Jack these three videos are passionate and filled with your ability to share knowledge. And you instill passion into all of your videos. There is so much to learn and so much you have to share with your knowledge and experiences. Don’t ever stop just keep growing.
These videos have been unbelievably helpful! Thank you. I never really understood the importance of resting the dough before going to rage next step. Now I do and when I made my bread this time, it turned out so much better. Thanks!
Love your no nonsense style of teaching , love that you use a kiddie 👶 blackboard for your lecture , love your videos full stop 👍 well done on your 3 part basics of yeasted bread 🍞 enjoyed them all 🙏
Wow Jack!!! Thank you so much for your 3 part series. I've been making bread weekly (sometimes three times a week when family were home) for 40+ years and I'm now passing on my knowledge/skills? to a class of beginner bread makers who work "hands on" with me. Your 3 part series has confirmed that I am passing on the correct info. Everything you have said I have said to my class and they are doing so well. Thank you, thank you, thank you. Love your videos. This older lady is never to old to learn and you have taught me some extra skills that I will be passing on.
While scrolling through the bread making videos up pops part three of this series , like the good girl I am I did as I was told and watched the other two parts first.they have to be the best videos , among all the others watched . I have had the privilege of being taught by one of the most engaging , talented lovely young man ever. Thank you so much . It all makes sense now. Have watched many other channels , and while they have been very good ,. I love your engaging style , and enthusiasm in your teaching. You are a gem Jack. Thank you. I will be baking bread tomorrow for sure!
The NHS has issued a warning targeting these videos. Evidently they've done two studies that confirmed they can contribute to an uncontrolled addiction to bread making. And to Jack's voice. All kidding aside it's easy to underestimate the importance of how he handles step 3 unless you watch his video on shaping. It does make a huge difference in the end result when compared with the usual suggestion of punching down the dough. Way to go Jack!
Hello Jack! When I first thought '' hey, let's make my own Bread '', I went all over YT & watched videos on how to make Bread. I made some here & there without having the results expected. My loaves of bread were always tough, tight, dense. Just recently, I decided to watch your videos seriously & attentively. I know but, better late than never right. I was doing so many things wrong! Keywords here: Patience/time/proper kneading. Things I kind of neglected :-( You are amazing in the way you explain anything & everything. I enjoy watching you. You have that little Gordon Ramsey way of moving & talking, hahaha. The body language is similar. Anyway, I will very soon put into practice what I've seen with your videos about making '' simple '' Bread loaves. I thank you for all that you do for us & hope you stay safe & be well. From Montreal, Quebec, Canada.
Happy Dance!!!! Guess who made an edible loaf of bread? Me, I can't believe it. Thanks Jack!!!! You are an awesome baker, and an even better encourager. You said it was ok to fail, and oh yes, I did, but this loaf, this loaf is beautiful, and I made it. WOOT!!!!!!
Good for you!!! I know that feeling - I haven't been making bread very long and when I finally made a loaf that I liked - it was such a good feeling. Keep going, you'll get even better at it.
Thank you chef jack- watching and learning from the Philippines
4 года назад
That learning principle really is something that's really needed in the end. It's like the whole point of getting to know and understand all the basics. Thanks Jack!
I've learnt a lot from your videos, particularly the importance of sharping, I hadn't realised before I watched you just how important it was even when using a loaf tin which I normally do. I also got a lot from your talk on hydration. I had started bread making around a year ago and followed the recipe on the packet of flour, which gave me a loaf and it was OK, however when I increased hydration the loaf improved out of recognition. The bread flourwhite recipe had 58% hydration and I have increased it 65% which gives me a great loaf and a dough I can still handle for wholemeal I increase this a little to around 68%. I picked up a tip from John Kirkwood who also has a youtube channel on covering the bowling for the rising, rather than use cling flim (I'm trying to reduce plastic in my kitchen) I use a reusable shower cap to cover the bowl that I can rinse and use time after time. Whilst you have mentioned time, I think one of the most important things I have in the kitchen is my timer which I use not only for making sure the bread is in the oven long enough, I also use it to time my kneading. I knead for 10 minutes and find that works for me and shape for two-three minutes. The other piece of equipment I find most useful is to have an independent thermometer in oven which is useful for ensuring that the oven has heated to the right temperature before using and also is a check on the dial on the oven. I find that 200 degrees is the best temperature and know preheating my oven takes at least 10 minutes, and for me 37 minutes is exactly the right time for baking. You have missed Stage 8, after removing the bread from the oven to cool, take the dog for a long walk or go shopping because the smell of freshly baked bread drives you insane and makes you want to taste it befoe it is cool!
Your episode on bread flattening cured my flat bread problem. Now my bread stands up proud. I would also like more info on saving a bit of dough for the next batch... (cannot find the episode). I also LEARNED that cutting the bread before cooling completely can collapse my bread and ruin it... will cool completely from now on. Great videos. Love watching them here in the USA.
These three videos are superb. I make bread rather than buy iy it, and have found recipies that work for me, but it is really useful to have the whole process explained from start to finish, not so much *how* as *why*. Thanks Jack.
Jack, You rock! I have been making bread for years and I still learn from you. My sister is just starting to make bread and I share your videos with her so she, too, can learn from you. Thank you for sharing your knowledge.
Just finished watching all 3 parts - very good information. I just need to practice everything. I look forward to the sourdough series. I want to learn to get a no kneed, light fluffy sandwich loaf from my sourdough. Todays loaf I call a failure - it tastes good but no puff. Not sure where it went south but it blew out the side and went wonky on me. I do eat my mistakes - I hate wasting things. Next week I'll try and apply the basics of these last 3 videos and try and improve.
yes jack you made a lot of sense and i thank you for it. also i want to thank you for part II which i've been processing. I appreciate the fact (in part II) that you eschewed jargon and used every day language such as puff instead of oven spring. good continuation!
I have really enjoyed your Bread Basics series. I'm fairly new to bread baking, but enjoy it immensely. Thanks for the info and all your videos about the wonderful world of bread.
Great trio of bread making videos. I love the way you explain all the aspects in ways that are simple to understand. Sourdough is my favorite....looking forward to improving my technique and results.
Ooooo, so looking forward to sourdough!! Your sourdough summary video (when you restarted after tip 100) made all the difference to my bread making. (I only do sourdough).
Just discovered your series Jack, and I'm already hooked and wondering how I'm going to tear myself away from RUclips long enough to actually go and bake some bread! Love all your videos and the way you teach - you're a natural and I hope for the sake of all amateurs like me that you keep going! It's just too bad I'm too far away (in Canada) to attend your courses.
Jack, I cook my loaf to 190°F internal temp instead of a certain time in the oven. It has to do with my living at a high altitude. I also use Einkorn flour which I grind. After a few fails I finally have an awesome loaf of bread to enjoy every week.!!!
Thank you Jack, another helpful video. I am looking forward to more sourdough videos too. Being new to sourdough and your channel, I'm very pleased with with my bread results based on what I've learned from you. The learning process has been wonderful journey. Excellent instruction!
Good summation video Jack. As a pedantic person I'm pleased you’re using gas instead of like many bakers who talk about air in bread. They know it’s not air but is carbon dioxide. You’re right again Jack with prove which is the verb not proof which is the noun but which is so often used by others. As far as I can remember when the dough is knocked back and shaped, it is proved (given a second rise) in order to check that the yeast is still active. I fully endorse your note taking. As with science experiments if something isn’t right, next time just change one thing. Eventually you’ll find the bit that has to change. After so many notes over the years, of preparation and results of my baking (which is at most once a week) I now have a few cards with the essentials on in case I momentarily forget something - that’s not just an age thing, I’ve always had a bad memory. Looking forward to sourdough take off. Nowadays I generally make only white and wholemeal loaves but really enjoy watching your videos and still picking up tips. 🧐
Thanks so much Jack. I’ve learned so much from these videos. And, most important, I think I now know what you mean by “knocked up”....in regards to bread of course.
Love....right on Jack! Should love be an ingredient? All your senses can tell if food is made with it. Maybe this is why I'm with you about not using the stand-mixers. I want to knead it myself and transfer my good energy to the living yeast.
Awesome series! It would've been nice to finish with a video of you making bread while explaining all of theese principles tho. Keep the good content coming!
Nice video. The knockback has the function of building strenghts, but also to dispurse the temperature evenly and remove certain acids that is building up to make a better fermentation. I do knockbackand folding 2 or 3 times during bulkfermentation if i bake yeasted bread. Because commersial yeast is that more strong than wildyeast if one would not knock back it, it would expand to much too and knockback is a way to prelong the fermentation. Also important. Dont use too much yeast! I use 1-10 % if i bake yeasted bread and always use a preferment like a poolish. I use say 1% in the poolish, and 5-9% in the maindough, something like that? I really like yeasted bread if using longer fermentation times. but i prefer sourdough though!
Well done, Jack! I always learn something new by watching your videos. On an unrelated note, have you ever considered collaborating with another RUclips bread baker? Check out John Kirkwood’s channel. He’s also in the UK, and I think your followers would really enjoy what the two of you could come up with; I know I would!
SOURDOUGH: Great. I'm working on a generic process to use in order to convert a regular recipe to a sourdough recipe. I hope you continue with your "scraps" method. It is so great only having to keep a little bit of starter in the refrigerator. About the only change I make is take two nights to activate the starter on the first night with a little flour and water, and then give it a good feed the second night from which I save my small amount of starter AND bake my bread with the rest. All quantities are measured so I only use what is needed and throw nothing away.
Converting for sourdough isn't that hard, just do it a few times and you'll get the hang of it. I've converted - with good results - recipes for khachapuri, waffles, "silver dollar" pancakes (crepes), buckwheat blinis, German pretzels (brezeln), brioche buns, pizza dough, Russian Easter "Kulich" cake (from "Please to the Table"), baozi, challah bread, chocolate babka, banana bread, olive oil cake....
BTW I'm extremely dubious about the "scraps" method. Sure some yeast spores will survive, but so what? The most important organisms in a sourdough starter are the lactic acid bacteria. How will they fare?
Jack - quick question about my sourdough - I'm doing OK with it now thanks to you. I would still like to have a softer less dense crumb. Would adding more oil to the mix help in any way get me to what I'm looking for? Also, my last loaf I put in a table spoon of salt instead of a teaspoon. It didn't rise as well as other times. Can too much salt kill the yeast? Other than that I don't know what went wrong.
Right you are, Jack. You have to walk before you can run. If I had heeded that aphorism years ago, I might have saved myself years of aggravation, and started baking two or three times a week years before I did. I'll have a lot more to say next week. :-) And I promise I'll post my recipe for sourdough pizza crust.
Can't wait for more sourdough videos! But can you insert a section on when to stop steaming? Is it when you turn the oven temp down? I've been doing it that way, the crust is crunchy after cool down but will slowly turn soft again. Maybe its the humidity in Hawaii, not sure.
Please don’t laugh at this question, about to show my ignorance...can the dough be shaped before the 1st rest, then once rested and puffed up, put in the oven without a 2nd rest??
(anyone more knowledgeable, feel free to correct me) In general, no. The 1st rest is the bulk ferment, where your yeast are doing the bulk of the work of fermenting (creating gas & flavor compounds), and where the gluten is being developed through hydration and time. The shaping step is reorganizing that gluten and redistributing the gas throughout the dough, while the second rest (secondary ferment) is essentially reinflating the dough since a lot of the gas produced in the bulk ferment was lost while working it. There's a couple reasons I think you wouldn't be able to "preform" before the 1st rise and then bake it and have it come out successfully. First and foremost, when you initially mix everything, there is no gluten structure yet because the gluten itself hasn't been made. Because of this, your dough mass will basically just collapse under its own weight. So even if you somehow manage to coax it into a "shape", it won't be able to hold that shape because the gluten hasn't been made yet. Secondly, the initial form of the dough will be kinda "goopy" because the flour hasn't absorbed the water fully yet, so when the yeast ferment and produce carbon dioxide, it rises. Again, discounting the fact that the dough would just collapse under its own weight, but if you were to turn that out onto a stone or into a Dutch Oven or something like that... all that gas would be concentrated at the bottom (rose to the top of the dough mass, flipped out of the bowl into whatever vessel you're baking it in). That would result in a gradient from bottom to top, where the bottom of your loaf is super open and airy, but the top would be extremely dense since all the gas rose from that area. I'm sure there's a whole bunch of other factors I'm not even taking into account, but those would be the two that jump out to me immediately.
On the subject of "prove" or "proof", my Grandma always said that "Yeast has to prove that it's good before you mix it into your flour. And when the dough is rising, that's proof that it (the yeast) is good." She taught me to call activating the yeast "proving" because you are proving if the yeast is good or not. And to call the first dough rising "proofing", and the second rising "final proof". It was kind of a code talk for what stage the Gough was in.
JACK DONT BOTHER TO REPLY, I THINK AFTER I TRIED WITH BAKING SODA, I DECIDED, IF PEOPLE CANNOT APPROCIATE THE SOURNESS OF SOURDOUG THEN THRY SHOULDNT EAT! BAKING SODA TAKES AWAY THE BEAUTIFUL FLAVOUR OF WHEAT! Oh yay! Sourdough my favourite! I started my bread baking by baking a sourdough. I am at my 20ish sourdough baked. Jack, just for the sake of my old lady who doesn't fancy sour taste. Can I put a pinch of baking soda just before it head to the oven? And how? Hope this is not a silly question and look forward for the next 4 videos!
I always put in baking soda after the sourdough has been rising all night, so in stage 3 I kneed it in, together with the salt, just before shaping. Never have had a sour taste in the bread because of that.
@@zuidemaatje really? Sao you mind to share with me 1, stage 3 meaning after bulk fermentation, and proofing,? 2, how much you Monday put? 1 cup stater 1 teaspoon baking soda? 3, right after you put salt and baking soda, you bake it right away right? 4, do you have better raise and larger crumbs? Than SD without baking soda? Pls... Thanks Dude!
You can always try to start another starter (using whole wheat flour and spring water) and hope for a homofermentative starter. Do not buy anything from anyone in San Francisco, they don't know what bread should taste like ;-) The San Francisco Sourdough starter is heterofermentative and will pump out acetic acid (vinegar) every chance it gets. A homofermentative starter only produces lactic acid and is not sour at all, but is sweet and savory.
@@TelamonianTeukrossorry I just realized that I had so many spelling mistakes in my previous reply, here I go again..really? Do you mind to share with me 1, stage 3 meaning after bulk fermentation, and proofing? 2, how much you put baking soda at the end ? 1 cup stater 1 teaspoon baking soda? 3, right after you put salt and baking soda do you bake it right away ? 4, do you have better raise and larger crumbs when you bake with baking soda ? Thanks Dude! Ps: I made my own sourdough stater with organic rye flour it's health and happy.
@@chrissylew4669 Question 1, yes after bulk fermentation and 1st proofing, 2, yes about 1 teaspoon for a bread of 500 or 600 grams (live in Europe) 3, you follow the other steps Jack talks about, so kneed the baking soda and salt in, shape, second (shorter) proof, bake, enjoy and learn. I have not done an experiment with 2 next to each other, try it yourself! :) Happy baking.
Ok, went tbrough your steps again. Q: did it all BUT this time I tried baking in a dutch oven, no top, with steam. Came out good, taste good but it didn't get CRUSTY. Kinda looks raw. Why please.
You forgot a 7th Step... between Bake and Learn ;-) I made some really good breads and rolls in my life... sometimes they could have stand up against the professional "things" our local bakers make (but mainly, because the quality of our bakers here around in my part of Germany decreased since my youth dramatically ;-) My problem: When my bread and especially rolls (and all dough without larger amount of butter/fat) comes out of the oven the crust has the desired "hard and splintery crunch" ... and when they cooled down, they are soft. So... I can make "world best" hamburger buns... but not the breads and rolls I would like to bake. So... the 7th step must be cooling. And one secret of professional vs home bakery is -- in my opinion -- how to cool and maintain the outer "crunch" of breads and rolls. Any suggestions how it's made?
Nice one STA, the crust that stays is a subject for a future video! 🤗🤗🤗 high heat PLUS steam for as long as you can. But with a heavy influence from your oven...
@@TelamonianTeukros Actually... I've re-started baking bread after a holiday-weekend in London (for sightseeing)... and watching Paul Hollywood on BBC. As for German Bread -- they are (in most cases) identical to English breads ;-) ... besides our very heavy "Schwarzbrot", which are very complicated for home bakers.But in Germany we have lots of different nice types of rolls. Another big BUT: After a holiday in Paris I have to admit that real French croissant or viennoise top them all!
Jack these three videos are passionate and filled with your ability to share knowledge. And you instill passion into all of your videos. There is so much to learn and so much you have to share with your knowledge and experiences. Don’t ever stop just keep growing.
These videos have been unbelievably helpful! Thank you. I never really understood the importance of resting the dough before going to rage next step. Now I do and when I made my bread this time, it turned out so much better. Thanks!
Love your no nonsense style of teaching , love that you use a kiddie 👶 blackboard for your lecture , love your videos full stop 👍 well done on your 3 part basics of yeasted bread 🍞 enjoyed them all 🙏
Thanks so much Matthew 🤗
Bake with Jack My pleasure, you truly do a fantastic job 🙏
I'm back Jack. Just re-watched the three-parter and inspired to try again. Love your presentation and humor 😅
Wow Jack!!! Thank you so much for your 3 part series. I've been making bread weekly (sometimes three times a week when family were home) for 40+ years and I'm now passing on my knowledge/skills? to a class of beginner bread makers who work "hands on" with me. Your 3 part series has confirmed that I am passing on the correct info. Everything you have said I have said to my class and they are doing so well. Thank you, thank you, thank you. Love your videos. This older lady is never to old to learn and you have taught me some extra skills that I will be passing on.
While scrolling through the bread making videos up pops part three of this series , like the good girl I am I did as I was told and watched the other two parts first.they have to be the best videos , among all the others watched . I have had the privilege of being taught by one of the most engaging , talented lovely young man ever. Thank you so much . It all makes sense now. Have watched many other channels , and while they have been very good ,. I love your engaging style , and enthusiasm in your teaching. You are a gem Jack. Thank you. I will be baking bread tomorrow for sure!
Okay. Things in my head are coming together, which I guess is a precursor to things in the oven. Thanks, Jack.
Love your presentation. Taught me lots. I recommend your channel to anyone wanting to bake bread.
The NHS has issued a warning targeting these videos. Evidently they've done two studies that confirmed they can contribute to an uncontrolled addiction to bread making. And to Jack's voice. All kidding aside it's easy to underestimate the importance of how he handles step 3 unless you watch his video on shaping. It does make a huge difference in the end result when compared with the usual suggestion of punching down the dough. Way to go Jack!
Hello Jack!
When I first thought '' hey, let's make my own Bread '', I went all over YT & watched videos on how to make Bread. I made some here & there without having the results expected. My loaves of bread were always tough, tight, dense.
Just recently, I decided to watch your videos seriously & attentively. I know but, better late than never right.
I was doing so many things wrong! Keywords here: Patience/time/proper kneading. Things I kind of neglected :-(
You are amazing in the way you explain anything & everything. I enjoy watching you.
You have that little Gordon Ramsey way of moving & talking, hahaha. The body language is similar.
Anyway, I will very soon put into practice what I've seen with your videos about making '' simple '' Bread loaves.
I thank you for all that you do for us & hope you stay safe & be well.
From Montreal, Quebec, Canada.
Happy Dance!!!! Guess who made an edible loaf of bread? Me, I can't believe it. Thanks Jack!!!! You are an awesome baker, and an even better encourager. You said it was ok to fail, and oh yes, I did, but this loaf, this loaf is beautiful, and I made it. WOOT!!!!!!
Good for you!!! I know that feeling - I haven't been making bread very long and when I finally made a loaf that I liked - it was such a good feeling. Keep going, you'll get even better at it.
Thank you chef jack- watching and learning from the Philippines
That learning principle really is something that's really needed in the end. It's like the whole point of getting to know and understand all the basics. Thanks Jack!
I've learnt a lot from your videos, particularly the importance of sharping, I hadn't realised before I watched you just how important it was even when using a loaf tin which I normally do. I also got a lot from your talk on hydration. I had started bread making around a year ago and followed the recipe on the packet of flour, which gave me a loaf and it was OK, however when I increased hydration the loaf improved out of recognition. The bread flourwhite recipe had 58% hydration and I have increased it 65% which gives me a great loaf and a dough I can still handle for wholemeal I increase this a little to around 68%.
I picked up a tip from John Kirkwood who also has a youtube channel on covering the bowling for the rising, rather than use cling flim (I'm trying to reduce plastic in my kitchen) I use a reusable shower cap to cover the bowl that I can rinse and use time after time.
Whilst you have mentioned time, I think one of the most important things I have in the kitchen is my timer which I use not only for making sure the bread is in the oven long enough, I also use it to time my kneading. I knead for 10 minutes and find that works for me and shape for two-three minutes.
The other piece of equipment I find most useful is to have an independent thermometer in oven which is useful for ensuring that the oven has heated to the right temperature before using and also is a check on the dial on the oven. I find that 200 degrees is the best temperature and know preheating my oven takes at least 10 minutes, and for me 37 minutes is exactly the right time for baking.
You have missed Stage 8, after removing the bread from the oven to cool, take the dog for a long walk or go shopping because the smell of freshly baked bread drives you insane and makes you want to taste it befoe it is cool!
I like that you have Paul Hollywood's book 100 Great Breads... Greta video, thanks.
Absolutely gorgeous videos. Educational and very entertaining. The principle to teach principles is THE way! Thanks. And greetings from Germany.
Your full explanation removes the potential for mistakes! Thank you for this excellent advice and help!
Step Number 8: Enjoy!! Enjoy the process of breadmaking, and enjoy the results! Thank you Jack for another great and enjoyable video!!
Your episode on bread flattening cured my flat bread problem. Now my bread stands up proud. I would also like more info on saving a bit of dough for the next batch... (cannot find the episode). I also LEARNED that cutting the bread before cooling completely can collapse my bread and ruin it... will cool completely from now on. Great videos. Love watching them here in the USA.
Nice one thank you 🤗 🇺🇸
These three videos are superb. I make bread rather than buy iy it, and have found recipies that work for me, but it is really useful to have the whole process explained from start to finish, not so much *how* as *why*. Thanks Jack.
I appreciate all the work that went into this short series! Thank you.
You’re welcome 🤗🤗
THANK YOU JACK!!!!!! From Arizona U.S.A.
My pleasure! 🤗🤗
Liked all three. Thanks Jack
☺️👌🏻
Jack, You rock! I have been making bread for years and I still learn from you. My sister is just starting to make bread and I share your videos with her so she, too, can learn from you. Thank you for sharing your knowledge.
Just finished watching all 3 parts - very good information. I just need to practice everything. I look forward to the sourdough series. I want to learn to get a no kneed, light fluffy sandwich loaf from my sourdough. Todays loaf I call a failure - it tastes good but no puff. Not sure where it went south but it blew out the side and went wonky on me. I do eat my mistakes - I hate wasting things. Next week I'll try and apply the basics of these last 3 videos and try and improve.
yes jack you made a lot of sense and i thank you for it. also i want to thank you for part II which i've been processing. I appreciate the fact (in part II) that you eschewed jargon and used every day language such as puff instead of oven spring. good continuation!
I adore you Jack 💛
Greetings from Panama, excellent videos thanks for sharing your knowledge.
Great stuff Jack! Thank you.
Looking forward to the sourdough tutorials. I am cultivating a fresh batch of starter this week.
I have really enjoyed your Bread Basics series. I'm fairly new to bread baking, but enjoy it immensely. Thanks for the info and all your videos about the wonderful world of bread.
All three videos are amazing!! Thank you so so much
Thankyou very much. I learned a lot from your videos. Looking forward for more.
Great trio of bread making videos. I love the way you explain all the aspects in ways that are simple to understand. Sourdough is my favorite....looking forward to improving my technique and results.
Excellent! Excellent!
Good job on this video friend Jack
Very well explained Thankyou Chris
Ooooo, so looking forward to sourdough!! Your sourdough summary video (when you restarted after tip 100) made all the difference to my bread making. (I only do sourdough).
You're hilarious! Really enjoy your energy and passion for bread! Thanks!
Great stuff, Jack. These are confidence builders.
Just discovered your series Jack, and I'm already hooked and wondering how I'm going to tear myself away from RUclips long enough to actually go and bake some bread! Love all your videos and the way you teach - you're a natural and I hope for the sake of all amateurs like me that you keep going! It's just too bad I'm too far away (in Canada) to attend your courses.
You said exactly how I feel! So happy I found this guy Jack!🤗
awesome stuff Jack
Thanks Ron 👊🏻
Jack, I cook my loaf to 190°F internal temp instead of a certain time in the oven. It has to do with my living at a high altitude. I also use Einkorn flour which I grind. After a few fails I finally have an awesome loaf of bread to enjoy every week.!!!
Thank you Jack, another helpful video. I am looking forward to more sourdough videos too. Being new to sourdough and your channel, I'm very pleased with with my bread results based on what I've learned from you. The learning process has been wonderful journey. Excellent instruction!
Good summation video Jack.
As a pedantic person I'm pleased you’re using gas instead of like many bakers who talk about air in bread. They know it’s not air but is carbon dioxide.
You’re right again Jack with prove which is the verb not proof which is the noun but which is so often used by others. As far as I can remember when the dough is knocked back and shaped, it is proved (given a second rise) in order to check that the yeast is still active.
I fully endorse your note taking. As with science experiments if something isn’t right, next time just change one thing. Eventually you’ll find the bit that has to change. After so many notes over the years, of preparation and results of my baking (which is at most once a week) I now have a few cards with the essentials on in case I momentarily forget something - that’s not just an age thing, I’ve always had a bad memory.
Looking forward to sourdough take off. Nowadays I generally make only white and wholemeal loaves but really enjoy watching your videos and still picking up tips. 🧐
Got my 4 scrapers thanks. Having a go at using beer in my bread this week. Coming out nice. Cheers
Enjoy the back to basics, looking forward to the sourdough September videos
Loved it Jack thank you. Looking forward to the sourdough vids 😊
Love these videos Because of you I am making better bread every single time Great teacher ..which in itself is a skill (:
So pleased , thanks Carole 🤗
Useful/informative video series. Thank you.
Your tune is growing on me. Don't rush to fix it. I like it. 😁
Love your videos, you are so full of energy and happiness. I will keep practicing.
Thanks so much Jack. I’ve learned so much from these videos. And, most important, I think I now know what you mean by “knocked up”....in regards to bread of course.
Very nice series. I’m looking forward to getting back into the kitchen! Running the oven in summer makes the house unbearably hot.
Love....right on Jack!
Should love be an ingredient?
All your senses can tell if food is made with it.
Maybe this is why I'm with you about not using the stand-mixers. I want to knead it myself and transfer my good energy to the living yeast.
Awesome series! It would've been nice to finish with a video of you making bread while explaining all of theese principles tho.
Keep the good content coming!
So excited for Sourdough September! Everything I make is sourdough. Will you be sharing recipes other than bread that can be made with sourdough?
Nice video. The knockback has the function of building strenghts, but also to dispurse the temperature evenly and remove certain acids that is building up to make a better fermentation. I do knockbackand folding 2 or 3 times during bulkfermentation if i bake yeasted bread. Because commersial yeast is that more strong than wildyeast if one would not knock back it, it would expand to much too and knockback is a way to prelong the fermentation. Also important. Dont use too much yeast! I use 1-10 % if i bake yeasted bread and always use a preferment like a poolish. I use say 1% in the poolish, and 5-9% in the maindough, something like that? I really like yeasted bread if using longer fermentation times. but i prefer sourdough though!
Happy New Year from Nova Scotia. This is a fantastic series Jack! I learn so much from all your videos - thank you very much! 👏🏼💐
My pleasure Vicki 🤗
Your videos are really cool! ❤️
Well done, Jack! I always learn something new by watching your videos. On an unrelated note, have you ever considered collaborating with another RUclips bread baker? Check out John Kirkwood’s channel. He’s also in the UK, and I think your followers would really enjoy what the two of you could come up with; I know I would!
Thank you Jack.
SOURDOUGH: Great. I'm working on a generic process to use in order to convert a regular recipe to a sourdough recipe.
I hope you continue with your "scraps" method. It is so great only having to keep a little bit of starter in the refrigerator. About the only change I make is take two nights to activate the starter on the first night with a little flour and water, and then give it a good feed the second night from which I save my small amount of starter AND bake my bread with the rest. All quantities are measured so I only use what is needed and throw nothing away.
Converting for sourdough isn't that hard, just do it a few times and you'll get the hang of it. I've converted - with good results - recipes for khachapuri, waffles, "silver dollar" pancakes (crepes), buckwheat blinis, German pretzels (brezeln), brioche buns, pizza dough, Russian Easter "Kulich" cake (from "Please to the Table"), baozi, challah bread, chocolate babka, banana bread, olive oil cake....
BTW I'm extremely dubious about the "scraps" method. Sure some yeast spores will survive, but so what? The most important organisms in a sourdough starter are the lactic acid bacteria. How will they fare?
Jack - quick question about my sourdough - I'm doing OK with it now thanks to you. I would still like to have a softer less dense crumb. Would adding more oil to the mix help in any way get me to what I'm looking for?
Also, my last loaf I put in a table spoon of salt instead of a teaspoon. It didn't rise as well as other times. Can too much salt kill the yeast? Other than that I don't know what went wrong.
Thank you Jack🙏🙏🙏🙏
Jack, the temperature where I live is 31°C so how long should I let the dough rest?
“Don't give a toss”.......absolutely love it! Another great video Jack. Well done 👍
Right you are, Jack. You have to walk before you can run. If I had heeded that aphorism years ago, I might have saved myself years of aggravation, and started baking two or three times a week years before I did.
I'll have a lot more to say next week. :-) And I promise I'll post my recipe for sourdough pizza crust.
Can't wait for more sourdough videos! But can you insert a section on when to stop steaming? Is it when you turn the oven temp down? I've been doing it that way, the crust is crunchy after cool down but will slowly turn soft again. Maybe its the humidity in Hawaii, not sure.
Have you ever compared hand kneaded to machine kneading dough?
You are wonderful!!! Please keep making videos!!! Could you touch on any differences there may be with baking with Einkhorn or other flours?
Thank you! Never used einkhorn... on the list!
RAD!!!
Please, could you have a video on the principles of shaping bread as well? Thanks!!
On the list! 🤗
@@Bakewithjack THANKS A BUNCH!!!!
Is the first rest to develop flavour and the 2nd rest to develop air?
Please don’t laugh at this question, about to show my ignorance...can the dough be shaped before the 1st rest, then once rested and puffed up, put in the oven without a 2nd rest??
(anyone more knowledgeable, feel free to correct me)
In general, no. The 1st rest is the bulk ferment, where your yeast are doing the bulk of the work of fermenting (creating gas & flavor compounds), and where the gluten is being developed through hydration and time. The shaping step is reorganizing that gluten and redistributing the gas throughout the dough, while the second rest (secondary ferment) is essentially reinflating the dough since a lot of the gas produced in the bulk ferment was lost while working it.
There's a couple reasons I think you wouldn't be able to "preform" before the 1st rise and then bake it and have it come out successfully.
First and foremost, when you initially mix everything, there is no gluten structure yet because the gluten itself hasn't been made. Because of this, your dough mass will basically just collapse under its own weight. So even if you somehow manage to coax it into a "shape", it won't be able to hold that shape because the gluten hasn't been made yet.
Secondly, the initial form of the dough will be kinda "goopy" because the flour hasn't absorbed the water fully yet, so when the yeast ferment and produce carbon dioxide, it rises. Again, discounting the fact that the dough would just collapse under its own weight, but if you were to turn that out onto a stone or into a Dutch Oven or something like that... all that gas would be concentrated at the bottom (rose to the top of the dough mass, flipped out of the bowl into whatever vessel you're baking it in). That would result in a gradient from bottom to top, where the bottom of your loaf is super open and airy, but the top would be extremely dense since all the gas rose from that area.
I'm sure there's a whole bunch of other factors I'm not even taking into account, but those would be the two that jump out to me immediately.
Good to know your feelings on 'the second rise'! 😂😂😂
😜
Love all your video. I learn a lot from you.
Come to Israel....
On the subject of "prove" or "proof", my Grandma always said that "Yeast has to prove that it's good before you mix it into your flour. And when the dough is rising, that's proof that it (the yeast) is good."
She taught me to call activating the yeast "proving" because you are proving if the yeast is good or not. And to call the first dough rising "proofing", and the second rising "final proof". It was kind of a code talk for what stage the Gough was in.
Woah 🤯 this is so cool thank you!
@@Bakewithjack 👍
What kind of things can cause the dough not to rise again in step 5?
JACK DONT BOTHER TO REPLY, I THINK AFTER I TRIED WITH BAKING SODA, I DECIDED, IF PEOPLE CANNOT APPROCIATE THE SOURNESS OF SOURDOUG THEN THRY SHOULDNT EAT! BAKING SODA TAKES AWAY THE BEAUTIFUL FLAVOUR OF WHEAT! Oh yay! Sourdough my favourite! I started my bread baking by baking a sourdough. I am at my 20ish sourdough baked. Jack, just for the sake of my old lady who doesn't fancy sour taste. Can I put a pinch of baking soda just before it head to the oven? And how? Hope this is not a silly question and look forward for the next 4 videos!
I always put in baking soda after the sourdough has been rising all night, so in stage 3 I kneed it in, together with the salt, just before shaping. Never have had a sour taste in the bread because of that.
@@zuidemaatje really? Sao you mind to share with me 1, stage 3 meaning after bulk fermentation, and proofing,? 2, how much you Monday put? 1 cup stater 1 teaspoon baking soda? 3, right after you put salt and baking soda, you bake it right away right? 4, do you have better raise and larger crumbs? Than SD without baking soda? Pls... Thanks Dude!
You can always try to start another starter (using whole wheat flour and spring water) and hope for a homofermentative starter. Do not buy anything from anyone in San Francisco, they don't know what bread should taste like ;-) The San Francisco Sourdough starter is heterofermentative and will pump out acetic acid (vinegar) every chance it gets. A homofermentative starter only produces lactic acid and is not sour at all, but is sweet and savory.
@@TelamonianTeukrossorry I just realized that I had so many spelling mistakes in my previous reply, here I go again..really? Do you mind to share with me 1, stage 3 meaning after bulk fermentation, and proofing? 2, how much you put baking soda at the end ? 1 cup stater 1 teaspoon baking soda? 3, right after you put salt and baking soda do you bake it right away ? 4, do you have better raise and larger crumbs when you bake with baking soda ? Thanks Dude! Ps: I made my own sourdough stater with organic rye flour it's health and happy.
@@chrissylew4669 Question 1, yes after bulk fermentation and 1st proofing, 2, yes about 1 teaspoon for a bread of 500 or 600 grams (live in Europe) 3, you follow the other steps Jack talks about, so kneed the baking soda and salt in, shape, second (shorter) proof, bake, enjoy and learn. I have not done an experiment with 2 next to each other, try it yourself! :) Happy baking.
Ok, went tbrough your steps again. Q: did it all BUT this time I tried baking in a dutch oven, no top, with steam. Came out good, taste good but it didn't get CRUSTY. Kinda looks raw. Why please.
You forgot a 7th Step... between Bake and Learn ;-)
I made some really good breads and rolls in my life... sometimes they could have stand up against the professional "things" our local bakers make (but mainly, because the quality of our bakers here around in my part of Germany decreased since my youth dramatically ;-)
My problem: When my bread and especially rolls (and all dough without larger amount of butter/fat) comes out of the oven the crust has the desired "hard and splintery crunch" ... and when they cooled down, they are soft. So... I can make "world best" hamburger buns... but not the breads and rolls I would like to bake.
So... the 7th step must be cooling. And one secret of professional vs home bakery is -- in my opinion -- how to cool and maintain the outer "crunch" of breads and rolls.
Any suggestions how it's made?
I keep looking for a good collection of German bread recipes in English... haven't found it yet.
Nice one STA, the crust that stays is a subject for a future video! 🤗🤗🤗 high heat PLUS steam for as long as you can. But with a heavy influence from your oven...
@@TelamonianTeukros Actually... I've re-started baking bread after a holiday-weekend in London (for sightseeing)... and watching Paul Hollywood on BBC. As for German Bread -- they are (in most cases) identical to English breads ;-) ... besides our very heavy "Schwarzbrot", which are very complicated for home bakers.But in Germany we have lots of different nice types of rolls. Another big BUT: After a holiday in Paris I have to admit that real French croissant or viennoise top them all!
@@SpaceTimeAnomaly Well, French bread, I mean....
but it's not hard finding stuff on different styles of French bread (even in America!)
The 7th step is time to cool and not scoffing it immediately
I WANT a soft crust!
7. let cool under a towel (:
8. learn learn learn
number 1 is my biggest problem apparently..
Eating is not part of the process? Sharing it?
And here I thought #7 would be eating the bread.
Now I gotta go buy a pencil.
I thought secret no.7 was going to be eat. lol. Learn is better.
OH NO! I forgot number 8! 🤦🏼♂️
23 C whooooooo 🤣 hot, hot, hot 🥵
😂
Don't tell me I can't eat my dough!
Whatever you do in your own home... 😜
For the home bakers, some Modernist schooling about gluten:
modernistcuisine.com/2018/04/gluten-how-does-it-work/
Nice, thank you 👌🏻
OMG you yammer and yammer and yammer. I am now bored out of my mind.
What a kind thing to write Sonsarae Thank you. I won’t do it ever again I promise 😞
PRACICE MAKES PERFECT GOT IT