" ... the difference is so minor but there's a difference ..." That's the key to this great video by the Master. New break bakers pay close attention to each step of the video. Jack has packed a whole lot of subtle information in this one that can be used in more than just making lemon shaped rolls. Jack needs to 'brexit' jolly old England and share himself in person with the rest of the world. Congrats on your new video mate!
Welcome back Jack! It's always great to see an end-to-end video from you, so thank you very much for this one. It's very reassuring for us newbies to actually see the process being performed. My dear old Dad used to say "Tell me and I learn; SHOW me and I remember." I for one find a lot of truth in that and I'm sure I'm not alone! Being "particular" is key I think, especially when learning. After all, that's why we choose to weigh rather than using volume measurements; it all helps with accuracy and predictability. Then, a bit further down the line, with experience under our belts, we might choose to tweak something and see how differently it turns out, having earned the confidence in our basic technique. The learning curve has to be much longer in the home kitchen than in a professional environment because the pro's are performing their routine on a much bigger scale and usually more often, so they get better faster. I think you're spot on about just using the scales to weigh and not putting extra pressure on them by performing other actions on them. I don't know how important that is, but instinctively I feel uncomfortable putting unnecessary pressure on the scales. All power to your elbows Jack, and here's to your future success. Happy New Year!
Jack, again, a very instructional and worthy video. I'm looking into making these on the weekend. Thank you for putting so much energy in your teaching.
Thanks Jack! Your videos helped me a lot and continue to do so :) Baking a big quantity of dough then dividing them is also very useful to save time instead of baking everyday. The supplementary loaves can then be stored in the freezer for a couple weeks after they cooled down without much alteration of quality. Another useful tip is that you can add up the weight of all your ingredients before baking, so you know how much dough you should have in theory. And I also keep a certain quantity of leftover dough that can be used for another bake (up to 48 hours) as that is a technique used by bakers too (fermented dough).
@@Bakewithjack , who knows haha Still, it's important to learn from different people and I like very much the way you explain things as well as the way the actions are filmed. Brilliant!
Great looking rolls Jack. An alternative way which I often use, is to weigh the whole dough then quickly halve it by sight and then halve the halves and so on. Then use the scales to even up.
Lol, my husband came into the kitchen one day while I was dividing up the dough. He said ' you need to weigh those'. I gave him the evil eye and said I didn't. He said he disagreed. So I cut them as normal, he weighed them. Each one was within 2g. My usual method is to eyeball the dough into thirds and then quarter each one.
Good to see you back, Jack! I've missed you! Hope you and your family had a wonderful Christmas and hope 2019 treats you well! I love these little rolls! I bet they taste like heaven! Guess I'll have to make some to find out!
When working with dough for a loaf, as long as the dough keeps moving (or is covered when it's resting), you're fine. But here in New York in the winter the air gets ridiculously dry. Working with lots of little dough balls like this, the first ones can dry out before you get to the last ones...
just recently stumbled across your videos...Subscribed! I love your tips and videos! Thank you so much for interesting and informative videos on baking bread. I have been making bread for a little over a decade but have not perfected in getting rolls to be exact. I'm going to check our your videos and see if you have tips for baguettes....
They look great! Any additional advice for join with shaping a very soft enriched dough (like Hokkaido) into even rolls? The dough was much wetter than the one you demonstrated with. I ended up putting one batch of sweet potato roll dough into the freezer for half an hour before attempting to cut into pieces with a bench scraper and it helped it be less blobby.
As part of learning, i wanted to ask that I didn't understand why u flour it after shaping.. whats the difference if not floured at all... whats the benefits of it..
Thank you for great videos. You mentioned STEAM! Can you explain how and when you create this? Do you always put a pan of water in the base of your oven? Do you use a water spray - if so when and how often and for what types of bread?
Hey Jack I'm wondering if you know about parbaking and freezing bread (rolls, loaves, etc.) like they do at Sainsbury. This could make homemade bread much easier to make during the busy week. Thanks for everything you share with us...its amazing.
@@Bakewithjack Hello Jack... Can we introduce steam to any kind of breads, for eg, a Milk bread ?? What is the steam scientifically doing in the oven...
@@travelphotography1737 Sorry for the late reply, but as far as i know steam prevents crust from forming too early and therefore letting the bread rise further and more uniformly
Beginner here, looking at recipes I see some use milk (2%, whole, evaporated, or powder) and some use water for liquid, does the kind liquid used make a difference in anything other than taste as far as kneeding or rise? Also any comments on using oil vs butter in a bread roll recipe?
Great bread shape, but sad he doesn't give out his bread Recipes. Even when I clicked on the link on the description box, it went straight to 2018 article.
" ... the difference is so minor but there's a difference ..." That's the key to this great video by the Master. New break bakers pay close attention to each step of the video. Jack has packed a whole lot of subtle information in this one that can be used in more than just making lemon shaped rolls. Jack needs to 'brexit' jolly old England and share himself in person with the rest of the world. Congrats on your new video mate!
Thank you! ☺️ glad you enjoyed it 👍🏻
Welcome back Jack!
It's always great to see an end-to-end video from you, so thank you very much for this one.
It's very reassuring for us newbies to actually see the process being performed. My dear old Dad used to say "Tell me and I learn; SHOW me and I remember." I for one find a lot of truth in that and I'm sure I'm not alone!
Being "particular" is key I think, especially when learning. After all, that's why we choose to weigh rather than using volume measurements; it all helps with accuracy and predictability. Then, a bit further down the line, with experience under our belts, we might choose to tweak something and see how differently it turns out, having earned the confidence in our basic technique. The learning curve has to be much longer in the home kitchen than in a professional environment because the pro's are performing their routine on a much bigger scale and usually more often, so they get better faster.
I think you're spot on about just using the scales to weigh and not putting extra pressure on them by performing other actions on them. I don't know how important that is, but instinctively I feel uncomfortable putting unnecessary pressure on the scales.
All power to your elbows Jack, and here's to your future success. Happy New Year!
Thanks Roy happy new year!!
Using a scale for stuff like this is SO satisfying!
Great tips on shaping. I've learned a lot, but I know it takes time. Each time I make bread, I do get better.
Yes you dough.
Wow they look beautiful! I too shall dust mine next time for that rustic look
Jack, those are a thing of beauty! 😍
ok thanks for the tip of using serrated knife which can save money. I usually divide round smooth dough in 4 then each quadrant in 3. Then scale it.
@Bake with Jack ...you are making a video about bread..."Roll" it...lol...love your humor! Thanks for all your help.
EXCELLENT. Would love to see more videos like this one Jack. x
Brilliant Jack. You inspire this new bread baker!!
Hope you enjoyed for vacation. Thanks for what you do.
Pleasure Adam ☺️
Your videos are helping people man, thank you.
Jack, again, a very instructional and worthy video. I'm looking into making these on the weekend. Thank you for putting so much energy in your teaching.
Absolute pleasure Cathy ☺️👌🏻
Thanks Jack! Your videos helped me a lot and continue to do so :)
Baking a big quantity of dough then dividing them is also very useful to save time instead of baking everyday. The supplementary loaves can then be stored in the freezer for a couple weeks after they cooled down without much alteration of quality.
Another useful tip is that you can add up the weight of all your ingredients before baking, so you know how much dough you should have in theory. And I also keep a certain quantity of leftover dough that can be used for another bake (up to 48 hours) as that is a technique used by bakers too (fermented dough).
Nice Katherine, have you seen next weeks video ALREADY 🤫😂
@@Bakewithjack , who knows haha
Still, it's important to learn from different people and I like very much the way you explain things as well as the way the actions are filmed. Brilliant!
Love your Thursday videos you have inspired me to quite a good level,haven’t bought a shop loaf since,you should have your own tv spot. Mick
Great looking rolls Jack.
An alternative way which I often use, is to weigh the whole dough then quickly halve it by sight and then halve the halves and so on. Then use the scales to even up.
That won't get you 12 rolls though.
I learn with every video Jack. many thanks and a Happy New Year to you.
Nice one a David, happy new year!
So beautiful Jack. Thanks
Lol, my husband came into the kitchen one day while I was dividing up the dough. He said ' you need to weigh those'. I gave him the evil eye and said I didn't. He said he disagreed. So I cut them as normal, he weighed them. Each one was within 2g. My usual method is to eyeball the dough into thirds and then quarter each one.
Nice skillz 😜👊🏻
Good to see you back, Jack! I've missed you! Hope you and your family had a wonderful Christmas and hope 2019 treats you well! I love these little rolls! I bet they taste like heaven! Guess I'll have to make some to find out!
Thanks Connie, happy new year!
When working with dough for a loaf, as long as the dough keeps moving (or is covered when it's resting), you're fine. But here in New York in the winter the air gets ridiculously dry. Working with lots of little dough balls like this, the first ones can dry out before you get to the last ones...
Thank you Jack for this demonstration. Amazing bread rolls. I Hope that you send some to me 🥰
Love from Kuwait.
just recently stumbled across your videos...Subscribed! I love your tips and videos! Thank you so much for interesting and informative videos on baking bread. I have been making bread for a little over a decade but have not perfected in getting rolls to be exact. I'm going to check our your videos and see if you have tips for baguettes....
I notice that last bit of flour, along with the cuts, are the decorations. Nice.
As always great tips Jack!
Thanks Lissy 👍🏻
A belated happy new year to you Jack and yet another well deserved 'thumbs-up'... it's like automatic!
Thank you Jack .
Thank you so much for this more than instructive video!
You’re welcome!!
Thanks a lot Jack l wish I can attend your classes but Im very far away from your country.
What a great video to start the year with! These look really good and I can't wait to give them a go! Thanks :-)
You’re welcome Gary ☺️
They look great! Any additional advice for join with shaping a very soft enriched dough (like Hokkaido) into even rolls? The dough was much wetter than the one you demonstrated with. I ended up putting one batch of sweet potato roll dough into the freezer for half an hour before attempting to cut into pieces with a bench scraper and it helped it be less blobby.
As part of learning, i wanted to ask that I didn't understand why u flour it after shaping.. whats the difference if not floured at all... whats the benefits of it..
Great vid Jack...thank you
Why did you cover them in flour before the second and final proofing?
So they don’t dry out and form a skin
Thank you for great videos. You mentioned STEAM! Can you explain how and when you create this? Do you always put a pan of water in the base of your oven? Do you use a water spray - if so when and how often and for what types of bread?
If you were to put it in the fridge. When would you? Before cutting them into individual pieces or after?
Before 👌🏻
Great video!
Thank you!
Hey Jack I'm wondering if you know about parbaking and freezing bread (rolls, loaves, etc.) like they do at Sainsbury. This could make homemade bread much easier to make during the busy week. Thanks for everything you share with us...its amazing.
Next weeks video might help 🤫😜
@@Bakewithjack 👀🙊
Bake with Jack can you please share which recipe you used for the dough. I am a newbie and need your help please.
How do you make the steam?
Can I make soughdough rolls the same way ?
Hi Jack
I came to see, it's a good video
Heyho
I would like to know how long and at which temperature you had them in the oven?
Greetings from germany😁
Love your videos👌
About 12-15 minutes on 230C with steam
@@Bakewithjack Hello Jack... Can we introduce steam to any kind of breads, for eg, a Milk bread ?? What is the steam scientifically doing in the oven...
@@travelphotography1737 Sorry for the late reply, but as far as i know steam prevents crust from forming too early and therefore letting the bread rise further and more uniformly
Cool ... I ought to do rolls more often. Anyway Jack, I've got hot cross buns on my mind at the moment, hint hint. ;-)
Where can I find the recipe of these lovely rolls? Couldn't find it in your site. Really want to try it.
Great looking rolls @Bake with Jack . Can I make these using my sourdough starter?
Is there a recipe for that bread that you can link to?
Can you do this with sourdough?
Can you make a ciabatta??
Yep 👍🏻 recipe on my blog 👊🏻
Beginner here, looking at recipes I see some use milk (2%, whole, evaporated, or powder) and some use water for liquid, does the kind liquid used make a difference in anything other than taste as far as kneeding or rise? Also any comments on using oil vs butter in a bread roll recipe?
Whoa a Casio calculator - I haven’t seen one of those since school, you know there’s an app for that right? 😏
😂 sure but my phone is also my camera!
Jack, can I get the recipe for this roll?
I just discovered your channel. You have some great videos.
I was just wondering... Do you put both trays into the oven to bake at the same time?
Очень здорово! Молодец!
A little touch of what to keep everything soft? Sorry, my hearing is not what it once was, and I did run it several times, just couldn't make it out.
Tom, my wild guess is 'A little touch of dust '... dusting of flour.
Olive oil
Oil 👍🏻
Thanks for the replies guys.
You can enable subtitles. It showed what he said in the subtitles.
recipe for these rolls please
Can we get the recipe please 😁
If you have Alexa, ask her to make your calculations. I hate having to mess with my calculator when I'm dividing dough.
I Don’t believe in Alexa 🤣 but great tip!
Can i do this w 75% hydration sourdough or would it be too sticky?
Probably, unless you have baker hands (experience) or there's a significant amount of whole grain (more absorptive = less sticky surface).
Arthur Silva well i gave it a go. Very experienced. Was hard to get the pointies but we will see how they turn out!
Great bread shape, but sad he doesn't give out his bread Recipes. Even when I clicked on the link on the description box, it went straight to 2018 article.
Hey Jack, are you a southpaw?
Yep 👌🏻
@@Bakewithjack Power to the southpaws brother. After all, we are the only people in our right minds. :)
A little touch of what?
Bob, if you are referring to 5:15... my wild guess is 'A little touch of dust'... dusting of flour.
I don't want them exact, I just want them edible.!
What’s wrong with your fingers? They shouldn’t be that colour
😂 that’s so funny I was thinking that while I was editing!
Всё хорошо, Молодец! Но агрессивное тату и серьги в ушах портят общее впечатление.