Knead Vs. No Knead: What's the DIFFERENCE?
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- Опубликовано: 15 мар 2023
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After last weeks episode I made some bread a couple of days later. I divided my 75/25 white/wholewheat dough into 2: one was kneaded for 8 minutes and the other was rolled..the 2 tin loaves went into the oven at the same time (even though the no-knead one was more puffed up). They came out at the same time. 2 great loaves ….but… the no-knead was noticeably bigger, lighter and softer. I shall be using that method again! I now know that when my arthriticky wrist is playing up I can still make fantastic bread. Thank you!!
I like the 8 minute kneading process. It’s like a mindful meditation. Paying attention to what the dough looks and feels like during that time. Focussing.
I went through about six months of stretch and fold. Then coil folds. Currently I’m loving lamination stretching out that huge flat sheet. It just thrills me. But, I think it’s because it’s new and I never would have believed that I could do it. So far, I’ve gotten the “best product” from coil folds, but Jack, I love the message of find the process/product combo that does it for you. Your videos have the ring of common sense that I needed to surface from the highly technical rabbit hole I’ve fallen down. Thank you. My bread is so much better now since I’ve been listening to you.
PS, when you yell “roll it” I actually feel a bit giddy. Hope you never lose that.
time and folding are the key ingredients in my opinion..... I haven't kneaded my SD bread for months now and the results are spot on. I loosely follow your no-knead recipe from a book I found ;-) (Bread Every Day) and maybe add an hour or two to the process. I'm retired so am not time poor and live in Scotland where our ambient temperatures are maybe a bit lower in the kitchen!! So I might add another 2 hours and another "fluff and fold" as my wife calls it and the puff I get on the final product is worth the wait. Keep them rolling Jack, bite size nuggets of baking brilliance mate.
I've learned to bake largely through your channel. About 2 months ago (after many years of baking) I started doing an overnight proofing in the fridge. Such a game changer splitting things that way. And I totally agree with you about allowing oneself to not fuss over how exactly they might get the perfect loaf of bread. Bread can come out really well without complicating things. Took me a while to figure that out.
I believe it, jack taught me everything I know and although I have been baking with Jack only 3 years, I can honestly say it's delicious and I M ADE IT❤
I've enjoyed your foray into No Knead Breads. I'll knead certain styles of bread and do enjoy the feel of the dough as it changes consistency.
My favorite technique is a variation of no knead using only 1/2 TSP dry yeast in a 900 Gram recipe @ 70% hydration and allow the dough to ferment covered on the counter @ about 65 degrees F for 16-18 hours. Lightly knead & form the loaf then bake in a Dutch oven. This results in a crusty hearty loaf with an airy soft crumb.
The long ferment imparts a yeasty flavor not found in a kneaded loaf.
Thanks for the time and effort put into your weekly videos.
Nice one Allan :-) You are so welcome.
Great to see the final products side by side.
Oh Jack, thank you for this great video. For me kneading is the fun, meditative part of bread making. It is nice to see the difference it makes. I’m looking forward to the Home Baker’s club when it launches
Thanks!! I was curious about this, I am usually product oriented when it comes to breads. . this was illuminating on what I was missing out.
Thank you Jack!🙂
I just left some yeast to bloom and here you are!
Blessings always!💚
Great video Jack. This is how I look at it. Like most of your subscribers, I have a huge time demand with job, wife, children, church and friends. If I make a traditional loaf of bread, mixing and kneading in my KichenAid mixer, 3 minutes on low speed, 10 to 12 minutes on speed 3. First rest 60 minutes. Weigh first shape and rest, 15 minutes. Final shape and proof, 50 minutes. Bake 30 minutes. 2 hours and 50 minutes. No Knead: combine ingredients and mix until combined, 5 minutes. Rest 30 minutes, first stretch and fold. Rest 30 minutes, second stretch and fold. Rest 30 minutes, third stretch and fold. Let rise 60 minutes. Weigh and rest 15 minutes. Shape and proof 50 minutes. Bake 30 minutes. 3 hours and 30 minutes. So no Knead produces a less desired result for more time to produce. I just I don't understand the no Knead advantage.
I am so. Glad to have “stumbled” on to you and your Home Baking club! I can only imagine you as a chef! You must be unbelievably fantastic!
Hi Jack. Thank you. Very interesting to see the loaves compared.
Nice video. I've learnt so much from you. I intend to try your no knead loaf soon
Just received your book in the post! So much information to comb through and photos look great. Looking forward to spending time reading, learning and baking.
THank you Liv!
I love kneading… however, today I had an eye opening moment! I combined the bread ingredients together and something came up before I could start kneading. I came back to it 15 minutes later and it was very surprising. The dough came together in a flash and I only had to shape it to get a super smooth surface. No kneading required which meant I could get on with dinner. 🤯👌🏻 Thank you, Jack for all your efforts, recipes, positivity and encouragement. ⭐️
That's autolysing - I give it 30 minutes every time I bake bread. It gives the flour time to hydrate and the gluten to get a headstart.
@@Tsnafu yes, I’d heard of it but hadn’t tried it until now. I’m glad I gave it a go. It’s very useful!
@@Tsnafu Exactly!
Thaks for tips. I've been baking my sourdough bread for several years, and I haven't kneaded dough for a long time, but I let the microorganisms in the sourdough do their job :D
I make a leaven, after 3 hours I mix all the ingredients, fold the dough several times at intervals of 1-1.5 hours and put it in the fridge overnight. In the morning I take out the dough, form loaves, leave to rise for 2-3 hours and bake. Cheers from Poland!
Ciao Jack.Fantastic explanation Thanks
I love this video, I too did the same jack all three ways, you are the best , I pick the kneading method it's so worth it mmmmmm thnx for sharing it was a fun ( and delicious)❤ experiment
Having made bread from childhood until now in lockdown I looked for an easier way as I had hurt my self and could not manage so well .
I found this no knead online with the Dutch oven method and was excited.So tried it yes it was ok .The Dutch oven no going back especially if your oven is not very good very forgiving.
The no knead well not great so like you said a balance so I knead a little on the last stage no knead before first prove this works very well for me . we get a very light sometimes a few holes but lovely crust which is what I really wanted to achieve .
Thank you for your videos and inspiration.
Jack, I wanted to say thank you for writing your book. It's come all the way down here to New Zealand and I am working my way through it. I'm very interested in this no knead process because I have an injured wrist so this is really helpful. Have a wonderful day!
Wow it's so cool that it made it all the way over, I'm glad you are enjoying it :-)
@@Bakewithjack , This isn’t Dicken’s era anymore. It’s 2023. They have these things called boats now. If you use a nice big sail you can go on a book tour and get to Australia in maybe 6-9 months. You can sail to The Colonies in even less time depending, of course, on the wind.
Thanks Jack!
Thanks!
Thanks, Jack. I know people into one pot no-knead bread. They use lots of yeast. I think it has a blah flavor. I make easy sourdough. Kneading, folding, laminating, etc. all the fun stuff. It’s also yummy.
Oh yes, good one Jack, a lesson in you get out what you put in. I am product, product, product, but then this is also my retirement hobby. I admit I never made bread until after I retired - never had time or inclination. Now I know the addiction of bread making. Yes I eat and enjoy my superior home made bread, but the real kick is striving for impossible perfection of bread in all its forms and with all its complexities.
I've used all of the three methods depending on my availability (and sometimes ingredients), and each time I just adjust my expectations accordingly. EDIT: Btw, your branding IS spot on.
I love kneading but my hands and arms can’t do it anymore. THANK God for mashines that Can help me 😉❤️🕊.
Really enjoyed this video. I was watching your old video on poolish/sponge/preferment recently but I didn't understand how to make and use one. Any chance of a video update on how to do this?
It's supposed to make pizza dough great.
"Is this bread?"
2:13
What recipe did you use Jack? Is it in your book, and if so what page? Thanks
Jack, what is the hydration of the dough you used in these loaves ? Also, the flours used. Thank you.
Some days it feels like a kneading day….others, not so much….now I want to do the comparison myself (the first two anyways) just to really see the difference for myself…..
🤔
Loaf #3 would be terrific in a breakfast casserole!
I like to mix the ingredients, knead it a bit, rest for about 15 minutes while I clean up, knead a little more & then a rest for both of use. One or two rest periods depending on what I’m making! 🔥🍞🇨🇦
It's always worth the trouble !
👍👍👍
Greetings from Denmark 🇩🇰
Regards from Peter
Jack, I have watched both #209 and #210 episodes. I think you said somewhere along the way that the fold method doesn't work as well with dough that is less hydrated. For example, the Simple Sandwich Loaf on pg. 32 of your book (our 2nd favorite to the sourdough) has only about 64% hydration, where as the baguette, sourdough, focaccia and other recipes have much higher hydration. For a lower hydration bread such as Simple Sandwich Loaf, how much extra water would you suggest adding? Thanks Jack, you have really refined my breadmaking! I love your book!
Christine, for the roll up method (which I'm now using and is really great) I have upped my hydration from 60% to 62% and that works really well for my half and half bakers/wholemeal loaf. The roll up method works really well and there's very little difference between my regular kneaded bread and the roll up bread ... just easier on my back and arms! I think the best thing to do is to up your hydration gradually. The 2% works for me.
@@kayandgordonaram6049 thanks very much!
Jack, is there an effect for over kneading bread? I use breadmaker, it usually takes up 30 minutes for kneading. Yet it still sticky, is it okay for me to knead Until it's less sticky?
I wouldn't want anyone to take this as justification for reduced effort, but even the least successful loaf I've baked in the last couple of years has more going for it than most of the commercially produced bread I can buy. Commercially made bread, in the UK, is a really low bar. Just buy good quality flour and your more than half way over it!
Here's a question I've wondered about since I watched your video on overkneading: what is the yeast doing during the kneading process? I thought the yeast has a limited window of time when it will produce gas; does the time kneading affect that? Does it produce gas during kneading?
not sure about dry yeast, however i keep bread starter and after i feed it, depending on the ambient temperature and amount of initial yeast it releases gas for at least 5 hours (with 1 to 1 water to dough proportion), so I reckon when you kneed all you do is make sure to spread yeast more thorougly through the dough making more small bubbles, while the time it takes to ran out of juice is mainly influenced by the temperature, and proportions of yeast to flour.
p.s. yes it most likely does produce gas during kneading, while multiplying itself and releasing even more gas with time while there is enough food.
Anyone here in the comments, I am asking for some advice. I made Jack's WW Seeded Bloomer recipe, and it rose beautifully the first and second rise and I was so excited. My oven was blazing and I was using my new stone, also blazing hot, added the water in the bottom pan ,all as taught, and then nothing, no oven spring at all, and she came out pretty dense loaf obviously. I am thinking I over proofed it, though it didn't explode or I scored it too deep (by accident) , which I have researched can be a problem. What happened? It was looking so good, such a great rise both times, I really thought I would get the "bloom" the oven spring which I get on my other bread recipes. I did max out the rising times both rises (cold kitchen), so it could be over proofed. Looking at how Jack scores the bread in this video, mine weren't any deeper so maybe that isn't it. Would appreciate anyone's two cents on this, I am befuddled.
I think it was overproofed and/or the score was too deep. Both have caused this to happen with me a few times over the years. ot will be interesting to see what other people suggest. I have been making artisan and simple breads for 20+ years and I swear, sometimes you do everything the same way and bread just has a mind of its own!
@@christinekulp5875 Thanks Christine. I am finding that the more I learn the more questions I have. In my bread education journey I run across everything from "old wives tales" type false advice that has lead me astray to overly technical professional baking advice. I appreciate advice from more serious home bakers and from Jack here who makes the technical very matter of fact. Now I have to decide if I tackle this same recipe again. Thanks for the reassurance!
@@nancyneyedly4587 I was thinking afterwards…strength of the dough and time make sure a difference in what Jack calls the “puff”. Best wishes and make that bread again and again until
You’ve got it! That’s what Jack would say. He has addressed “failures” before.
If you leave no-knead for longer it will puff it OK! Why not try it?
❤
~~~ You are amazing 😽😍 💕 light 💞~~~ Me want to learn from Jack!!!
Thank you :-)
What bread recipe did you do here Jack? I have your book, is it in there?
might be his crusty bloomer recipe
It's a "everything out of the cupboard" Special! Looseley related to the Multiseed Bloomers in the book :-)
I use my bread machine to do the kneading, I prefer to do the shaping and baking myself, as bread from the machine comes out a bit wonky when it does the whole job. Stand mixers will also do a good job of kneading; if you just can't physically manage it. You still have bread with much better ingredients; maybe a little different than hand kneading would produce, but sometimes, we need to adjust how we do things, to continue doing them. When I'm having a better than average day, I'll knead the dough myself, but sitting, with the dough in huge bowl on my lap. It's worth finding a way that works for you; just the smell of fresh bread in the oven is worth it. Thanks Jack, for always giving us ideas, inspiration, and bread. Take care, be well
Hi Gigi can you tell me how long you knead it for in your stand mixer please . Thanks
@@sukiwoo2815 about two to five minutes, you need to check it, catch it when it looks right. Sorry, not that helpful.
@@gigi3242 Thanks everso Gigi x
Hi Jack, I live on my own and a whole loaf of bread would be wasted as I’ve only got a small freezer. Would you do a vlog on small portions of bread or would just using a smaller quantity of flour have the same outcome 🦆💕
Bakers percentages is the way to go to scale any recipe up or down. On Jacks website to make 2 white yeasted loaves the recipe is
1000g (100%) flour, 640g (64%) water, 14g (1.4%) yeast, 30g (3%) oil. So change the amount of flour and calculate the % fr other ingredients. For 400g of flour, 64% of 400=256. I’m not very good at explaining this, but that’s the principle. I use my smart speaker for the calculation as I’m poor at maths. Hope this makes sense
@@David-kf2rw Many thanks will give it a go
I do not like crusty bread. I want my bread to be soft, even on the outside
I know with art, it is the process of creating that gives me the greatest satisfaction, but also too the final product. I am loving baking bread and am doing so several times a week (a big household here to go through the bread - never have to worry about it going stale). In some sense making bread so often means that some of it comes by rote, however, the final product is a little bit different every time. And even if the process is a bit by rote, there are always other factors to take into consideration - the temperature of the day and the weather outside, what my day holds in terms of how I can fit the process of making bread in, etc. My biggest thrill comes from the smell of the bread as I slice it, and then bite into it. Your book is amazing. This weekend I’ve got my eye on the malted cinnamon buns to have ready for breakfast on Sunday morning (just picked up the malted flour to make them). Thank you for your weekly videos as they are so informative and encouraging.
I left a bigger comment already, but I just loved this video so much. Super Thanks!
Just one question... How did the young blonde guy from Bedknobs & Broomsticks become Bake With Jack... Some would say "Not ruddy likely..." I beg to differ. 😁
Hello Jack, thanks for the great video. Would you expect the same results for no knead bread if it rose with very little yeast over night? Does no knead method require long rise?
That do nothing bread almost seems like a waste of materials and energy.
It's like: "Yeah, I'm gonna make something to fill my belly next morning" lol
Really. If you're serious about bread making, either put some effort into kneading, or buy a good stand mixer to do it for you!
I know the new fad is no knead, but I can't stand it. I'm old fashion and I can see and taste the difference between knead and no knead.