1. It comes off the table nicely 2. It got smoothness to it 3. It got some structure, some elasticity, some bounce 4. You can cut a clean, nice wedge 5. Window pane test: You can make a thin layer that you can see light through.
Hi Jack, I am new to bread baking and learning a lot from your RUclips. So do I knead the dough til it has these 5 properties no matter how long it takes me? Thank you.
Making bread for 10 years. struggled somewhat at times wondering where Ive gone wrong, what I'm not doing right. Not really found the answers. But Ive had more tips the last 6 months watching this guy than all the older other vids/books etc I've looked at. Cheers Jack keep up the good work.
Super useful. This is the stage I've always failed at with any recipe that involves kneading and dough etc. No chef on RUclips (even the really famous ones) go in to the slightest bit of detail about the kneading process. I do always find that my dough would be a lot stickier than yours is in the first stage though, making it really hard to do the kneading on a surface
I’ve been trying to bake bread for years with a hit and miss result now I’m 83 years old But I discovered JACK I’ve only watched a few videos of him making bread so I gave it ago with the Dutch Oven well I made the best loaf of bread I’ve ever made I took the lid off like he said and finished it spraying water all over the oven and bingo it turned out so good everyone thought I bought it. Thanks Jack for teaching me how to bake like a professional. I can’t wait to bake again I’ve got the bug also what a lovely smell around the house. Cheers Doug.
First time viewer, & this video just changed the way I’m making bread. I used to only knead for 2-3 mins tops, for fear of over-kneading. Worked today’s bread for a full 10mins, and it looks gorgeous! And Jack’s tips here are helping me to know if it’s kneaded enough or not. Thanks!
Huh, RUclips, why did you put this into my recommendations AFTER I just baked a bread that wasn't kneaded enough? How did it know? Well, hopefully the next loaf will be better thanks to this ^^
Thank you thank you thank you. My dough was a sticky disaster and this video was a huge help. As soon as I started lightly pushing it across instead of hurrying it worked great
I am a simple home cook that bakes bread for additional income.. I like the way you explain it in a very simple way. This video will definitely help me in my baking. Thank you so very much.😍😊
I'm currently experimenting with bread making and this has been a ton of help. Thank you for your simple, straight to the point, wonderfully illustrated tutorial! I am an instant fan 👍🏽
I've been trying several recipes to my bread dough but failed, but after watching this video and followed your 5 signs, I finally made it to the way I wanted and comes out perfectly. thanks for your tips, Very Much Help!!
Hello jack! I’ve begun my journey into dough making and I’ve always been so intimidated by it because of all the necessary precision and technique it requires. I’ve attempted about 10 recipes so far and none of them have turned out exactly the way I want it to and sometimes it gets discouraging because my efforts are resulting in failures. Though I’m understanding more and more each time through experience, I’m so happy I’ve stumbled across your channel revealing the basics of working with dough. This video as well as your how to knead/working with sticky dough ones are gold ❤️ thanks you so much!
Jack I have no words to describe how good you are at this. I've watched dozens of videos, only this one really taught me the details one needs to know. Thank you very very much
Thanks Jack. I've always wondered why my dough NEVER gets as smooth as those I see on videos...but my bread turns out fine all the same...thank goodness! I'll definitely "look for the signs" the next time 😊
I really appreciate this video. Thank you so much! I feel more confident about making dough and what I should look for. I'm also happy to find that it's ok to have dough covered fingers while kneading your dough. I've watched so many other videos and thought I was doing something seriously wrong. 😁
I'm making my first buns by hand today. I usually use a bread maker for loaves, but it didn't give me good results for buns. I kinda wish I'd seen this before I made the dough so I could test it. We'll see how it turns out! Thank you for such an informative video!
Jack, you are awesome. My latest success in bread making have been beyond my expectations, thanks To your teachings. I’m giving bread to all my friends just to head to the kitchen and start making more. I’m literally having a jolly good time. Every day I’m improving the technique by what I’ve learned from your Vids. Cheers m8.and thanks again. BTW, I’ve watched many , many other vids and none are as detailed as yours.
Whilst my bread seems to turn out quite well, I can’t help but feel I’m not getting the dough quite right. I’m going to use these 5 tips next time. Keep up the great vids👍
Another excellent tip and demonstration 👌. Thank you very much Jack - you’re a very talented teacher! I think it’s every bit as much your natural calling, as baking is.
Just stumbled across this video before making my first loaf! It really helped me get a good dough, not sticky and a great 1st and 2nd prove. Can’t wait to eat!: thank you
Man Jack. You're really really amazing. This helps so much to people like me who've just started to get into the basics of baking. Really really love these tips. Thanks a million!
Again, outstanding presentation! You're able to convey the true essence of bread baking. Learn what it's doing - love the feel of it - taste the results.
Never occurred to give the dough a 60 sec rest before continuing to kneed. Jack love ya, those tats work for ya. Continuing to improve my bread (or a white brick) techs. Thank you.
I used to think Jack did some good videos in the past. He puts the older ones to shame with this one. This one has insights that no one else offers. Jack watch your back mate ... you're making Paul Hollywood look pretty lame.
Your videos demonstrate kneading much better than my teacher (baker) did 😂 Then again I had trouble getting the hang of it in class, but through a video it was easier, we all learn differently 🤷♀️
Hi Jack, Being on Lockdown for 14 days, saw your Video via another link, you made my day, tried your bread recipe, and boy my kitchen smell lovely and the bread was really easy to follow, I made my first 2 loaf today and my wife and boys loved it. Thank you for giving me another skill to try out. Looking forward to mastering my bread making skill now. Sorry Tesco
This was absolutely fantastic - you answered questions I didn't even know I had. Subscribing now - thanks for making a great video chock full of personality, Jack!
I just saw a video were they had flour underneath the dough and then added a handful of flour on top of the dough. I like your bread kneading technique better. Thank you. 😳😊👍
Great video before any recipe needing to work with dough. Love understanding the signs and science behind working with flour dough so like when I don't have a bread machine, or a kitchenaid dough hook, I can still get a comparable end product. Thank you so much.
Dear Jack, This is talent! Congratulations! I”d like to place a question: once one overkneads the dough, is it possible to do something about it? Thank you very much
Thanks Jack, I’ve just got on the bottom rung of the ladder in the bread baking sense. I’ll give it a go and practice. Wow 70% hydration. No excuses then.
Autolysis can help reduce the kneeding time by a lot. Next time you are gonna make some bread do the following: - add flour, water (and starter if using) but nothing else. Mix it enough to have a messy soup like thing if your recipe is 65+% hydration or if lower than 60% enough to have most of the flour wet - leave it for about an hour in a bowl or something - after an hour, add salt (and yeast if you are using that instead of a starter) and mix it, start kneeding - after you're done with kneeding proceed with your proofing etc Salt needs to be added AFTER the autolysis takes place.
A couple of questions Jack: Which brand of flour do you generally use in your demos; Why the pencil behind the ear, are you always making notes? Another great video.
Dear Jack! This is talent! Thank you so much for your videos! I did the professional boulangerie course at le cordon bleu, in Paris, last year, and I have been learning from your videos things I have never even heard about at the school… maybe they were expecting us to learn certain things by instinct. Anyway… I’d like to ask a question, if it’s possible; once the dough is overkneaded… is there something we can do about it? To avoid throwing it away? Thank you so much and congratulations!
I tend to like durum wheat flour for bread, using even 100% of it for bread. I would love you to make a video around this flour. My experience is that behaves completely differently, but I would like to see an experienced and structured person like you giving some tips on the use of it.
I like your videos and it's a big help. But I'd like to ask you to address some troubleshooting techniques along with these best practices. Aight, your dough looks fantastic on the video, but what if mine doesn't? How do I fix it if it's not smooth or if it still sticks after a dozen minutes of kneading? I'm sure, as a teacher you know all the usual suspects here: too much water, too cold, too hot and so on. Addressing even a few of the most frequent issues in the How To type of video would make it even better. Nonetheless, great thanks to you for making these awesome videos. I watch them from St.Petersburg, Russia, and I don't think I'd ever be a student of your school, but you're a great chap and your videoa are a big help in my baking journey.
Can you do video how to tell if sourdough dough is proof, underproof, and overproof using poke method or other method? Its always the hardest part to tell when its ready to bake
Good call and this one will be SO HARD! I find it so difficult to translate what I FEEL into actionable steps but I’ll give it a go a hope for the best!
This is very hard. We all struggle with it (the poke method isn't that reliable). Just keep reading and watching videos and especially keep baking - experience is a good teacher.
Hi Jack, great video so well explained. Do these checks apply with a fruited dough? For example: doing the window pane test with hot cross bun mixture with raisins? Thanks!
I love this tutorial and I've watched it multiple times. Do you make a video like this for high hydration dough? I'm trying to work with an 80% hydration recipe for something in particular and really struggling with the kneading process as it doesn't look the same as lower hydration stages...
That's what I thought when I first stumbled upon Jack. :) And that's how I've been introducing jack all over FB. ;) "Check out this Jack guy... He's like Gordon Ramsey but better." Do all UK people look alike? ;) (I'm Chinese. I get the occasional "All Asian look alike" comment. I just laugh about it.)
I love your videos. I’m new to bread baking. I milk my own flour. Today I made a loaf with hard red and hard white wheat freshly milled. I followed her recipe. Why did I get an air pocket throughout my bread?
You are so cute, Jack, it's sick! And you're very good at explaining all this bread stuff. Love to stay for the rest, but gotta go knead my dough. Got all the signs. Springy, cuts and holds shape, etc. Now to bake and taste. We shall see if I'm as good a learner as you are a teacher! Uhm, should my dough smell like I dumped a bottle of beer on the table? Yuck! Tastes like bitter beer. Dreadful. Try again tomorrow. Crap! Using whole wheat. I hate white bread.
If dough is truly runny, it is a batter. Most sweet breads are made with batter. I don't know of any yeast breads that are cooked with batter. If instead of runny, you really mean it is a wet dough, yes, there are some no-knead yeast breads that will be wet. Some artisan bread is made with wet dough, and I have seen (and failed at) a wet no-knead whole wheat sandwich bread.
Great help. Thank you so much. However, you use a 62-65% Haydration. With higher Haydration the Dough structure will change. Does that means i could use all the time for any bread making a low Haydration to archive a good result.
Thanks for the video. Very informative. Small suggestion : use a diffused lighting so the dough is not saturated and lose out on most of the details of it in the video and be a big blob of whiteness.
It would be a great help if you could detail that movement where the heel of your hand pushes the dough forward and then you pull it back. I get that this is how that non-sticky surface gets made. I also guess if one goes forward and the skin has not been properly formed - all the following steps will most likely fail and sill be sticky.
Hi Jack, I have a question... Do all of these steps apply for more hydrated doughs (around 80%)? I get a pretty good crumb texture once its baked and it definitely passes the windowpane test but my doughs would never pass the wedge test until after all of the folds and the final shaping is done. Just curious! Thanks for all of the tips!
A really good video this one Jack, thanks. I do have one question: can this be achieved with a dough which has lots of things added such as oats, seeds and whatsnot?
Thank you Jack for your excellent skills 🙂 May I ask you a question...my husband wants a white sourdough bread and my present sourdough starter Is 80% white organic bread flour 20 % rye...should I go to the trouble to make a 100% starter with all white organic flour...cheers.
I don't know if its just the type of doughs I use, which are usually just brioche and pretzel, but I can never get it to feel fully kneaded. I feel like I get all of these stages except for being able to stretch without tearing. I mean they end up smooth, they cut easily, and it doesn't stick to the table..but if I were to do that smear move you're doing while kneading, I'd see it tear.
![GUILTY GEAR -STRIVE- Season Pass 4 Playable Character #1 [Queen Dizzy] Trailer](http://i.ytimg.com/vi/nXDsAgYXXv4/mqdefault.jpg)
1. It comes off the table nicely
2. It got smoothness to it
3. It got some structure, some elasticity, some bounce
4. You can cut a clean, nice wedge
5. Window pane test: You can make a thin layer that you can see light through.
Hi Jack, I am new to bread baking and learning a lot from your RUclips. So do I knead the dough til it has these 5 properties no matter how long it takes me? Thank you.
Thanks for saving me 8 minutes 43 seconds.
FR this annoying weirdo LOVES to hear himself talk 🙄🙄🙄
ive banned his entire channel from my feed
yuh
This has done more for teaching me about kneading bread than any other tutorial I've watched. Thank you!
You’re welcome Amanda 🤗
Make a delicious pizza with this dough 👇
ruclips.net/video/w6oyLbLi8qM/видео.html
Please subscribe
yes
Making bread for 10 years. struggled somewhat at times wondering where Ive gone wrong, what I'm not doing right. Not really found the answers. But Ive had more tips the last 6 months watching this guy than all the older other vids/books etc I've looked at. Cheers Jack keep up the good work.
Make a delicious pizza with this dough 👇
ruclips.net/video/w6oyLbLi8qM/видео.html
Please subscribe
Thanks!
Super useful. This is the stage I've always failed at with any recipe that involves kneading and dough etc. No chef on RUclips (even the really famous ones) go in to the slightest bit of detail about the kneading process. I do always find that my dough would be a lot stickier than yours is in the first stage though, making it really hard to do the kneading on a surface
I’ve been trying to bake bread for years with a hit and miss result now I’m 83 years old But I discovered JACK I’ve only watched a few videos of him making bread so I gave it ago with the Dutch Oven well I made the best loaf of bread I’ve ever made I took the lid off like he said and finished it spraying water all over the oven and bingo it turned out so good everyone thought I bought it. Thanks Jack for teaching me how to bake like a professional. I can’t wait to bake again I’ve got the bug also what a lovely smell around the house. Cheers Doug.
First time viewer, & this video just changed the way I’m making bread. I used to only knead for 2-3 mins tops, for fear of over-kneading.
Worked today’s bread for a full 10mins, and it looks gorgeous! And Jack’s tips here are helping me to know if it’s kneaded enough or not. Thanks!
You are welcome... and WELCOME! 😃
Huh, RUclips, why did you put this into my recommendations AFTER I just baked a bread that wasn't kneaded enough? How did it know? Well, hopefully the next loaf will be better thanks to this ^^
same lol
Same here... Haha
Proof google is spying on us
Same.
Haha the results of thinking out loud while baking and having your phone near by😆
Thank you thank you thank you. My dough was a sticky disaster and this video was a huge help. As soon as I started lightly pushing it across instead of hurrying it worked great
I am a simple home cook that bakes bread for additional income.. I like the way you explain it in a very simple way. This video will definitely help me in my baking. Thank you so very much.😍😊
I'm currently experimenting with bread making and this has been a ton of help. Thank you for your simple, straight to the point, wonderfully illustrated tutorial! I am an instant fan 👍🏽
I've been trying several recipes to my bread dough but failed, but after watching this video and followed your 5 signs, I finally made it to the way I wanted and comes out perfectly. thanks for your tips, Very Much Help!!
Hello jack! I’ve begun my journey into dough making and I’ve always been so intimidated by it because of all the necessary precision and technique it requires. I’ve attempted about 10 recipes so far and none of them have turned out exactly the way I want it to and sometimes it gets discouraging because my efforts are resulting in failures. Though I’m understanding more and more each time through experience, I’m so happy I’ve stumbled across your channel revealing the basics of working with dough. This video as well as your how to knead/working with sticky dough ones are gold ❤️ thanks you so much!
Jack I have no words to describe how good you are at this. I've watched dozens of videos, only this one really taught me the details one needs to know. Thank you very very much
Thanks Jack. I've always wondered why my dough NEVER gets as smooth as those I see on videos...but my bread turns out fine all the same...thank goodness!
I'll definitely "look for the signs" the next time 😊
I really appreciate this video. Thank you so much! I feel more confident about making dough and what I should look for.
I'm also happy to find that it's ok to have dough covered fingers while kneading your dough. I've watched so many other videos and thought I was doing something seriously wrong. 😁
I will carry this information with me for years to come.. thank you
I'm making my first buns by hand today. I usually use a bread maker for loaves, but it didn't give me good results for buns. I kinda wish I'd seen this before I made the dough so I could test it. We'll see how it turns out! Thank you for such an informative video!
Jack, you are awesome. My latest success in bread making have been beyond my expectations, thanks
To your teachings. I’m giving bread to all my friends just to head to the kitchen and start making more.
I’m literally having a jolly good time. Every day I’m improving the technique by what I’ve learned from your
Vids. Cheers m8.and thanks again. BTW, I’ve watched many , many other vids and none are as detailed as yours.
Amazing. You are so welcome ☺️
Whilst my bread seems to turn out quite well, I can’t help but feel I’m not getting the dough quite right. I’m going to use these 5 tips next time. Keep up the great vids👍
I hope you get your own show bud. You have taught me alot and I thank you young fella.
Just ordered the dough scrapers from Jack! Must say he is serious about his business ... Very pleasant experience..
Another excellent tip and demonstration 👌. Thank you very much Jack - you’re a very talented teacher! I think it’s every bit as much your natural calling, as baking is.
Just stumbled across this video before making my first loaf! It really helped me get a good dough, not sticky and a great 1st and 2nd prove. Can’t wait to eat!: thank you
The accent keeps my attention 😆 I happened to stumble on to your page and love how simple you make everything to follow thank you.
Made my first load of bread today and your video was so easy and simple to follow. Super helpful
Man Jack. You're really really amazing. This helps so much to people like me who've just started to get into the basics of baking. Really really love these tips. Thanks a million!
Again, outstanding presentation! You're able to convey the true essence of bread baking. Learn what it's doing - love the feel of it - taste the results.
Never occurred to give the dough a 60 sec rest before continuing to kneed. Jack love ya, those tats work for ya. Continuing to improve my bread (or a white brick) techs. Thank you.
Jack you are a marvel. I wish I had seen your videos when I first started bread making when locked down started.
I used to think Jack did some good videos in the past. He puts the older ones to shame with this one. This one has insights that no one else offers. Jack watch your back mate ... you're making Paul Hollywood look pretty lame.
Thank you! ☺️ Getting better slowly slowly...
When can I put seeds in the dough, like sunflower or pumpkin seeds? I’m a beginner and would like to get your advice. Love your video!
Paul Hollywood looks like the kind of man you would find selling antiques at a car boot sale. Or a geography teacher.
Thanks sooo much! My first loaf of bread turned out incredible with these tips!
Your videos demonstrate kneading much better than my teacher (baker) did 😂 Then again I had trouble getting the hang of it in class, but through a video it was easier, we all learn differently 🤷♀️
This video has taught me more than my 18 month bakery apprenticeship.
This video deserves more views, one of the most best video that I ever watched about baking
Hi Jack, Being on Lockdown for 14 days, saw your Video via another link, you made my day, tried your bread recipe, and boy my kitchen smell lovely and the bread was really easy to follow, I made my first 2 loaf today and my wife and boys loved it. Thank you for giving me another skill to try out. Looking forward to mastering my bread making skill now. Sorry Tesco
Nice one Maurice, so happy to have helped!
Really useful video - makes me realise that a lot of my bread doughs have not been kneaded enough. Thank you
This was absolutely fantastic - you answered questions I didn't even know I had. Subscribing now - thanks for making a great video chock full of personality, Jack!
I been baking like crazyyyyy . Think i found a new love ! I might even hang up the frying pans for a bit and just bake more.Cheers mate sick info
Thanks for taking some of the mystery out of bread making!
Very useful tips, as a new guy baking these will improve my kneeding. Cheers Jack
Your dough is really beautiful, no lie! I see that it's a really edible dough, that's why I trust your lessons so much! Thanks for sharing with us!
Exactly what i was looking for. The student will become the master.
I should have watch this sooner... This channel is so helpful
I just saw a video were they had flour underneath the dough and then added a handful of flour on top of the dough. I like your bread kneading technique better. Thank you. 😳😊👍
At 5 min. 30 after you cut the wedges.. would you be able to put the dough back as one piece, without losing texture and tension - ? Many thanks.
Great video before any recipe needing to work with dough. Love understanding the signs and science behind working with flour dough so like when I don't have a bread machine, or a kitchenaid dough hook, I can still get a comparable end product. Thank you so much.
Wish there was a LOVE button for this one. 👍🏼👍🏼
Your personality and smile are a pleasure. Your breadmaking instruction is fantastic. I just added you to Facebook.
Thank you oh thank you for emphasizing not to flour the work area..all the wasted flour, in top of making the bread ever so denser.
I’ve been baking bread like crazy thanks to your tips and also I’m in love with you lol
Thank you Jack for sharing your knowledge
Thank you for the tips!! Now I am more confident and can stop kneading when i should:")
Holy crap! I think I actually did it right this time. Thank you so much!!!
YESSSSSSS
Dear Jack,
This is talent! Congratulations!
I”d like to place a question: once one overkneads the dough, is it possible to do something about it?
Thank you very much
Thanks Jack, I’ve just got on the bottom rung of the ladder in the bread baking sense. I’ll give it a go and practice. Wow 70% hydration. No excuses then.
great video and teaching sensitivity, i learned a lot. Thank you
I'd like to see a video where you discuss the the autolyze method of dough making, and what you think about it.
On the list Adam!
Autolysis can help reduce the kneeding time by a lot. Next time you are gonna make some bread do the following:
- add flour, water (and starter if using) but nothing else. Mix it enough to have a messy soup like thing if your recipe is 65+% hydration or if lower than 60% enough to have most of the flour wet
- leave it for about an hour in a bowl or something
- after an hour, add salt (and yeast if you are using that instead of a starter) and mix it, start kneeding
- after you're done with kneeding proceed with your proofing etc
Salt needs to be added AFTER the autolysis takes place.
I’ve always had trouble kneading. I can’t get the dough smooth and elastic even after half hour or so of kneading😞
make sure you are stretching the dough rather than just pushing it down
@@mudandmoss4132 yessss Ive always wondered why my bread came out dense, I never stretched it out
I'm someone with the same problem. I don't know if it's because my hands/palms have rough texture from the years of making paper origami.
I read that after long kneading it can be overkneated. It just becomes firm. So watch out for that too!
@@mudandmoss4132 Are you using different dlohrs than white flour? If you use whole wheat flohr or rye, etc, it won't look smooth.
Thanks youtube algorithm to show me this gem of a video, good work, instant subscribe!
Yeah....I was introduced to Paul Hollywood first. Found Jack. Love Jack.
A couple of questions Jack: Which brand of flour do you generally use in your demos; Why the pencil behind the ear, are you always making notes?
Another great video.
Allison or doves organic.
I’m always taking notes and prefer them to pens.
And... Thank you ☺️👊🏻
He rocks that pencil! ✍
Dear Jack!
This is talent! Thank you so much for your videos! I did the professional boulangerie course at le cordon bleu, in Paris, last year, and I have been learning from your videos things I have never even heard about at the school… maybe they were expecting us to learn certain things by instinct.
Anyway… I’d like to ask a question, if it’s possible; once the dough is overkneaded… is there something we can do about it? To avoid throwing it away?
Thank you so much and congratulations!
He has another video about “overkneading.” In short, he kneaded a dough ball for 90 minutes. Turned out fine. Can’t overknead. Carry on.
Elast--what?😅
Love it Love it Love it
Always learning 😊
Thanks
Your the reason why I love to bake bread, thank you thank you 🙏
YAY Ruben! You’re welcome, keep it up!
HI Jack!
I'm fine today.
Japanese grandpa Haruo is also cheering up.
Quality of your video is really great 👍
Thank you 🤗
I tend to like durum wheat flour for bread, using even 100% of it for bread. I would love you to make a video around this flour. My experience is that behaves completely differently, but I would like to see an experienced and structured person like you giving some tips on the use of it.
Thank you, jack.
I like your videos and it's a big help. But I'd like to ask you to address some troubleshooting techniques along with these best practices. Aight, your dough looks fantastic on the video, but what if mine doesn't? How do I fix it if it's not smooth or if it still sticks after a dozen minutes of kneading?
I'm sure, as a teacher you know all the usual suspects here: too much water, too cold, too hot and so on. Addressing even a few of the most frequent issues in the How To type of video would make it even better.
Nonetheless, great thanks to you for making these awesome videos. I watch them from St.Petersburg, Russia, and I don't think I'd ever be a student of your school, but you're a great chap and your videoa are a big help in my baking journey.
Can you do video how to tell if sourdough dough is proof, underproof, and overproof using poke method or other method? Its always the hardest part to tell when its ready to bake
Yes! This is hard for me too!
Ooo yes please!
Good call and this one will be SO HARD! I find it so difficult to translate what I FEEL into actionable steps but I’ll give it a go a hope for the best!
Thank you very much Jack!
This is very hard. We all struggle with it (the poke method isn't that reliable). Just keep reading and watching videos and especially keep baking - experience is a good teacher.
Hi Jack, great video so well explained. Do these checks apply with a fruited dough? For example: doing the window pane test with hot cross bun mixture with raisins? Thanks!
I love this tutorial and I've watched it multiple times. Do you make a video like this for high hydration dough? I'm trying to work with an 80% hydration recipe for something in particular and really struggling with the kneading process as it doesn't look the same as lower hydration stages...
I love it! You’re a riot! So enjoyable!
You're like a younger, more handsome Gordon Ramsay!
☺️☺️☺️
Less sweary, less abusive.. We are left with the white clobber..
That's what I thought when I first stumbled upon Jack. :) And that's how I've been introducing jack all over FB. ;) "Check out this Jack guy... He's like Gordon Ramsey but better." Do all UK people look alike? ;)
(I'm Chinese. I get the occasional "All Asian look alike" comment. I just laugh about it.)
You know except for the Scottish vs Cockney thing. :)
Oh yeah, that was what really got into my mind the first time I saw him..kind of a brother of Gordon Ramsay?
I love your videos. I’m new to bread baking. I milk my own flour. Today I made a loaf with hard red and hard white wheat freshly milled. I followed her recipe. Why did I get an air pocket throughout my bread?
Oh, I forgot to mention I just subscribed and your site is my only subscription on RUclips. Thanks again!
You are so cute, Jack, it's sick! And you're very good at explaining all this bread stuff.
Love to stay for the rest, but gotta go knead my dough.
Got all the signs. Springy, cuts and holds shape, etc. Now to bake and taste. We shall see if I'm as good a learner as you are a teacher!
Uhm, should my dough smell like I dumped a bottle of beer on the table?
Yuck! Tastes like bitter beer. Dreadful. Try again tomorrow. Crap! Using whole wheat. I hate white bread.
Hi Jack, I'm a newbie at this. Looking foreward to learning lots. Thx
WELCOME! 🤗🤗🤗
Gorgeous! i feel so lucky found your video,thanks Jack!
You’re welcome prita 👌🏻
Awesome video mate. I really kneaded it
Thanks for this - well explained. Do you have a similay video explaining the same for sour dough ?
Thank you so much for the tips! I have been baking for quite some time and always struggled to tell when was the dough properly kneaded. Useful tips!
These tips really helped me a lot. Thanks
Beautiful demonstration thanks
this is really satisfying
Thank you for posting. How do I fix my dough if it is runny? And what will happen if I bake runny dough? Is there any bread with running dough?
Add flour, a tablespoon at a time. Then knead. Next batch, redice your liquid by how much flour you added.
If dough is truly runny, it is a batter. Most sweet breads are made with batter. I don't know of any yeast breads that are cooked with batter. If instead of runny, you really mean it is a wet dough, yes, there are some no-knead yeast breads that will be wet. Some artisan bread is made with wet dough, and I have seen (and failed at) a wet no-knead whole wheat sandwich bread.
Great help. Thank you so much. However, you use a 62-65% Haydration. With higher Haydration the Dough structure will change. Does that means i could use all the time for any bread making a low Haydration to archive a good result.
Thanks for the video. Very informative. Small suggestion : use a diffused lighting so the dough is not saturated and lose out on most of the details of it in the video and be a big blob of whiteness.
I think that's your screen, it didn't look like that for me
Thank you for your video; it was VERY helpful. How do I know if the bread is OVER-kneaded?
Oh man Im learning so much w your video. Thank you so much.
It would be a great help if you could detail that movement where the heel of your hand pushes the dough forward and then you pull it back. I get that this is how that non-sticky surface gets made. I also guess if one goes forward and the skin has not been properly formed - all the following steps will most likely fail and sill be sticky.
Hi Jack, I have a question... Do all of these steps apply for more hydrated doughs (around 80%)? I get a pretty good crumb texture once its baked and it definitely passes the windowpane test but my doughs would never pass the wedge test until after all of the folds and the final shaping is done. Just curious! Thanks for all of the tips!
I SO NEEDED, this particular tutorial. Thanks🍞 Jack. From Cali😎✌
A really good video this one Jack, thanks. I do have one question: can this be achieved with a dough which has lots of things added such as oats, seeds and whatsnot?
The window pane is a little tricky because of the bits and bobs, but the principle is the same. You’re looking for strength, structure and BOUNCE 👍🏻
Thank you Jack for your excellent skills 🙂 May I ask you a question...my husband wants a white sourdough bread and my present sourdough starter Is 80% white organic bread flour 20 % rye...should I go to the trouble to make a 100% starter with all white organic flour...cheers.
I don't know if its just the type of doughs I use, which are usually just brioche and pretzel, but I can never get it to feel fully kneaded. I feel like I get all of these stages except for being able to stretch without tearing. I mean they end up smooth, they cut easily, and it doesn't stick to the table..but if I were to do that smear move you're doing while kneading, I'd see it tear.
What about adding other things to your dough instead of just white flour for example, wheat bran,oats, or wheat germ? Thanks in advance
This information will help me. Thank you. Frank
Jack, i wonder why i'm always tearing my dough apart when i kneaded it? Is it possible to not use high-protein flour? Because I did
Please share the recipe in the description box thank you