Bringing out your kid's blackboard gave me the first laugh I've had this year - thanks for that (& all the help you've given in improving by bread baking skills).
More of Jack's bloomin' personality and creativity are coming your way in this video. Only Jack could take four basic ingredients that we all know and already use and still make the presentation interesting, informative and entertaining. Jack you did it again mate.
The best baking channel ever! Ture knowledge, clear focus on principles and you made may feel confident to bake at home without worrying about recipes, great job Jack :)
Jack, you're the best. As a bonafide newbie, the majority of my baking knowledge comes from when I was a tyke/kid watching and questioning my mother as she was making any number of things. That was 60 years ago, so your trilogy is exactly what I'm missing. I have zero experience in production but plenty of experience in consumption. I know what actual good results are regarding texture and taste but am definitely lousy in the execution. Thank you so very much for sharing your knowledge and caring enough to make a difference for the rest of us.
Thank you for this. I go into baking in the spring 2020 with very mixed results. Having looked at many recipes, up until now I never knew why some had oil, some had milk, some had eggs, and others just water. You are the first one I've seen teach the reason behind it. I already feel like I understand so much better the ideas behind the recipes I already have.
I love your videos. The idea that you understand the principles instead of following a recipe is liberating. People become better bakers by experimenting on their own. Thank you!
As a novice baker (who started only three months ago), this channel is a savior! Discovered your channel through a friend. We can't loaves in our area now due to the pandemic, but luckily I live in an area with millers and poultry. I started making loaves a few weeks ago and after this channel, my loaves turned out remarkably better and more flavorful. I also enjoyed the process of bread making, with a lot less fear with handling the dough. Thank you so much Jack!
Thanks for your videos Jack. Paul Hollywood may be the self proclaimed authority on bread but I have learned more from your videos. For one, not kneading dough has really made breadmaking easier hence encouraging me to make bread more often. Poolish has incorporated so much more flavour into my bread while removing the need to knead in addition to folding. Living in a rural area, getting out to buy fresh artisan bread is a hassle, while being able to make my own requires no travel and produces the same quality with the bonus of being fresh out of the oven with a great crunchy crust and large air pockets on the inside. Heaven!
Great topic!! 2 years ago I started my bread making with a recipe with all the bells and whistles, and had success but did not understand the role of the ingredients but stuck with it. As an exploratory, I made #130 simple, white and the resulted a fabulous, fluffy loaf without eggs, buttermilk, extra gluten, tangzhong, whole wheat, oatmeal, flax, ect
Hi Jack, very informative video as usual. Love how you are encouraging us home bakers to think ‘outside the box’ and not be a slave to a recipe. Instead of sticking religiously to a recipe let’s mix it up and use our imagination. The possibility’s are endless and it’s nice to know the reasons why we are following tried and tested techniques that help us bake better bread. Jack, I salute you 🙏
I discovered you site only a couple of months ago and think it's terrific. The videos are very informative and I even love your "temporary" theme music. It's so silly and cheery.
Jack, thank you so much for your work here. I bake since I was 10 years old (my daddy used to run a bakery a couple years in Brazil) but I always had problems following recipes until I discovered you last year. Once I understood the science and principles behind bread I started to have very nice results even when I fail, now I can figure out what happened. Keep up the good work!
I am an 'certified newbie' in bread baking with only 4 nicely baked breads out of 18 trials so far. Found this one extremely informational. Thanks Jack!
Grand! Just what I have been looking for. Having my basic Sourdough mostly settled, I've moved on to playing with flavors of it. While I enjoy experimentation with recipes, understanding the why of it makes them flexible. Thank you!
I used your beginner's recipe with spelt flour this week... Let's say I realized after the first shaping that it needed a LITTLE more kneading, ah ah ! (it turned out great, though). I'd love to see you cover a bread with spelt flour. Keep on the great work !
Yo Babe, I am in Central Texas and my bread flour is 12% gluten and my goal is to make the perfect Brotchen. The German industrial flour is 14%. So my recipe is as follows: Ingredients: 1000 g bread flour 20 g vital wheat gluten 650 g warm potato water (105 ℉) 20 g salt 14 g active dry yeast (2 packets) I mix the yeast, water and 500 g flour in a bowl the night before to mature the yeast for added flavor. I leave it out on the counter top, not in the frig. I hope this is helpful for you in the USA. This works great for me. Thanks Jack for all your helpful videos. Love ya BABE!
Great starter Jack: back to basics. Nowadays I hardly bake anything but yeasted white, although now and again I'll stick in some wholemeal or spelt for a change. A couple of things I'd like to mention for beginners: Brown bread flour is a ready blended mix of whole meal and white, whereas wholemeal or wholewheat are the whole grain flours. Fat is added to flour mainly to make the bread last longer. If the fat is rubbed in or incorporated with a pastry blender (as I do) it coats the flour grains and slows staling. Proper French bread doesn’t have any fat added and that’s why it needs to be bought fresh every day. I think you could say that, on your board, the first “Olives could’ve been “Chives” 🙂
Dear Jack, I have discovered that the dry yeast needs to be doubled esp granules. Initially, I was using your suggested 7 grams for a loaf of white. Not enough lift for the kids, I'm afraid. After practicing and practicing. I finally gave up on the belief that my skills needed compensation with a bit of chemistry. Consequently, I used all 325 g H2O + purpose white flour + 50g wheat glutin = 500g flour + 14 grams of yeast granules. same amount of oil. Good lift, kids happy. Wife allowed me to hold her hand. Cheers, Basil.
Great video as always, here’s a suggestion Baked bean bread. I used to get a breakfast sandwich from a well know high street chemist at Waterloo station, sausage bacon n egg in baked bean bread it was outstanding
Thank you for your content, your tips have been very helpful, I've spent the whole weekend baking bread, the seagulls round here thank you too, or rather my efforts. (I've had a few fails.!!) Like the look of your scraper just ordered a few.. Cheers Si
Jack, excuse me for being so old, but where is your blog? I’ve looked and looked and cannot find it . Thanks so much. I’m learning a lot -honest. Patti from CA.
Hi.. Can you also discuss additives like preservatives, gluten, improver etc.. And how to incorporate the above into any bread recipe right from normal sandwich bread to milk bread to roux based bread recipes.. And lastly what ratios to use of each of the above additives per 500gms of AP flour or 100% Whole Wheat flour.. Cause what I noticed that even a slight deviation in the weight of additives makes your bread hard and prevents it from rising.. This would seriously help coming from a professional baker rather than figuring out risking the outcome.. Thank you so much.. I love bread making and would love to explore more in terms of additives.. Oh and I missed out to mention that I always use fresh yeast as it's what I seriously trust and love.. However it leaves a distinct smell of yeast post baking tried to mask it with vanilla essence etc..but when you bake bread for savoury dishes vanilla is kinda weird.. So any tips on how to mask the smell of yeast in baked breads? Sorry I wrote an essay yikes.. Thank you again..
I would specifically like to know if there are some natural ingredients which could replace additives like yogurts for improvers and what these additives bring to the final bread.
I can give you answers for olive oil and salt (EDIT: and sugar and gluten too). 1. Olive oil can be as much as 3.0% of the weight of the flour, but not more. So for 500 grams of flour it would be 15 grams of olive oil, maximum. I don't think white flour vs whole wheat makes any difference. 2. Salt must be at least 1.5% of the weight of the flour - not less. I would say 1.5% to 2.25% is a good working range, depending on what you're making. For example, for a loaf of bread, 2.0% to 2.25% would be good (with 500 grams of flour that would be 10 to 11.25 grams of salt). However for pizza dough I would go with the 1.5% to 1.75% range (7.5 to 8.75 grams of salt for 500 grams of flour). EDIT 3. Sugar, if present, should not exceed 12% of the weight of the flour. More than that and the yeasties will be unhappy. I believe this holds true for sourdough as well. In other words, for 500 grams of flour you should never add more than 60 grams of sugar. Note that sugar can hold onto water and can help to keep the bread moist and so if you reduce it you may alter the final loaf in ways you did not intend. 4. Gluten should be added only if you are working from a recipe from a trusted bread authority and it is an ingredient in the same recipe. Or if you really (no, *REALLY*) know what you are doing.
@@TelamonianTeukros Thanks for your help but could you please elaborate on sugar portion? I mean what if it's a kind of sweet bread? then it calls for way more than that sugar (I don't like very sweet bread, it's not called even bread anymore). I've worked with recipes of 200 gr sugar for a k of flour, they even used chocolate filling cream inside the bun. but please let me know why 12 percent? thanks
@@rosasaeidizand8438 If you have more sugar than 12% of the weight of the flour, yeast activity is reduced and rising time is increased (and I have no idea what effect all that sugar has on the lactic acid bacteria). If you want an example of sweet bread, the King Arthur website has a recipe for "Hawaiian Buns".
If I want to make a tin loaf of white bread using only flour, water, salt, and yeast, what do you think is the minimum amount of water, salt, and yeast, I should use, each measured as a percentage of the flour (in weight)?
I so love your videos..I have a question about the "fat" if you want to use butter instead of oil, do you use melted butter ? Thank You for your inspiring videos and your happy outlook...you are a joy to watch and listen too. :)
Hello Jack. Thanks for your videos. They've been quite enlightening. My question is when do I add the seeds? I usually add them in the beginning with the flour... But is there a "better" time to add them specially with flaxseeds?
Just started baking bread -- love you Jack! But I was so surprised not to see sugar, I expected it as an extra or at least a bit/bob. Don't get me wrong, my first bread attempt (hot dog buns) had way too much sugar and kind of ruined it, so I tend to add little or none now -- but you said you never use it? Curious as to why, is it a healthy eating thing, or an effect it has on the process, quality, etc?
I dip the tops of my rolls in warm water then dip them into a bowl of seeds ( sesame seeds or poppy seeds or sunflower seeds or oats). The warm water makes the seeds stick to the top.
Hi Jack, I dont know if you spoke about this in any of your other videos but what about adding a little sugar as an ingredient to regular bread. What does that do to other ingredients in the dough, doesn't yeast feed off of sugar. Can you talk about this?
Great review! Love how you organized / prioritized the essential ingredients and on down to the “bits and bobs.” Getting technical: might it be helpful to discuss differences between AP flour and bread/strong flour? And... what if I have only AP? Can I strengthen it by adding egg or milk for protein rather than using vital wheat gluten? Probably a bit off the “Back to Basics” idea, but just thought some might benefit from your thoughts on this, myself included. 😉 Thanks for ALL your hard work. I watch on Wednesday nights, about 11:00 here in Seattle.
Agreed, Vicki. I posted on a solution that brought out a better loaf with using my AP flour. In short, it's just using some wheat gluten. I also used 14 grams of granulated yeast instead of the 7g recommended. Today's post showed me why I needed to double it. He was using smaller granules, which means that they were more concentrated due to size. I equate it with the old kids' math riddle: what gives you more $? A half truckload of dimes or a full truckload of nickles? The answer: half truckload of dimes because they are half the size!
In the Netherlands we have things we call "broodverbeteraar" they're supposedly used by most professional bakers. They're mixed ingredients like vitamine c, which should help the rise. What's your vision on that?
Hey jack, i recently started baking and i realized my dough kept tearing, then i realized it was granulated sugar and salt, i plan to add the sugar directly to the water next time to stop it from tearing, will you talk about that
Nice video, as always. I consider myself beyond the basics but I still watch all your videos since you never know what else you can learn, even in the "basics department". Talking about ingredients, do you ever use beer instead of water (or as a percentage) and how does alcohol affect the yeast (fresh, dry) and sourdough starter?
That was awesome!! I can't wait for the next week. So, milk makes it a bit longer for the bread to rise, how about other extras? eggs and fat? do they have the same effect? when we use these extras do we need to add more yeast to the bread? if we don't add more yeast, are the small holes in the bread lost? I mean the bread will be heavier?
Where would honey/maple syrup fall in your list? Is it Extra or B&B? If you add honey for sweetness and flavor do you have to adjust the amount of water in the recipe? If so, by how much?
Hi Jack, recently came across this video of yours. I'm looking for a wholewheat recipe from you. Is wholemeal the same as wholewheat flour? Thanks Jack! Love your videos
I recently started my sourdough journey, do these things apply to sourdough too? Can I add cheese and egg to my sourdough, for example? How about olive oil and chopped black olives? Does the same apply or are there some gotchas e.g. egg going bad due to the proving/resting times? Can I freeze the bread still if it has egg or fat in?
Normally there is a best before end date on the package of the yeast. However, as long as no other cultures grow on your yeast and its not dried out, you can use it. May be the fermentation takes a bit longer.
Fresh yeast isn't _just_ yeast - Lactic Acid Bacteria (lactobacilli or LABs) are also present. Yes the same LABs which are in sourdough, which pump out tons of flavor (or tons of vinegar depending on which specific types you have).
One ingredient you missed is sugar. Whether white sugar, brown sugar, molasses, honey, or maple syrup, these sweeten the bread but may also affect rising time.
Where I live, it's really hard to get bread flour in the shops. The closest we have is this Semi-coarse (Finnish: Puolikarkea) wheat flour which is a kind of all purpose flour, but shit at making bread.
my grandma always used fresh yeast, and as i remember if she wasnt using it within a week of buying it she would keep in the freezer for a few months. it never smelled much until you mix it into water.
If your supermarket has an in-store bakery ( our Tesco Express store does, for example) just ask one of the people working there for some. They really do hand it over free! And you can wrap it in useable amounts and freeze it. It gets very soft and liquid-like when you defrost it, but it works fine. Jack is right (of course!) Your bread will taste better than if you used dry yeast.
AP Flour is all anyone uses here. If you go into the grocery store/Supermarket and ask for "strong flour" or "Strong white bread flour" they look at you as if your barking mad
same here sir! bread flour is non existent here (east europe). i manage to make do with AP alright, though. it's difficult to get a perfect window pane test result, but i dont know if it's the flour or just because i am new - ive still made a couple of good loafs with what we got
So if I add an egg to my sourdough I might get more lift and a softer crumb? That's kind of what I'm going for. Too bad I didn't see this last night. I just pulled a loaf out of the oven just 10 minutes ago.
Bringing out your kid's blackboard gave me the first laugh I've had this year - thanks for that (& all the help you've given in improving by bread baking skills).
More of Jack's bloomin' personality and creativity are coming your way in this video. Only Jack could take four basic ingredients that we all know and already use and still make the presentation interesting, informative and entertaining. Jack you did it again mate.
The best baking channel ever! Ture knowledge, clear focus on principles and you made may feel confident to bake at home without worrying about recipes, great job Jack :)
Jack, you're the best. As a bonafide newbie, the majority of my baking knowledge comes from when I was a tyke/kid watching and questioning my mother as she was making any number of things. That was 60 years ago, so your trilogy is exactly what I'm missing. I have zero experience in production but plenty of experience in consumption. I know what actual good results are regarding texture and taste but am definitely lousy in the execution. Thank you so very much for sharing your knowledge and caring enough to make a difference for the rest of us.
Thank you for this. I go into baking in the spring 2020 with very mixed results. Having looked at many recipes, up until now I never knew why some had oil, some had milk, some had eggs, and others just water. You are the first one I've seen teach the reason behind it. I already feel like I understand so much better the ideas behind the recipes I already have.
I love your videos. The idea that you understand the principles instead of following a recipe is liberating. People become better bakers by experimenting on their own. Thank you!
I'm always going off at a tangent so, every now and again, "Back to basics" gets me back on track. A great idea Jack.
As a novice baker (who started only three months ago), this channel is a savior! Discovered your channel through a friend. We can't loaves in our area now due to the pandemic, but luckily I live in an area with millers and poultry. I started making loaves a few weeks ago and after this channel, my loaves turned out remarkably better and more flavorful. I also enjoyed the process of bread making, with a lot less fear with handling the dough. Thank you so much Jack!
Thanks for your videos Jack. Paul Hollywood may be the self proclaimed authority on bread but I have learned more from your videos. For one, not kneading dough has really made breadmaking easier hence encouraging me to make bread more often. Poolish has incorporated so much more flavour into my bread while removing the need to knead in addition to folding. Living in a rural area, getting out to buy fresh artisan bread is a hassle, while being able to make my own requires no travel and produces the same quality with the bonus of being fresh out of the oven with a great crunchy crust and large air pockets on the inside. Heaven!
I will never get enough of your knowledge and love of bread. I too LOVE BREAD!!!
Am I the only one who gets a kick out of Jack when he expresses himself about food "chocolate and hazelnut"...love it.
Great topic!! 2 years ago I started my bread making with a recipe with all the bells and whistles, and had success but did not understand the role of the ingredients but stuck with it. As an exploratory, I made #130 simple, white and the resulted a fabulous, fluffy loaf without eggs, buttermilk, extra gluten, tangzhong, whole wheat, oatmeal, flax, ect
Hi Jack, very informative video as usual. Love how you are encouraging us home bakers to think ‘outside the box’ and not be a slave to a recipe. Instead of sticking religiously to a recipe let’s mix it up and use our imagination. The possibility’s are endless and it’s nice to know the reasons why we are following tried and tested techniques that help us bake better bread. Jack, I salute you 🙏
I discovered you site only a couple of months ago and think it's terrific. The videos are very informative and I even love your "temporary" theme music. It's so silly and cheery.
Jack, thank you so much for your work here. I bake since I was 10 years old (my daddy used to run a bakery a couple years in Brazil) but I always had problems following recipes until I discovered you last year. Once I understood the science and principles behind bread I started to have very nice results even when I fail, now I can figure out what happened. Keep up the good work!
I am an 'certified newbie' in bread baking with only 4 nicely baked breads out of 18 trials so far. Found this one extremely informational. Thanks Jack!
Welcome 🤗🤗🤗
I absolutely love how in detail you explain the miniscule stuff, key ones really. Me subscribing right away.....
Thank you 🤗🤗🤗
Very useful summary. I will add that to my personal notes!
Awesome basic information with great standup comedy!!!
Love your videos. Making bread making interesting!
Grand! Just what I have been looking for. Having my basic Sourdough mostly settled, I've moved on to playing with flavors of it. While I enjoy experimentation with recipes, understanding the why of it makes them flexible. Thank you!
I used your beginner's recipe with spelt flour this week... Let's say I realized after the first shaping that it needed a LITTLE more kneading, ah ah ! (it turned out great, though). I'd love to see you cover a bread with spelt flour. Keep on the great work !
Another FANTABULOUS informative video‼👏👍Can't wait for Part 2‼Thank you‼
Hi Jack,
This 3 part work will de-scarify bread making and produce more happy bakers i'm sure. thumbs up!!
Morning buddy, thanks for another great video, glad you got your voice back
Yo Babe, I am in Central Texas and my bread flour is 12% gluten and my goal is to make the perfect Brotchen. The German industrial flour is 14%. So my recipe is as follows:
Ingredients:
1000 g bread flour
20 g vital wheat gluten
650 g warm potato water (105 ℉)
20 g salt
14 g active dry yeast (2 packets)
I mix the yeast, water and 500 g flour in a bowl the night before to mature the yeast for added flavor. I leave it out on the counter top, not in the frig.
I hope this is helpful for you in the USA. This works great for me.
Thanks Jack for all your helpful videos. Love ya BABE!
Thanks Jack - always helpful to be reminded of the basics. Looking forward to the next two instalments
I'm liking this series. Great info.
Thanks Jack from Malaysia. Very informative.
So much to learn here. So much value given here. Thank you. :-)
I’ve been adding truffle oil to my sourdough loaf. Amazing!
Thanks from Brazil
Hi Jack you definitely put the fun into baking really enjoy the videos thanks
Thank you! This really helps when I want it a bit softer or lighter or whatever.
This was wonderful!
for bits and bobs just throwing in some muesli is delightful
this is a magnificent approach! Just watching this first video is so helpful, i cant wait for the next!
Thanks Jack, have a lovely week.
Great starter Jack: back to basics. Nowadays I hardly bake anything but yeasted white, although now and again I'll stick in some wholemeal or spelt for a change.
A couple of things I'd like to mention for beginners:
Brown bread flour is a ready blended mix of whole meal and white, whereas wholemeal or wholewheat are the whole grain flours.
Fat is added to flour mainly to make the bread last longer. If the fat is rubbed in or incorporated with a pastry blender (as I do) it coats the flour grains and slows staling. Proper French bread doesn’t have any fat added and that’s why it needs to be bought fresh every day.
I think you could say that, on your board, the first “Olives could’ve been “Chives” 🙂
I was thinking olives and chives too.
You are the best Jack! 😁
Great ideas again jack!!
I think this is gonna heko correct some unknow misstakes when baking that had made my breads not being able to come out edible. Thanks.
Superb again Jack thank you. Any chance you could tell us what percentage of ‘bits and bobs’ to use 😊
This should have more views !
Dear Jack,
I have discovered that the dry yeast needs to be doubled esp granules. Initially, I was using your suggested 7 grams for a loaf of white. Not enough lift for the kids, I'm afraid. After practicing and practicing. I finally gave up on the belief that my skills needed compensation with a bit of chemistry. Consequently, I used all 325 g H2O + purpose white flour + 50g wheat glutin = 500g flour + 14 grams of yeast granules. same amount of oil. Good lift, kids happy. Wife allowed me to hold her hand.
Cheers, Basil.
I am glad that your voice is doing better. ^^
Great video as always, here’s a suggestion Baked bean bread. I used to get a breakfast sandwich from a well know high street chemist at Waterloo station, sausage bacon n egg in baked bean bread it was outstanding
Thank you for your content, your tips have been very helpful, I've spent the whole weekend baking bread, the seagulls round here thank you too, or rather my efforts. (I've had a few fails.!!) Like the look of your scraper just ordered a few.. Cheers Si
Great video! Spot on.
What about sugar??
Is strong white flour the same as bread flour??
Jack, excuse me for being so old, but where is your blog? I’ve looked and looked and cannot find it . Thanks so much. I’m learning a lot -honest. Patti from CA.
Jack, do you have any recipes that utilizes Japanese baking flour? 💜 Xx
Hi.. Can you also discuss additives like preservatives, gluten, improver etc.. And how to incorporate the above into any bread recipe right from normal sandwich bread to milk bread to roux based bread recipes..
And lastly what ratios to use of each of the above additives per 500gms of AP flour or 100% Whole Wheat flour.. Cause what I noticed that even a slight deviation in the weight of additives makes your bread hard and prevents it from rising..
This would seriously help coming from a professional baker rather than figuring out risking the outcome..
Thank you so much..
I love bread making and would love to explore more in terms of additives..
Oh and I missed out to mention that I always use fresh yeast as it's what I seriously trust and love..
However it leaves a distinct smell of yeast post baking tried to mask it with vanilla essence etc..but when you bake bread for savoury dishes vanilla is kinda weird.. So any tips on how to mask the smell of yeast in baked breads?
Sorry I wrote an essay yikes.. Thank you again..
Good point about additives, my questions too.
I would specifically like to know if there are some natural ingredients which could replace additives like yogurts for improvers and what these additives bring to the final bread.
I can give you answers for olive oil and salt (EDIT: and sugar and gluten too).
1. Olive oil can be as much as 3.0% of the weight of the flour, but not more. So for 500 grams of flour it would be 15 grams of olive oil, maximum. I don't think white flour vs whole wheat makes any difference.
2. Salt must be at least 1.5% of the weight of the flour - not less. I would say 1.5% to 2.25% is a good working range, depending on what you're making. For example, for a loaf of bread, 2.0% to 2.25% would be good (with 500 grams of flour that would be 10 to 11.25 grams of salt). However for pizza dough I would go with the 1.5% to 1.75% range (7.5 to 8.75 grams of salt for 500 grams of flour).
EDIT
3. Sugar, if present, should not exceed 12% of the weight of the flour. More than that and the yeasties will be unhappy. I believe this holds true for sourdough as well. In other words, for 500 grams of flour you should never add more than 60 grams of sugar. Note that sugar can hold onto water and can help to keep the bread moist and so if you reduce it you may alter the final loaf in ways you did not intend.
4. Gluten should be added only if you are working from a recipe from a trusted bread authority and it is an ingredient in the same recipe. Or if you really (no, *REALLY*) know what you are doing.
@@TelamonianTeukros Thanks for your help but could you please elaborate on sugar portion? I mean what if it's a kind of sweet bread? then it calls for way more than that sugar (I don't like very sweet bread, it's not called even bread anymore). I've worked with recipes of 200 gr sugar for a k of flour, they even used chocolate filling cream inside the bun. but please let me know why 12 percent? thanks
@@rosasaeidizand8438 If you have more sugar than 12% of the weight of the flour, yeast activity is reduced and rising time is increased (and I have no idea what effect all that sugar has on the lactic acid bacteria).
If you want an example of sweet bread, the King Arthur website has a recipe for "Hawaiian Buns".
If I want to make a tin loaf of white bread using only flour, water, salt, and yeast, what do you think is the minimum amount of water, salt, and yeast, I should use, each measured as a percentage of the flour (in weight)?
I so love your videos..I have a question about the "fat" if you want to use butter instead of oil, do you use melted butter ? Thank You for your inspiring videos and your happy outlook...you are a joy to watch and listen too. :)
I just found my answer How to Get BUTTER Into Your BRIOCHE by Hand - Bread Tip 103
I wish I'd watched this yesterday.... made a very brown spelt loaf with too much fruit and nut.... delicious...but hard and didn't rise well
This was great! 🥰🥰
Hello Jack. Thanks for your videos. They've been quite enlightening. My question is when do I add the seeds? I usually add them in the beginning with the flour... But is there a "better" time to add them specially with flaxseeds?
Could you please tell me about sugar in making bread. Thank you Jack
Just started baking bread -- love you Jack! But I was so surprised not to see sugar, I expected it as an extra or at least a bit/bob. Don't get me wrong, my first bread attempt (hot dog buns) had way too much sugar and kind of ruined it, so I tend to add little or none now -- but you said you never use it? Curious as to why, is it a healthy eating thing, or an effect it has on the process, quality, etc?
Hello what about sugar? Is it not necessary for the yeast?
At what stage, Jack, would you add the extras, seeds, nuts, apricots, etc?
I dip the tops of my rolls in warm water then dip them into a bowl of seeds ( sesame seeds or poppy seeds or sunflower seeds or oats). The warm water makes the seeds stick to the top.
Does sifting or not sifting the flour in making bread make any difference?
Hi Jack, I dont know if you spoke about this in any of your other videos but what about adding a little sugar as an ingredient to regular bread. What does that do to other ingredients in the dough, doesn't yeast feed off of sugar. Can you talk about this?
Great video btw, enjoy watching all your video!!!!
Great review! Love how you organized / prioritized the essential ingredients and on down to the “bits and bobs.” Getting technical: might it be helpful to discuss differences between AP flour and bread/strong flour? And... what if I have only AP? Can I strengthen it by adding egg or milk for protein rather than using vital wheat gluten?
Probably a bit off the “Back to Basics” idea, but just thought some might benefit from your thoughts on this, myself included. 😉
Thanks for ALL your hard work. I watch on Wednesday nights, about 11:00 here in Seattle.
Agreed, Vicki. I posted on a solution that brought out a better loaf with using my AP flour. In short, it's just using some wheat gluten. I also used 14 grams of granulated yeast instead of the 7g recommended. Today's post showed me why I needed to double it. He was using smaller granules, which means that they were more concentrated due to size. I equate it with the old kids' math riddle: what gives you more $? A half truckload of dimes or a full truckload of nickles? The answer: half truckload of dimes because they are half the size!
When to use sugar or honey to make yeasted bread?
In the Netherlands we have things we call "broodverbeteraar" they're supposedly used by most professional bakers. They're mixed ingredients like vitamine c, which should help the rise. What's your vision on that?
Hey jack, i recently started baking and i realized my dough kept tearing, then i realized it was granulated sugar and salt, i plan to add the sugar directly to the water next time to stop it from tearing, will you talk about that
How about those coatings on such breads as Giraffe and Tiger bread, lovely.
Do you have a recipe for biscotti?
Nice video, as always. I consider myself beyond the basics but I still watch all your videos since you never know what else you can learn, even in the "basics department". Talking about ingredients, do you ever use beer instead of water (or as a percentage) and how does alcohol affect the yeast (fresh, dry) and sourdough starter?
Where’s the sugar in the extras Jack?
That was awesome!! I can't wait for the next week.
So, milk makes it a bit longer for the bread to rise, how about other extras? eggs and fat? do they have the same effect? when we use these extras do we need to add more yeast to the bread? if we don't add more yeast, are the small holes in the bread lost? I mean the bread will be heavier?
Where would honey/maple syrup fall in your list? Is it Extra or B&B? If you add honey for sweetness and flavor do you have to adjust the amount of water in the recipe? If so, by how much?
Hi Jack, recently came across this video of yours. I'm looking for a wholewheat recipe from you. Is wholemeal the same as wholewheat flour? Thanks Jack! Love your videos
Hi, wt if I added alcohol to my sourdough starter? Will my food pet die?
I recently started my sourdough journey, do these things apply to sourdough too?
Can I add cheese and egg to my sourdough, for example? How about olive oil and chopped black olives? Does the same apply or are there some gotchas e.g. egg going bad due to the proving/resting times? Can I freeze the bread still if it has egg or fat in?
Love this!! Where's your bakery would love to taste! :))
Normally there is a best before end date on the package of the yeast. However, as long as no other cultures grow on your yeast and its not dried out, you can use it. May be the fermentation takes a bit longer.
@@quasimodobraun 0 of
Jack, do I replace a few grams of water with oil or just add a few tsps of oil to any bread recipe to make my loaf softer?
% hydration... Is that by weight? Volume?
Hummm. Thinking course shredded cheddar cheese & grated butternut squash ( seasoned with salt & pepper )
Would that work ?
Probably yes! Give it a go 👌🏻
Fresh yeast isn't _just_ yeast - Lactic Acid Bacteria (lactobacilli or LABs) are also present. Yes the same LABs which are in sourdough, which pump out tons of flavor (or tons of vinegar depending on which specific types you have).
One ingredient you missed is sugar. Whether white sugar, brown sugar, molasses, honey, or maple syrup, these sweeten the bread but may also affect rising time.
I also thought of that. Good point!
Where I live, it's really hard to get bread flour in the shops. The closest we have is this Semi-coarse (Finnish: Puolikarkea) wheat flour which is a kind of all purpose flour, but shit at making bread.
How about sugar? Is that essential in making a bread?
No 👌🏻
You didn't mention (or perhaps you did), active dry yeast in the sachets.It's all I can find.
Fantastic film Jack. My question is, how long does fresh yeast last?
Michael, do tell me if it stinks up your fridge if you buy fresh yeast? I heard it had that propensity...
my grandma always used fresh yeast, and as i remember if she wasnt using it within a week of buying it she would keep in the freezer for a few months. it never smelled much until you mix it into water.
Thanks for a great video Jack! Can I ask where you get your fresh yeast from? I don't seem able to find it in the supermarkets.
If your supermarket has an in-store bakery ( our Tesco Express store does, for example) just ask one of the people working there for some. They really do hand it over free! And you can wrap it in useable amounts and freeze it. It gets very soft and liquid-like when you defrost it, but it works fine. Jack is right (of course!) Your bread will taste better than if you used dry yeast.
@@paulinewild5238 Could you pleas let me know whether it smells up the refrigerator? That's what I'm hearing lately.
Thanks!
Basil
@@2BlackQQeyes No it does not. You need to keep it in a plastic container, like Tupperware, with a lid.
@@paulinewild5238 thanks
Nice to do some review work :P...thanks
Awesome as usual Jack! Question - what is your view the minimum protein content of "bakers flour"? David McEwan
David McEwan
The usual range is 12-15% but 11% will be ok.
What happen if we put more yeast than u said? 500 gr of flour with 10 gr of instant yeast?
AP Flour is all anyone uses here. If you go into the grocery store/Supermarket and ask for "strong flour" or "Strong white bread flour" they look at you as if your barking mad
same here sir! bread flour is non existent here (east europe). i manage to make do with AP alright, though.
it's difficult to get a perfect window pane test result, but i dont know if it's the flour or just because i am new - ive still made a couple of good loafs with what we got
So if I add an egg to my sourdough I might get more lift and a softer crumb? That's kind of what I'm going for.
Too bad I didn't see this last night. I just pulled a loaf out of the oven just 10 minutes ago.
How about sugar sir?
Bits and BoLs ?
Sooooo, how many episodes before we admit that's the new non-temporary theme song?
In our dried yeast there is only dried yeast. Nothing else.
👌
Ooo lard, fun