If the Brits had any sense they'd stop wasting money on Mary Berry and the Great British Bakeoff and give Jack his own TV show. He has the knowledge, personality, honesty and sense of humour to make it a success. Hey Jack ... the recipe book arrived yesterday; it's better than I expected. Will be making your recipe from it this weekend.
thepowderriverfarrier aside from the fact that Mary Berry hasn’t been in the GBBO for three years, having been replaced by Cordon Bleu Chef Pru Leith, they have a master baker on the show, Paul Hollywood. Whilst I like Jack, he doesn’t have the depth of experience that Mary, Paul and Pru have.
I agree.....without wishing to be disrespectful, I followed Paul Hollywood's recipes and vids more times than I can remember, I scrutinised them over and over, yet every time my bread was fine straight out of the oven and then immediately turned into a brick on cooling.......then I found Jack and my bread baking life was changed! I learnt from Jack that it is the badic principles that are important, I also learnt how to keep it simple and gave me the confidence to discard the elements that over complicate. He has a fantastic way of explaining things that is easy to understand and a lighthearted manner that makes you believe that great bread at home can be achieved by us all! Don't get me wrong, I absolutely respect your skill and experience Mr Hollywood, but gosh you can make bread baking seem like a mystical art! TV execs if you're listening you're missing a trick, give Jack his own show!!! 👍
@@kerrykeightley4954 Same here I followed Mr Hollywood though I do not particularly like him but I did follow his recipes as well and my bread was awful when I did it on my own it was good but not great Then I started watching Bake with Jack and I made perfect bread ! Perhaps Jack has that special energy ...that flows through our bread (:
@@robinturner2300 Although I enjoyed baking since I was a young girl, bread making is one venture I never went on. I started exploring late 2019 and I found Paul Hollywood....and yes he is quite masterful. I found a video of a class he taught with a group of young people. I watched their faces and body language and I felt as though they were feeling the way I was---amazed by what he was doing but nervous to try....and to try in front of him. Paul appeared to send a message "watch me what I can do....see how great i am". And yes he was great. Did I try? Nope. But I sure would watch him. Then I found Jack....and my life changed. He made me want to try and BELIEVE that i could. I went to the grocery store and purchased flour and yeast. I baked bread!!! Yay!! Then I ventured out to find tools because Jack makes me want to do it again and again. I bake bread every week now. I bring it to work and share it....Jack encourages us to do that too. There is a difference between the many people who are skilled, perhaps even gifted, crafters and the people who can also TEACH. Students should be slightly leaning forward, eager and hands relaxed and gesturing (even with just their eyes) to want to try. If I had the opportunity and choice between a class with Paul or Jack------Jack the Baker hands down.
Thanks mate, I've learned so much from this video and in fact all your video's... well the one's I've watched so far. You have an excellent way of simplifying the whole bread making thing. Thanks so much for sharing your knowledge.
Thanks, now many terms start making sense from what I've read on bags here in Canada. Especially the part about how flours are basically recombined to make specific mixes. I've been experimenting with your base recipes and tweaking here and there using the principles you teach us. They don't rise the same but I'm happy with the taste and actually found that not rising as much helps make sandwich bread shapes that I like. Biggest trick is adding a bit more yeast and 1tsp of water at a time until there's enough hydration if I work with your blog's recipes. :D
Hi Jack from the United States! I grind my own flour and separate the bran and soak it in part of my recipe water and honey for several hours. The end results are an amazing rise and texture of the finished loaf. Bran doesn't like to play nice with the gluten and once soften everybody gets along just fine.
That's so interesting Karen. I sometimes autolyse my flour overnight when I'm making sourdough and it really makes a difference too. Maybe the extended soaking is working on the bran in the flour I'm using? Whatever, I'll keep on doing it as it works for me.
@@richcrompton6891 Time does wonders when it comes to bread. My Yeasted or Sourdough bread get a 48 hour chill-down before baking. Makes such a difference!
Karen East wow! I can barely do an overnight! I just want to get the bread baked as soon as it’s ‘done’! I might have to start my bread two days earlier now to see what happens to my loaves! Do you cover or just let them dry in the fridge without a covering? Mine are always uncovered but they are only in there over night.
The bran contains more gluten forming protein than the endosperm. So the statement that bran doesn't play nice with the gluten is manifestly nonsensical. The problem isn't the bran, but the particle size. If you removed all the bran and produced semolina and grist from the endosperm, you would run into the same problem: too large particles. By contrast, if you grind down the bran to the same particle size as the material from the endosperm, then you get a much stronger flour with a much higher water absorption rate (around 100%) and you can make a very soft, moist and fluffy bread from 100% wholewheat flour. In fact, what is sold as wholewheat flour isn't actually flour because flour is defined as having particle sizes below 150 microns. Grind the bran down to 150 microns and you get real wholewheat flour that is actually flour. This can't be done with a stone mill though. The bran is very tough and already flat. You need a hammer mill or a cyclone mill. With such a mill you can also reduce the bran to 150 microns and less. ruclips.net/video/ifm7FXmTQ2s/видео.html&lc=UgwFKiW94FljFoOLJH14AaABAg
I mill my own whole wheat flour at home. Some recipes recommend sifting the bran out and soaking it to soften the bran so it doesn’t effect the gluten development. Probably not necessary to do this, but not harmful either. 50/50 % split between strong flour and whole wheat makes a very tasty loaf! Can’t wait for next weeks video. It would be great to see you do a 100% whole loaf.
I'm having fun watching you, and that's very good because I'm an anglophile and Hamlet has been going through my mind for the last couple days. I'm 57 year old and I'm thinking, "It's true, it's all horribly true". Claudius, Hamlet, Gertrude.. the whole thing. So by comparison your so much more fun. I'm writing Vivian Pickles a nice note now too, so I'm talking to two of you. I love the English. Blessings, teddy
Awesome! Interesting info. I’ve been waiting for the whole wheat bread discussion! I can hardly wait until next week! I hope your son is feeling better.
Nice Channel ! In France, flours are defined by a "Type" number. the number used is an indcation of the whiteness of the flour, and how much the grain has been used. T45 is the whiter and often called "fluid flour". Mainly used in pastry. This flour only has the germ of the grain. T55 is an all-purpose flour, very white too. Then we have flours more oriented for baking. T65 is the reference flour for the famous "baguette". It's warm white, a bit yellow. then T80 which is grey. A flour of excellence for breads. It is also callled "Farine bise". And finally we have semi-complete (T110) and complete (T150) flours. These are the ones you name browns :). They are used in low quantity to enforce the taste of the bread and having stronger hydratation. Hope that helps :)
Type 45 flour does not contain the germ. It contains only material from the endosperm. Type 55, 65, 80 and 100 also do not contain the germ. Only Type 150 which is actually extra fine wholewheat flour contains the germ.
Hi Jack, Hooray!!!! You are FINALLY getting into whole wheat bread!!! I can't wait to see what tips you have that will allow me to perfect my 100% whole wheat bread baking and therefore transform my life forever! No pressure... :) Seriously though, I am already mostly there thanks to all of the principles that you have so eloquently taught in all of your previous videos. A few tweaks based on some basic knowledge of what is going on and whole wheat bread CAN be made successfully. Thanks for everything you do! Kudos from California 💛
Excellent and informative Jack. When I first started baking bread I read many books and made many mistakes. I even got to the stage of sifting out the bran then letting it soak up some of the measured water (bran absorbs water much more slowly) and adding it back into the mix. What an unnecessary waste of time that was. For any newbies don’t get mixed up with the description brown flour and brown bread. If you buy a brown loaf or a bag of brown bread flour, it is a mixture of wholewheat and white flours. Like having a pint of 'alf 'an 'alf at your local 🍺 🙂
Good clip. Sounds like next weeks clip will have "just" the type information I need in order to adjust a recipe for white bread to one for (maybe) a bread containing both white and brown flour.
Yessss! 100% Wholewheat Sourdough coming up....I am intrigued as I cannot find a single artisan baker in my local area that will make (sell) any.So,I make my own,but with totally unspectacular results.I am sure that Jack will have the secret(s) that I need so badly, and maybe why my local artisan bakers are so shy of producing a 100% Wholewheat Soudough.Thanks Jack !
Thanks Jack! I've been getting very brave and experimenting with substituting 50% of the white flour for wholemeal in my usual yeasted loaf with great results, so I'm looking forward to more brown flour tips! ......Stan my sourdough starter was also born on Monday.....he's coming along nicely, so it'll be my first attempt at a sourdough loaf tomorrow....wish me luck! 🙈🤞
@@mysikind8076 .....well....all Stan's bubbles disappeared! .......not entirely sure why! 🤔 .....but I've persevered for an extra few days and Stan is starting to look a bit livelier again! Hoping that he'll be good for a loaf soon! 🤞🤞
for my 2 loaf recipe. I choose to use 4 1/2 cups of whole-wheat flour with 2 cup strong bread flour (right now I use only King Arthur brand. but I finally have a home Mill so will be buying the wheat berries. hard Red Wheat as well as Soft white wheat for different flours. I want to keep all of the bran in my flours. Will this work to make All-purpose flour and or pastry flour?
I hope next week's video will be about introducing whole(meal/grain/wheat) flour into a sourdough recipe. I've been using your white recipe for ages and experimented with a hybrid, but achieving an open crumb is quite difficult.
woo woo! Can't wait for the next exciting episode in the wholesomething flour series :). I am making my most consistently enjoyable 50/50 wholemeal bread ever having adapted BWJ's yeasted white. recipe. Soooo excited, how sad is that.
Hey Jack. Great channel dude and good efforts! If milling wholewheat (hard times and all) and then sieving most of the wheat husk etc out - do you think I’d still need to add Wheat Gluten to get bread flour protein consistency or will the freshly milled flour be enough?
WOW. Thanks Jack. I know you cannot specifically answer this due to all the variables among flours, but here goes...if you are geeking out on hydration levels, like with maths and science, the addition of "brown" flour (or spelt, eilkorn, or others) would throw off the basic calculation of a baker's hydration... Yes? Any insight on how to generally do a calculation on that? I am currently doing 250 g brown four, 125 g bread flour (strong white flour?) and 125 grams of all purpose white flour for my sourdough with 400 g water. I get great loaves out of it. Basic says 80% hydration but I know the brown flour messes it the formula up a bit me thinks. Any chance of tackling this type of stuffs in an upcoming video?
One difference between wheat flour and rye flour is the amount of gluten present. Rye flour often has less gluten to start, but it can be developed if done properly. I often use some wheat and some rye in the same batch, to get the flavor of rye and the larger gluten content of the wheat.
Rye does not contain any gluten forming proteins at all. NONE WHATSOEVER. The rising ability of rye dough rests entirely on non-starch carbohydrate fibres called arabinoxylans (AX) which are present in rye in high concentration both in the endosperm and in the pericarp, while in all other cereals they are only present in the pericarp. Those are hydrocolloids, they absorb a very large amount of water and thereby form a gel. This gel is comparable to the gel that forms from the gliadins and glutenins in wheat which is called gluten. The gas excreted by the yeasts during fermentation gets stuck in the gel and forms bubbles which then rises the dough. Unlike gluten which is both viscous and elastic, the gel formed by AX in rye dough is viscous but not elastic. For this reason, a rye dough can't stretch as much and the bubbles burst when they get a certain size. As a result, rye dough doesn't rise as much as wheat dough. There is no gluten involved in the rising of rye dough, unless of course you buy gluten extract and mix it in yourself.
Strong flour has more protein and thus gluten. Eg Bread Flour is full of protein and thus more Gluten. Think bread versus cake ! Would you use Strong 💪gluten heavy structured flour to make that super fluffy 🍰? Nope ! Lighter baking flour has been processed to lessen the gluten (make it whiter, more refined, has other chemicals added to it. To bake soft and light ! Or have less stringy structure. Eg Cake Flour, Pasta Flour, Rice Flour, Gluten Free Flour... Hope this helps ! * Processing could just be milled finer, seived. Eg Such as Organic Flour. Right up to very low nutritional benefits by being bleached, adding anti-caking agent, having minerals added (calcium, folic acid etc ) Think home made bread to Fast (Junk) Food 😱 Think I prefer Strong Flour any day. A freshly baked crunchy Brown Loaf lasts longer than White Sliced, in fulfilling appetite. But maybe not in the eating of it ! 🤗
I’ve been wanting to make your sourdough bread but wanted to add whole wheat flour but since I’m a beginner I would know how much to put in and whether or not I need to change the water content, so I can’t wait till your next video
With the coronavirus issue going around, baking bread can be a thing people can do while we stay inside our homes for quite some time. Also, flour isn’t on of those things that people really grab in groceries so it’s almost always available.
I never thought get something, which grain is? I dint understand at all what have got to do other topic as only the kind of grain which arent hier mentioned. I steel dont know what is this flour made of which grain?
Very new to this and cannot find any white bread flour at the moment, but managed to pick up a bag of wholemeal thinking it may be interchangeable (obviously I was wrong). When you sift the wholemeal flour and are left with what you say is the white flour, I'm assuming this isn't going to be the same as buying white bread flour? I.e. I can't just sift the wholemeal flour through a sieve and use the resulting flour as if it were white flour? Thanks.
I really need to know if I can substitute white AP and whole wheat flour when making sourdough. My last trip to the store they had no bread flour, at least not non GMO, but they had one last bag of whole wheat. I have a 10# of AP and hope that I can use some combo to make sourdough.
Wholewheat flour is American English, wholemeal flour is British English. And Legally, wholewheat and wholemeal flour must contain all the contents of the whole grain in the same ratios as they are in the whole grain. There is NO discretion for mills to use the names wholewheat or wholemeal flour for mixtures that do not contain all of the contents for the whole grain in the same ratio as the whole grain. The only allowance made is that a small loss of 2-3% of material that occurs in the milling process is permitted. The same is true in the EU and many other jurisdictions. The notion that anyone can call wholewheat or wholemeal flour whatever they like is a myth.
The confusion arises from the naming rules for bread. Whilst wholewheat flour / wholemeal flour must be 100% from the whole grain (in the same ratios as the whole grain), the rules for when a bread may be called a wholewheat or wholemeal bread differ greatly from country to country and those rules are most lax or even non-existent in English speaking countries. So depending on the country, you may find a wholewheat bread on the shelf that was made with 97% refined flour and only 3% wholewheat flour, and that bread can legally be called wholewheat bread there. Even in countries with strict rules, a wholewheat bread is not required to contain 100% wholewheat flour. For example, in Germany a wholewheat bread must contain at least 90% wholewheat flour and in France at least 65%. It is for this reason that many people think that wholewheat (or wholemeal) flour is not strictly defined. But it is the naming rules of bread which are more lax, not the naming rules for the flour, the latter are very strict virtually everywhere.
One more thing: Refined flour produced on roller mills will ALWAYS have the germ removed. And the germ counts as part of the bran. In wholewheat flour / wholemeal flour, the germ must always be present.
Whole grain is the unmilled grain. Wholemeal is the grain milled into a powdery substance. Wholewheat flour is the American English term for wholemeal or wholemeal flour which is British English.
It is not complicated. All you have to remember is that there are two aspects that affect the baking property of wheat flour: (1) strength, that is how elastic the dough becomes, how much it can stretch, and (2) water absorption, that is how much water the dough can absorb without running flat and losing its elasticity. The stronger the flour and the higher the water absorption, the better its baking properties. Those are the fundamental properties. The strength of the flour depends on the amount of non-water soluble proteins present in the flour, those fall into two groups, gliadins and glutenins and it is those that form gluten when mixed with water. These proteins are predominantly in the outer parts of the grain. Thus, a flour made from the inner parts alone, such as pastry flour will have less of them and therefore the flour with be weak. By contrast, a flour made from more and more of the outer parts of the grain will have more protein and thus the flour will be stronger. The water absorption of the flour depends on three factors: the amount of the aforementioned proteins, the amount of fibres and the particle size of the flour, in particular the particle size of those fibres. The fibres take up much more water than the proteins, but they are only found in the outer parts of the grain. Unfortunately though, the fibres are very tough and it is difficult to grind them down to a small particle size. If they are large, they won't take up much water, but if they are very fine, they take up about 50 times their own weight in water, even though this takes many hours. Thus, a white flour is inferior to darker flours because darker flours have both more protein and more fibres, thus more strength and more water absorption. With wholewheat / wholemeal flours though, the water absorbing fibres are often too large and that inhibits baking properties. The very best results are obtained with superfine wholewheat/wholemeal flour where the fibres have been ground to the same particle size as the softer inner part of the grain. Such a flour will be creme coloured and no bran particles will be visible with the naked eye. Such a flour can easily absorb 100% water (same amount of flour as water) although it may take 10-12 hours. The dough may seem like a pancake batter after mixing, but 10-12 hours later it will have the perfect consistency. It will also have more protein than while flour and thus be stronger than white flour. Unfortunately, it takes a lot more effort to reduce the tough outer parts of the grain to the superfine size and most mills simply won't produce such flours. In general, the finer the wholewheat/wholemeal flour is milled, the better, but the safest way to obtain a superfine wholewheat/wholemeal flour is to make it yourself. ruclips.net/video/ifm7FXmTQ2s/видео.html&lc=UgwFKiW94FljFoOLJH14AaABAg
Jack, for God's sake what's with the pencil behind the ear? Did you really wish to be a carpenter? I can't think what a baker would need a pencil for, please enlighten us. Love the vids 🖐️
I don't have a pencil behind my ear, but I always have a pen and notebook at hand when baking. You can learn so much by writing notes each time you bake. Like how much of the water did I use today? Or, what time did I actually start the bulk ferment? (especially useful if you forget to set a timer)
@@paulinewild5238 I do too. If I try to write what I did afterwards I often forget a tweak I've made so I make notes as I go along. Especially when doing sourdough. 😊
The word flour originates from French. In French, flour is called farine and the finest flour was sold as fleur de farine, meaning "the flower of flour". It was basically marketing language. In English this was then reduced to just flour.
If the Brits had any sense they'd stop wasting money on Mary Berry and the Great British Bakeoff and give Jack his own TV show. He has the knowledge, personality, honesty and sense of humour to make it a success. Hey Jack ... the recipe book arrived yesterday; it's better than I expected. Will be making your recipe from it this weekend.
thepowderriverfarrier aside from the fact that Mary Berry hasn’t been in the GBBO for three years, having been replaced by Cordon Bleu Chef Pru Leith, they have a master baker on the show, Paul Hollywood. Whilst I like Jack, he doesn’t have the depth of experience that Mary, Paul and Pru have.
I agree.....without wishing to be disrespectful, I followed Paul Hollywood's recipes and vids more times than I can remember, I scrutinised them over and over, yet every time my bread was fine straight out of the oven and then immediately turned into a brick on cooling.......then I found Jack and my bread baking life was changed! I learnt from Jack that it is the badic principles that are important, I also learnt how to keep it simple and gave me the confidence to discard the elements that over complicate. He has a fantastic way of explaining things that is easy to understand and a lighthearted manner that makes you believe that great bread at home can be achieved by us all! Don't get me wrong, I absolutely respect your skill and experience Mr Hollywood, but gosh you can make bread baking seem like a mystical art! TV execs if you're listening you're missing a trick, give Jack his own show!!! 👍
@@kerrykeightley4954 Same here I followed Mr Hollywood though I do not particularly like him but I did follow his recipes as well and my bread was awful when I did it on my own it was good but not great Then I started watching Bake with Jack and I made perfect bread ! Perhaps Jack has that special energy ...that flows through our bread (:
@@robinturner2300 Although I enjoyed baking since I was a young girl, bread making is one venture I never went on. I started exploring late 2019 and I found Paul Hollywood....and yes he is quite masterful. I found a video of a class he taught with a group of young people. I watched their faces and body language and I felt as though they were feeling the way I was---amazed by what he was doing but nervous to try....and to try in front of him. Paul appeared to send a message "watch me what I can do....see how great i am". And yes he was great. Did I try? Nope. But I sure would watch him. Then I found Jack....and my life changed. He made me want to try and BELIEVE that i could. I went to the grocery store and purchased flour and yeast. I baked bread!!! Yay!! Then I ventured out to find tools because Jack makes me want to do it again and again. I bake bread every week now. I bring it to work and share it....Jack encourages us to do that too.
There is a difference between the many people who are skilled, perhaps even gifted, crafters and the people who can also TEACH. Students should be slightly leaning forward, eager and hands relaxed and gesturing (even with just their eyes) to want to try.
If I had the opportunity and choice between a class with Paul or Jack------Jack the Baker hands down.
@@jhart3983 You nailed it; you said it better than anyone. Jack's talents and sincerity and humour are unmatched.
I can't get enough of this guy. I love seeing people so passionate about their craft.
Thanks alot mate, fermented breads are one of my modules at college and you help alot.
Jack, you are a charming young man. I enjoy watching and learning from your videos. They are both humorous and informational. Keep up the great work.
Thanks mate, I've learned so much from this video and in fact all your video's... well the one's I've watched so far. You have an excellent way of simplifying the whole bread making thing. Thanks so much for sharing your knowledge.
Thanks, now many terms start making sense from what I've read on bags here in Canada. Especially the part about how flours are basically recombined to make specific mixes. I've been experimenting with your base recipes and tweaking here and there using the principles you teach us. They don't rise the same but I'm happy with the taste and actually found that not rising as much helps make sandwich bread shapes that I like. Biggest trick is adding a bit more yeast and 1tsp of water at a time until there's enough hydration if I work with your blog's recipes. :D
Hi Jack from the United States! I grind my own flour and separate the bran and soak it in part of my recipe water and honey for several hours. The end results are an amazing rise and texture of the finished loaf. Bran doesn't like to play nice with the gluten and once soften everybody gets along just fine.
That's so interesting Karen. I sometimes autolyse my flour overnight when I'm making sourdough and it really makes a difference too. Maybe the extended soaking is working on the bran in the flour I'm using? Whatever, I'll keep on doing it as it works for me.
@@richcrompton6891 Time does wonders when it comes to bread. My Yeasted or Sourdough bread get a 48 hour chill-down before baking. Makes such a difference!
Karen East wow! I can barely do an overnight! I just want to get the bread baked as soon as it’s ‘done’! I might have to start my bread two days earlier now to see what happens to my loaves! Do you cover or just let them dry in the fridge without a covering? Mine are always uncovered but they are only in there over night.
I grind my own flour, too, but haven't heard of separating/soaking. I'm excited to try it - thanks for sharing that tip!
The bran contains more gluten forming protein than the endosperm. So the statement that bran doesn't play nice with the gluten is manifestly nonsensical. The problem isn't the bran, but the particle size. If you removed all the bran and produced semolina and grist from the endosperm, you would run into the same problem: too large particles. By contrast, if you grind down the bran to the same particle size as the material from the endosperm, then you get a much stronger flour with a much higher water absorption rate (around 100%) and you can make a very soft, moist and fluffy bread from 100% wholewheat flour. In fact, what is sold as wholewheat flour isn't actually flour because flour is defined as having particle sizes below 150 microns. Grind the bran down to 150 microns and you get real wholewheat flour that is actually flour. This can't be done with a stone mill though. The bran is very tough and already flat. You need a hammer mill or a cyclone mill. With such a mill you can also reduce the bran to 150 microns and less. ruclips.net/video/ifm7FXmTQ2s/видео.html&lc=UgwFKiW94FljFoOLJH14AaABAg
Thanks, Jack! So looking forward to your next video on wholewheat bread.
I mill my own whole wheat flour at home. Some recipes recommend sifting the bran out and soaking it to soften the bran so it doesn’t effect the gluten development. Probably not necessary to do this, but not harmful either. 50/50 % split between strong flour and whole wheat makes a very tasty loaf! Can’t wait for next weeks video. It would be great to see you do a 100% whole loaf.
Hi Jack! THANKS for bringing back the chalk board!!! Like the ‘ol days. 🤠
Thank youuu Jack teacher for all your ideas and humour…
I'm having fun watching you, and that's very good because I'm an anglophile and Hamlet has been going through my mind for the last couple days. I'm 57 year old and I'm thinking, "It's true, it's all horribly true". Claudius, Hamlet, Gertrude.. the whole thing. So by comparison your so much more fun. I'm writing Vivian Pickles a nice note now too, so I'm talking to two of you. I love the English. Blessings, teddy
Great video ... simple to understand and as always, good fun. Keep on baking and sharing your 'principles' with your subscribers.
Awesome! Interesting info. I’ve been waiting for the whole wheat bread discussion! I can hardly wait until next week!
I hope your son is feeling better.
I don't have much interest in whole wheat anything but because you amuse me I watched and actually learned something. Well done Jack!
I appreciate you for making these videos. Liked. Subscribed. And thank you.
Nice Channel ! In France, flours are defined by a "Type" number. the number used is an indcation of the whiteness of the flour, and how much the grain has been used. T45 is the whiter and often called "fluid flour". Mainly used in pastry. This flour only has the germ of the grain. T55 is an all-purpose flour, very white too. Then we have flours more oriented for baking. T65 is the reference flour for the famous "baguette". It's warm white, a bit yellow. then T80 which is grey. A flour of excellence for breads. It is also callled "Farine bise". And finally we have semi-complete (T110) and complete (T150) flours. These are the ones you name browns :). They are used in low quantity to enforce the taste of the bread and having stronger hydratation. Hope that helps :)
Type 45 flour does not contain the germ. It contains only material from the endosperm. Type 55, 65, 80 and 100 also do not contain the germ. Only Type 150 which is actually extra fine wholewheat flour contains the germ.
Thanks, Jack! I would love for you to do a wholewheat bread recipe. Looking forward to next week!
I LOVE learning the principles. Thank you!
Hi Jack,
Hooray!!!! You are FINALLY getting into whole wheat bread!!! I can't wait to see what tips you have that will allow me to perfect my 100% whole wheat bread baking and therefore transform my life forever! No pressure... :)
Seriously though, I am already mostly there thanks to all of the principles that you have so eloquently taught in all of your previous videos. A few tweaks based on some basic knowledge of what is going on and whole wheat bread CAN be made successfully.
Thanks for everything you do! Kudos from California 💛
Thanks Jack, this was very educational. You are the best!!
Thanks Jack that was really informative - can't wait for next week's video
Great video's, down to earth and easy to understand. Great humour too. Well done Jack
I no longer use white flour for baking! Only type 2 and Integrale flour (Italy) so I look forward to seeing you use it Jack!
Excellent and informative Jack. When I first started baking bread I read many books and made many mistakes. I even got to the stage of sifting out the bran then letting it soak up some of the measured water (bran absorbs water much more slowly) and adding it back into the mix. What an unnecessary waste of time that was.
For any newbies don’t get mixed up with the description brown flour and brown bread. If you buy a brown loaf or a bag of brown bread flour, it is a mixture of wholewheat and white flours. Like having a pint of 'alf 'an 'alf at your local 🍺 🙂
Good clip. Sounds like next weeks clip will have "just" the type information I need in order to adjust a recipe for white bread to one for (maybe) a bread containing both white and brown flour.
Thanks Jack. Please oblige with making 100% wholewheat flour bread.
Yessss! 100% Wholewheat Sourdough coming up....I am intrigued as I cannot find a single artisan baker in my local area that will make (sell) any.So,I make my own,but with totally unspectacular results.I am sure that Jack will have the secret(s) that I need so badly, and maybe why my local artisan bakers are so shy of producing a 100% Wholewheat Soudough.Thanks Jack !
I typed up "what the hell is wholemeal?" and was led to this video!😂 Thoroughly entertaining , great info!! Love the passion 😍 You rock! Jack😎
Thanks Jack! I've been getting very brave and experimenting with substituting 50% of the white flour for wholemeal in my usual yeasted loaf with great results, so I'm looking forward to more brown flour tips! ......Stan my sourdough starter was also born on Monday.....he's coming along nicely, so it'll be my first attempt at a sourdough loaf tomorrow....wish me luck! 🙈🤞
How did your bread turn out ?
@@mysikind8076 .....well....all Stan's bubbles disappeared! .......not entirely sure why! 🤔 .....but I've persevered for an extra few days and Stan is starting to look a bit livelier again! Hoping that he'll be good for a loaf soon! 🤞🤞
for my 2 loaf recipe. I choose to use 4 1/2 cups of whole-wheat flour with 2 cup strong bread flour (right now I use only King Arthur brand. but I finally have a home Mill so will be buying the wheat berries. hard Red Wheat as well as Soft white wheat for different flours. I want to keep all of the bran in my flours. Will this work to make All-purpose flour and or pastry flour?
I hope next week's video will be about introducing whole(meal/grain/wheat) flour into a sourdough recipe. I've been using your white recipe for ages and experimented with a hybrid, but achieving an open crumb is quite difficult.
woo woo! Can't wait for the next exciting episode in the wholesomething flour series :). I am making my most consistently enjoyable 50/50 wholemeal bread ever having adapted BWJ's yeasted white. recipe. Soooo excited, how sad is that.
On an Acid free diet and the only flour I can use is wholewheat white or wholemeal
Hey Jack. Great channel dude and good efforts! If milling wholewheat (hard times and all) and then sieving most of the wheat husk etc out - do you think I’d still need to add Wheat Gluten to get bread flour protein consistency or will the freshly milled flour be enough?
WOW. Thanks Jack. I know you cannot specifically answer this due to all the variables among flours, but here goes...if you are geeking out on hydration levels, like with maths and science, the addition of "brown" flour (or spelt, eilkorn, or others) would throw off the basic calculation of a baker's hydration... Yes? Any insight on how to generally do a calculation on that? I am currently doing 250 g brown four, 125 g bread flour (strong white flour?) and 125 grams of all purpose white flour for my sourdough with 400 g water. I get great loaves out of it. Basic says 80% hydration but I know the brown flour messes it the formula up a bit me thinks. Any chance of tackling this type of stuffs in an upcoming video?
One difference between wheat flour and rye flour is the amount of gluten present. Rye flour often has less gluten to start, but it can be developed if done properly. I often use some wheat and some rye in the same batch, to get the flavor of rye and the larger gluten content of the wheat.
Rye does not contain any gluten forming proteins at all. NONE WHATSOEVER. The rising ability of rye dough rests entirely on non-starch carbohydrate fibres called arabinoxylans (AX) which are present in rye in high concentration both in the endosperm and in the pericarp, while in all other cereals they are only present in the pericarp. Those are hydrocolloids, they absorb a very large amount of water and thereby form a gel. This gel is comparable to the gel that forms from the gliadins and glutenins in wheat which is called gluten. The gas excreted by the yeasts during fermentation gets stuck in the gel and forms bubbles which then rises the dough. Unlike gluten which is both viscous and elastic, the gel formed by AX in rye dough is viscous but not elastic. For this reason, a rye dough can't stretch as much and the bubbles burst when they get a certain size. As a result, rye dough doesn't rise as much as wheat dough. There is no gluten involved in the rising of rye dough, unless of course you buy gluten extract and mix it in yourself.
Thank you Jack....been anxiously waiting for this but I knew you'd get there. How is your son? I hope he is better. Good wishes from Canada.
Great video as usual. Very informative.
Do you consider talking about proof (overproof, underproof) one day?
I will really look forward to next week and interesting post all together
Great video! I'd like to know more about the differences between strong flour and "not strong" flour too.
Strong flour has more protein and thus gluten. Eg Bread Flour is full of protein and thus more Gluten.
Think bread versus cake ! Would you use Strong 💪gluten heavy structured flour to make that super fluffy 🍰?
Nope !
Lighter baking flour has been processed to lessen the gluten (make it whiter, more refined, has other chemicals added to it. To bake soft and light ! Or have less stringy structure. Eg Cake Flour, Pasta Flour, Rice Flour, Gluten Free Flour... Hope this helps !
* Processing could just be milled finer, seived. Eg Such as Organic Flour. Right up to very low nutritional benefits by being bleached, adding anti-caking agent, having minerals added (calcium, folic acid etc )
Think home made bread to Fast (Junk) Food 😱
Think I prefer Strong Flour any day. A freshly baked crunchy Brown Loaf lasts longer than White Sliced, in fulfilling appetite. But maybe not in the eating of it ! 🤗
@@ME_MeAndMyBees Thank you :-)
Great video..tried breadmaking and love it!
I LOVE this guy!!!
Ooooh. I really like that. Thank you for this video :) Looking forward to the next one.
Nice sieve Jack. Thank you
Thanks! I thought that all whole wheat flour was the same. Didn't realize there was a difference between stone ground, roller milled, etc.
I’ve been wanting to make your sourdough bread but wanted to add whole wheat flour but since I’m a beginner I would know how much to put in and whether or not I need to change the water content, so I can’t wait till your next video
Learn a lot! Thank you.
Thank you for this WHOLEsome video when the world is freaking out about Coronavirus
Informative. As usual. Many thank yous SMILE
I have some Durun wheat flour. It's not brown, but is an off white color.
Is this one of the type of wheat flours you're talking about?
Great info, thanks!
Nice ! Brown flour in india is called atta.
Nice!
With the coronavirus issue going around, baking bread can be a thing people can do while we stay inside our homes for quite some time. Also, flour isn’t on of those things that people really grab in groceries so it’s almost always available.
Wish thet was true. last week in Waitrose there was just ONE bag of flour on the shelf. Strong white luckily.
Can't wait for the next video 🥰
Hey jack!! Can you please bake a loaf using wheat berries!
Thank you!
I never thought get something, which grain is? I dint understand at all what have got to do other topic as only the kind of grain which arent hier mentioned. I steel dont know what is this flour made of which grain?
Is wholemeal and wholewheat the same used in tortillas please??
Do you have any tips for noodle making or is that a different territory?
Very new to this and cannot find any white bread flour at the moment, but managed to pick up a bag of wholemeal thinking it may be interchangeable (obviously I was wrong).
When you sift the wholemeal flour and are left with what you say is the white flour, I'm assuming this isn't going to be the same as buying white bread flour? I.e. I can't just sift the wholemeal flour through a sieve and use the resulting flour as if it were white flour? Thanks.
I appreciate you
lol! informative and funny as usual!
Great video and thank you cant wait for Thursday. Do you know when your shop is getting restocked ? . Stay safe 🙂
SHOULD be end of this week or next week 👌🏻
@@Bakewithjack ace thank you.
Oooo baru faham. Tq
Dark meal 2: scholar of the 1st loaf
I really need to know if I can substitute white AP and whole wheat flour when making sourdough. My last trip to the store they had no bread flour, at least not non GMO, but they had one last bag of whole wheat. I have a 10# of AP and hope that I can use some combo to make sourdough.
Probably yes, but it won’t get as puffy 👌🏻
Wholewheat flour is American English, wholemeal flour is British English. And Legally, wholewheat and wholemeal flour must contain all the contents of the whole grain in the same ratios as they are in the whole grain. There is NO discretion for mills to use the names wholewheat or wholemeal flour for mixtures that do not contain all of the contents for the whole grain in the same ratio as the whole grain. The only allowance made is that a small loss of 2-3% of material that occurs in the milling process is permitted. The same is true in the EU and many other jurisdictions. The notion that anyone can call wholewheat or wholemeal flour whatever they like is a myth.
The confusion arises from the naming rules for bread. Whilst wholewheat flour / wholemeal flour must be 100% from the whole grain (in the same ratios as the whole grain), the rules for when a bread may be called a wholewheat or wholemeal bread differ greatly from country to country and those rules are most lax or even non-existent in English speaking countries. So depending on the country, you may find a wholewheat bread on the shelf that was made with 97% refined flour and only 3% wholewheat flour, and that bread can legally be called wholewheat bread there. Even in countries with strict rules, a wholewheat bread is not required to contain 100% wholewheat flour. For example, in Germany a wholewheat bread must contain at least 90% wholewheat flour and in France at least 65%. It is for this reason that many people think that wholewheat (or wholemeal) flour is not strictly defined. But it is the naming rules of bread which are more lax, not the naming rules for the flour, the latter are very strict virtually everywhere.
One more thing: Refined flour produced on roller mills will ALWAYS have the germ removed. And the germ counts as part of the bran. In wholewheat flour / wholemeal flour, the germ must always be present.
Any comment or advice on using very strong Canadian flour?
all strong white bread flour is the same type isn't it?
Wholemeal wheat flour same as whole grain?
Whole grain is the unmilled grain. Wholemeal is the grain milled into a powdery substance. Wholewheat flour is the American English term for wholemeal or wholemeal flour which is British English.
4:36 Wow. This is impressive. Though rudimentary xD
That's your child's blackboard isn't it jack...🤣😂🤣😂
I add extra gluten.
Jake my good man, what I learned today is that to learn anything useful, I need to wait till next week!
I could be dead from wuhan flu by then mate!!
You're so Cool🤘
What I've learned from this video is that it seems very complicated. I might just stick to white.
It is not complicated. All you have to remember is that there are two aspects that affect the baking property of wheat flour: (1) strength, that is how elastic the dough becomes, how much it can stretch, and (2) water absorption, that is how much water the dough can absorb without running flat and losing its elasticity. The stronger the flour and the higher the water absorption, the better its baking properties. Those are the fundamental properties.
The strength of the flour depends on the amount of non-water soluble proteins present in the flour, those fall into two groups, gliadins and glutenins and it is those that form gluten when mixed with water. These proteins are predominantly in the outer parts of the grain. Thus, a flour made from the inner parts alone, such as pastry flour will have less of them and therefore the flour with be weak. By contrast, a flour made from more and more of the outer parts of the grain will have more protein and thus the flour will be stronger.
The water absorption of the flour depends on three factors: the amount of the aforementioned proteins, the amount of fibres and the particle size of the flour, in particular the particle size of those fibres. The fibres take up much more water than the proteins, but they are only found in the outer parts of the grain. Unfortunately though, the fibres are very tough and it is difficult to grind them down to a small particle size. If they are large, they won't take up much water, but if they are very fine, they take up about 50 times their own weight in water, even though this takes many hours.
Thus, a white flour is inferior to darker flours because darker flours have both more protein and more fibres, thus more strength and more water absorption. With wholewheat / wholemeal flours though, the water absorbing fibres are often too large and that inhibits baking properties. The very best results are obtained with superfine wholewheat/wholemeal flour where the fibres have been ground to the same particle size as the softer inner part of the grain. Such a flour will be creme coloured and no bran particles will be visible with the naked eye. Such a flour can easily absorb 100% water (same amount of flour as water) although it may take 10-12 hours. The dough may seem like a pancake batter after mixing, but 10-12 hours later it will have the perfect consistency. It will also have more protein than while flour and thus be stronger than white flour.
Unfortunately, it takes a lot more effort to reduce the tough outer parts of the grain to the superfine size and most mills simply won't produce such flours. In general, the finer the wholewheat/wholemeal flour is milled, the better, but the safest way to obtain a superfine wholewheat/wholemeal flour is to make it yourself.
ruclips.net/video/ifm7FXmTQ2s/видео.html&lc=UgwFKiW94FljFoOLJH14AaABAg
malted? ...
His eyes look like different colors
One of them is wholemeal 😜
@@Bakewithjack 😂 lol
Jack, for God's sake what's with the pencil behind the ear?
Did you really wish to be a carpenter? I can't think what a baker would need a pencil for, please enlighten us. Love the vids 🖐️
Nigel Young he has explained his trademark ear pencil many times, many, many times... can I suggest you look back at his earlier videos, maybe?
Why, in fact, he is a master carpenter of building better bread!
I don't have a pencil behind my ear, but I always have a pen and notebook at hand when baking. You can learn so much by writing notes each time you bake. Like how much of the water did I use today? Or, what time did I actually start the bulk ferment? (especially useful if you forget to set a timer)
@@paulinewild5238 I do too. If I try to write what I did afterwards I often forget a tweak I've made so I make notes as I go along. Especially when doing sourdough. 😊
Whole meal is not good for health at all
Has the most glycemic index
Brown flour made out of wheat :) 😂😂😂😂
Your sons flew suddenly gone out. . .
Lol
Why his flour pronoun become flower ?
The word flour originates from French. In French, flour is called farine and the finest flour was sold as fleur de farine, meaning "the flower of flour". It was basically marketing language. In English this was then reduced to just flour.
First :)
Skip his BS and go to 2:00
Thanks Jack that was really informative - can't wait for next week's video