122: How to Shape a Loaf for a Tin - Bake with Jack
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- Опубликовано: 30 сен 2024
- Ok, I know we've been here before BUT that was ages ago, like years ago! The last video I made about shaping up a tinned loaf is now SUPER old, painfully slow and more than a little bit awkward let's be honest. So now, in the spirit of the Back to Basics Trilogy we did a while ago I have refilmed this one bigger and better than before.
I hope you don't mind but I felt it was time :-) Here are the dimensions of the tins I used:
2lb Tin Dimensions:
Base 10cm x 16.5cm
Top 13cm x 20cm
Height 9cm
1lb Tin Dimensions:
Base 7.5cm x 13cm
Top 10.5cm x 16cm
Height 7cm
LONG 2lb Tin Dimensions:
Base 8cm x 27cm
Top 11cm x 30cm
Height 7cm
Dough Spec for one 2lb loaf or two 1lb loaves:
400g Strong White Bread Flour
100g Wholemeal Flour
340g Room Temperature Water
10g Olive Oil
12g Fresh Yeast (7g dry)
8g Salt
Short Cut Recipe:
Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into balls
15 minutes rest
SHAPE
1 hour rest/final rise
40 minutes bake at 190C Fan/338F/Gas Mark 6
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Хобби
I’ve never seen a male baker caress and love his dough like you do. And you have wonderful hands. (Don’t get scared: I have grandchildren your age, and I’m way too tired to stalk anyone.)
Fap with Jack! Age no obstacle!
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😊
😂😂😂
🤣🤣🤣🤣
Ive been baking breads for years and my mind has been blown. Been binging your channel all day and im absolutely impressed. Every problem ive ever had you have addressed clearly and easily. Nice work man. Cheers from across the pond
“Welcome to the Knight Bus, emergency transport for the stranded witch or wizard. My name is Stan Shunpike and I will be your conductor for this evening.”
I have a new loaf tin w/lid that measures 32cm x 12cm x 12cm this gives me a pan volume of 4608cm³. How do I find/modify a recipe for soft white sandwich bread that will fit my pan? I have another smaller pan w/lid that measures 26cm x 12 cm x 12.5cm - volume 3900cm³. I've used this smaller one twice and each time it looks lovely on the outside, but my loaf has been way too dense. Help, Please!
Hi Jack, thanks very much for your wonderful videos! You slashed your bread after shaping. Would there be more oven spring if you had slashed it just before baking? 🍞
Great video! Could you please do a video for a sourdough sandwich loaf baked in a tin?
One thing I wanted to see was the size of the dough sticking up out of the tin when risen fully and ready to bake. I guess I will see that in a few hours when my loaf is ready. Thanks Jack.
At 68 I just started to beke my own Bread ( I am Housebound and Disabled & a Stroke Survivor) I love to be stocked up on all the food I normally use Jack but fresh bread was the onliy Item I needed on a more regular basis, So I thought its time to lurn how to back. I am following you on You Tube as You are The Best Chap I have Seen who I understand and easy as taking a breath to be honest.
This is how I've been shaping my basic loaves since watching one of your older tutorials. Watching this has given me some more tips and made the process clearer. Thank you!
Love your channel, Jack. I have learned so much. May I suggest one thing, that I for one, would surly find helpful, is for you to show us the level of rise in a pan just before baking. Thank you.
9:34 I notice that you are using a @Victorinox tomato knife. @Bake with Jack. What your opinion of that brand of kitchenware knives. Does it retain it sharpness?
I grease _and_ flour my tins.
I'd love to see the cross-section, and if there's any detectable spiral shape, based on how you rolled it.
Hey! I know it's wildly late but I made bread with this message and there's no detectable spiral
None at all. Jack is an absolute gem.
Thank you! I've always had trouble fitiing the dough in my tin, it's kinda long and when you pulled out the last one I got so excited that I would finally be able to shape it right!
Subscribed!
Your videos have gotten me through long months of Rehabilitation from surgery, now that I can stand I can hardly wait to get back into my kitchen. I've missed baking bread for so long.
Soooooo... What if my dough is springy before I let it rise, but after it's not anymore? This is a problem I've noticed I have, especially with whole wheat flour.
Great! It’s rare to find such a high quality professional instructional video! First class! 👍
Thanks for this video! I need to be making some sandwich-bread loaves shortly, and this is very helpful.
Your videos are absolute fantastic! Watching you is like watching a magician or a well versed salesman demonstrating the latest kitchen gadget at a carnival 👍 Extremely entertaining and educational. Thanks for all your efforts.
Yeah, he definitely has a touch of the carnie in him. Nice catch!
Thanks Jack! great Video as usual! Could you maybe do a session on Pizza dough? Your recommendations on how to get a crunchy crust in a home oven and if you prefer a baking stone or a steel? I am enjoying looking through all your past videos! cheers!
You should watch that old Channel4 series by the Baker Brothers. I think it was in episode 1 where the baking chap did a loaf tin which he used for a chip butty afterwards. Very interesting way of shaping his dough prior to dumping in the tin.
As always, perfect! I've been experimenting with my shaping for tins recently. This video came out at the perfect time for me! Keep up the fantastic work! Also, I would LOVE to see the dividing and pre-shaping of the dough. Hopefully, you'll be able to get that one out soon. Thanks Jack!
Yes please to the divide and shape video
Thanks to this video- my bread looks perfect! I struggled with wonky looking loaves, and the last batch looks perfect! Thank you so much:)
Nice one Tara! 😃👏🏻👏🏻👏🏻
This video and all your expertise has really added ease to my bread baking. I also bake pita bread and do well with it but would love any tips you may have on pita. Making honey wheat today in a tin and trying your method. Thank you
Thank you Jake! The ingredient list states 12 grams of "fresh yeast”. Is that packaged yeast or are you referring to sourdough? Our naming is a bit off here in the States so for me, I’m not 100% certain about your meaning. Thanks for any help and keep the great content coming!
I just found this channel because I've started making bread again (the first time since I was a child) and wanted to learn how to shape a loaf in different ways. Your voice is so calming, your love for your craft evident and your knowledge just wonderful to absorb. Thank you so much for this channel and what you do. ❤️
Very helpful, thank you
Watching your professional hands moves when You play with the dough is soo soothing 😀
I love the fact the ingredients are measured in grams and the tins in pounds
That's how much they cost mate.
@@devandy841 *facepalm*
@@devandy841 lol
Well, now that we have at last left the EU we should keep all options open......?
@@devandy841 I am not English but I am pretty sure the pounds refer to the weight of the dough in the Tin
That's poetry, Jack! I shall be shimmying the flour like the billy-o now :-) . . . only with a dusting, obvs :-D
Hey Jack .... Awesome videos.... Just for info, a trick I learned from my wife... Put some cooking oil on those stubborn stickers, leave it for an hour..... and pesto ..... wipe it of with a towel.
PS... I am waiting for my final fold and pre-shape on my first sourdough bread.... thx for all the good advice... If God willing, I will come and visit you in the UK in the near future for a class or two.
Take Care and keep the good info coming..
Bread baking never been so sexy, thanks Jack xx
Great advice Jack. Ever in Belfast I'll buy you a pint ;-)
Tactical Dust incoming!
Great video as always! Love em! I did have a question... Is the recipe for that two pound loaf tin the same for the smaller one? You mentioned 870g of dough, but I'm guessing thats 500g of dough + the water.. So its probably the same?
Well hello due to corona virus 🦠 I’m here and needed grate tips on bread making and you’ve help me grateful for these videos
No matter how much times I look at this video it's still amazing and it's easy to understand
Thank you so much Jack!
1. seeing your hands working with the dough is so soothing.
2. could you please record that video for preshaping?
3. I didn't get it why we should first fold the two sides in and OVER each other?
4. what will happen if it's not a pointed shape dough and is a triangle-shaped one?
Yes please to all of these! (As well as a basic rundown of how this loaf is made, it would be nice to see start to finish for once, as I really like Jack's techniques)
2. Tip 58
Hi, for your Q 3. - I believe it's because of the size of the tin - you fold the sides over as much as you need to reduce the length of the base of triangular shape. You see, for the longest tin, Jack didn't fold sides at all, because the length of the doe was just fine for the particular tin.
What salt do you recommend? I've been using Kosher as the sea salt grinder was way too salty. I appreciate your advice.
I use fine sea salt 👌🏻
@@Bakewithjack Thank you!
That’s for all the help you’re showing it’s appreciated, but I can’t find the 2lb tin size anywhere ? Can you post a link for it please
Thanks Rich
Ironically, this is the week/video when we see the fruits for the least amount of time, but I love the intro! 😆
And the video is very helpful. I knew the concept but wasn't sure whether the weight referred to the flour weight or dough weight.
Do you guys really call them 1-lb tins and 2-lb tins? I find that interesting and am a little surprised that they are not called 1/2-kilo tins and 1-kilo tins.
I am a total newbie at making bread... yes please.... bring on the shaping video. I'm very much a "learn by watching" person!! Love your videos!!! It's mesmerizing to watch a expert work their magic when doing their craft!!
Are you shaping it right after you’ve kneaded it, or after the first rise? If you did the former, I wonder why some breads need two rises? I’m making a basic yeast loaf from freshly milled flour and I have two rises-doing the shaping after the 2nd rise.
Hey Jack.... do you have any videos showing how to properly use the Pullman tins or covered loaf pans? These pans look like they would make nice sandwich slices without the big pillow top. Just worried about buying and trying until I see how they are used. I would guess too much dough would be a bad thing here. Love the videos you produce
Love the “Roll, push, roll push!” 😆
I love to binge watch ‘bread shaping’ videos like some people binge watch box sets and have to say Jack, yours is the dogs ********! 🤭😂👍👌
Hey Jack. You said the stickers won't come off. Use Isopropyl alcohol.
Hi. Today is the first time that I’ve ever seen a video by Jack. I’m having trouble finding the step by step list anywhere on here after the video. Can someone, please, help? Thank you
I've one 25.7cm×12.5cm×12.5cm tin. Can it go for a one pound tin as well as bigger ones?
Thank you 😊. I’ve been shaping my loaf tins a bit different, but this has been really useful thank you Jack. A pre shape video would be useful too 😊😊
What a joy to watch and exactly what I needed. The only thing that scared the sh...t out of me was when you degased the dough by punching it with knuckles while laminating. Seems like all the carbon dioxide that gathered there was squeezed out. Had you no worries about that? The result shows you didn't but still, I hear so much about not pressing the dough and being gentle with it etc...
Thank you Jack you have made my bread baking even better.
I can up with a bread I call the southwestern, it has bacon, cheddar and jalapenos in side everybody loves it and can't get enough of it.
Again thank you
I have now been following you during our Lockdown period and I have learnt so much, My bread is now getting better and better. Thank you so much for the new skill. Keep up the good work. Back to work next week, but great skill for weekends specially during cold winter months. Take care and stay safe
You are an amazing teacher. Very specific but you don't add in needed details so it is easy to follow.
I have been trying for the past 5 years to get good or even decent at making bread. I gave up for a while. But in the past few months have started making it again. You have been a huge help and my bread is day and night different then it used to be.
You are great Jack! Keep up the amazing work.
Thank you!!
This is _so_ useful...
Is this technique the same for sourdough as well ..? I see you don’t close the ends, so wondering here if this wouldn’t hurt sourdough …?
Cheers 👍
Hi Jack, can challah bread be made into a loaf? We love it for French Toast but the braided doesn't work as well as simple square slice. Thanks
Wow, love this video. Thank you Jack - always smile when watching your videos 😊
Jack I used to make home made bread with Honey for a little sweetness. Can you tell me the maximum honey to make it sweet. I would put about a cup in a recipe to make a sixteen inch loaf and it was good but not as light as yours. We take care of my sister in-law and she likes the honey taste real well. Can you tell me how to add any amount of honey and what other amounts I might need to make like flour and other ingredients so I don’t mess it up. I would really appreciate it. The bread is delicious the way it is but her and my husband love the honey in it too also. Thank you so much! Georgia Smythe
Wonderful. My bread comes out perfect n tasty. Please show how to shape for a round tin. Thanks jack
So imagine and looks so easy. Thanks for kind sharing. It helps alot ☺️
Beautifully done! : ) first time watching.
Also Jack I notice you use roo. Temp water n not hot water for the yeast . Please explain n no sugar. Traditional things
Excellent video, Jack - one of the most helpful, as it applies to yeasted and SD, presumably. Nothing like showing, rather than telling. So yes please to another shaping video - good revision.
I now always see the breads I make as sausage. Cool video thank you very much I learned some things!
nice to see dimensions of tins cheers
Hi Jack, thanks for yet another great video. My bread baking has improved so much since I discovered your channel. Your explanation is clear and logical, helping me to understand what I am doing and for what reason.
Another great video Jack. I have a whole set of bread tins in various sizes but can't remember the last time I used them. It's been years. Even though it was about 25 years ago, I still remember the first time I tried making sandwich loafs in tins. I used a recipe from the Fleischmann yeast book and they came out like two construction bricks. lol
Great as im 'adventuring' into the sandwich. Just missed a picture inserted of the point it finished proving as was about to go into the oven. Cheers
I love your series; just discovered it! What do I do if my triangle does end up wider than the length of the tin? can I start over with the shaping?
Jake take your 🍞 to the next level and grease your pans with lard 🐖. Try it and you'll never use anything else.
Jack - I like your bread videos!
There is a product in the US (maybe in the UK, too) called "GOO GONE". It does a great job of removing label residue like on those pans. Wash the pans well after using the GOO GONE.
A little bit of olive oil also works great for removing the sticky label residue IMHO. Cheers! 😁
Lovin' it! Thank you - this will make a huge difference for me.
This is fantastic! I am fairly new to breadmaking but I love the smaller loaves! Thanks so much!
I Love videos that explain why we are doing something. Thank you!
Jack, that's brilliantly demonstrated, as usual. Thanks so much. Always a pleasure watching your informative videos! Time for a bake I think.
Great video, but one thing: 190 C = 374 F.
I used this method snd my loaf came out to perfection. It looked commercial grade!
2024. Still worthy for watching ❤❤
Was wondering if and when I can leave these doughs in the fridge to bake the next day? Would that be after its proofed in the tin?
Is it possible to shape these breads into a long loaf and bake them on a sheet pan without a tin? Sort of like a long French bread??
Great video, I'm getting into making bread for the first time, I love the angle folding method of the dough to match the pan sizes- greetings from NYC!! 🤗💗🌷😁
Jack thank you for these tutorials explaining how to handle dough...I am learning to make sourdough bread and the wonderful other bakers on RUclips are generally not professional bakers and this part of the process is not their strong suit (I do follow two though who have a good understanding sourdough bread baking in general). I also gravitate toward your warm spirit and you make me smile. God bless you and your family!
Can this technique be used for sourdough shaping and batards?
Outstanding video, crystal clear. Thanks
My pleasure Norman ☺️👌🏻
Rubbing alcohol will take the stickers off
This video was so helpful! Thanks for sharing.
Going to try this for my next loafs. Great explanation and demo!
Bravo Bravo.Excellent work.
After shaping and putting in the tin should I cover it for the proofing?
Beautiful work!
I'm working & waiting for my sourdough starter to be fully mature to get started with my dream of easily digested sourdough bread & sourdough sandwich 🥪 🍞 bread.
Thank you for showing me your shaping techniques!
God bless you and have a
MERRY CHRISTMAS
& Happy New Year!
🎄💜❄️🙏✝️🙏❄️💜🎄
Where I live spelt flour is quite popular. The usual sour dough recipes kinda work on it, but the spelt behaves differently. I could use some advice.
In short the breads made of pure spelt flour seem to not inflate as much during proofing (even more so with spelt whole grain flour). Not sure why that happens.
If i do a loaf with 2/3 spelt and 1/3 wheat flower though, the texture improves quite notably.
I would love to achieve an airy loaf of pure spelt flour, since I much prefer the taste.
The gluten in spelt flour isn’t as strong so the dough will never get as big. Bread will be less airy, more crumbly and still yummy
That sounds about right. Thanks for the quick response :)
I guess I will have to figure out what is just the right amount of wheat to achieve a good texture.
Alexander Scherer Check out frugalfarmwife.com for “Perfect Spelt Sandwich Bread “. I’ve made two loaves in the past two days, and they are fluffy and wonderful. My previous forays into trying 100% spelt recipes have yielded mixed results - mostly coarse and very dry crumb, and no keeping quality at all. This recipe gives a terrific result with superior crumb and is on its third day in an inexpensive plastic bread keeper, on the counter, and is still soft and fluffy. I incorporated Jack’s techniques, including baking with steam, and am super happy with the results. Haven’t figured out how to add pics to comments, or I would share them. Good luck!
@@peggyrodgers9806 Thanks for the advice :)
I will try that the next time I make a loaf :D
Alexander Scherer I’d love to hear how it works out for you. I just cut the last slice of my loaf, and it is still not stale! I’m pleased with this recipe. Hope you like it, too.
Ahh Jack, you can't help it, it's just the way you are---You're adorable and your confidence is JUST right, with a hint of cocky = ) You make me grin ear to ear.. Okay now to the content of your messages-- Last video I watched you were adamant to not add any extra flour, that if the dough was worked long enough and well enough it would become smooth and non sticky. You were right, it works. Today, I see you've learned something different and I'm happy to add back a touch of flour. I am struggling with my loaves being loose in the middle (Yes I know about enough vital gluten and over proofing--haven't conquered them completely) BUT I wondered if it's possible I'm not forming the loaf tight enough or...? Could how I form the loaf be an issue?
So flour and oil is better for non-stick than just flour or just oil?
Hi Jack love your stuff I am here in Australia in the middle of Covit.I am 77 and I have never made BREAD my oven is playing up so on my 3rd attempt I cooked in my large camp oven in the BBQ.My kneading is some what hard for me.it came out great could have been a bit higher. Can you do a video with a dough hook I have just bought one.I live 100k from our shops I am a Farmer Love you Beverley in Qld Australia
I would love to see the finished product in your videos, I feel like often it stops at the dough. Otherwise, great work, thanks!
Brilliant Jack! Again!! I love watching your videos. Inspiring and informative. I’m off to shape my sourdough now......
my bread is always dry, any answers for why, I really life a soft moist bread not dry.
I only use ancient grains to bake with. Can I make this bread dough substituting Spelt (white & wholemeal) for your normal bread flour?