I so love your videos about kneading. I used to stress so much because I didn't get when the dough was ready or not, not until I watched your videos (especially the real time one). Now I do bread every week. Maybe it's not perfect, but I think it's yummy and I enjot making it. Thanks, Jack!
it's videos like this from Jack that got me through bread making. I had the 'before' dough, sticking to literally everything, and always thought I was doing it wrong. Jack got me through it and now I'm not half bad.
Thank you Jack.🙂 On the other side of 'is it ready' - I over-proofed recently on the second rise. After a third rise, that was the best textured bread Ever! That was an advantageous screw up!😄 Blessings!💜
Enjoyed the creativity of the filming. Bet you & your team had fun shooting. One of my biggest stumbling blocks to bread making was my perfectionism. Your teaching reminds me to relax, enjoy the process, follow basic principals, and it's always delicious.
I learn something EVERY time i watch your videos. You have taught me so much i can’t even believe how far i have come. THANK YOU THANK YOU! Glad you are still out there for us! I appreciate you Jack❤️
I am devouring my cookbook. It is a great read, well thought out and well written. It is what cookbooks should be informative and inspirational. Thank you!
Hi Jack, got my copy of your book two days back. I live in south India and have been following you since before the pandemic. Thanks a lot for showing me and whole lot of others how to bake. Made your foccacia recipe (page 109) two days ago and it just disappeared. Loved the book, and thought it was cheap with all those photographs(cost me around 20 pounds here). It had all your soul in it and I congratulate you for putting in such an effort. So when is the next book coming? Fantastic job, keep it up.
I’ve followed you for quite some time thank you for the help and advice you give us, my go to is your start to finish SD recipe which i now cook in a ninja foodie on steam bread. It’s awesome If i wanted to make this in one day how. Long would i need to let it prove after shaping, at the point where it would normally go in the fridge. Many thanks
I'm one of those people you mentioned in your email that have a hard time with kneading (tendonitis). So I don't make bread that often but I absolutely know what you mean about how it changes form. Thank you!
Jack, all my life I’ve tried to find a talent. I can’t sing, dance, paint (my nails, acrylics, or even the walls), not athletic, not a Gardner (hate bugs) and so forth at 54 years old. So I thought I’d give baking a try. My God, when it comes to yeast, all I’ve ever had is a bad yeast infection!! I’ve made some weapons of mass destruction 😢😢. I started out with biscuits since I’m in Alabama and it’s a southern thing, and I’d give them a 7 out of 10. My first attempt at cake was the most lopsided creature I’d ever seen, tasted ok but who wants to eat ugly cake?? So I’m back to bread. The instant yeast seems friendlier although I’ve managed to grow dry active by using my thermometer but that was my first attempt at using a kitchen aid mixer which was an adventure all on its own due to not having a clue how to turn it on. Last night, I tried rolls that tasted like they were bland although I followed directions to a “T.” I even tried some Japanese and Chinese stuff that is likely only going to cause a war between two countries over who came up with that method to madness. IS THERE ANY HOPE FOR ME? Seven bags of flour later, failed cakes, cinnamon rolls that SUCKED AND ugly bland rolls. Love your channel though!
I love that plastic bowl. Can you share where we can get one. Nice and light for dough building. Also ... in your older videos did you rise your startere in a plastic jar? I remember (or think I remember) reading that one should never use plastic. I also heard that we should never use metal to stir our starter. Could these all be myths? Thanks Jack.
Another great video Jack. I love to have some music on when I'm bread making. When it comes to kneading time I find a track that lasts around 10 minutes to act as my timer. My current favourite is Dry County by Bon Jovi (not everyones taste but it works for me 🎸), at 9 minutes 51 secs it's spot on for kneading. Perfect dough 👌 😋
While watching your video, good job, a question came to mind. I do stretch and folds while making my weekly sourdough bread. Kneading and stretch and folds are somewhat equivalent. Are there some doughs where one method is preferred over the other. Being retired, I have plenty of time to do the stretch and fold. Is there any other difference in the 2 methods that reach the same result? You are a great teacher!
If you try a high hydration dough it will be too loose to knead. It will be initially be mush and stick to you; you have to manipulate it in another fashion. There are various options. Conversely, if you use a low hydration dough it gets harder to do some kind of folds. Try different dough hydrations is the best way for you to see (feel) this. Try 85% and see if you can knead it. Try 55% and see if you can fold it. The try in between maybe 70% you can go either way. How your dough feels is dependent on various factors including the characteristics of your flour and how much water it will absorb. Have fun!
I enjoyed this video! It is a bit of a rehash, but you made it FUN!!! Loved the zipping rewind and fast forwards! Nice gimmick to keep it entertaining.
Jack, I dont know if you read your comments, but, just in case, another body-saving technique you use while kneading is to shift your weight from one foot to the other. That way more of your body is supporting what your hand/wrist/ arm are doing. Actually great body mechanics on your part.
I kneaded for 30 years of occasional breadmaking but I now stretch and fold. Not going back. My take is that at 65% you can knead. At 70% you'll probably regret trying!
I'm still leery of making bread with whole wheat flour. I'm not sure how ours in the US differs from yours in the UK, but I can only get a cohesive dough and a good loaf with white bread flour (a stronger flour than all-purpose flour). I hope to figure out whole wheat bread or a wheat/white blend that works.
Here in the UK we have regular wholemeal flour and strong (bread) wholemeal flour. I'm going to guess that you have a similar distinction in the US. Even with wholemeal bread flour, it will produce a heavy loaf if you use 100% wholemeal. Have you seen videos 136 and 137? You may find them helpful.
From the UK again - As far as I have been able to ascertain, the problem with whole wheat flours is that the particles of bran, which are so good for our digestive health, tend to disrupt the formation of the long chains of gluten molecules which give dough its elasticity and allow it to rise. Which is why 100% wholemeal bread tends to be denser than white bread. You can make it, but you might then have to learn to like it! Practice and persistance definitely helps. Try a fifty/fifty blend to start with. You will find that more water is needed to produce a dough loose enough to rise freely. Precise quantities will differ from flour to flour. I aim to err on the dry side because extra water can easily be incorporated during stretching and folding. Sometimes just working with wet hands can be enough. The bread will be different, but should turn out useable 🙂 And that is the excitement of baking your own!
My dough always starts MUCH wetter than yours, following the exact weighed amounts. Should I just put in less water? It makes it difficult to produce the desired consistency once kneaded.
Yes. He can show you technique. But he can’t account for your particular flour, environment, how liquid your starter really is…you have to “read” your own dough best done by using your hands and your eyes. Try holding back maybe 10% of the recipe water and see how the dough feels. You can always add more in.
Hi Jack, I would love to see a video about making a sourdough bread loaf in a tin. I have looked to see if you did a past video on this but have not found one. If you could either make a video on this or reference one of your videos explaining this , I would really appreciate it……have a great day!
Do you use just a plain sourdough recipe or do you add oil and some sugar or honey? All of the recipes I have tried with the oil and honey come out under proofed. I usually use Jack’ s recipe for sourdough when I bake in the Dutch oven.
Sourdough - in a tin! Seems that would really upset some people, but I find the two pretty much interchangeable. When its had a few stretches, is well risen, nice and bouncy... its simply a matter of whether it's convenient to bake a pan loaf today or place in a banneton overnight for a hand formed loaf first thing in the morning. Good eating either way 😋
Debbie, I just tried this yesterday. I shaped one loaf and put it in the banneton for overnight proof as usual. I put the other loaf in a loaf tin, left it to rise on the counter, then baked it that afternoon. They were both delicious and fun to do. With the price of bread flour rising, I am using a higher proportion of all-purpose flour, and the loaf tin gives a little extra support. But mostly I just wanted to experiment 😊 Good luck and have fun baking!
@@emmelia-6068 thank you, I have tried that but it always turns out that it was under proofed after I baked it. I leave it out for 8-10 hours on the counter and it seems ready then………surprise it wasn’t. It opens out the side even though I score it on top, I did see that Jack is going to be covering this in a future video. I will try it again. Thanks for responding
There's our Jack! Loved this! One can never be reminded too much of the basics. ❤
I so love your videos about kneading. I used to stress so much because I didn't get when the dough was ready or not, not until I watched your videos (especially the real time one). Now I do bread every week. Maybe it's not perfect, but I think it's yummy and I enjot making it. Thanks, Jack!
in making bread, this has always been my worst part, the way you just made it so visual, was very helpful, thank you. Take care, be well
it's videos like this from Jack that got me through bread making. I had the 'before' dough, sticking to literally everything, and always thought I was doing it wrong. Jack got me through it and now I'm not half bad.
No one else can make bread making as clear as you, Jack. You’re the best!
Thank you Jack.🙂
On the other side of 'is it ready' - I over-proofed recently on the second rise. After a third rise, that was the best textured bread Ever! That was an advantageous screw up!😄
Blessings!💜
Jack, I wasn't looking for this topic, but RUclips must have guessed correctly based on my viewing.
Thank you for showing us the 2 situations.
I really enjoy your humor in videos about Bread dough !!!
Love the info and I love your "Roll It! "
Enjoyed the practical, common sense aspects of this video with some humour attached. And the length was on point. Thank you.
You just healed my soul with your soft kindness and encouragement
Enjoyed the creativity of the filming. Bet you & your team had fun shooting. One of my biggest stumbling blocks to bread making was my perfectionism. Your teaching reminds me to relax, enjoy the process, follow basic principals, and it's always delicious.
Learning so much about bread baking from your videos and your book. Thank you Jack 😊
It's like you can read my mind! Thank you for this. I watched your old videos too, but one can never have too many good tips. So thank you.
I learn something EVERY time i watch your videos. You have taught me so much i can’t even believe how far i have come. THANK YOU THANK YOU! Glad you are still out there for us! I appreciate you Jack❤️
I am devouring my cookbook. It is a great read, well thought out and well written. It is what cookbooks should be informative and inspirational. Thank you!
You're just so kind and encouraging! ☺️
Thanks Jack! You always make me smile!
Thanks babe
Wonderful thank you dear Jack!
Always makes me smile! Thank you!
I feel like I’m watching a standup comedy routine but also learning how to make bread at the same time
Thank you I thought I was doing something wrong when it stuck to the table, and I would add more flour to the table but then I'd get a crumbly bread
A genuine nice man ad bread baker. Thanks Jack
Great to see your smiling face. Love your videos. Very informative and fun. 😊
Thank you!!!! I've been struggling! And now I see I haven't been kneading my dough enough!
Hi Jack, got my copy of your book two days back. I live in south India and have been following you since before the pandemic. Thanks a lot for showing me and whole lot of others how to bake. Made your foccacia recipe (page 109) two days ago and it just disappeared. Loved the book, and thought it was cheap with all those photographs(cost me around 20 pounds here). It had all your soul in it and I congratulate you for putting in such an effort. So when is the next book coming? Fantastic job, keep it up.
Time travel with Jack. Nothing better.
I use my mixer to knead. 8 minutes and it's done. I never knead by hand.
I’ve followed you for quite some time thank you for the help and advice you give us, my go to is your start to finish SD recipe which i now cook in a ninja foodie on steam bread. It’s awesome If i wanted to make this in one day how. Long would i need to let it prove after shaping, at the point where it would normally go in the fridge. Many thanks
Hi Jack would love the video you mentioned recently about a loaf blowing out one side of a loaf tin please
Back in the groove Jack 👍👏👏
I'm one of those people you mentioned in your email that have a hard time with kneading (tendonitis). So I don't make bread that often but I absolutely know what you mean about how it changes form. Thank you!
Perhaps consider no knead recipes. You could use a mixer to do the initial combining of the dough ingredients.
Ditto on trying no a no knead recipe with a few folds or no folds. You don’t have to knead to make great bread. Just say no to kneading!
Just love this show! So informative and friendly. Great connection with the audience!
Jack, all my life I’ve tried to find a talent. I can’t sing, dance, paint (my nails, acrylics, or even the walls), not athletic, not a Gardner (hate bugs) and so forth at 54 years old. So I thought I’d give baking a try. My God, when it comes to yeast, all I’ve ever had is a bad yeast infection!! I’ve made some weapons of mass destruction 😢😢. I started out with biscuits since I’m in Alabama and it’s a southern thing, and I’d give them a 7 out of 10. My first attempt at cake was the most lopsided creature I’d ever seen, tasted ok but who wants to eat ugly cake?? So I’m back to bread. The instant yeast seems friendlier although I’ve managed to grow dry active by using my thermometer but that was my first attempt at using a kitchen aid mixer which was an adventure all on its own due to not having a clue how to turn it on.
Last night, I tried rolls that tasted like they were bland although I followed directions to a “T.” I even tried some Japanese and Chinese stuff that is likely only going to cause a war between two countries over who came up with that method to madness.
IS THERE ANY HOPE FOR ME? Seven bags of flour later, failed cakes, cinnamon rolls that SUCKED AND ugly bland rolls.
Love your channel though!
I love that plastic bowl. Can you share where we can get one. Nice and light for dough building. Also ... in your older videos did you rise your startere in a plastic jar? I remember (or think I remember) reading that one should never use plastic. I also heard that we should never use metal to stir our starter. Could these all be myths? Thanks Jack.
Every. Single. Thursday. 🙂
Rollll it!
I was given THE BOOK for Christmas, what a coincidence 🤥
Thank you I am shit at it at the moment 😢
Another great video Jack. I love to have some music on when I'm bread making. When it comes to kneading time I find a track that lasts around 10 minutes to act as my timer.
My current favourite is Dry County by Bon Jovi (not everyones taste but it works for me 🎸), at 9 minutes 51 secs it's spot on for kneading. Perfect dough 👌 😋
Nice 🤗🤗🤗
While watching your video, good job, a question came to mind. I do stretch and folds while making my weekly sourdough bread. Kneading and stretch and folds are somewhat equivalent. Are there some doughs where one method is preferred over the other. Being retired, I have plenty of time to do the stretch and fold. Is there any other difference in the 2 methods that reach the same result? You are a great teacher!
If you try a high hydration dough it will be too loose to knead. It will be initially be mush and stick to you; you have to manipulate it in another fashion. There are various options. Conversely, if you use a low hydration dough it gets harder to do some kind of folds. Try different dough hydrations is the best way for you to see (feel) this. Try 85% and see if you can knead it. Try 55% and see if you can fold it. The try in between maybe 70% you can go either way. How your dough feels is dependent on various factors including the characteristics of your flour and how much water it will absorb. Have fun!
Jack the Timelord😄
I enjoyed this video! It is a bit of a rehash, but you made it FUN!!! Loved the zipping rewind and fast forwards! Nice gimmick to keep it entertaining.
Jack, I dont know if you read your comments, but, just in case, another body-saving technique you use while kneading is to shift your weight from one foot to the other. That way more of your body is supporting what your hand/wrist/ arm are doing. Actually great body mechanics on your part.
You're funny and cute! Great teachings and so entertaining!🤩
Curious what the hydration of your dough is that you can knead it? I’ve never kneaded dough - only some type of folds.
I kneaded for 30 years of occasional breadmaking but I now stretch and fold. Not going back. My take is that at 65% you can knead. At 70% you'll probably regret trying!
I struggle to know when my dough is "proofed" and when it's "over proofed". How can I tell?
The same way you get to Carnegie Hall. Practice, practice, practice.
I'm still leery of making bread with whole wheat flour. I'm not sure how ours in the US differs from yours in the UK, but I can only get a cohesive dough and a good loaf with white bread flour (a stronger flour than all-purpose flour). I hope to figure out whole wheat bread or a wheat/white blend that works.
Here in the UK we have regular wholemeal flour and strong (bread) wholemeal flour. I'm going to guess that you have a similar distinction in the US. Even with wholemeal bread flour, it will produce a heavy loaf if you use 100% wholemeal. Have you seen videos 136 and 137? You may find them helpful.
From the UK again - As far as I have been able to ascertain, the problem with whole wheat flours is that the particles of bran, which are so good for our digestive health, tend to disrupt the formation of the long chains of gluten molecules which give dough its elasticity and allow it to rise. Which is why 100% wholemeal bread tends to be denser than white bread. You can make it, but you might then have to learn to like it! Practice and persistance definitely helps.
Try a fifty/fifty blend to start with. You will find that more water is needed to produce a dough loose enough to rise freely. Precise quantities will differ from flour to flour. I aim to err on the dry side because extra water can easily be incorporated during stretching and folding. Sometimes just working with wet hands can be enough. The bread will be different, but should turn out useable 🙂 And that is the excitement of baking your own!
My dough always starts MUCH wetter than yours, following the exact weighed amounts. Should I just put in less water? It makes it difficult to produce the desired consistency once kneaded.
Yes. He can show you technique. But he can’t account for your particular flour, environment, how liquid your starter really is…you have to “read” your own dough best done by using your hands and your eyes. Try holding back maybe 10% of the recipe water and see how the dough feels. You can always add more in.
Hi Jack, I would love to see a video about making a sourdough bread loaf in a tin. I have looked to see if you did a past video on this but have not found one. If you could either make a video on this or reference one of your videos explaining this , I would really appreciate it……have a great day!
I just shape my sourdough pop it in a suitable tin. Cold ferment overnight and bake as normal. Works for me. Try it.
Do you use just a plain sourdough recipe or do you add oil and some sugar or honey? All of the recipes I have tried with the oil and honey come out under proofed. I usually use Jack’ s recipe for sourdough when I bake in the Dutch oven.
Sourdough - in a tin! Seems that would really upset some people, but I find the two pretty much interchangeable. When its had a few stretches, is well risen, nice and bouncy... its simply a matter of whether it's convenient to bake a pan loaf today or place in a banneton overnight for a hand formed loaf first thing in the morning. Good eating either way 😋
Debbie, I just tried this yesterday. I shaped one loaf and put it in the banneton for overnight proof as usual. I put the other loaf in a loaf tin, left it to rise on the counter, then baked it that afternoon. They were both delicious and fun to do. With the price of bread flour rising, I am using a higher proportion of all-purpose flour, and the loaf tin gives a little extra support. But mostly I just wanted to experiment 😊 Good luck and have fun baking!
@@emmelia-6068 thank you, I have tried that but it always turns out that it was under proofed after I baked it. I leave it out for 8-10 hours on the counter and it seems ready then………surprise it wasn’t. It opens out the side even though I score it on top, I did see that Jack is going to be covering this in a future video. I will try it again. Thanks for responding
Bwong! Bwong! Bwong! 😆🤣🤣😅😜 Too good for your own good.
Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it
For goodness sake more about brown flour! "The whiter your bread the sooner you're dead" as the saying goes.
Boing boing boing
Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it