This has saved my life lol...The thing about increasing the water content slightly then letting absorb before kneading has worked a treat. I used to get what seemed like a wet dough so I would do more flour and then when the water absorbed it was like trying to knead a brick and invariably it would end up in the bin. I have just made 50/50 white/brown 1kg mix and used 700g water, let it rest for 20 mins then started the process. And it is absolutely perfect. Please give this guy his own TV show, he has the whole package.
Stay safe and bake bread! For those running out of flour, ask a neighbour to drop some on your front door and promise to bake them a loaf! People may have bought out flour but so many nowadays don't have a clue what to do with it. And when they ask you how you did such a wonderful job, bring them back here at Bake with Jack :)
Now I understand why my very first attempt at making a whole wheat loaf came out dense. If wasn't for your exceptional videos and easy to follow instruction, I would have never started baking. Thank you very much.
Your approach works for me, every time! I never fail to glean some useful tidbit from your videos. Thank you! I hope you and yours are staying well. I can’t think of a better place to be quarantined than in a house where bread is baked all the time. Heaven on earth!
Today I made a loaf using 50% white and 50% wholemeal flour. I used 340g of water and 15g of oil. The dough was very sticky at first but after about 10 minutes kneading I left it for an hour and it rose beautifully and the finished loaf is really light and tasty
I love your simple white loaf recipe but thought it could use a tad more flavor. I went with your idea of 20% whole wheat and I also added 25 gms of brown sugar. I am amazed and happy at the difference. Thanks for the tip.
Just finished baking a whole wheat loaf by just swapping white flour with whole wheat and It came out okay but a bit dense. So I cried while looking up your videos to find out why!!! This video helped raise my spirits. It is an okay loaf I know where i need to tweak things now. Thank you so much AGAIN!!
I bought wheat berries and a wheat mill earlier this year. I have struggled making bread with the whole grain flour. It has been too heavy and dry. I have watched so many videos looking for answers and THIS is the ONE that finally helped me. Your videos are different from the others and address the things that I am wanting to know that no one else covers. THANK YOU SO MUCH!!!
Can you please do a bread making tutorial using 100% wholewheat flour? I know it'll come out different, but I would love knowing how to make it as good as it can get.
Get yourself a high speed spice mill and a 150 micron sieve (mesh 100). Sift your wholewheat flour and remill the fraction that doesn't pass through the sieve in the spice mill. Repeat this until all but 3% of the entire wholewheat flour passes through the sieve. The remaining 3% is wood, you can leave that out or mix it into the flour as you wish. With this superfine wholewheat flour make a dough with 95-100% water, that is to say for 1 Kg of flour, add 950 g to 1 Kg of water. Add 1-2% of sourdough starter and 2% of salt. Mix and put it into an oiled plastic container with a lid. Put the lid on and let the dough rest for 12 hours. Don't worry if the dough seems more like a pancake batter at this stage, after 12 hours, the fine bran particles will have soaked up all that water and the dough will then have the right consistency. After the resting time, do several intervals of stretch & folds with 30-45 minutes rest in between. If you use a wide flat container you may be able to do this all while the dough remains in the container. Afterwards, let the dough ferment until it has risen to about 2.5 to 3 times in volume. The total fermentation time should be about 24 hours. Better even, use half the sourdough starter and it should reach the volume after about 48 hours. Then divide and shape the dough, put your loaf (or loaves) into (a) proofing basket(s) for 1-2 hours proofing, then bake with steam, initially at 240-250 C, after 10-15 minutes let the steam out and turn down the temperature to 220-230 C. This will give you a very fluffy and juicy 100% wholewheat bread with a nice volume. Handling the very wet and soft dough is a bit challenging and takes some getting used to but it is worth the effort. Yes, you can even make 100% wholewheat ciabatta and baguette with this technique. It is all about the fineness of the flour, hydration and soaking time.
I mill my own grain and use the flour immediately to make beautiful, soft, chewy, tasty loaves of bread. The health benefits are off the charts………healing of ibs, arthritis pain, stomach problems etc.
Thanks for adding the whole meal content. It’s so satisfying to make the simple yeast bread and a rosemary variation for my family. I’m now more enthusiastic about adding whole meal to my repertoire. Keep on keeping on, Jack! Blessings and good health to you and yours!
Thanks for your straight talking and clear explanations, Jack. That's brilliant. And don't ever feel you need to apologise for what you do or how you do it. Just carry on with the good work. Keep safe.
Thanks Jack! Always appreciate your knowledge. This week I’m going to cobble together a bread based on white flour, some wholemeal (whole-wheat) and my freshly made squash purée as we have so many Amish farmers around my area and it’s overflowing with every kind of squash imaginable. If it works I’ll try to send it along from the Bread Club. When I’m making the squash purée from fresh squash as a last step I do evaporate excess moisture to dry it out a bit and concentrate its flavor. Oh yes stone baking along with my Bake With Jack coffee mug!
Hi Jack! In the past, I have not been able to bake anything! Cookies, cakes, you name it. With this video, I was able to SUCCESSFULLY make four loaves of bread. I have no idea how I used your recipe and made four loaves, but it happened! Now I have to wait for them to cool so I can try them out! Can't wait!
Remind TV Not so difficult, my process. Weigh the ingredients, ensure that they are at room temperature. Put them in a bowl and stir it all together.. I use at the moment a big metal bowl, because I use a kitchen machine for kneading. I will transfer to do it all by hand, based on the information from Jack. Also I will be revisiting this recipe based on the info in this video. Experiment with the rations and extra ingredients such as seeds, sultanas or raisins and such. Keep pen and paper handy to note down the ingredients, process and results, another great tip from Jack.
Jackie , thank you for comment. For myself, I could do that. However my wife has an averse reaction to wheat gluten. Jack has given me some ideas that I want to play with. Also, we do not mind that bread is weighty and compact. Actually we prefer it more, so that you need less slices.
What an excellent, sensible, down to earth approach to baking, presented in such a friendly style. Bread making is not rocket science but it isn't trivial either. Listen to Jack, he clearly knows his stuff!
Thanks Jack. I got a nice result using 50/50 strong white bread flour and organic 15g per 100g protein wheatgrain that i ground manually. I can make an organic, wholemeal loaf for around 50p now :)
Now this is the lifesaver, the gamechanger, the principle-laden, the extraordinary. You answered all my anasked questions, and the most notorious one: why the heck my wholemeal flour dough just has no bloody backbone to it. Oh Jack, you're a peach.
Jack, I love your channel, and videos. I learn lot from you. MyTip: based on his last suggestion, I tried this. Soaking 1 to 2 Tablespoon of Instant Oatmeal in hot boiling water for 15 min, and after cool down, add to bread recipe, to make it even more healthy bread.
Ahhhhh... suddenly it’s all clear... This explains perfectly why I removed what can only be described as a brick out of the oven earlier today! Thanks Jack 😊 also... have you done a video on baking times related to quantities/size of loaf? This is another area I’m still a little unsure on 😬
My go to recipe to add some whole wheat to my loaf without going crazy adds tons of flavor I make a pre-ferment with 1/4tsp dry yeast, 210g whole wheat flour, 240g cold water. I let sit overnight room temp ~12 hours. 480g water, 750g white bread flour, 24g salt. I give it a turn and fold every hour until it doubles. Shape into 2 loaves and double on counter or for more flavor pop in fridge overnight cook the next day. I bake for a restaurant in the United States and you can see my breads on my instagram. Cheers!
Another entertaining video and you explained the 'principles' behind using wholemeal/bread flour in a very clear and concise fashion. Well done. A great way to start a Thursday morning ... a cup of coffee and a Bake with Jack video. :)
I make my sourdough with 100% whole wheat. I use a combi action of all purpose and bread flour. I find if I use a hydration of 85% and autolyse for 30 minutes to an hour, I get great, super fluffy, airy bread. It doesn't have to be dense, but it will definitely not be like a white loaf.
Hi Jack from the UK, believe it or not I found your channel from a US site. Just watched my second video , your latest. Here at home we eat a light 50/50 type of bread, so your next mixed flour bread will b of special interest. Bring it on!! Good clear plain talking , easy to follow instructions.
This was one of the most helpful videos on flour. I love how you don’t give us a hard and fast recipe that never seems to work for me. I live in a very humid climate and the recipe water amount is never right in recipes. Lots of trial and improvement and that is what I get from your videos. A little bit of extra factual knowledge goes a long way. On this particular video you have confirmed what I expected about the water ratio. I will give the wholemeal (as it is called in Australia) another go. I like the idea of just 20% . Thanks
Thank you for this video, very informative as are all your videos. This has really helped me out with my 50/50 bread rolls which mostly never puff up as basic white rolls do. Look forward to baking more
Good video..very informative. Thank you for teaching this. What a sense of achievement pulling a crusty sourdough loaf out for the first time. You videos are priceless
I like to use 50% wholemeal and 50% plain flour. I do sometimes play with the proportions a bit, especially if I'm making something light, such as crepe. Another great and informative video. Thank you again Jack.
With your tips and hints and my own dogged determination, I have been able to use my quarantine time to perfect my whole wheat game. Thanks for the videos. Keep 'em coming.
A jolly good and simple explanation of the difference twixt wholemeal and white, something which took ma quite a while to get to grips with in my early days of baking bread. Years ago veggie recipe books would have you use wholemeal pastry - result - a pasty which could double up as a door stop. However for years I made one 100% wholemeal and one 100% white loaf per week with good results. I don’t like dense breads and although the wholemeal was naturally closer grained it was fairly light. What wor Jack has always stated is important: make notes until you get it perfect (for you); if it’s not right, change one thing to see what happens and so on until it’s as you like it. Apologies for my rambling on 🙂
Thanks Jack! I've had you holding my hand (virtually) every time I bake a loaf of bread. This week I used the suggestion of letting the dough rest before kneading, I was the nicest dough I've ever worked with.
I just did the autolyse with my 100% whole wheat bread, now I will incorporate the starter and salt... should I knead it for 8 min and then let it rest for an hr before stretch and folds?
I like 10% whole wheat in my yeast loaves and 15% in my sourdough. In my opinion it's just about texture. As far as your hydration percentages, totally perfect. I look forward to every Thursday. You're are one of the best teachers for bread making.
I love my Whole Wheat bread I make from my home milled flour,.i like the red hard Wheat berries,. But I have learned how to read my dough. Depends on the air in my home I add my water. I do use a.20 min sponge method. But I'm finding out. But your so right, it took me 3 years to get mine how I really like it. I haven't bought sandwich bread in 5 years now. And my husband loves it. Thank you. I need to learn mire of the Sourdough as it would be great to make a Soughdough sandwich loaf. As I know that's healer as well.
Hi Jack. I appreciate the information! I still would greatly appreciate a 100% Wholemeal bread recipe. I realize I might have to tweak based on my flour, conditions, etc. But as I'm currently not going to the store unless absolutely necessary, I don't have as much flour to experiment with. Thanks!
Hi. I live in India and i prefer wholewheat bread. I've been using the no-knead WW "Bread On a Boat" recipe from a channel called Sailing Ruby Rose. It works perfectly and is very easy. Do check it out.
OMG, I've been making 50/50 brown bread for my mom for years and never upped the water. What was I thinking! Thanks Jack, I'll up the water a bit and maybe she will love my bread even more. Love the vids keep up the good work.
NIce one Jack. Just came across your channel and subscribed. I've watched a few videos now, and they are really clear and thorough. It's appreciated, so... thanks!
Thank you so much for this! It was EXACTLY what I was after. Due to COVID-19 the only flour I have managed to get my hands on is a whopping 16kg sack of wholemeal. As a family, we always prefer brown bread anyway but I've been struggling with a few loaves to make it decent. I'll give your loaf a try using these principals. Cheers!
Thanks for the two-part brown bread explanation. I love the way you use your children's chalk board😁! A little while back, I bought a bag of stone ground whole wheat flour - by mistake! I saw a new brand of flour on the shelf and thought I'd give it a go. When I got home, I got all my stuff to bake a loaf, opened the bag and poured it into the mixing bowl on the scale and.... brown flour! Seeing as I didn't have a recipe or method for baking brown, I grabbed some general purpose white and made a couple loaves (I didnt have any strong bread flour). Tomorrow, I'm gonna bake a 20/80 brown loaf; with a little more water.
Great video! You really did put it into words what expectations should be at with different ratios of the bran to white flour.... something even the best wholewheat bread making videos miss!
I used 100% wholewheat flour, but added some vital wheat gluten and poppy seeds. Turned out heavy, but very good. No big holes, but very tasty. I also added honey, butter, a little almond flour, and powdered milk to some of the water/starter mix before adding to the dry ingredients. It didn't have the structure of my usual loafs (usually add a little WW flour for taste), but it puffed enough and came out great.
Hi from Australia. Well it took me a while to find you, but here I am and i’m loving your videos. On watching the ‘brown’ flour Pt 1 & 2. When you say ‘play” with upping the water content if adapting a white bread recipe - how much do you recommend ‘incrementally’ increasing by? Are there ‘visual’ clues to look for. think the more I read/watch about bread making and the many variables at play - house temperature, type and brand of flours, somewhere said the altitude will affect the rise, etc. the more I realise the value of just doing it and recording the outcomes each time. Keep up the great work.
Thank you Jack. Thank you for sharing a video with us even in the middle of all of this... you totally made me smile from ear to ear and I appreciate you very much. Xo
Hi Jack, I'm new to bread baking and new to your channel. I've learned so much in the last couple of hours watching your videos. Thank you so much, you explain and show everything so clearly. Here's to some new and exciting bread making 🍞😀 And today I think I've made my best wholemeal loaf so far 😁 P.s. I've also ordered some things from your shop 👍🏻
Thank you Jack! Could you please have a video on how we could change the ratio of ingredients without noticing much difference when the amount of the ingredients change? like if we want to make an enriched dough with two eggs for half a kilo, shall we go for 4 eggs if the amount of the flour is doubled? how about the oil or butter?
Thanks, thanks, thanks for this Jack. After months of trying to make a decent sourdough, with a mixture of white, brown and rye, I now realise why I keep ending up with soggy mess - there's not enough white/gluten to hold the structure! Can't wait to make a 100% white and see if I can get it perfected.
Hi Jack, thank you for making these really informative whole wheat videos. I have tried making whole wheat bread and as you said they were indeed dense. Can you please show a 100% whole wheat bread recipe, as fluffy and airy it can possibly be?
I love your explanations, bringing everything down to terms and visuals we can understand. Thank you for discussing the principles for it to help us find a way to make it how we like! I like a bit of honey wheat myself - I'd like to try different ratios and everything tho, see how that goes. (...I've made other bread products I enjoyed but not an actual loaf of bread yet, so for my first, I'd actual probably do something simpler tho ha..) Thanks again for these videos, and keep up the good work! 😊
I was just thinking you have a gift to teach us the bread making just by telling us how. Although sometimes you show us most of the time it by telling and that amazing.
Hey Jack, thanks for the tips! What about kneading? How's the dough progress when you knead as opposed to pure white flour? Also, is that 10g figure you talked about just indicative, or actual? For example, if you take 300g of flour of which 100g is whole wheat, by the same calculation you'd need 8g more water. Is that correct?
Be careful; he's at it again. Jack's offering a common sense easy to understand explanation of wholewheat bread baking. "We do it deliberately so that we learn" ... this is what makes Jack better than the others and so successful at creating confident bread bakers ... he teaches with the intent that we learn.
Hi Jack, I use rye flour to make my sourdough and white flour to make the bread. The result is a nice loaf with a subtil taste of rye. Thanks again for your tips!
Thanks! I made a 1/3 brown flour and 2/3 white flour sourdough bread. The brown flour was actually a lighter color white whole wheat. But, I increased the water content from about 70% to 75% hydration. It was good bread and made good sandwiches and kept well. But is it possible to get more airy holes in bread made with whole wheat without adding more white? Is that possible to do by upping the water content? Just curious.
thanks for another great vid, was waiting for this one after part1 because I do want to make my bread a little healthier ;) and btw I think your approach is great
Haha yeah. A month back I wanted to get into bread making and bought a bag of bread flour! Since the bag kinda puffs out a bit, I didn't see the whole wheat portion of the label cause it was tucked under the bottom. So I got home and immediately realized it was whole wheat after opening the bag. I said "eh screw it" and subbed it 1 for 1 with the recipe I was following, big mistake. I ended up with an extremely dense loaf even after letting it sit on the counter for a few hours and sitting in the fridge overnight, it collapsed and it was dense, like REALLY dense. I immediately thought that it was due to gluten and gave myself a good facepalm. This video is going to be a big help in using up the whole bag I have of the stuff! Thank god I have this stuff so I can keep trying in quarantine
Also any tips for trying to do a whole wheat sour dough? I have a starter going with white flour, and I want to use up my whole wheat flour we have. Any help is greatly appreciated
This video was very educational. I watched 136 first and then this and I feel as though Jack made this video for me knowing the mistake I've just made. The recipe for the bread which I made two days ago called for 50% 'wholemeal Bread flour' and 50% 'wholemeal flour (I'm guessing there's a difference between the two). All I had in my pantry was Strong wholemeal bread flour, self-raising wholemeal flour and self-raising white flour. Confusing right? And exhausting too. So seeing as there are no alternatives thanks to stockpilers and as I could not be bothered trying to decipher which to substitute in the recipe, I baked the bread using only strong wholemeal bread flour. The result? Your guess is as good as mine. A very tasty, very rock hard bread. I thought I'd done something wrong but now I know. So seeing as I still have the wholemeal strong bread flour, self-raising wholemeal flour and self-raising white flour, can I combine them? Or does the sodium bicarbonate ruin the outcome?
Question: I grind my own berries (hard white) on the finest setting I can with a Mockmill. I've never sifted after that. If I sift, can I consider the remaining flour as "strong white" or should I still follow the process in this video? Thanks! Love your channel. I have a bunch of vids saved into a "Bread" playlist :)
Hiya Jack from a Brit in Tulsa, Oklahoma, USA. I make Sourdough bread with a white flour starter and would like to change it to a Rye starter like yours, is it as easy as just feeding it with Rye flour? I’m also wondering about the ratios after for the Levain? Thanks in advance and love the channel.
I've only made whole wheat sourdough thus far and, yes, my loaves are dense enough to be used as a weapon, but I still love it. It's still bread. There's nothing wrong with density.
Thanks for your sharing. i just tried to use 20%, 50% and 100% of wheat flour to make bread last week, and i found that the flavor, aroma and density were really different! however, bread with 50% and 100% didn't raise much and it took a longer time to raise....... maybe i didn't add enough water to it. i've more idea on making wheat flour bread now. thanks so much.
This has saved my life lol...The thing about increasing the water content slightly then letting absorb before kneading has worked a treat.
I used to get what seemed like a wet dough so I would do more flour and then when the water absorbed it was like trying to knead a brick and invariably it would end up in the bin.
I have just made 50/50 white/brown 1kg mix and used 700g water, let it rest for 20 mins then started the process. And it is absolutely perfect.
Please give this guy his own TV show, he has the whole package.
Stay safe and bake bread! For those running out of flour, ask a neighbour to drop some on your front door and promise to bake them a loaf! People may have bought out flour but so many nowadays don't have a clue what to do with it. And when they ask you how you did such a wonderful job, bring them back here at Bake with Jack :)
Now I understand why my very first attempt at making a whole wheat loaf came out dense. If wasn't for your exceptional videos and easy to follow instruction, I would have never started baking. Thank you very much.
“Principles are your freedom and what comes next is up to you.”💕
I loved you putting on your jacket talking about the bran. too cute!
Your approach works for me, every time! I never fail to glean some useful tidbit from your videos. Thank you! I hope you and yours are staying well. I can’t think of a better place to be quarantined than in a house where bread is baked all the time. Heaven on earth!
But eaten in moderation I hope Peggy. not easy though
Today I made a loaf using 50% white and 50% wholemeal flour. I used 340g of water and 15g of oil. The dough was very sticky at first but after about 10 minutes kneading I left it for an hour and it rose beautifully and the finished loaf is really light and tasty
@Warren Alexander did u use 500g of flour?
@@mariadesouza1451 Hahahahah. No no, flour is not necessary.
Only found this channel thanks to Sunday Brunch last week - these videos are so helpful! Thanks Jack
I love your simple white loaf recipe but thought it could use a tad more flavor. I went with your idea of 20% whole wheat and I also added 25 gms of brown sugar. I am amazed and happy at the difference. Thanks for the tip.
Just finished baking a whole wheat loaf by just swapping white flour with whole wheat and It came out okay but a bit dense. So I cried while looking up your videos to find out why!!! This video helped raise my spirits. It is an okay loaf I know where i need to tweak things now. Thank you so much AGAIN!!
I bought wheat berries and a wheat mill earlier this year. I have struggled making bread with the whole grain flour. It has been too heavy and dry. I have watched so many videos looking for answers and THIS is the ONE that finally helped me. Your videos are different from the others and address the things that I am wanting to know that no one else covers. THANK YOU SO MUCH!!!
Can you please do a bread making tutorial using 100% wholewheat flour? I know it'll come out different, but I would love knowing how to make it as good as it can get.
I have the same request.
I have same request as well
Get yourself a high speed spice mill and a 150 micron sieve (mesh 100). Sift your wholewheat flour and remill the fraction that doesn't pass through the sieve in the spice mill. Repeat this until all but 3% of the entire wholewheat flour passes through the sieve. The remaining 3% is wood, you can leave that out or mix it into the flour as you wish.
With this superfine wholewheat flour make a dough with 95-100% water, that is to say for 1 Kg of flour, add 950 g to 1 Kg of water. Add 1-2% of sourdough starter and 2% of salt. Mix and put it into an oiled plastic container with a lid. Put the lid on and let the dough rest for 12 hours. Don't worry if the dough seems more like a pancake batter at this stage, after 12 hours, the fine bran particles will have soaked up all that water and the dough will then have the right consistency. After the resting time, do several intervals of stretch & folds with 30-45 minutes rest in between. If you use a wide flat container you may be able to do this all while the dough remains in the container. Afterwards, let the dough ferment until it has risen to about 2.5 to 3 times in volume. The total fermentation time should be about 24 hours. Better even, use half the sourdough starter and it should reach the volume after about 48 hours. Then divide and shape the dough, put your loaf (or loaves) into (a) proofing basket(s) for 1-2 hours proofing, then bake with steam, initially at 240-250 C, after 10-15 minutes let the steam out and turn down the temperature to 220-230 C. This will give you a very fluffy and juicy 100% wholewheat bread with a nice volume. Handling the very wet and soft dough is a bit challenging and takes some getting used to but it is worth the effort. Yes, you can even make 100% wholewheat ciabatta and baguette with this technique. It is all about the fineness of the flour, hydration and soaking time.
Not gonna lie, that's pretty hard. If you can do 70% whole grain that's imprssive. Maybe start by mastering 50/50.
I mill my own grain and use the flour immediately to make beautiful, soft, chewy, tasty loaves of bread. The health benefits are off the charts………healing of ibs, arthritis pain, stomach problems etc.
You are a hero in my bread baking journey!! Thanks for explaining everything so detailed.
Thanks for adding the whole meal content. It’s so satisfying to make the simple yeast bread and a rosemary variation for my family. I’m now more enthusiastic about adding whole meal to my repertoire. Keep on keeping on, Jack! Blessings and good health to you and yours!
Thanks Susan and to you 🤗 have fun with it!
Thanks for your straight talking and clear explanations, Jack. That's brilliant. And don't ever feel you need to apologise for what you do or how you do it. Just carry on with the good work. Keep safe.
Yes, listening to Jack saying: do the bread you like, how you like it; that is great, not "the bread is supposed to....."
Thanks Jack! Always appreciate your knowledge. This week I’m going to cobble together a bread based on white flour, some wholemeal (whole-wheat) and my freshly made squash purée as we have so many Amish farmers around my area and it’s overflowing with every kind of squash imaginable. If it works I’ll try to send it along from the Bread Club. When I’m making the squash purée from fresh squash as a last step I do evaporate excess moisture to dry it out a bit and concentrate its flavor. Oh yes stone baking along with my Bake With Jack coffee mug!
Hi Jack! In the past, I have not been able to bake anything! Cookies, cakes, you name it. With this video, I was able to SUCCESSFULLY make four loaves of bread. I have no idea how I used your recipe and made four loaves, but it happened! Now I have to wait for them to cool so I can try them out! Can't wait!
Wow nice one Kahla, I’m so happy to have helped! 🤗
Best video ever. As a heavy user of Spelt flower, I now understand what I need to do extra. Thnx Jack! 👏👏👏
Remind TV currently 500g flour, 250g fluids, 7g dry/instant yeast, 10g salt, 30g ghee.
Remind TV Not so difficult, my process. Weigh the ingredients, ensure that they are at room temperature. Put them in a bowl and stir it all together.. I use at the moment a big metal bowl, because I use a kitchen machine for kneading. I will transfer to do it all by hand, based on the information from Jack. Also I will be revisiting this recipe based on the info in this video. Experiment with the rations and extra ingredients such as seeds, sultanas or raisins and such. Keep pen and paper handy to note down the ingredients, process and results, another great tip from Jack.
Jackie , thank you for comment. For myself, I could do that. However my wife has an averse reaction to wheat gluten. Jack has given me some ideas that I want to play with. Also, we do not mind that bread is weighty and compact. Actually we prefer it more, so that you need less slices.
What an excellent, sensible, down to earth approach to baking, presented in such a friendly style. Bread making is not rocket science but it isn't trivial either. Listen to Jack, he clearly knows his stuff!
Thanks Jack. I got a nice result using 50/50 strong white bread flour and organic 15g per 100g protein wheatgrain that i ground manually. I can make an organic, wholemeal loaf for around 50p now :)
Now this is the lifesaver, the gamechanger, the principle-laden, the extraordinary. You answered all my anasked questions, and the most notorious one: why the heck my wholemeal flour dough just has no bloody backbone to it. Oh Jack, you're a peach.
As usual you explain everything clearly and always encouraging viewers to learn by doing. Thank you!
Jack, I love your channel, and videos. I learn lot from you.
MyTip: based on his last suggestion, I tried this. Soaking 1 to 2 Tablespoon of Instant Oatmeal in hot boiling water for 15 min, and after cool down, add to bread recipe, to make it even more healthy bread.
Thanks Jack. You've got me back into making bread. Last weekend I made the best bread I've ever done, it was so rewarding. You're a great teacher.
Nice one David 🤗
Ahhhhh... suddenly it’s all clear... This explains perfectly why I removed what can only be described as a brick out of the oven earlier today! Thanks Jack 😊 also... have you done a video on baking times related to quantities/size of loaf? This is another area I’m still a little unsure on 😬
My go to recipe to add some whole wheat to my loaf without going crazy adds tons of flavor I make a pre-ferment with 1/4tsp dry yeast, 210g whole wheat flour, 240g cold water. I let sit overnight room temp ~12 hours. 480g water, 750g white bread flour, 24g salt. I give it a turn and fold every hour until it doubles. Shape into 2 loaves and double on counter or for more flavor pop in fridge overnight cook the next day. I bake for a restaurant in the United States and you can see my breads on my instagram. Cheers!
Do you have a RUclips channel? I am interested to learn. Have never baked bread.
Go checkout proof bread. That channel helped me tons. Awesome ppl and I have msg them directly with questions.
What is whole mill? Does that mean whole wheat
I really could have used this video yesterday when I made a wholewheat loaf... :) I will try again! Thanks!!
Another entertaining video and you explained the 'principles' behind using wholemeal/bread flour in a very clear and concise fashion. Well done. A great way to start a Thursday morning ... a cup of coffee and a Bake with Jack video. :)
Speaking of coffee, there is James Hoffman. He and Jack may have the same hair stylist.
I make my sourdough with 100% whole wheat. I use a combi action of all purpose and bread flour. I find if I use a hydration of 85% and autolyse for 30 minutes to an hour, I get great, super fluffy, airy bread. It doesn't have to be dense, but it will definitely not be like a white loaf.
Hi Jack from the UK, believe it or not I found your channel from a US site.
Just watched my second video , your latest. Here at home we eat a light 50/50 type of bread, so your next mixed flour bread will b of special interest. Bring it on!!
Good clear plain talking , easy to follow instructions.
Take good care jack and family
This was one of the most helpful videos on flour. I love how you don’t give us a hard and fast recipe that never seems to work for me. I live in a very humid climate and the recipe water amount is never right in recipes. Lots of trial and improvement and that is what I get from your videos. A little bit of extra factual knowledge goes a long way. On this particular video you have confirmed what I expected about the water ratio. I will give the wholemeal (as it is called in Australia) another go. I like the idea of just 20% . Thanks
Thank you for this video, very informative as are all your videos. This has really helped me out with my 50/50 bread rolls which mostly never puff up as basic white rolls do. Look forward to baking more
Thanks for posting this it was really useful. My bread had been going a bit unpredictable and this really helped put it back on course.
Good video..very informative. Thank you for teaching this. What a sense of achievement pulling a crusty sourdough loaf out for the first time. You videos are priceless
Thank you Jack for all your videos
Thanks - this is just what I kneaded ;-) I've been avoiding baking bread to avoid eating so much white bread.
I like to use 50% wholemeal and 50% plain flour. I do sometimes play with the proportions a bit, especially if I'm making something light, such as crepe.
Another great and informative video. Thank you again Jack.
With your tips and hints and my own dogged determination, I have been able to use my quarantine time to perfect my whole wheat game. Thanks for the videos. Keep 'em coming.
A jolly good and simple explanation of the difference twixt wholemeal and white, something which took ma quite a while to get to grips with in my early days of baking bread. Years ago veggie recipe books would have you use wholemeal pastry - result - a pasty which could double up as a door stop. However for years I made one 100% wholemeal and one 100% white loaf per week with good results. I don’t like dense breads and although the wholemeal was naturally closer grained it was fairly light.
What wor Jack has always stated is important: make notes until you get it perfect (for you); if it’s not right, change one thing to see what happens and so on until it’s as you like it.
Apologies for my rambling on 🙂
You are a great teacher 😊. My Thursday mornings would not be the same with out you 👌🏻
Thank you, Jack, Just what I needed!
Thank you for all your videos, Jack.
My pleasure Derek 🤗
Thanks Jack! I've had you holding my hand (virtually) every time I bake a loaf of bread. This week I used the suggestion of letting the dough rest before kneading, I was the nicest dough I've ever worked with.
Well done Megan! ☺️👌🏻
Hi Megan can you please share when did you let the dough rest exactly? Is it after mixing all ingredients including yeast and oil (if you used oil)?
I just did the autolyse with my 100% whole wheat bread, now I will incorporate the starter and salt... should I knead it for 8 min and then let it rest for an hr before stretch and folds?
I like 10% whole wheat in my yeast loaves and 15% in my sourdough. In my opinion it's just about texture. As far as your hydration percentages, totally perfect. I look forward to every Thursday. You're are one of the best teachers for bread making.
I love my Whole Wheat bread I make from my home milled flour,.i like the red hard Wheat berries,. But I have learned how to read my dough. Depends on the air in my home I add my water. I do use a.20 min sponge method. But I'm finding out. But your so right, it took me 3 years to get mine how I really like it. I haven't bought sandwich bread in 5 years now. And my husband loves it. Thank you. I need to learn mire of the Sourdough as it would be great to make a Soughdough sandwich loaf. As I know that's healer as well.
I love hearing to you talk about principles...it’s so authentic and real...
Man... your videos are so helpful and so straightforward... Thank you so much for all your work and all your help
Your approach is brilliant!! My bread is now also nearly brilliant! I love Thursdays! (Actually, I just love knowing what I'm doing, finally!)
Hi Jack. I appreciate the information! I still would greatly appreciate a 100% Wholemeal bread recipe. I realize I might have to tweak based on my flour, conditions, etc. But as I'm currently not going to the store unless absolutely necessary, I don't have as much flour to experiment with. Thanks!
Hi. I live in India and i prefer wholewheat bread. I've been using the no-knead WW "Bread On a Boat" recipe from a channel called Sailing Ruby Rose. It works perfectly and is very easy. Do check it out.
OMG, I've been making 50/50 brown bread for my mom for years and never upped the water. What was I thinking! Thanks Jack, I'll up the water a bit and maybe she will love my bread even more. Love the vids keep up the good work.
NIce one Jack. Just came across your channel and subscribed. I've watched a few videos now, and they are really clear and thorough. It's appreciated, so... thanks!
Thank you so much for this! It was EXACTLY what I was after. Due to COVID-19 the only flour I have managed to get my hands on is a whopping 16kg sack of wholemeal. As a family, we always prefer brown bread anyway but I've been struggling with a few loaves to make it decent. I'll give your loaf a try using these principals. Cheers!
Jack is awesome and so encouraging. Love him.
Thanks for the two-part brown bread explanation. I love the way you use your children's chalk board😁! A little while back, I bought a bag of stone ground whole wheat flour - by mistake! I saw a new brand of flour on the shelf and thought I'd give it a go. When I got home, I got all my stuff to bake a loaf, opened the bag and poured it into the mixing bowl on the scale and.... brown flour! Seeing as I didn't have a recipe or method for baking brown, I grabbed some general purpose white and made a couple loaves (I didnt have any strong bread flour). Tomorrow, I'm gonna bake a 20/80 brown loaf; with a little more water.
Thanks for the tips! Practically no one talks about letting whole wheat rest to soak up the liquid.
Great video! You really did put it into words what expectations should be at with different ratios of the bran to white flour.... something even the best wholewheat bread making videos miss!
I used 100% wholewheat flour, but added some vital wheat gluten and poppy seeds. Turned out heavy, but very good. No big holes, but very tasty. I also added honey, butter, a little almond flour, and powdered milk to some of the water/starter mix before adding to the dry ingredients. It didn't have the structure of my usual loafs (usually add a little WW flour for taste), but it puffed enough and came out great.
Thank you Jack!!!
Hi from Australia. Well it took me a while to find you, but here I am and i’m loving your videos. On watching the ‘brown’ flour Pt 1 & 2. When you say ‘play” with upping the water content if adapting a white bread recipe - how much do you recommend ‘incrementally’ increasing by? Are there ‘visual’ clues to look for. think the more I read/watch about bread making and the many variables at play - house temperature, type and brand of flours, somewhere said the altitude will affect the rise, etc. the more I realise the value of just doing it and recording the outcomes each time. Keep up the great work.
Thank you Jack. Thank you for sharing a video with us even in the middle of all of this... you totally made me smile from ear to ear and I appreciate you very much. Xo
Hi Jack, I'm new to bread baking and new to your channel. I've learned so much in the last couple of hours watching your videos. Thank you so much, you explain and show everything so clearly. Here's to some new and exciting bread making 🍞😀
And today I think I've made my best wholemeal loaf so far 😁
P.s. I've also ordered some things from your shop 👍🏻
Thank you Jack!
Could you please have a video on how we could change the ratio of ingredients without noticing much difference when the amount of the ingredients change? like if we want to make an enriched dough with two eggs for half a kilo, shall we go for 4 eggs if the amount of the flour is doubled? how about the oil or butter?
I get whole wheat bread flour from one of our mills and it has a high gluten forming ability. You can have it both ways.
Thanks, thanks, thanks for this Jack. After months of trying to make a decent sourdough, with a mixture of white, brown and rye, I now realise why I keep ending up with soggy mess - there's not enough white/gluten to hold the structure! Can't wait to make a 100% white and see if I can get it perfected.
Nice! Best of luck!
Excellent Excellent Excellent video, learned alot, understand!!! Just the way you explain things. Well done Jack😊
2:52 I get it now! Thank you. 6:01 yep, that's where I could've tweaked my loaf.
Hi Jack, thank you for making these really informative whole wheat videos. I have tried making whole wheat bread and as you said they were indeed dense. Can you please show a 100% whole wheat bread recipe, as fluffy and airy it can possibly be?
I love your explanations, bringing everything down to terms and visuals we can understand. Thank you for discussing the principles for it to help us find a way to make it how we like! I like a bit of honey wheat myself - I'd like to try different ratios and everything tho, see how that goes. (...I've made other bread products I enjoyed but not an actual loaf of bread yet, so for my first, I'd actual probably do something simpler tho ha..)
Thanks again for these videos, and keep up the good work! 😊
I was just thinking you have a gift to teach us the bread making just by telling us how. Although sometimes you show us most of the time it by telling and that amazing.
🤗🤗
Brilliant. Thank u Jack. Top man
Excellent video Jack!
Could you add vital gluten to help out your loaf then, if there is less gluten?
Received my dough scrapers today, Jack, thanks, Paul in Denmark 🌞
Yay thanks Paul!
Hey Jack, thanks for the tips!
What about kneading? How's the dough progress when you knead as opposed to pure white flour?
Also, is that 10g figure you talked about just indicative, or actual? For example, if you take 300g of flour of which 100g is whole wheat, by the same calculation you'd need 8g more water. Is that correct?
I have been experimenting with about 50 g of whole wheat flour...and it has been great!
Be careful; he's at it again. Jack's offering a common sense easy to understand explanation of wholewheat bread baking. "We do it deliberately so that we learn" ... this is what makes Jack better than the others and so successful at creating confident bread bakers ... he teaches with the intent that we learn.
I've been baking basic 100% while wheat bread and I've found that 80% hydration is the perfect amount here in Arizona and I get a soft, lightish loaf.
Hi Jack,
I use rye flour to make my sourdough and white flour to make the bread. The result is a nice loaf with a subtil taste of rye. Thanks again for your tips!
Delish! You’re welcome!
Thank you. SOOOO helpful
And I've got 7 days in isolation now to play with these ideas - thanks Jack.
Well....that’s answered a few questions. Thanks Jack.
Now that we all have to be home do more than one of each, Jack! I’ve looked so forward to today’s vid from you.
Thanks! I made a 1/3 brown flour and 2/3 white flour sourdough bread. The brown flour was actually a lighter color white whole wheat. But, I increased the water content from about 70% to 75% hydration. It was good bread and made good sandwiches and kept well. But is it possible to get more airy holes in bread made with whole wheat without adding more white? Is that possible to do by upping the water content? Just curious.
Tempting instructions.😍 Thank you for sharing. 💯👍
Thank you Jack
Thanks Jack very useful. Stay safe
thanks for another great vid, was waiting for this one after part1 because I do want to make my bread a little healthier ;) and btw I think your approach is great
Great explanation again, Jack. Thank you!
Haha yeah. A month back I wanted to get into bread making and bought a bag of bread flour! Since the bag kinda puffs out a bit, I didn't see the whole wheat portion of the label cause it was tucked under the bottom. So I got home and immediately realized it was whole wheat after opening the bag. I said "eh screw it" and subbed it 1 for 1 with the recipe I was following, big mistake. I ended up with an extremely dense loaf even after letting it sit on the counter for a few hours and sitting in the fridge overnight, it collapsed and it was dense, like REALLY dense.
I immediately thought that it was due to gluten and gave myself a good facepalm. This video is going to be a big help in using up the whole bag I have of the stuff! Thank god I have this stuff so I can keep trying in quarantine
Also any tips for trying to do a whole wheat sour dough? I have a starter going with white flour, and I want to use up my whole wheat flour we have. Any help is greatly appreciated
This video was very educational. I watched 136 first and then this and I feel as though Jack made this video for me knowing the mistake I've just made. The recipe for the bread which I made two days ago called for 50% 'wholemeal Bread flour' and 50% 'wholemeal flour (I'm guessing there's a difference between the two). All I had in my pantry was Strong wholemeal bread flour, self-raising wholemeal flour and self-raising white flour. Confusing right? And exhausting too. So seeing as there are no alternatives thanks to stockpilers and as I could not be bothered trying to decipher which to substitute in the recipe, I baked the bread using only strong wholemeal bread flour. The result? Your guess is as good as mine. A very tasty, very rock hard bread. I thought I'd done something wrong but now I know.
So seeing as I still have the wholemeal strong bread flour, self-raising wholemeal flour and self-raising white flour, can I combine them? Or does the sodium bicarbonate ruin the outcome?
Morning buddy, have a great one and big love to you and yours Ralfy
Leaning with you brother stay safe and your family as well
You too Willy 👊🏻
I sometimes make bagels with 100% wholemeal flour. They are delicious but far chewier than when with white flour
Question: I grind my own berries (hard white) on the finest setting I can with a Mockmill. I've never sifted after that. If I sift, can I consider the remaining flour as "strong white" or should I still follow the process in this video?
Thanks! Love your channel. I have a bunch of vids saved into a "Bread" playlist :)
Awesome and helpful, as always. Thanks lad!
Hiya Jack from a Brit in Tulsa, Oklahoma, USA. I make Sourdough bread with a white flour starter and would like to change it to a Rye starter like yours, is it as easy as just feeding it with Rye flour? I’m also wondering about the ratios after for the Levain? Thanks in advance and love the channel.
Love you videos! I made a brick the other day with brown flour. Wish I would have discovered you sooner! :) Thank you for all the wonderful tips!
My pleasure Amanda 🤗
I'd like to make a country loaf in a dutch oven. Could I use your basic loaf recipe for that? Thanks!
I've only made whole wheat sourdough thus far and, yes, my loaves are dense enough to be used as a weapon, but I still love it. It's still bread. There's nothing wrong with density.
Thanks for your sharing. i just tried to use 20%, 50% and 100% of wheat flour to make bread last week, and i found that the flavor, aroma and density were really different! however, bread with 50% and 100% didn't raise much and it took a longer time to raise....... maybe i didn't add enough water to it. i've more idea on making wheat flour bread now. thanks so much.