96: The SOFT ROLL Principle - Bake with Jack
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- Опубликовано: 8 сен 2024
- From the very beginning of the bread making process right the way through to the storage of your rolls there are many things you can do to make soft rolls soft AND to make them stay softer for longer…
Here’s what I did to make the rolls in this video:
Ingredients
500g Strong White Bread Flour
8g Salt
325g Water
12g Fresh Yeast / 7g Instant Yeast
20g Olive oil / 25g soft Butter
Mix and knead the dough as normal, rest for 1 hour.
For my rolls I divided the dough into eight 100g (ish) pieces, but you might prefer ten 85g rolls.
Arange them on a tray so they touch while they prove up for another 45-60 minutes.
Bake on 180C / 356F / Gas Mark 5 with steam for 17 minutes.
Cool on a wire rack under a clean fragrance free cloth.
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Well, I took your basic white bread recipe on the blog and made a loaf and used the other half to make little dinner rolls in a vintage cast iron pan I restored a few years ago. I even got gutsy and incorporated cheese into the dinner rolls! They came out great! Do you now why? I followed the Bake with Jack's basic principals. You're a hell of a teacher!
Jack, I look forward to seeing you again every week. My wife asks,, what are you and Jack making this week?
🤣 nice Frank, see you Thursday 👌🏻
Went a litter higher on the hydration and it started out pretty sticky but after a quick knead and a rest it wasn't sticky at all for shaping. I used milk and butter and these were the softest bread rolls I've had in my life. Like Hawaiian rolls but without all the sugar.
Well explained Jack! I want to add that softness can be reached easily with starch (potatoes, cassava,...) added to the dough or cooked apples, carrots or beets etc. (pectin) as Jack suggested.
Alternatively is possible to use a percentage of the same exact flour you use in the recipe: you need to cook 1 part of flour with 5 parts of liquid until will became a translucent gel (thangzong). Another suggestion is to sift the flour 2 times, flour will absorb more water, will puff better and will retain more moisture. Finally don't overdo folding, too much manipulation isn't necessary to make soft rolls, because the result can be gummy and you want them fluffy.
Of course some fats are always necessary. You choose what kind: butter, oil, cocoa paste. Put always fats later when gluten is a little developed
Thank you so much! This video saved our bacon today, running a catering van in the middle of nowhere and our bread delivery didn't come. Baked up some rolls in the morning and with what we had left in stock we saw through a very busy day with just 2 to spare.
YESSSSS 👊🏻🔥
As a keen home bread maker (very successful one) I make soft rolls all the time. One thing I found to improve matters is not to use the fan oven, I get fabulous results from 225c, no fan and 20 minutes. Quite possible my oven runs a bit cool though. I bake using 1 Kg flour, 1 tbsp salt, 1 tbsp sugar, about 568ml water, either 1 tbsp instant yeast or 1 cube fresh and a slapdash 2 tbsp oil. If it's cold in the house, I proof it in the mixing bowl, covered, in the oven with the light on but the heat off for about 45 min, before shaping. I spray the rolls with water before baking. Since all flours are different, my best tip would be to feel your dough. If you wonder if it is too dry - it probably is!
On the mashed potato comment at the end; for some wacky and fairly random - but usually good - flavours, try whatever veg you have left over from dinner in whatever mix you fancy. So if you had roast potato, carrots + roast parsnips, take about 100 - 150g per 500g of flour and either mash or purée it before adding to the dough just before kneading. You’ll have to play with the other water you add, reducing it more if the veg are especially wet - I find they’re nicest if they’ve dried a bit in the fridge overnight. Pretty much anything works. My own favourites are root veg or roasted red peppers.
I would love to see you explain that apple sauce doughnut recipe in detail - intriguing!!
Jack my Sourdough has never stuck since I have followed you..
Perfect every time.
Thank you
Amazing ☺️☺️
To paraphrase another success story...TGIT (Thank Goodness It's Thursday) cos Jack's back on RUclips with more sound nuggets of info. TGIT and TGFJ (Thank Goodness For Jack)!! 👏👏👏👏Kind regards. Roy.
I find that butter makes it dry out faster as the milk solids turn into solids again. Oil however never turns solid. But ofcourse butter = richness and flavour!
Hmm maybe using little of both, good idea!
Loving your videos. How do you not have your own TV show yet. You’re marvelous ❤️
Jolly good, another very informative video. I can make my large (680g flour) soft or firm depending on my mood. In the past my loaves were always soft and I've always used 30g of Bertolli or Lurpak spreadable with 2 tsp each of salt and caster sugar. I brought the dough together by hand then halved it and kneaded each half with a hand held mixer with dough hooks, at slightly higher speed than manufacturer’s instructions, for just 1min 30 secs each. A quick hand mix to bring it together then raise, knock back, into tin and prove. I used less water then, 415g than now, 440g and baked for 30/35 min @ 200°C. For a firmer, technically, better loaf and finer crumb I knead for longer ‘til I get it to the “window pane” stage, and bake for 40 mins.
Sorry if I've rambled on but, hey ho. Keep’em coming Jack. They brighten my Thursday. 😃
Just made these , got the ultimate compliment from my daughter , she said they taste like the one's you buy 😂, great recipe great channel , keep up the good work Jack.
Would love to have that vegan donut recipe !! Love all you videos Thank you!
Works a treat. Put the rolls into my baking dish and covered it with a biscuit treat. They jumped out to greet me. Thanks Jack
Thanks for sharing your recipe Jack! The dough was a pleasure to work with and the rolls where soft and fluffy. We eat them with honey butter. Yum!!
You said about keeping your bread crusty , I leave my bread in the hot oven when it is baked but turn it off & I also put a wooden spoon in to leave a gap to let the heat out . I always get crusty bread , great video Jack .
Laetitia hit the nail on the head with her comment. Jack nails it every week without breaking into a sweat. For those of you stressing over Jack's weight based measurements ... it's worth switching over to his style; there's a lot less room for error doing it his way. Major addiction here for bread makers with the information coming out of Jack's videos.
thepowderriverfarrier not to mention weight based baking is SO much faster!
You should really check out the Tangzhong method, it made the softest bread for me ever! Also you can add some ascorbic acid to your bread which will help to keep it longer.
Nice, did the Tangzhong in doughnuts recently 😋
He gave so many amazing details, very helpful. I knew some of the things but i learned a few things. Im a bread beginner.
Nice one, I hope they help :-)
You are a good teacher. All your topic are very helpful.
Having binge watched most of your videos I feel like we have a new member in the family! Greetings from Tasmania Australia keep safe and well all of you! 😷😷
Thanks for your tip about applesauce, Jack. I use a little applesauce, along with one whole egg (and no oil) in my 100% whole grain sourdough spelt buns, and they come out amazingly soft.
You're funny! 😄😄😄 I don't even watch it for the bread tips anymore! 😁
🤣
New sub here. Just wanted to let you know that your knowledge and ability to teach has really helped me out. TY!
Never thought of putting a clean cloth over the rolls when they come out of the oven but that makes sense! What I learned was that the moment the bread or rolls come out of the oven, you brush it with melted butter or whole-fat milk or cream or oil. The fats keep it soft and add a delightful flavor. I never thought to add the fat to the dough beforehand!
Thanks for the ideas.
Very useful! Perfect advice for me when I’m making Swedish Semla next week. Thanks
Yes jack! Such a good vid. Looked like you were fully loving making the bread tips again in this and also such an informative vid cus I had no clue and had wondered for ages! Clever bloke haha
Thanks Scott, happy it helped!
have just made a few rolls with the bread recipe ,did the cardinal sin and added more flour as dough was really runny this time dont know why though was same amount of water ,first loaf was excellent the week before ,anyway i ended up adding 120g of flour during kneading both loaf and buns rose really well and texture and taste excellent thankyou for recipe
Nice one Colin, Blame the scales ☺️👌🏻
Ist Like These technical details
Thank you for your videos. Really helpful to me as a new baker. Downloaded many to watch. Thanks again. (downloading doesn't use as much data as watching live)
You rock!
Enjoy your bread making guidance and tips. Thank you. Could you tell us how to make crumpets please.
More great info. Thanks
Good timing. I am planning on making something soft this coming weekend. Thanks for the video as always!
Thanks again.
Using whipping cream as a combination in your liquid mixtures (egg+water/milk) 65% hydration also help my bread soft for days. Yep, proper storage! Love your channel, thanks Jack. Gbu.
Nice tip thank you! I’ll try it 🤗
@@Bakewithjack you're much welcome! 🤗
beautiful
Gee thanks 👌🏻
I learned a lot from this video on ingredients role and temperatures. These are important things to know. Thank you.
I noticed when cooling the bread as they come out from the oven, having a cloth as cover will make them soft. Should we need to keep crust hard, we do not put any cover as we cool them on the cooling rack. Steam that is still coming out can make the crust softer if we put some covering while cooling. Same effect if we put the bread to cool down in a closed box like the oven (while no longer hot), steam cannot escape, it creates a moisturized environment and make the bread softer on the surface. However, it is better not to do this in an oven, keeping the moisture in specially if we have steel ovens, moisture can encourage rust on some metal parts. I keep my small home oven dry and clean after baking.
Hi Jack
I will love to learn your way of making burger buns
Making burgers tonight and this will be the perfect recipe for the buns!
Great tips!! Thanks for sharing.
Pleasure Dan 👍🏻
Hi Jack. Great videos. Keep up the amazing work. Soft rolls are very common in Asia. It's done by scalding the flour with almost boiling water, and let it cool down before adding to the dough. Try scalding 30% of the flour dough while the rest autolyse, and mix them up when it cools down. Scalding flours gelatinizes the flour make it gel like and sticky and it really puffs up and stays soft and bouncy.
Nice! I tried this in a doughnut recipe a while ago and it was... 😙👌🏻
Really enjoying the tips. You have a lovely way of explaining things.
thank you.. love the tips. I have been trying to make my challah softer
Found you channel a couple of weeks ago, made this tonight after trying a couple of other not your recipes. DISASTER both times. This recipe tonight I would rank at 9.8 out of 10, not bad for a 1st go. I have learnt so much from your tips
Winner!
😃🎉
considerate
one of my questions is answered, Thanks!
Thank you it did help
Hey i m frm Bangladesh. Ur this vedio will hlp me very much
nice technitips... and OMG the soap fragrance in breads some day I got a piece from a friend and I felt I was eating a piece of soap urgh
Love your videos! Could you do a video with tips to make a vegan “milk” bread? I miss it so much. I've tried some recipes I got on the internet, but didn't get good results. I've no access to good quality flour, 10% protein at tops, no sure If this is the problem...
🇧🇷
I'm a relative bread-idiot but I read a lot ...
are you referring to "tangzhong" method?
(is your goal something looking like this?
mildlymeandering.com/hokkaido-milk-bread-shokupan/ )
also, what do you mean by "good quality flour"?
asking bc tangzhong method/doughs/recipes use bog standard flour (not "bread" flour, i.e. "high % protein" flour) afaik
lastly, WHY are you trying to avoid using milk in this? (lactose doesn't survive the process)
Lovin* your videos!
Hello Jack. I really enjoy all your tips. Thank you so much. Had a question? I use cups to measure my flour and water. I also use the bakers percentage at times. It seems easier to do cups. In this situation you don’t need too much equipment out to measure your dry ingredients. Which method do you suggest works better? For me it depends on time. If i have enough time I will measure if not I will use cups. However, I would like your honest advice. Also do you have a video on bakers percentage. I was looking but I don’t see it. I might have to watch all the videos then. Lol. Thank you again. !! You are amazing. Saved my bread making life. ☺️☺️
merius1000
Bread tip #67 for cups vs weights
Bread tip #43 for baker’s percentages.
Two informative videos to answer your Qs 👍🏼
Thanks Peter ☺️
Amazing. You’re welcome, check peters comment! ☺️👊🏻
Peter Tarpey thank you so much. I will surely watch them. This will answer all my questions. 🙏. Well until I come up with more. ☺️.
Bake with Jack ..I will. ☺️. I just recently started following you so that’s why I am unaware of all the videos. But rest assure I will get all caught up now. Thank you again for your hard work. 💜
Thank you for all your videos!
VEGAN DONUTS?
Yes please.
Jack. This was brilliant. I am using your lovely no-knead baguette method and experimenting with different recipes. Would it work with an enriched dough recipe like this (I love the ease of making, and using a scraper to turn the ingredients together).
Loving your vids....is there any chance of advice/information on ‘floury baps’
Coincidence ... I've just hoiked a batch of sourdough rolls out of the oven. The apple puree is interesting because the freezer's full of the stuff, so that's something to think about. The burning question of the moment though is what's going on with the pencils, Jack?
Apologies, I don’t know what happened in this vid 😂✏️
65% hydration, 4% olive oil. Looks like a good pizza dough recipe (you might have to scale the amounts a bit, though).
you rock
super
I've been told that scalding the milk first keeps it lighter and more moist. Thoughts?
Thanks for the vegan options! Question for you. Have you ever baked a bread with avocado as an ingredient instead of fat? What would happen if I did?
I'd be worried about getting the avocado small enough that it incorporates fully, rather than becoming a weird "filling." If the flavor won't bother you, I'd try tahini as a WFPB fat (I haven't tried this, but it's my best guess).
way to go
I like yeast rolls like you get at a steak house. I am looking for a way to make my rolls a little more soft or airy
Whoah, you're gaining subs fast! You deserve it though! Can you make a whole wheat bread?
When yuo go sauna yuo understad what Steam do😊
can i use the yeasted bread recipe for hot cross buns and just add the raisins and spices ect as this makes soft bread rolls and rise really well
What is the best kind of fat? Butter, Lard or Oil?
Love your stuff mate! Would this be a good recipe to use for a ‘softer’ white loaf?
Yes ☺️👌🏻
I'm making this recipe right now as loaf. Thank you Jack.
Great video as usual! When I baked mine (~100 grams each, 350F oven) they had very little color after 17 minutes and after another 2 minutes). I didn't want to go any longer (they were ~200F internal temp). How can I get more color?
Position in the oven matters and will vary oven to oven. You'll get more top browning near the top of the oven. If still an issue you can brush the tops lightly with butter (or egg wash) before baking.
Hi Jack
I see you are planning a QA session on sourdough soon. I would welcome your guidance. whenever I make bread over 65% hydration, the mix sticks to the banneton. I have used rice flour dusting and a plastic banneton with little success. Any pointers would be much appreciated
Watch this Thursday Dave 👍🏻
Brilliant video with many things for me to do to correct my baking. Thanks so much
What percentage of mashed potato do you recommend adding?
Can i subtitute olive oil for vegetable oil?
yes, canola oil which has a high smoke point and very light taste is good for baking.
Can you please elaborate on the steaming technique? When do you steam? How much and for how long? Is steaming a brioche a good way to help it become soft?
i will tell you what I do.. I steam at the start... you can put a tray in the bottom, use a squirt bottle if necessary, or something else .. when I bake in my home, I sometimes switch between the two of these
brioche should be soft because of the sugar you are introducing to it, that will soften up the dough nicely.... me, I use the steam to get the "puff" before I work on getting the crusty outside, or in this case, a nice soft outside
@@daveanything I tried spraying once. It made the bread crusty.
Jack this is a bread crisis question.
What causes the exploding texture across the top of the dough.Even if I tighten the skin up again it blows holes and fractures??
Is there a way to salvage it ??
Help man
Thanks for all your great videos!
Over fermentation! Can’t salvage I’m afraid, make flatbreads 👌🏻
Hey Jack, Thanks for this one, I have struggled with soft rolls, can we have an iced finger enriched dough type tutorial and also one about dutch ovens ?
Yes... as soon as I get one... 🤔
Jack , why do you sound like you are in training for “just a minute” lol
How much Apple puree did you used on 500 grams Flour Jack and was it with or without sugar and was it homemade?
100g, microwaved chopped apple until it would purée. No sugar 👍🏻
What type of olive oil do you use for soft rolls
Unable to find bread flour this days. What would you change in this recipe if used plain all purpose flour?
Hello :) loving your videos thank you! My soft rolls have ripped on the top :( I am making them with plain flour as I can't get strong, it that the reason or is it something to do with have I have kneeded and shaped them? They have rose really well. I left them for an hour after shaping to prove and used a little steam. Any help very much appreciated
Does egg wash help keep bread and bagels softer and longer ? Thanks
Can you also add yogurt, Greek yogurt, cottage cheese, buttermilk to make soft pastries Jack? Or is that only for a different taste?
Yes 👍🏻
Can i sustitute strong flour with all purpose flour??
Can you make a video on how to make Hawaiian bread?
Hi Jack if you make half baked rolls and freeze them do they have to be brought to room temp before finished bake?
I tried to make soft sourdough rolls with butter. They were okay but could be softer and larger. Do you have any tips or a recipe?
My rolls are lovely and soft, my problem is making a crusty rolls etc. I just can't get a good crust
Please could you tell me what I should do to make the crust of my sourdough bread thinner. The dough is 70 per cent hydration. I use only wheat bread flour, water and salt, nothing else. I bake it at 230C with steam (fan assisted) for 15 minutes and then reduce to 190C without steam and without fan to bake for the rest 30-35 minutes. The crust turns thick and crusty. I like it, but my aunt can't fight such a crust, since she has overdentures. Should I bake at 180C for the entire period?
Can you make these using sourdough method?
When you said a cloth with no soapy fragrance in it, does it mean that you don't wash/laundry said cloths? Just wash with water? I'm learning to bake bread with you :)
Now that's a question that I need an answer to. Hve you got it yet?
@@elizabethroblyn1392 nope :(
Is there's a way to add cheese (let's say feta) to the middle of the dough? Hope it's not a stupid idea
How about potato flakes?
Never tried it, worth a go though 👍🏻
Love it! I took a break from sourdough this week and made a white sandwich bread recipe. I also adapted to include a tangzhong which I think has made it stay soft and moist for several days. Kim-Joy used it in last year’s Bake-Off and Paul Hollywood didn’t seem familiar, but liked her product. King Arthur Flour (USA) has a good explainer: blog.kingarthurflour.com/2018/03/26/introduction-to-tangzhong/
Tried this in a doughnut recipe recently... 😙👌🏻
What make of oven do you use at home
Hotpoint electric fan
I added 2 tablespoon of yogurt
Nice Romy 👊🏻