40 hours. 😬
I read somewhere that you don't want to do it more than 5 days, so I thought it'd be fine.. That dough is half of a batch that I made in my second attempt with dough. The dough turned out WAY better than my first attempt, but still needs some improvement, I think. The half of that batch that I cooked on the same day did seem a little crumbly, stiff, and dryer that what I prefer, but it wasn't bad. I'm currently trying to figure out how I might be able to improve those things, which lead me to these videos.
We used to hv the great white from our breadman but nowadays never again. The crust is the best.
10 pm in Alaska
You literally just answered all my questions 😍💝
Just did my first overnight second prove and it’s unbelievable
Another terrific vid! I especially appreciated the point about less yeast to get a slow mover. Of course a lesser amount of yeast is the ticket. 🥇🙏✅
Would you ever consider doing a tutorial on hybrid sourdough whereby you use part starter and part commercial yeast?
Can you show us a simple pizza dough!?
Thanks for everything you do
That's pretty crazy. I'm surprised it doesn't overprove and collapse again. What stops it from collapsing?
I did a double experiment yesterday. After your post about using rye flour, I made a bread dough with 20 per cent rye. I was surprised how quickly the dough came together. It was certainly stickier than using white flour alone but it wasn't nearly as hard to work as I expected. I shaped the dough three times to get a really good round shape, covered it and put it in the fridge overnight. It held it's shape really well and rose beautifully in the oven. It tastes delicious and has a good crust. I baked the loaf for my standard 25 minutes, but it could have done with a little longer in the oven, say an extra 10 or 15 minutes, which I will try next time.
Very good young man! Confirmed much for me!
As a consequence of slowing the activity of yeast will this allow a greater production of flavour developed by the Lactic Acid bacteria. Must not forget these guys...
Love, love this idea. I'm always late at doing things so this overnight concept can work for me. Oh, and the overnight cinnamon buns has me. drooling.
Have you read the book, "Artisan Bread in 5 minutes a day, by Zoe and someone else"? That's how I got started with bread making. It's foolproof and this technique of yours, for proofing overnight is similar.
Cheers bud, you just answered my question.
bit jealous of that crackled crust. i'll get there.
This is a question about the first prove in the fridge overnight (rather than the final prove). Do you reduce the yeast content? I often reduce it by half if I am proving in the fridge overnight (I think because if I didn’t it might become too active. Although...the cold environment would slow yeast activity down though, right?). Thoughts?!!
I need to try this cos after making yr bread i just cant buy shop bought anymore, at the minute im baking 2x 2lb loafs a day and someone always comes and claims one, so need another way to make more bread in a day x
I am defo going to try this today!
Hi love your vids from Philippines 🇵🇭❤️
11 pm in california USA. I will try that fridge to oven technique. I have tried doing my bread by leaving to rest in fridge. I was confused at first whether I did it on the first proof or last. I tried last cause it works better with my schedule. And I have to say it does come out amazing. I take it out shape it then let it get puffy again then oven. It gives more flavor. I had one question is it okay to mix flours when doing like French bread or Italian bread or pizza dough? If it’s okay which one is the best one that won’t really change the texture of the bread or add more flavor to it. ? Nice video came in handy cause I was going to make focaccia bread. Thank you Jack always with a smile in that face. 😊
I'm in SoCal and it's 11:40pm!! LOL
I don't know in California how flour are commonly named but is ok to add to 00 flour, (unbleached refined) 10% to 30% max of wholemeal flour, or some other mix (oat flour I.e.)
Am curious - why bother mixing flours if you do not want to change the texture or the flavour? Surely that's the whole point?
Hi Jack
Need your expertise on what is autolyse and how does it impact the final bread ?
Proteins denature, including gluten, and you will have a nice puddle loaf if you leave it too long.
If the bread over proves, next time 1gram less yeast, try again. You can adjust to get the proof time perfect.
I get about 4 (800-900 gram) loaves out of a single 7g sachet of dried yeast. It barely registers on my scale (yes, I need a better scale) so I just eyeball it. If I change to a lower elevation (e.g. sea level) or wish to speed things on I may adjust it up to half a sachet. I much prefer bread that has fermented over a longer period.
Jack, did you slash this bread? If so, where? If not, aren't you worried about it splitting at an odd place? Thanks.
Doing a few tests here to see if I can prepare dough in advance for a special christmas bread that is basically a roll with Ham in it. First tryong to prepare my dough and then putting it in the fridge. Today I pulled it out and the doigh was hard. Will keep tryong amd seeing what tweaks will work
Jack please can you show us how to make a traditional Lancashire oven bottom muffin? Haven’t had one for years and miss them so much. They are nothing like the shop bought muffins we get today that are nowhere near as nice.
Jack, do you have to adjust the cooking time/temp if it's straight out of the fridge? LOVE your vids, keep them coming, from a grateful Aussie.
i would pre-heat your oven 20-30 degrees higher, when you put your bread in lower to the original temperature.
He said its at 5:33 - 190C or 365F
Would you advice to reduce the amount of the instant yeast of the original yeasted bread recipe if i apply the overnight fermentation of the dough ?
Thank you so much
Hi Jack, the loaf looks beautiful. Can you share the recipe? I would like to try it.
Hi Jack. Loving your videos. You are my 'go to' guy for bread recipes! Do you have a video that just focuses on techniques to develop an open crumb ie a standard tin or bloomer with lots of nice air pockets in it?
Best baking vid ever. Go jack 🤙🤙🤙🤙
Finished listening, just for the good old English accent. Miss it.
Hi, Jack. New Greek subscriber here. I did this but it didn’t rise as much in the fridge. It developed a skin, cracked a bit, was really delicious but it didn’t rise as much. I the standard bread recipe, which is also your standard bread recipe. One kilo of bread flour, a packet of yeast, salt, sugar and olive oil. Could I leave it outside, and not in the fridge, to prove overnight cause the taste from the longer proving was much, much better. Thank you, if you answer me. I really enjoy your videos.
Looking forward to the overnight white
you are hilarious, "im a rule breaker"
Help! I kneaded my dough in the bread machine and let it proof then forgot about it and came to flat dough in the morning. Its not really 2nd rising now, what do I do?
(Yeast to leaven, not sourdough.)
Brilliant
Can I do both 1st and 2nd proofing in the fridge? I tried once and I got a hard bread. Time factor, I only have time to do mixing and shaping at night. I mixed and knead night 1, proof 20 hours or so, shape it on 2nd day evening, into the fridge for about 14 hours and then bake it early day 3 morning for breakfast.
Problem was I got hard bread, never soft and fluffy.
I use a glass loaf dish for my bread, can I put it in the oven from the fridge.? Or need to let it come to room temperature first
Can we put it in a banneton overnight like a sourdough bread to cook it on the stone? Thanks
Love your chanel man. I tried this overnight fridge fermentation. I put about 3g of fresh yeast for 450g flour. It took whole 48 hours to get desired rise.
But boy was the taste worth it. Need to do it again. But on a bigger scale :)
How much yeast do you use for 12 hours in the fridge? 2%??
Good work!
very practical!!
Does focaccia have a second proof? before dimpling it down? is it a slow mover?
Does anyone know if you have to put it in a bag in the fridge overnight please?
In earlier comments, Jack said u can leave it bare or if u don't want it to develop a skin, u can use a plastic bag, making sure the top doesnt touch the plastic. Or use a plastic container turned up side down. Since I had space in my fridge, i placed the tin in my large dutch oven, covered. It rose beautifully in the morning without skin developing over the top. Hope that helps.
@@saradeanpereira so I can cover it with a plastic wrap? I wanna try this method with an egg bread
@@EddoPanamenyo Mine rose beautifully above the tin. Im not sure to what extent your egg bread will rise. If ur using a tight cling wrap, it may hinder the full rise. A shower cap may be an option.
@@saradeanpereira ohhhh, then a towel could also work?
@@EddoPanamenyo You can't pull the towel upwards to give room to the tin like u can using a plastic bag or shower cap. If it rises well like it should, it will touch the towel.
Can you do this with breadsticks?
Jack, will the water content be the same if using with all-purpose flour or does it need some tweaking? How much water is needed if using AP-flour? Bread flour is pretty much rare in the groceries where I'm at and All-purpose flour is more abundant.
Great video.
What temperature is your fridge?
I suspect that mine's too cold and while the load wasn't quite dwarf bread it wasn't sufficiently risen to make good sandwich bread.
Same problem here. Never rises to the same height as room temp proof 😕
Hi Jack don't know if you will answer, here goes, where is teaching school located?