UNLOCK amazing Flavour and Crispiness from the Simplest of Bread Recipes - 218
HTML-код
- Опубликовано: 6 сен 2024
- TIME is your best friend. Use it well and you'll make the best bread of your life while ALSO making it the most practical for you :-)
Online Bread Making Courses in the Homebaker's Club: www.bakewithja...
Dough Scrapers and more in the SHOP: www.bakewithja...
Buy my BOOK
Amazon US: www.amazon.com...
Amazon CA: www.amazon.ca/...
UK and everywhere else: smarturl.it/Ba...
Sign Up
Home Baker’s Bulletin: www.bakewithja...
Follow on Instagram: / bakewithjack
Follow on Facebook: / bakewithjack
THANK YOU for supporting me on Patreon: / bakewithjack
I get loads of value from your talks. Never stop buddy.
Thank you :-)
I salvaged a ziplock baggie of pizza dough that had been in my fridge for probably a week. I stretched it out sprinkled some parmesan on one side, folded it over and baked it in my panini press. It was the perfect accompaniment for some cream of pumpkin soup.
please tell me...are you, is he, letting it get toany temperature before baking once refrigerated?
i have some in the fridge now overnight but need to know what in the morning time-wise.
take it out, divide and score and rest...but HOW LONG before baking?????
I really like how you keep emphasizing that making bread can be flexible and worked into our lives. With experience we can realize that a recipe is a guideline and we can take control to make it work for us.
On day, I found a small bag of dough forgotten in the back of the fridge, about 1 week old. Let it warmed up but it didn't rise much , the yeast was spent but smelled really good. I made a new batch of dough with a bit more yeast than usual to compensate, added the old dough. It was the best ... bread I've ever made.
Ok, so make and knead, into fridge; day 2, out and shape & put in basket, back in fridge; day 3, out & bake (or let it rise a little). Is this the right sequence? My confusion is does it get a decent first rise by putting it straight into the fridge? (Does it rise enough in the fridge?)
As a microbiologist - quite frankly it doesn't matter much. You can be quite brutal and do things in more or less any order provided you don't have too long too warm. You may not get the beauty of Jack's result (because there is chemistry going on as well as microbiology) but dough is much more robust than people imagine.
Yes, surprisingly the dough still rises in a cold fridge, sometimes even popping the lid off my dough container!
I had to refrigerate my dough yesterday. We have loadshedding everyday and I forgot what time we go off. My dough had done the first round of proving, so after shaping I left it in the fridge for about 3 hours. The texture was amazing and the puff was enormous. From 500g of flour I had such a light, but lovely large loaf of delicious bread. Great to hear the why's and wherefore's from a pro. Certainly will do this again, prep in the morning and bake in the afternoon at leisure
Awesome video, as always. I love the way you uncomplicate things. Take care, be well
Did this earlier in the week. Worked from home on Tuesday, so pulled the dough together in the morning, and did stretch and folds when and as I remembered throughout the day. Shaped it up and stashed in the fridge at about dinner time. When I got home from work on Wednesday, pulled it out of fridge. Once the kitchen was cleaned up after dinner and the stone had heated in the oven, I baked the loaf. Managed to resist not eating it there and then as it was for a shared morning tea at work on Thursday morning. Crusty, crunchy, crisp outside with a lovely soft crumb. Ten minutes after cutting the first slice there was none left.
I'm still using your tip of saving a small ball of dough in the fridge to use in the next batch, works great and I can go a few weeks and it still good to go
Me too, it completely changed my bread.
Love your videos!!
Any chance of a crumpet recipe/video?
Yes please. Tried all sorts of recipes and has never really worked well. Can Jack do a miracle on this one?
This was super useful! I have gotten into the habit of shaping up a loaf Saturday evening after dinner and baking it Sunday morning in time for lunch, but I have never been able to have fresh bread for breakfast then. Done it a few times but that second proof just gave me too late of a breakfast, I'll try the overnight final proof next time! Great to see that works for you, I always expected my dough to become way overproofed when I'd do that and so never tried it
You only drew it once! Can I order the original Bake With Jack cloth😇. No really I love this method! I’ve always had great results with day “old” pizza dough. And now (it’s late anyway) I’m going to toss a favorite bread recipe ahead and bake it on my stone tomorrow. Thanks! Again another great method from you. 👍
Jack I actually had some pizza dough I made with 00 flour that I didn’t get to for four days. And the pizzas came out great. The dough wasn’t “dead”. It just needed a few turns and shaping and it made great Neapolitan style pizzas. Thanks again!
What a difference in the taste. ❤
Great video, and reassuring for anyone who panics about getting everything 'right'.
I bought too much milk this week and have been binge-baking the Japanese milk bread from your earlier vid - it's bloody delicious! Thanks for helping me to develop my moobs.
This is good stuff to know.
I'm doing sourdough exclusively for bread. The results you got are very much what I see with sandwich sourdough.
I've seen it made several ways, but being a vegan, I don't want the eggs and milk in my bread.
I have no fear of sugar so that's the one addition I'm making.
There's a very charming southern grandmother here in the States. The video is called Mimi bread, and I think the site is Sweet Charity.
It's one of those videos where you cuddle up with your kids and grandkids and enjoy a Norman Rockwell moment.
Так для справки, добавление яиц в хлеб полностью убивает его естественный аромат, при условии что вы даёте выбродить тесту, желательно сутки, только так будет хороший аромат.
My follow up of making Mimi's bread.
Lovely softness but it came at the price of over- sweetness. I can only eat it peanut butter. Even that is not satisfying, the bread is as sweet as if it had jelly on it but without the all important tang of jelly.
It's so soft that it wadded in my mouth like fresh store-bought bread. Since I have to slice it thick that's too big a wad. It's kind of a giggle as when you slice it, the loaf wags left and right with your knife.
I'm still not putting down Mimi's bread. I've seen the Amish use a lot of sugar in their bread. I think it's just for another time or lifestyle
If You're going to do hard physical labor all day, you'll welcome the extra energy.
I made just one loaf by the way and after 4 tries finally got a loaf to look like Mimi's.
I'm hoping to find a half- loaf pan so I won't have to finish so much bread.
Yes, I'll finish it. In honor of Madeline Albright's memory of her familie's struggles during WW2. If a piece of bread fell on the floor, they'd pick it up and kiss it as having food was so precious.
Thank you for reminding me about the steam - now that it's finally cooled off here in Newfoundland, I'm looking forward to baking bread again!
as usual Jack, very interesting and packed full of info. Glad to see you are back and full of spunk !!!! hugs
New subscriber, thank you for your teaching.
Hi Jack, I have been doing cold ferment of dough in fridge with many different types of yeasted bread dough. I’ve tried both letting the dough warm up and getting it ready for oven quickly! Bread making is flexible and I fit it in at m convenience. Your bread looks so good!!! Going to be making some bread dough tonight and letting it rest in fridge if I can find room. I leave mine in a square plastic tub as I find it dries out too much if I leave it open. The downside is moisture forming inside the lid. Bread still turns out great!
Slow fermentation breads will always taste better than fast. Also easier to digest for those who have gluten ‘problems’.
Love your videos and sense of humor!! ❤
thanks for this, always love your video's.
How the heck can bread dough dull a razorblade?? Amazing. Love these videos!
I love simple recipes. We need home baked bread even when we are busy.
Dear Jack, question: I bought your book but I don't see where something is described about the fridge-rest! How long can the bread stay in the fridge until I bake?
Great information on this video! Thank you!
Thank you for this tip, I have put it in the fridge overnight and made it up the next morning. The result was amazing and the best bread I have every made.
Thank you I am one of those busy people that has to make two loaves of bread every two days basically, and has way to much to do to treat it like a hobby or watch it rise lol, so thank you!
Hi Jack! My wife loves Raisin Pumpernickel Bread (an original New York, USA recipe). Do you have a recipe we could try?
just love your videos jack! thank you
You always make sense. You are an excellent communicator!!
Thanks Jack!
Back before I retired, I think I've done these at least once. It's pretty cool how forgiving it is and, yes, even gets better.🙂
Blessings always! 💜
Jack, now why did this video wait until number 218? This will stop me having to get up so early or stay up so late to bake my sourdough. Thanks again.
I always cold ferment my bread now. So much yummier and easier ❤
Brilliant Jack! Thank you for sharing your knowledge! 😘
Thanks to you I bake my own bread, far healthier than supermarket bought, sourdough and yeasted white. Delicious. Love your videos 👍
Thank you for your educational and entertaining videos. I love baking bread and finally have time to indulge myself.
Thank you thank you thank you!! I've been trying to figure out if I can make bread on a Wednesday and bake it Friday. This SO rocks!!
Spot on advice! Cheers for publicising play and personality of bread.
completely excellent video
That 3 to 4 degree C fridge temperature is what it should be. If my fridge gets above 6 or 7 something is wrong.
Jack, these breads are beautiful ! They are inspiring us to eat more breads !
Thanks for this video! Can this be done with all bread dough types, like say a sweet sweet dough for cinnamon rolls? Also, the basket dough, were they uncovered in the fridge?
Thank you Jack your the best..x
Thanks Jack. Awesome!
🤯 wow. thank you for sharing that. never thought about doing that with regular yeasted dough before.
Very versatile butter knife!
I’m learning to bake sourdough bread. The more I learn, the more I know I don’t know. I’m baking just for my family and friends, and I have a friend who really likes SOUR bread. Will this putting the dough in the fridge for a period of time after I make it and let it rise make it more sour? What video should I watch, or what advice can you give me to help me achieve a more sour flavor and still have a light fluffy bread?
This is a very beautifully put ending.
Loved this video!!
Something else for me to try particularly as we have just got new stove/oven as well
Why does cold slowing the fermentation down improve the flavor? It's the same process except slower. I think
Our small household cannot consume 6 loaves of bread at once. Can we freeze half the dough after kneading?
Very helpful video Jack.... thank you for doing this.
Another good one Jack. Thank you.
Oh, and a question: about the three day loaf. Do you cover the dough after shaping and sticking it back in the fridge?
Always great advice!
Brilliant you answered my question
Great video! As usual.
Happy to see you all over your channels @bakewithjack! Quick question for you regarding this video though, would it produce the same result if I use a whole wheat flour instead of bread flour for making these bread?
Do you mean whole-wheat flour? It has a lower gluten quality so it won't be the same.
I almost always leave my dough to develop flavour (overnight at least) - it'll go a full week if need be, getting sourer and funkier as the week goes on, though it does lose strength so maybe use it for pizza bases if it's been lurking in there that long
Yes, that last point - mine gets a much different texture to it if I leave it fairly long. Not unusable, but definitely different. Like you, I often make pizza. Or I shape into flat rounds the size of my frying pan and make a sort of na'an on the stovetop (really nice, actually).
You crack me up!
Great video as usual. What are the líners in bannetons used for? I Strain grated courgettes in mine!
I wish you're my next-door neighbor, Jack! 🥖🍞🤤👍
Did you proof in banneton uncovered in fridge like you do with sour dough? Thanks.
Is there a previous video (a specific technique) for mixing old doughs with one in progress?
Please tell me what I am doing wrong with my sourdough. I am new to making bread and my first two sourdough breads don’t cook inside and the crust is too dry and can’t chew on it. I can squeeze the inside that is already baked and make it into different shapes.
Name on the fonts thats used in the video?
What temp did you bake boules at?
Is it ok that I watch you baking bread but have never made a loaf in my life?😅
You should try baking some bread from Jack’s recipes! You’ll be hooked!
So, I should err on the side of overproofing? I tried making some whole wheat sourdough and I blamed my ratio of whole wheat to bread flour, but I wonder, after watching your video, if I underproofed it. Any help would be great, Jack
will this work if your using instant yeast as well? I get nervous if an emergency arises. But have to stop my breaking making once I get to any point. Thank you
I only use dry instant yeast as we don’t have fresh yeast avail where I live. It works great for slow fermentation in fridge for several days
😊
I don't think I would ever want to leave dough in the fridge for days but what would you say is the maximum amount of days that you can leave it inside?
(My fridge is also set at 4°C.)
Think about it like this. The yeasts (and bacteria if it's sourdough) are alive, and slow down with temperature drop. At 3-4C they are almost, but not quite, dormant. Much of that puff will have been in the hours the bread was cooling after put in the fridge (remember all those gas bubbles act as an insulator and slow down heat transfer from the centre - so it can take a long time). Once it is cold throughout, the time really has little impact - you can leave it for ages.
I like to use 1:1 strong white and whole wheat flour for fibre and flavor. Any reason not to try these ideas with this combination? Thanks for your efforts.
Have you tried rye for flavour? Not too much, as it won't rise with too much rye, but something like 10% rye will really enhance the flavour.
❤
What base recipe did you use for this video?
On screen from 1:43 to 2:03.
Some notes about the topics mentioned;
- The infamous french bread authority Raymond Calvel opposes dusting loaves for decoration... I think I agree, but I wont make a big deal of it..
- Some amateur bakers and new artisans brag about prooving their loaves for an excessive amount of time, which confuses people
- Also some bakers, amateurs or gurus also brag about keeping a starter for ages.. which really unaccurately reminds people of making quality wine; it is counterproductive for the uninitiated I believe
I like how you make it look easy for beginners( really), which is not the case most of the time, especially in hotter places( 1,5% active dry, you joking!), thanks for the great video
What is the reasoning behind the disapproval of dusting with flour?
@@jvallas you shouldn't be able taste raw flour.. also from the artisan's perspective the flour is used for a purpose, (maybe to avoid sticking) , the beauty is in the craft so he ought not spend time on intricacies( that is not the case most of the time though)
water used to be 640 G per kilo of flour now 620- make any diff? thx
Each flour can be slightly different, hence the ‘art’ of baking! Go by feel!
🙏🏻🌹🙏🏻
I noticed JACK IS NOT REPLYING TO COMMENTS
Too much drama, let just get on with the baking.