I’ve recently decided to get into bread making and have watched HUNDREDS of videos on the subject. Yours are some of my favorites because they are less about recipes and more about building knowledge and experience. I’m much more of a believer in process rather than focus so much on the product. I really appreciate you, Jack, thank you! ❤️
Jack, you are a trip! I used to watch people shape and pre shape over and over while I was making the bread. I was copying their technique. Now that I know the reason why we do it and what I should look for makes it sooo much easier! Thank you! I’m 59yrs old and just started making bread a few months ago. I was always afraid. Afraid to fail. How ridiculous! Now that I’ve started I’ve found the joy of feeling the dough. Each time I make something it comes out better. I haven’t figured out what I did different but it’s still fun. It still tastes good AND you’re right I’ve impressed family and friends. So keep on teaching us. I’m having a blast!
I’ve watched so many videos over the years about bread baking but you provide the most simple, uncomplicated, educational, instructional videos ever. I’ve watched you grow from day one Jack & am so pleased of your success. Thank you for helping me on my bread making journey.
4 года назад+2
These kind of videos are what I'm really looking for in baking bread. Thank you, you're a really good teacher Jack.
Thanks for your instructionals, Jack. They are much needed and highly appreciated. Thank you for acknowledging and accepting that not all of your followers are proficient bread makers, yet, and really need your encouragement, instruction, and help. Not giving up and trying again is relatively easy, but knowing what we did wrong isn't always obvious. Thank you for bringing things back to brass-tacks and, thereby, increasing our understanding.
Great video! I totally believe in principles. If you know how something works, you can control it, manipulate it, make it do whatever you want it to do within the confines of its abilities. And knowing it’s limitations, you can avoid the pitfalls that ruin success. I’m happy to say that the breadmaking principals I’ve learned from Jack have really made a difference in my bread. Now I understand how to shape and form the dough so it rises up instead of out and over the sides of the pan. Thanks, Jack!
This is the first video I watched when I first found Jack. I had never baked any bread...solely a pastry and cheesecake home baker which i love doing. . Then I decided to search Jack more and i started watching his videos from the beginning....tip #1....adorable and informative. I've been baking bread at least once every week and, thanks to Jack, no rocks. Just lovely, yummy bread.
Hi Jack, I watch a lot of tutorials and DIY stuff on youtube, and your channel is EXCELLENT! It's engaging and entertaining but above all, it actually teaches us what we came here to see! No filler, just knowledge. Thanks for sharing and good luck with your channel!
Hi Jack far be it from me but here I go. For me my first principle is Desire. Experiences in my life like having an amazing roasted chicken, a beautiful pastry creation, an amazing bread instill in me the Desire to be able to make this experience again. To be able to learn it so I can replicate it not just for myself but for others - my friends - to give them the experience I have had. Not only share it but if they so desire also show them how they can do it. Because then my life has made a difference for another. Desire makes me want to learn and then I can learn about puff, strength, structure and time. And once I learn those I can even go off on my own flights of fancy like what happens if I add these garden herbs to my dough, what happens if I add fresh maple syrup made down the road to add not only a sweet component but flavor as well. And to learn everything I can from you as you have to much to share.
100% agree. And that’s what happened today early morning. I baked buns. Usually i do 1 shaping stage for buns. Today i decided to do pre-shaping and i got magnificent puff and great structure and flavor.
Jack!!!!!! I live in memphis tn usa, I have been attempting to mimic your bread, long story, I made my sourdough started and I just wasn't right, the bread didn't turned out etc... I AM NOT GIVING UP. So I started to pay attention to everything I do, I realized that the water in my apt has a strong smell of chlorine so THE LIGHT BULB WENT UP; If I am trying to build up yeast, is the chlorine killing my fiesta??? YASSSS so, I went and got bottled water, made a new batch of started and BANG: amazing, it bubbled and doubled! OMG I am going to attempt to make my 3rd bread in the next few days; I am still working on kneading my bread still looks like a pita bread......
Looking forward to next week's video. So happy you told us it's ok to fail, cuz I do, a lot. But, the good news is, a few more failed loaves, and I can construct a garden shed that mice won't be able to get into :) I did manage to get the dough elastic this time, so much so, it tried to crawl off the table, so maybe I'm going in the right direction. Love your videos Jack, keeps reminding me to use my sense of humor... and to keep trying.
Dude, outstanding! Of #4, time. That took me back to Thursday tip #82 about basically how to make time your friend. That particular video changed everything for my bread making. Now this video just reinforces so much all around. Thank you!
If you listen carefully you can hear Jack's kids crying softly in the background mourning the loss of their chalk board. Gofundme.com/jacks_poor_children is where you can donate for a chalk board to replace the one nicked by Jack ... All kidding aside this is a great articulation of the principles you've been presenting in all your videos from day one. These are what make us successful bread makers when we finally get around to listening to what you tell us. Lesson learned ... do not doubt what Jack tells you.
@@Bakewithjack Ha! Imagine, it took me 2 years! For some it just takes that long ;) But finally - here it is! I simply follwed your steps and.....yummy! Best ever advice! Thank you :)
I just started looking at RUclips videos, as I am interested in starting to bake sourdough bread. Your videos stand out for me, as you make baking interesting and fun. I enjoy them, and hoping to enjoy your bread soon! 😜 I live in South Africa, where it is winter now, so my starter is taking forevvver, but at least is still bubbling and smelling good and healthy. Thank you for making this project fun for me. I have a son living in Woking and hope to visit you soon.
Jack should do a video on the benefits of becoming a good and creative bread baker. To compare the cost of baking bread as opposed to other baked goods, especially when making enough for a small group and if you bake with quality ingredients. People who have a reputation for good baking are often asked to do it. We like to do it because it is what we are good at and we can't eat it all in order to keep baking. But it's expensive. Just look at the cost of a baked cheesecake with 3 packages of cream cheese. Now compare it with a nice loaf of bread, braided or twisted in some fashion and baked in an interesting container. Lovely and inexpensive. Even if you add extras and/or bits n bobs it's still a very nice affordable option.
This is how you become a baker not watching quick amazing video .thanks Jack you teaching honestly I'm a small baker and lm testifying for you and ecxcuse my English writing
Thanks for this. Just bought some fresh yeast. I don’t think my scale does kilos. Sorry, as a “yank” I’m lost in kilos, lol. I’ll see if you have some sore of chart in your cookbook. I’m looking forward to this fresh yeast,
Hi Jack! Love your videos! I had a question about keeping the sourdough started in the fridge. If you keep the bottle open and allow air to it you need to feed it every 3 days, if I understood correctly, but if you close it in an airtight container, it keeps for weeks. My question is. Once I open it and use a piece of it to make a new bread, what do I do with the rest of the starter? Do I feed it and put it back airtight? Or do I feed it and let it sit in room temp for 24 hours before putting it in an airtight container again?
Here is a question: if I add heavy filling into my dough such as cream cheese or pickles, will these things affect the rise during baking, resulting in dense bread? I'd love some enlightenment, thanks!
I always enjoy these “back to basics” videos. After a while bread baking can become automatic and it's good to start thinking again about what you’re doing. If anyone’s interested in a bit more basic science about gluten, here’s a video you may enjoy: ruclips.net/video/zDEcvSc2UKA/видео.html When you mentioned Modern Bread I immediately thought of one of the ingredients often used by corporate bakers, enzymes which help speed up the process. Their origin doesn’t have to be listed but one popular one is extracted from pigs pancreas. Beware veggies and modern dietary vegans 🤓 Great one Jack.
Thanks a lot!! very informing! Anyone here to help me and let me know what they think? 1. We have big holes in Ciabatta and Sourdough, in sourdough it spreads all over the loaf but in Ciabatta it always comes up near the crust (even when you flip the dough upside down) why is so? 2. Should I always turn the oven to the maximum temperature when I put the bread inside it? While baking the bread is there a specific range of temperature the bread should bake within it?
Hey Rosa! 1. Your ciabatta might be a little overprooved, try catching it a little early next time when you bake it. 2. The idea is the hottest for as long as possible so long as your oven can hold some STEAM. Then turn down to bake to the middle. For sweet breads I always bake on a lower temperature.
@@Bakewithjack Thank you Jack!!! Yes I remember in one of your videoes you pointed out that for Brioche you turn the oven down a because the surface goes brown very fast.
For strength check the video called, the five telltale signs your dough is ready. For puff check the (super old) one called when is my dough ready to bake 👍🏻
I’ve recently decided to get into bread making and have watched HUNDREDS of videos on the subject. Yours are some of my favorites because they are less about recipes and more about building knowledge and experience. I’m much more of a believer in process rather than focus so much on the product. I really appreciate you, Jack, thank you! ❤️
Such a pleasure Allison, I’m so pleased they help out! ☺️☺️☺️
Jack, you are a trip! I used to watch people shape and pre shape over and over while I was making the bread. I was copying their technique. Now that I know the reason why we do it and what I should look for makes it sooo much easier! Thank you! I’m 59yrs old and just started making bread a few months ago. I was always afraid. Afraid to fail. How ridiculous! Now that I’ve started I’ve found the joy of feeling the dough. Each time I make something it comes out better. I haven’t figured out what I did different but it’s still fun. It still tastes good AND you’re right I’ve impressed family and friends. So keep on teaching us. I’m having a blast!
This is the exact same way to approach art if never tried before, it’s as easy and fun as bread to get stuck into
I’ve watched so many videos over the years about bread baking but you provide the most simple, uncomplicated, educational, instructional videos ever. I’ve watched you grow from day one Jack & am so pleased of your success. Thank you for helping me on my bread making journey.
These kind of videos are what I'm really looking for in baking bread. Thank you, you're a really good teacher Jack.
HI Jack.How are you？
You are very fine.
I am a Japanese grandpa.
Haruo.
I also saw your videos in the search.
This video is good.
Thank you ☺️
I love that you use the kids chalkboard 😁
Structure: I just wanted to say, the bread tension tips you taught us in a previous video, worked a treat. Thanks.
Thanks for your instructionals, Jack. They are much needed and highly appreciated. Thank you for acknowledging and accepting that not all of your followers are proficient bread makers, yet, and really need your encouragement, instruction, and help. Not giving up and trying again is relatively easy, but knowing what we did wrong isn't always obvious. Thank you for bringing things back to brass-tacks and, thereby, increasing our understanding.
You’re welcome 🤗🤗🤗
Great video! I totally believe in principles. If you know how something works, you can control it, manipulate it, make it do whatever you want it to do within the confines of its abilities. And knowing it’s limitations, you can avoid the pitfalls that ruin success.
I’m happy to say that the breadmaking principals I’ve learned from Jack have really made a difference in my bread. Now I understand how to shape and form the dough so it rises up instead of out and over the sides of the pan.
Thanks, Jack!
This is the first video I watched when I first found Jack. I had never baked any bread...solely a pastry and cheesecake home baker which i love doing. . Then I decided to search Jack more and i started watching his videos from the beginning....tip #1....adorable and informative. I've been baking bread at least once every week and, thanks to Jack, no rocks. Just lovely, yummy bread.
Hi Jack, I watch a lot of tutorials and DIY stuff on youtube, and your channel is EXCELLENT! It's engaging and entertaining but above all, it actually teaches us what we came here to see! No filler, just knowledge. Thanks for sharing and good luck with your channel!
Hi Jack far be it from me but here I go. For me my first principle is Desire. Experiences in my life like having an amazing roasted chicken, a beautiful pastry creation, an amazing bread instill in me the Desire to be able to make this experience again. To be able to learn it so I can replicate it not just for myself but for others - my friends - to give them the experience I have had. Not only share it but if they so desire also show them how they can do it. Because then my life has made a difference for another. Desire makes me want to learn and then I can learn about puff, strength, structure and time. And once I learn those I can even go off on my own flights of fancy like what happens if I add these garden herbs to my dough, what happens if I add fresh maple syrup made down the road to add not only a sweet component but flavor as well. And to learn everything I can from you as you have to much to share.
100% agree. And that’s what happened today early morning. I baked buns. Usually i do 1 shaping stage for buns. Today i decided to do pre-shaping and i got magnificent puff and great structure and flavor.
Reminders, Segment 4? Talk about Pre-Shaping again too.
Jack!!!!!! I live in memphis tn usa, I have been attempting to mimic your bread, long story, I made my sourdough started and I just wasn't right, the bread didn't turned out etc... I AM NOT GIVING UP.
So I started to pay attention to everything I do, I realized that the water in my apt has a strong smell of chlorine so THE LIGHT BULB WENT UP; If I am trying to build up yeast, is the chlorine killing my fiesta??? YASSSS so, I went and got bottled water, made a new batch of started and BANG: amazing, it bubbled and doubled! OMG I am going to attempt to make my 3rd bread in the next few days; I am still working on kneading my bread still looks like a pita bread......
YES!!! Keep it up! And chlorine in your water? ...gross! 🤢
Thank you very much,best instruction ever,you are the best bread teacher,more power to you.
Love your lessons.Thank you..
Looking forward to next week's video. So happy you told us it's ok to fail, cuz I do, a lot. But, the good news is, a few more failed loaves, and I can construct a garden shed that mice won't be able to get into :) I did manage to get the dough elastic this time, so much so, it tried to crawl off the table, so maybe I'm going in the right direction. Love your videos Jack, keeps reminding me to use my sense of humor... and to keep trying.
Dude, outstanding!
Of #4, time. That took me back to Thursday tip #82 about basically how to make time your friend. That particular video changed everything for my bread making. Now this video just reinforces so much all around. Thank you!
Hi Jack! Very instructive. I enjoy you videos. From Atlanta, usa
If you listen carefully you can hear Jack's kids crying softly in the background mourning the loss of their chalk board. Gofundme.com/jacks_poor_children is where you can donate for a chalk board to replace the one nicked by Jack ... All kidding aside this is a great articulation of the principles you've been presenting in all your videos from day one. These are what make us successful bread makers when we finally get around to listening to what you tell us. Lesson learned ... do not doubt what Jack tells you.
😂 thanks man!
I was to skip this lesson but.....this by far one of the best learnings that Jack provided! wow!
You were going to WHAT!? 😜👌🏻
@@Bakewithjack Ha! Imagine, it took me 2 years! For some it just takes that long ;) But finally - here it is! I simply follwed your steps and.....yummy! Best ever advice! Thank you :)
Fantastic instructional video, Jack! I look forward to Part 3 next week.
Again a helpful and even masterful presentation. These principles keep u on straight n narrow✅ Thank you 🙏
Such a pleasure Leonard, I’m glad it’s helpful ☺️
I just started looking at RUclips videos, as I am interested in starting to bake sourdough bread. Your videos stand out for me, as you make baking interesting and fun. I enjoy them, and hoping to enjoy your bread soon! 😜 I live in South Africa, where it is winter now, so my starter is taking forevvver, but at least is still bubbling and smelling good and healthy. Thank you for making this project fun for me. I have a son living in Woking and hope to visit you soon.
Jack should do a video on the benefits of becoming a good and creative bread baker. To compare the cost of baking bread as opposed to other baked goods, especially when making enough for a small group and if you bake with quality ingredients.
People who have a reputation for good baking are often asked to do it. We like to do it because it is what we are good at and we can't eat it all in order to keep baking. But it's expensive. Just look at the cost of a baked cheesecake with 3 packages of cream cheese. Now compare it with a nice loaf of bread, braided or twisted in some fashion and baked in an interesting container. Lovely and inexpensive. Even if you add extras and/or bits n bobs it's still a very nice affordable option.
This is how you become a baker not watching quick amazing video .thanks Jack you teaching honestly I'm a small baker and lm testifying for you and ecxcuse my English writing
You’re welcome, excuse my English talking 😂
Another great video Jack 😊
Thank you Beverly!
This makes real sense!!! ❤
I need these great reminders bc I fail PATIENCE!
Strength + TIME
Puff + TIME
Structure + TIME
& TIME AGAIN. Yes!!!
👍👍👍
now I understand why baguette is rolled that way :)
Good job Jack.
Thanks Frank 👊🏻
You should write a book and it will be the best selling baking book :)
Thanks for this. Just bought some fresh yeast. I don’t think my scale does kilos. Sorry, as a “yank” I’m lost in kilos, lol. I’ll see if you have some sore of chart in your cookbook. I’m looking forward to this fresh yeast,
Hi Jack! Love your videos! I had a question about keeping the sourdough started in the fridge. If you keep the bottle open and allow air to it you need to feed it every 3 days, if I understood correctly, but if you close it in an airtight container, it keeps for weeks.
My question is. Once I open it and use a piece of it to make a new bread, what do I do with the rest of the starter? Do I feed it and put it back airtight? Or do I feed it and let it sit in room temp for 24 hours before putting it in an airtight container again?
Think he said, every time you take a piece of starter add some back from the dough you are now making, when it's rising TIME is done.
Feed it when you need it. Keep hardly anything in your pot, in the fridge, until next time. Check my video “sourdough: the scrapings method” 👌🏻
i wish you would turn the volume up a little for us hearing impaired. otherwise love your site
I love to Dodo a recipe!
Here is a question: if I add heavy filling into my dough such as cream cheese or pickles, will these things affect the rise during baking, resulting in dense bread? I'd love some enlightenment, thanks!
You didn't mention (as you have previously mentioned) the importance of time developing strength. It's why you set a timer for 8 minutes.
Puff the magic dragon
I’m looking for help with challah bread as well as doing a first proof overnight please
JACK, I've got just one thing to say:
Your PERMANENT Theme Tune should be The Patricia Rag by Joseph Lamb.
PATRICIA! And PRINCIPLES!
Good work Jack, thats work with a capital G.
☺️👊🏻🔥
Jack has nice teeth for British standard!
nice my wolrd standers.... Amaizingly excellent by british stadards
😂
Time and Temperature
I always enjoy these “back to basics” videos. After a while bread baking can become automatic and it's good to start thinking again about what you’re doing.
If anyone’s interested in a bit more basic science about gluten, here’s a video you may enjoy: ruclips.net/video/zDEcvSc2UKA/видео.html
When you mentioned Modern Bread I immediately thought of one of the ingredients often used by corporate bakers, enzymes which help speed up the process. Their origin doesn’t have to be listed but one popular one is extracted from pigs pancreas. Beware veggies and modern dietary vegans 🤓
Great one Jack.
Thanks a lot!! very informing! Anyone here to help me and let me know what they think?
1. We have big holes in Ciabatta and Sourdough, in sourdough it spreads all over the loaf but in Ciabatta it always comes up near the crust (even when you flip the dough upside down) why is so?
2. Should I always turn the oven to the maximum temperature when I put the bread inside it? While baking the bread is there a specific range of temperature the bread should bake within it?
Hey Rosa!
1. Your ciabatta might be a little overprooved, try catching it a little early next time when you bake it.
2. The idea is the hottest for as long as possible so long as your oven can hold some STEAM. Then turn down to bake to the middle. For sweet breads I always bake on a lower temperature.
@@Bakewithjack Thank you Jack!!! Yes I remember in one of your videoes you pointed out that for Brioche you turn the oven down a because the surface goes brown very fast.
Why do you have two pencils though
Just in case 😉
Jack, when can we tell when the dough has perfect puff & strength? What are the most obvious signs? I don’t want to overdo it. Thank you. 🌹
For strength check the video called, the five telltale signs your dough is ready. For puff check the (super old) one called when is my dough ready to bake 👍🏻
Bake with Jack Thank you so much, Jack! I appreciate your time and instructions.
51 likes , 0 downvotes 👍
Btw do u ever use up the pencils. They always seem the same length, un used
I have a few on the go ☺️👌🏻
🖖
Dear Jack, shouldn't you be getting older by now?
Thanks for all your stuff.
Not yet 😜
I showed one of your videos to my sister to help improve her bread making. She said "when did Pennywise get into the baking bussiness?"