141: What to Include in your Hydration Calculation - Bake with Jack
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- Опубликовано: 25 авг 2020
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You know it's serious when the pencil is present. Jack you managed to created the missing manual for bread hydration; you've given folks a huge amount of info to think about when looking at their recipes; you've added your unique sense of humour to our days; you've given folks something to look forward to; you've managed to help make people successful in their new businesses; maybe, can you do something about world peace? . Way to go mate!
LORD I've missed you Jack! I've so missed your teaching and humor too. I always learn from you. XOXO
Jack, you are such a needed breath of fresh air that’s crossed the pond all the way to the USA!
Excellent video from wor Jack and one I don’t have much to write about, technically, just to add another of Jack’s golden rules: “make notes” so that if anything goes awry you’ll have a better chance of improvement next time. Ain’t it great to have him back folks 😀
Bake Wif Jack has taught me most of what I know about bread. I bake all of my family’s bread and have done since we began quarantine in February. Thanks Jack.
Addam your a legend 👊🏻
It never has been an issue, but I always wondered where eggs landed in the calculation. Thank you. And give Jim some treats!
Jack you fill in the blanks and have helped me make amazing bread. Thank you so much.
Tried to order a proving basket but you are sold out. Congradulations on your award. You deserve it. You are really very entertaining as well as knowledgable in the bread baking principles.
Thank you for the hydration information, but more importantly, the smiles--so needed right now. Congrats on your RUclips award!
Why are you not in the movies! You’re funny, serious, articulate and adorable💕my brain is slowly absorbing this info. Thank you
Jack, I only just discovered your youtube channel a couple of weeks ago, but I adore your videos and have binge-watched many of them, several of them more than once. I've been baking for over 60 years and have always loved it. I've been so very lucky to have had some great baking mentors, but you really make it fun. Thank you so much and CONGRATULATIONS on your RUclips award. Well done, dear Jack, well done!
So happy seeing you with that 100K plaque. Thanks to you making these helpful videos with all the maths, principles and things to consider 😊 A while ago I made my own recipe with the remaining flour (mix of white and brown flour) and some extras and bits and bobs I wanted to try. It turned out great! 🎉🎊🎉 what you teach really brings out creativity in people. Looking forward for more of your videos
Congratulations, Jack. Well deserved.
So, so glad to have you back.
I love that you’re using your kids chalkboard 😁
Lovely to see you back Jack, please try to bless us with your presence each week :)
Oh I loved the cheesy end with the speech. ^^ But really thank you for that hydration video. I really enjoyed it.
Thankyou for this amazing lesson. 👍🏻 It’s all crystal clear now . So grateful for yr efforts putting together the calculation in print. Jack . Thankyou. congratulations and you are meeting your 1million mark soon.
Congrats on your award you deserve it.
I haven't bought a loaf of bread for six months now, and I couldn't have done it without you! Whenever I second guess myself or get befuddled, I know Bake with Jack will have a fun and easy to follow video for me. I am loving my bread journey. Thanks from Canada!
A triple sided chalkboard, that's too fancy! Now you're just showing off. Thanks for the tips 😊
Thanks for all your hard work Jack and your fantastic delivery. Always a pleasure to watch your videos and gain more knowledge. Keep well x
Congratulations on the award. You deserve it!
New to Bake with Jack...this is absolutely the best YT Series. So informative, especially for someone new to baking bread. Thank you, Jack!
As usual, Jack, you picked the prrfect yopic for the week. Thanks for this video and the worksheet. You are awesome!
This was always on my mind. Thanks Jack
High quality content. Thanks Jack!
You crack me up Jack!! AND your content is soooooo useful
Wow this was really informative! I really liked how you explained it in such simple words 😁
Go Jim!! Great video yet again. Such quality content is hard to find but you give it away everytime.
Quality content Jack. Thanks fella, absolute gold.
Thanks Jack. Glad you’re back and congrats on your RUclips award 👏👏👏👏👏👏
Yay! I am glad to see you back! I know it won’t be every Thursday but I’ll take whatever you can share with us. Thanks Jack
So good Jack! We have learnt a lot so far from your vids. Love your teaching board...The ending was hilarious. Congrats.
Awesome!! Such beautiful knowledge!!
Congratulations on the RUclips recognition!
Also, you are so correct in how I have learned from my first BakeWithJack loaf to my most recent. Thank, Jack for your fun presentations, spot on results; and to your family for the time you spend helping us while being away from them.
Hi Jack thanks for your informative and witty videos. I used to get my bread from a German baker here in Australia, who made sourdough bread which I liked. After 35 years I moved away from that area where he had his bakery. So I started making my own. With the help of your video's I gained enough confidence and bake now twice a week a loaf for my wife and me. I love to have pumpkin seeds on the outside of the bread, and thanks to your comment, I now can score the bread, and it cuts right through the seeds no trouble. I always had the dough too long out fo the fridge before baking, and the seeds moved on the soft dough surface, and it was impossible to score the dough. Thank you very much.
Nice one, you’re welcome 🤗🤗🤗
Congratulations!!!
Also, thank you for the 'golden rule' for my calculations, comparing what I did before - so helpful to keep in mind!
Jim is a star 🌟 😂😂
Hi, Jack. Best wishes as well from Costa Rica. Nice to see you post again, thank you for your awesome bread making tips. Cheers!
Congratulations! And thank you for the helpful content.
Thank you for the hydration guide Jack... Even though it is simple stuff I find it necessary to keep all sorts of guides handy to remind me of things these days... Not for work, usually, but for stuff that I only undertake on a part time basis... Thank you again for this very useful simple to use tool :)
Really enjoyed seeing you back. Congrats to the 100k 🥇 award. Looking forward to more informative and entertaining content from you. Stay save 👍🏻🚴🏻♂️💨💨🌈
Darn RUclips didn't show me last week's video! Glad it showed me this one. Been missing these a lot :D Thanks, Jack.
Congratulations on getting your 100,000 subscriber plaque!!! VERY well deserved!!! I am brand new to making bread of any kind and your videos have been soooooo helpful... simple to understand with just enough humor to be fun. One of these days I'm going to start at the beginning and do a BWJ marathon and watch all your videos... I'll be an expert by the time I'm done!!! :D
Ate a piece of just baked sourdough bread for breakfast (with my first BIG crumb success) while watching this episode. All due to you and your hydration tutorials. Thanks Jack! Now go out and enjoy some sun for us because we're having a 'high hydration content' via the weather here in the north all August.
Jack, thanks for sharing all the baking tips. Watching your videos are informative and also entertaining. Thanks! All the way from Singapore!
Thanks for the "cheat sheet". Very helpful! 😊
Thank #bakewithJack it's Thursday!!! Helpful as always,
YES YES YES I NEEDED THIS. I always wanted to know the hydration rate of different enriched breads so if its below my personal preference of hydration rate for enriched doughs (which is atleast 60%), I can adjust. I saw somewhere on the interweb that how you calculate the hydration rate is based on the water content of milk, eggs, butter, etc. Thank you so much for doing this and I’ll definitely check out the blog post!!!
Thanks for the very informative video jack
He's baaaaack!!!
Congrats!! and thanks so much for the advice!
Great video, thank you Jack!
woaah this video is very helpful! thank you so much Jack! greetings from Indonesia❤️
Haha love your videos and emails xoxo keep up the great work u do
Thank you thank you thank you... I've learned a lot from you 💞
Always a pleasure Jack. Having great success with your recipes! Now trying Hokkaido milk bread with a tangzhong roux. Couldn’t have branched out without your help. Cheers.
Thank you, another brilliant video
Congrats!!!
thank you so much! super helpful as always.
This was SO helpful! I live in a very humid city in the south and my doughs tend to become cake batter if I’m not careful.
Such a treat!
wellcome bake we have missed you stay safe hurray xx
Really good video, Jack. Well done!
Thanks Blayne, hope it helps!
I recently did an experiment with different enrichments on bread and found myself wishing I had calculated eggs and milk into my hydration. They made a MASSIVE difference. Two eggs almost turned my dough into batter, turns out they are like 75 percent water. It was super interesting and I learned a lot from the experiment but not what I was trying to learn lol. It was a valuable lesson nonetheless.
Perfect! It's finally cooling off enough here in California that I'm considering waking up Demeter (that's my starter) and bake a loaf. I wanted to try adding some oil, but didn't know if this would change the hydration. Glad you're back, Jack! Congrats on the plaque, and hope all's well in Sturgess Castle. p.s. give Jim some scratches
I love that you named your starter Demeter.
@@laurawald6494 gotta feed Demeter 🤣
Thanks for your instructive and pleasant videos Jack. Congrats on the award. Your acceptance speech was 😪🤧
Thanks so much! 🤗
We love you!
you are funny Jack!!! thanks for the info.. you're a super star!!!
You’re welcome Christina!
This video was, indeed, excellent, But it seems to me, the one thing it doesn't cover is different flours, and hydration compensation for rye, whole wheat and other flour options. Would love for you to make a sequel on hydration compensation for other flours. But if you already have, please let us know which one we should watch.
Always good to see you; thank you! Your hair looks darker? Have you lost weight, it is best you eat more of your own bread.
Apparently one must factor in to bread making 'altitude" as well. Height above sea level. Works for making jams, preserves, and also boiling water.
Glad you are back!!! I'm having a debate with someone. How long can you (safely) keep sour dough starter tucked in the back of your fridge without feeding it?
Kay Thompson Mine lasted for more than 3 years, forgotten at the back of my fridge. It took about 3 days of feeding to bring it back to life. I foolishly left it on the counter during a heatwave a few weeks later after making a couple of loaves, and it went moldy 😩
Dry it out and it seems to last forever.
For grey area, we need to apply same concept used in the starter. However we need to assume percentages of liquid and solid.
Haha Jack, you crack me up! Just to let you know that here in Canada all our all-purpose white flour is 13% protein (4g of every 30g of flour), which I think is similar to your UK strong white flour. I can't find any flour in our grocery stores that has a lower protein percentage. My sourdough bread (80% white, 20% WW) is baking as we speak...
Thanks for you lesson of today and Jack, you forgot to thank Jim 😄 hello from Tabasco!!!
😂 hellooooo!
Very informative video, thank you. I think you need a larger board!
Thank You sharing your knowledge..
#Respect
a subscriber from #SriLanka
In my humble opinion I think that pumpkin puree is kinda liquid according to the structure that pumpkin contain high amount of water & fiber so this is a reason why I think that way.
milk is about 87% water content so you can use this to adjust your hydration when calculating recipes that use milk. 100g of milk would only count 87g to the hydration
One of the most valuable tutorials for bread making. Always impressed how much information is in that brain of yours. Now I just need a guide/chart/idea of how to calculate fermentation time(eg overnight) for different temperatures. Everything I have read seems to assume that all room temperatures are 21-25C. If my temperature is below 21C then I know I can add more time and I can do that if I am home all day. But if it is in the high 20’s or more I know I have to shorten the time but I’m certainly not going to stay up a few extra hours so I can monitor this. If you have any suggestions as a guide, it would be much appreciated. Oh and I guess anything that is added to the recipe that absorbs liquid, should be included as part of the 100% of the recipe (to calculate hydration)?
So, what about the dry content? Flax flour, quinoa or chia seeds etc. Some of them soak up a lot, the flax f.eg.
I've been wondering about that and usually I add a bit extra water when I add those things. Right or wrong?
I would love to see your take on additions like seeds, fibres, dried fruit and possibly different kinds of flour like emmer, einkorn. Thank you for your excellent videos!
I have really enjoyed your videos, so informative and they have improved my yeasted wholegrain malted bread :) However, I am wondering why my bread is fantastic for 2 days, then it becomes very crumbly and falls apart easily??? Do I need more water or change something else? I love the Organic flour I need :)
Hi Jack! Commenting from Colombia! Love your channel, I have a little question, I saw an IG post of 42% hydration bread that had big bubbles like a high hydration dough and I was pretty confused. Can you talk about extremely low hydration doughs and how to get an open crumb on them? Ty!
Very helpful info. Thank you.
Also, you could always slip a calculation or two into any printable recipe. I won't tell.
Baking God
Jack, I'm in Baking & Pastry Arts school and my bread instructor was adamant about this rule, "You never EVER double a bread formula! You MUST use bakers math to properly change it.
Problem is, I am so confused by bakers math (yes, even with a tutor).
I noticed you don't use bakers math when you double your formula and your loaves seem fine.
Is bakers math antiquated or necessary in today's kitchen, which is starting to feel more like a science lab than a home bakery 😐
Hi Jack. Thanks for your videos. I don't know where to ask this question. So I hope it's ok to ask it here.
Can I bake a yeasted loaf of bread outside a bread pan, while still having it oven spring satisfactorily?
Thanks Jack.
Hey Jack, If you are calculating the hydration of the starter and dough but you discard half of the starter before the feedings do you need to calculate that in to the equation?
Wish I could post a picture of my recipe book with a gazillion post-its all over it. 😁
Hola! So I baked this morning a sourdough bread with curry powder, raisings and coconut flakes. I just replaced 50grs of the total of the flour for the flakes. Bread is tasty but bubbles inside are ready small. Can the coconut stop the bread from developing structure? Thanks for this channel! 🤗🍞🥖🥐
Great video - really helpful, as always.
Quick question (and I put my hand up, I may have missed this in one of the other 140 videos), if I'm adding, say 50g pumpkin seeds would I still use 500g flour or do they count towards the weight of the "dry" ingredients and I'd only need 450g flour? I suspect they don't and I'd still use 500g flour.
You suspect correct 👌🏻
Bake with Jack excellent. 👌
Thanks for taking the time to reply. 👍👏
Simon WoodburyForget Thanks. I get your point. So far, I’ve only added seeds at the mix stage and then kneaded them in. I know this goes against Jack’s advice in one of his vids when he does as you describe and fold them in at the pre-shape stage.
I’ll try this next 👍
👏🏼👏🏼🥳👏🏼👏🏼
How about sugar (white and brown)?
You would be a fantastic partner to be in the bakery business with. Surprised your not snapped up yet.
I should not have been so forward, maybe you are?
Jack, I have some questions. Is it possible for baguette a 78% hydration? I followed exactly the recipe but I end up with unmanageable, very wet, and sticky dough and why is it that there are different weights of flour in a cup. I live in the tropics.
Does oatmeal (dry) count as flour?? Wheat berries?
Potato and seeds are "neither fish nor fowl", right?
How do u translate non barker’s percentage recipes eg 1 3/4 tsp into barkers percentage im having trouble doing this ? And what are the average pertenage for sugar,yeast etc. i normally use 500g I’m looking at making bigger loaf of 680g but not sure how to upscale my recipe or translate other non bakers percentage into bakers percentage if that makes sense?
You can’t change VOLUME weights into percentages because percentages are worked out from WIEGHT. Salt is around 2% - 10/500*100=2
@@Bakewithjack so all the extras you add eg salt,sugar,oil should be around 2% or is there a guide to the amount ?
ok, how do I calculate the amount of H2O needed when what I know is that I need 170g of levain at 58% hydration?
GOOD ONE! Your full starter is 158% so... 170 / 158 gives you 1 percent (1.07g). Multiply by 100 for the flour content and 58 for the water. 107.5g water, 62.5g flour (ish) = 170g total 🤯 is that what you meant?