When I first started making bread I watched kneading videos and the movements were so intricate, almost machine like, I could not make them work with young wetter dough. It is heartening to see Jack getting stuck up with dough and just carrying on, occasionally turning and tidying. You've also revealed why sometimes after a few mins of great kneading the dough just goes sticky and unmanageable - I'll be lighter handed.
The Bob Ross of baking. “Just a little physical energy, just happy little kneads.. everyone does it a little different..” // I feel happier having watched this. 🤣😂
Those eight or so minutes of kneading are sometimes the most tranquil eight minutes of my day. Likewise, the pleasure of eating my bread is often secondary to the pleasure of making it. Who needs therapy when there's bread to be made?
I love the fact that 1500 of us (so far) have quite literally sat here watching bread rise. Next up, watching grass grow! And yes, I have it a like - I do every week
I have struggled with kneading and judging when my dough is ready to prove. I've watched countless videos and read articles. This is was exactly what an "overthinker" like myself needed. Thank you for making it easy!
I've been struggling with the kneading stage of my bread for... gosh like 10 years now? I finally thought to look up a kneading video online and see what I can change, and I saw your video linked all over as the go to. I'm going to try this later this week and hope it works! If nothing else, this was very enjoyable to watch~
I learned from experience that a little rest goes a long way. I'd nearly given up on a really sticky dough but when I came back to it after cleaning up a little it was much improved and folded up nicely as yours did. Thanks for the real time demo. Time and patience pay off.
I came here to learn about the proper way to knead bread. I stayed not just for that but to just listen to you speak! You have such a relaxing demeanor that I may come back to linger when I am feeling stressed even when I’m not baking bread.
That has been a well worth while video Jack. It’s reinforced what you always advocate about using a light technique instead of the often written instruction to use a muscle building, crash-bang-wallop style. It was also good to see that you don’t have teflon coated, non-stick hands and that they end up covered in sticky dough, just like mine; something not really shown in earlier videos. May I suggest an easy way for BWJ friends to remember gluten, think glue (nature’s glue to stick things together). Also I found a few years ago that the buttons on the (photographic) timer I used, mostly for baking and cooking, weren’t responding. I opened it up and found that flour dust had got in and insulated the contacts. I cleaned it and it worked good as new. Now it’s always in a clear plastic bag which is easy to replace. I've used that timer daily since 1992 - 27 years!
I STOPPED! LOOKED! and LISTENED! all 7 decades of me and loved every minute of it! Never fails...I learn something new with e-v-e-r-y video. Soooo glad for all 8 minutes of it! and the 3 resting ones and all the other seconds of you...just being you! Thanks!
This is EXACTLY the video I have been looking for! For beginners the shiny edited videos often miss out the bits we need to know, that pros assune are obvious. Fantastic thank you 😎
Excellent video Have no fears about it being too long or boring Watching someone who knows what they are doing is so helpful It was more work for you but very helpful for your viewers! Thank you!
I just found you and have watched maybe three of your videos. Imagine my shock when you said to NOT turn the dough out onto a floured board! I'm 63 yrs old and every recipe in the universe has told me I must flour my board....who knew!! I look forward to watching your videos and for today, I learned something and was smiling as I did so. Thanks Jack!
THIS has been one video I’ve always wanted to see from everyone!! I always messed up here specially with the folds on high hydration doughs which I hope you could do a video as well! ☺️
This is late but this video is an amazing tutorial and insight into the kneading process! I kneaded my brioche dough with this and about halfway through I was about to give up and chuck the whole thing into a loaf pan, but I persevered and at the end of the 8 minutes, along with a couple of slap and folds + the 3 minute rest, the dough had come together beautifully. Thanks jack
I really found that comment about not stretching the dough helpful. I have a tendency to be heavy handed and couldn’t figure out why my dough was ripping, makes sense.
Listen...I've been making bread for a few years. Everything I've ever seen says basically to give it all your muscle and count it as a workout...couldn't figure out why my dough was sooooo sticky...threw in more flour just to make it through kneading...give up and deal with it...then mad my bread is tough and dense. This makes so much sense to be light handed. Changes everyyyythiiiing!!! I made brioche buns tonight using your technique, and I'll be damned if it wasn't perfection. THANK YOUUUUU
Thanks for getting into the nitty gritty about why we knead dough in the first place. You’re an excellent teacher and I very much appreciate your videos! 👍
I was kneading my dough for over 20 minutes and still not getting this smoothness. I tried your method today and at first I was like, nope, not gonna happen in 8 minutes.... But what do you know, 8 minutes and 3 minutes of rest later my dough was as smooth as a baby bottom!!! Unbelievable!!!! You have changed my bread making life!!!! Thank you!!!!
Thank you Jack! My last loves haven't gone well, so I needed (hah!) to get back to basics. The light touch, rolling over itself, lift and turn, and the 3 mins rest then fold are great tips.
That was really helpful Jack! I never knew to be so gentle with the dough and that it's okay for the dough to still be a little sticky when kneading towards the end. Thanks!
I never thought I'd watch someone knead bread from beginning to end in real time but I did...not once or twice but three times. Lol. Thanks for all your videos keeping me interested and improving in my bread making hobby..
I am so happy I found your channel! Like many, I’ve started baking bread in quarantine. My cheap stand mixer finally went out on me and I’ve been severely struggling with kneading by hand. I watched many videos and read a few articles but nothing really worked until I came across you. I’ve now successfully kneaded multiple doughs by hand and I can’t thank you enough! If I lived by you I’d definitely sign up for a lesson.
I love your cheeky-chappie approach to the work and more importantly your obvious expertise in the whole process of bread making. You are both very entertaining and informative thanks a lot!
Jack, I stumbled across your clip when i was researching proofing baskets. But i have ended up watching your clips for an hour. I love making bread and you have resolved all my issues that I have been doing wrong. And you have that “best friend” tone about you. Absolutely brilliant channel Jack.
Good job. Doesn't matter how much I knead my dough, It always looks rough until the first rise. Then it's beautiful and silky and smooth. They bake up ok too after the second rise.
Thank you so much for this!! It's my first time trying to bake something and I was frustrated at the sticky dough and thought I was doing something wrong, while the recipe I was following had the dough looking much drier after mixing the ingredients. I wasn't familiar with the dough's development so showing it in real time honestly helps a lot. I'm gonna try this technique next time I'm making bread again for sure.
So half of me is excited at the sensual nature of this, while the other half is now so calm and chilled after this zen session. Oh and you made bread - bonus! You are an absolute delight, never change.
So glad I found your videos Jack. Really appreciate your expertise. Had to chuckle at the “two handed” dough technique as I always knead that way and thought it just a foible of mine. It does create a lovely kneading rhythm. Happy baking.
Hey. Thank you for putting videos 130 and 131 out. I'm just getting into baking bread. These two videos helped me alot in kneading and shaping the bread for the pans. I'm so glad I found this channel.😁
Thank you so much! First-time viewer. I've been taking that bread-making again after two decades. And I had forgotten everything I knew. So I'm here trying to knead dough and I cannot figure out what's going wrong. So I stumbled upon your video. And it turns out I have been needing my do much too harshly and tearing it and I just couldn't figure out what was going on. So thank you very much I think it's going to come out a little better this time but it probably still won't be great because I kneaded it a little before I came to your video. The dough still has a torn look and won't hold shape for more than like 20 seconds, but that could be because the recipe had too much liquid. Not sure. I spoon my flour into the cup like I was taught but I'm unsure if the person who wrote the recipe did. But now I know how properly knead the dough so hopefully my next batch will be much better thank you.
Maybe i'm talking heresy here but standing up for all that time to knead the dough isn't practical for old duffers with a an arthritic back like me, so I now use the food processor fitted with the kneading paddle (on the lowest speed) for this first knead. I've found that after around 15 - 20 minutes, the dough develops the lovely texture, ready for stretching and folding as you demonstrate. For me, stretching and folding is the cherry on top that I really enjoy. Great video as always.
This has been the one process that has held me back from any more attempts at baking bread. All I can say is thank you so much for doing this one. Subscribed.
Thanks Jack, enjoyed hanging out for 8 minutes of kneading with you. Found it very relaxing and an enjoyable form of ‘mindfulness ‘ 👍 making and baking bread is very therapeutic. Very informative as always 👍🙏 good work, Jack 🍞
Thank you Jack! I so wish I had seen a video like this when I started baking 3 years ago - at that point everything was confusing and I felt rushed and overwhelmed. I'm farther down the baking road now and realize that baking should be relaxing and enjoyable (unless you're in a production environment?). I very much appreciate your thoughts and guidance.
Thanks! That was most helpful, especially the chit chat - some good tidbits about gluten development. I do mostly sour dough breads but occasionally will do a yeast bread. I had the same starter for about 10 years and sadly it got contaminated. Now I am starting over following your sour dough series and I learned a lot! The eight minutes went quickly and if you were just filling time and were trying to find things to say you sure fooled me :) You are very amusing. I am a visual person so I appreciated watching the change of texture during the kneading process and the reference to elastic bands. I did notice that you keep your ring on. That surprises me because of the potential for cross contamination. Love your videos. Linda from Canada
This is my 6th attempt in baking bread, and I implemented your technique. I wished I had found your channel earlier, and would have success in the last 5. After an hour,my dough worked..but it is fine, I am learning and it worked this time! You don't know but my confidence and self worth increased tenfold. I prefer the hard way than buying a bread machine. I want to know what I'm doing lol. Tq so much Sifu Jack.. you are our internet teacher 🙏🙏 from Malaysia 🇲🇾🇲🇾🇲🇾😊😊
This video relaxes my mind so well after i do a bunch of codes at the office . Sooooo therapeutic ! I am a programmer and i love cooking and baking too . I learned a lot doing some bread and doughnuts with you . Keep it up Kudos to you sir Jack ! .
I only learnt baking for a few days now and I can't seem to make the dough smooth so I watched this video. I am very thankful. I will be trying this tomorrow and I think I will finally get that smoothness I needed. Thank you!
Well saw this moved me to take note of process as I had got into bad process thinking I cut cut corners when I just needed to take this care which gave quick and better results. Ended up two excellent loaves back on track. Thanks
I know this isn't for Sourdough, but I've done your beginners recipe twice now and whilst your SD is a 'no-knead' recipe, the second time I made it, I kneaded it for 8 mins after the first mix and it came out so much better. I will try the no-knead' again sometime, but I just wanted to share that. I know its all experimentation and practice, but am loving your videos! So educational. Its made me more reassured I'm doing it right. I might even make it to one of your classes one day! Thanks and keep up the good work :)
Kneading also pushed air into the dough. In the presence of oxygen, yeast multiplies. Only when the oxygen is exhausted (hence the rest periods) does the yeast start manufacturing CO2 bigtime.
I’ve been binging many videos although honestly I prefer jacks. There’s just an honesty that I see replicated in my processes that has identified numerous possible mistakes I’ve made. Going to give it another run tomorrow. I’m confident I’ll have the body in my dough for an excellent oven spring!
I have been kneading dough like this since watching it. I was being too firm and not letting the gluten build. I used flour that I hadn't had any success with and had a perfect dough ball at the end. Every other time it involved plenty of extra oil and flour. Cheers Jack!
Thank you!!!!! I made cinnamon rolls last weekend and it was the first time I kneaded dough in a few years. I overthought the whole "when have I kneaded it enough???" thing. I wish I had found this video before then. After my 8 minutes of kneading, it still looked lumpy - it didn't have that totally smooth finish that all the things I did see said it should have. Now I know to leave it alone for 3 minutes and it will be fine. Thanks!!!!
awesome content!! I love how you explain why things are done so I can take this recipe and your explanation and have more confidence the next time I'm using the same ingredients because I know the purpose and time frame of them. Thank you
This might be the most important video on the internet. I always tell friends that recipe videos only show 10-30 seconds of kneading and that completely misleads beginners! I'm just going to send them this video from now on!
Thank you so much for this video. My friend and I are potters so we're more used to wedging clay and the concept of kneading bread is a little different. Our goal is to remove the air from the clay and I've been told many times that kneading bread is to put air in. But it's not. I really appreciate the time you put into educating us on why we do what we do with bread making. I love your videos.
THANK YOU!!! Loved it! I always thought I was doing something wrong because my dough was so wet and sticky even after a five minutes. This video was a definite help. Thank you, thank you, thank you!
Thank you for showing the whole kneading process, Jack! I've been making bread everyday for the past week for my family, in between studying. I enjoy making bread, but I don't know if what I'm doing is correct or not because it's so sticky. 😅 I'm going to watch more of your bread making tips. Cheers from the Philippines!
Thanks for this video. All the ones I have watched always edited it. I normally use a stand mixer to do my kneading due to arthritis all over. But I want to try and due it to try and keep it at bay as much as I can. I love making my own bread. I wish I could do it every day. But my wife and I can only eat so much bread. LOL And I love that you are from the UK. I am a Yank from the US. But I am half British and I just love everything British. I am wanting to learn about the food, so I subscribed to your channel. I enjoyed the ones I have seen so far. Thanks for doing them.
This honestly WORKED TOO WELL. For only kneading for 8 mins and 3 min of rest, my dough became super soft! I don't even need to knead for more than 20 minutes
Thanks Jack that was super. I know it was a pain for you and you felt like a fool, but it helped sooo much to see in real time what we’re supposed to do. Thank you for being patient
Thank you for the video 💖 I’ve watched it really closely because I feel like I’m not kneading it properly and always thinking of adding flour. Really soothing voice as well ☺️
I wasn’t going to bother watching someone knead and rest dough for 15 minutes because I’ve done it loads of times and thought it would be a waste of time. But it was so satisfying to watch, and I learned something. Just goes to show ya, there’s always something to be learned... Thanks for another great video!
Finally a video explaingin in detail the kneading... i'm having extreme fkn problems with sticky funky dough.. and even at low hydration.. it's ridiculous but i'll prevail someday
Well, that was funny. It's ok! My first time at kneading could have been a bit more challenging. So, it's a good day. I made the attempt. Practice makes better!😁 Teach, thanks for your willingness to share your experience!
Thank u so much for this video. I was doing it with so much force n so much energy, like u said, I tell myself... I'll never do this again Does this technique change with whole wheat dough? I live in a place where we have access only to all purpose n whole wheat flour, no bread flour.
Absolutely one of the two most helpful videos from you. The other was the 5 things that change/what to look for when your bread is kneaded. I've always loved cooking and baking, and just recently started really getting into breadmaking. I hope to see other types of bread and doughs, how and when to separate dough for rolls, etc. (after kneading, before?), pizza dough (because my oldest son looovvess pizza..).. soo many questions. Lots of time to practice and learn, however. :-)
Thank you! I may try to knead by hand again (I have arthritis in shoulders and hands so use the dough hook). But your dough looks light and your touch is light. So as long as I get the hydration perfect and don't get scared of the sticking, it should be worth another try
I only ever pressed my dough against the table. Every time (with one little exception) it has not puffed up a lot. Most of my breads are dense and chewy, almost cake like. I tried a higher hydration (70%, roughly) today and kneaded it for like 20 minutes. Will see how that turns out.
There are so much tiny intricacies to consider when eyeballing a dough during the kneading process that you just don't get to see when someone skips most of the process in a recipe video. For one, I never realized how laid-back those 8 minutes actually are until you showed this to us because I always had the impression that you normally speedrun through it. I wish this video existed back when I was still learning about bread making.
This was great. It took me six months of working with dough 1-2x week to get to the point where I could knead 70% hydration dough without any additional flour because so much of it is a combination of developing both technique and feel.
@@kentchr76 I do both. I start off with the French fold method to tighten it up a bit after its initial rest after mixing and then move to more typical kneading to really finish it. (I usually make pizza dough at that high hydration so I don't knead as long as you would for a loaf of bread).
I thought I’d skip to the important bits in this, and then I ended watching the entire thing start to finish! Very helpful. I’d had a recipe that said to knead for 3min and it just didn’t seem ready so quickly. Now I know why. 😅
When I first started making bread I watched kneading videos and the movements were so intricate, almost machine like, I could not make them work with young wetter dough. It is heartening to see Jack getting stuck up with dough and just carrying on, occasionally turning and tidying. You've also revealed why sometimes after a few mins of great kneading the dough just goes sticky and unmanageable - I'll be lighter handed.
Glad it was useful Christopher 👍🏻
The Bob Ross of baking. “Just a little physical energy, just happy little kneads.. everyone does it a little different..” // I feel happier having watched this. 🤣😂
😂
That’s nice Benjamin, I feel happier having read your message 🤗
"While it's resting you can have a rest."
Those eight or so minutes of kneading are sometimes the most tranquil eight minutes of my day.
Likewise, the pleasure of eating my bread is often secondary to the pleasure of making it.
Who needs therapy when there's bread to be made?
Quite right pip 🤗
I was ready to give up watched video with other technique said 45 minutes more work worse results
Very true! Working with dough is so satisfying.
This is the bread making equivalent of Bob Ross The joy of Painting!
Many thanks for your videos mate, they helped me out a lot!
it really is... quite nice to watch :D
I love the fact that 1500 of us (so far) have quite literally sat here watching bread rise. Next up, watching grass grow!
And yes, I have it a like - I do every week
I have struggled with kneading and judging when my dough is ready to prove. I've watched countless videos and read articles. This is was exactly what an "overthinker" like myself needed. Thank you for making it easy!
Gluten window 100%..
I've been struggling with the kneading stage of my bread for... gosh like 10 years now? I finally thought to look up a kneading video online and see what I can change, and I saw your video linked all over as the go to. I'm going to try this later this week and hope it works! If nothing else, this was very enjoyable to watch~
I learned from experience that a little rest goes a long way. I'd nearly given up on a really sticky dough but when I came back to it after cleaning up a little it was much improved and folded up nicely as yours did. Thanks for the real time demo. Time and patience pay off.
YES! Nice one 🤗👌🏻
I came here to learn about the proper way to knead bread. I stayed not just for that but to just listen to you speak! You have such a relaxing demeanor that I may come back to linger when I am feeling stressed even when I’m not baking bread.
That has been a well worth while video Jack. It’s reinforced what you always advocate about using a light technique instead of the often written instruction to use a muscle building, crash-bang-wallop style. It was also good to see that you don’t have teflon coated, non-stick hands and that they end up covered in sticky dough, just like mine; something not really shown in earlier videos.
May I suggest an easy way for BWJ friends to remember gluten, think glue (nature’s glue to stick things together).
Also I found a few years ago that the buttons on the (photographic) timer I used, mostly for baking and cooking, weren’t responding. I opened it up and found that flour dust had got in and insulated the contacts. I cleaned it and it worked good as new. Now it’s always in a clear plastic bag which is easy to replace. I've used that timer daily since 1992 - 27 years!
I STOPPED! LOOKED! and LISTENED! all 7 decades of me and loved every minute of it! Never fails...I learn something new with e-v-e-r-y video. Soooo glad for all 8 minutes of it! and the 3 resting ones and all the other seconds of you...just being you! Thanks!
This is EXACTLY the video I have been looking for! For beginners the shiny edited videos often miss out the bits we need to know, that pros assune are obvious. Fantastic thank you 😎
Thank you Jack, you are a sweetheart to do this in real-time :)
After 2 yrs I’ve come back for a refresher and made notes again. It’s always good to take a step back if things have changed.
8:33 "Pay attention to your dough´s kneads."
Definitely _needed_ this video to fix my kneading technique, thanks Jack!
Excellent video Have no fears about it being too long or boring Watching someone who knows what they are doing is so helpful It was more work for you but very helpful for your viewers! Thank you!
My (very cranky) 6mo daughter just fell asleep with this on in the background, brilliant! That's her new bedtime routine sorted, cheers Jack!
I just found you and have watched maybe three of your videos. Imagine my shock when you said to NOT turn the dough out onto a floured board! I'm 63 yrs old and every recipe in the universe has told me I must flour my board....who knew!! I look forward to watching your videos and for today, I learned something and was smiling as I did so. Thanks Jack!
THIS has been one video I’ve always wanted to see from everyone!! I always messed up here specially with the folds on high hydration doughs which I hope you could do a video as well! ☺️
I believe he did. Not sure what number though but he keep the dough in the bowl and use his scraper to pull, stretch and fold.
This is late but this video is an amazing tutorial and insight into the kneading process! I kneaded my brioche dough with this and about halfway through I was about to give up and chuck the whole thing into a loaf pan, but I persevered and at the end of the 8 minutes, along with a couple of slap and folds + the 3 minute rest, the dough had come together beautifully. Thanks jack
Nice work Brendan 👊🏻
@@Bakewithjack love your vids man you’re one of the best on TH-cam
I really found that comment about not stretching the dough helpful. I have a tendency to be heavy handed and couldn’t figure out why my dough was ripping, makes sense.
Listen...I've been making bread for a few years. Everything I've ever seen says basically to give it all your muscle and count it as a workout...couldn't figure out why my dough was sooooo sticky...threw in more flour just to make it through kneading...give up and deal with it...then mad my bread is tough and dense. This makes so much sense to be light handed. Changes everyyyythiiiing!!! I made brioche buns tonight using your technique, and I'll be damned if it wasn't perfection. THANK YOUUUUU
Thanks for getting into the nitty gritty about why we knead dough in the first place. You’re an excellent teacher and I very much appreciate your videos! 👍
Thank you, I needed to see this!! I have been guilty of going nuts with way too much flour in the past, and seeing this helped so much!
I was kneading my dough for over 20 minutes and still not getting this smoothness.
I tried your method today and at first I was like, nope, not gonna happen in 8 minutes.... But what do you know, 8 minutes and 3 minutes of rest later my dough was as smooth as a baby bottom!!! Unbelievable!!!! You have changed my bread making life!!!! Thank you!!!!
Thank you Jack! My last loves haven't gone well, so I needed (hah!) to get back to basics. The light touch, rolling over itself, lift and turn, and the 3 mins rest then fold are great tips.
That was really helpful Jack! I never knew to be so gentle with the dough and that it's okay for the dough to still be a little sticky when kneading towards the end. Thanks!
This has probably been the most relaxing video I watched all day! Jack, you’re such a gem. Thanks for doing this real time video!
I never thought I'd watch someone knead bread from beginning to end in real time but I did...not once or twice but three times. Lol. Thanks for all your videos keeping me interested and improving in my bread making hobby..
This kind of vid is what beginners really need to start making bread. Thanks a lot!
You have a really comforting and captivating personality. Thank you for helping make my bread fluffier ;)
I am so happy I found your channel! Like many, I’ve started baking bread in quarantine. My cheap stand mixer finally went out on me and I’ve been severely struggling with kneading by hand. I watched many videos and read a few articles but nothing really worked until I came across you. I’ve now successfully kneaded multiple doughs by hand and I can’t thank you enough! If I lived by you I’d definitely sign up for a lesson.
This is perfect. THANK YOU, JACK! Accessible, entertaining and warm instructions!
I love your cheeky-chappie approach to the work and more importantly your obvious expertise in the whole process of bread making. You are both very entertaining and informative thanks a lot!
Jack, I stumbled across your clip when i was researching proofing baskets. But i have ended up watching your clips for an hour.
I love making bread and you have resolved all my issues that I have been doing wrong. And you have that “best friend” tone about you.
Absolutely brilliant channel Jack.
Good job. Doesn't matter how much I knead my dough, It always looks rough until the first rise. Then it's beautiful and silky and smooth. They bake up ok too after the second rise.
Thank you so much for this!! It's my first time trying to bake something and I was frustrated at the sticky dough and thought I was doing something wrong, while the recipe I was following had the dough looking much drier after mixing the ingredients. I wasn't familiar with the dough's development so showing it in real time honestly helps a lot. I'm gonna try this technique next time I'm making bread again for sure.
So half of me is excited at the sensual nature of this, while the other half is now so calm and chilled after this zen session. Oh and you made bread - bonus!
You are an absolute delight, never change.
Thanks Cara 🤗🤗🤗
So glad I found your videos Jack. Really appreciate your expertise. Had to chuckle at the “two handed” dough technique as I always knead that way and thought it just a foible of mine. It does create a lovely kneading rhythm. Happy baking.
Thank you!!!! I have been searching for a video just like this for years.
Pamela I had no idea 🤗 you’re welcome 🤗
Hey. Thank you for putting videos 130 and 131 out. I'm just getting into baking bread. These two videos helped me alot in kneading and shaping the bread for the pans. I'm so glad I found this channel.😁
Thank you so much! First-time viewer. I've been taking that bread-making again after two decades. And I had forgotten everything I knew. So I'm here trying to knead dough and I cannot figure out what's going wrong. So I stumbled upon your video. And it turns out I have been needing my do much too harshly and tearing it and I just couldn't figure out what was going on. So thank you very much I think it's going to come out a little better this time but it probably still won't be great because I kneaded it a little before I came to your video. The dough still has a torn look and won't hold shape for more than like 20 seconds, but that could be because the recipe had too much liquid. Not sure. I spoon my flour into the cup like I was taught but I'm unsure if the person who wrote the recipe did. But now I know how properly knead the dough so hopefully my next batch will be much better thank you.
I'm so glad I found your channel. You answered alot of problems I have with making bread
Jack I used your technique this morning. Took all the stress out and I could not believe the difference in my dough. So satisfying.
Maybe i'm talking heresy here but standing up for all that time to knead the dough isn't practical for old duffers with a an arthritic back like me, so I now use the food processor fitted with the kneading paddle (on the lowest speed) for this first knead. I've found that after around 15 - 20 minutes, the dough develops the lovely texture, ready for stretching and folding as you demonstrate. For me, stretching and folding is the cherry on top that I really enjoy. Great video as always.
This has been the one process that has held me back from any more attempts at baking bread. All I can say is thank you so much for doing this one. Subscribed.
Thanks Jack, enjoyed hanging out for 8 minutes of kneading with you. Found it very relaxing and an enjoyable form of ‘mindfulness ‘ 👍 making and baking bread is very therapeutic. Very informative as always 👍🙏 good work, Jack 🍞
So your telling me I shouldn’t be adding more flour and ignore the stickiness and it’ll be okay. Okay then.
Just continue kneading with no flour. It starts to stiffen. Use a scrapper to get your dough off the board. It does work, really.
This is hilarious because I kept making the same mistake lol
My biggest regret is not having seen this sooner lol
@@triecesmith9989Same here.
Thank you Jack! I so wish I had seen a video like this when I started baking 3 years ago - at that point everything was confusing and I felt rushed and overwhelmed. I'm farther down the baking road now and realize that baking should be relaxing and enjoyable (unless you're in a production environment?). I very much appreciate your thoughts and guidance.
This video was much more helpful than I thought it would be! Thanks, Jack!
You’re welcome!
Thanks! That was most helpful, especially the chit chat - some good tidbits about gluten development. I do mostly sour dough breads but occasionally will do a yeast bread. I had the same starter for about 10 years and sadly it got contaminated. Now I am starting over following your sour dough series and I learned a lot! The eight minutes went quickly and if you were just filling time and were trying to find things to say you sure fooled me :) You are very amusing. I am a visual person so I appreciated watching the change of texture during the kneading process and the reference to elastic bands. I did notice that you keep your ring on. That surprises me because of the potential for cross contamination. Love your videos.
Linda from Canada
This is my 6th attempt in baking bread, and I implemented your technique. I wished I had found your channel earlier, and would have success in the last 5. After an hour,my dough worked..but it is fine, I am learning and it worked this time! You don't know but my confidence and self worth increased tenfold. I prefer the hard way than buying a bread machine. I want to know what I'm doing lol. Tq so much Sifu Jack.. you are our internet teacher 🙏🙏 from Malaysia 🇲🇾🇲🇾🇲🇾😊😊
This video relaxes my mind so well after i do a bunch of codes at the office . Sooooo therapeutic ! I am a programmer and i love cooking and baking too . I learned a lot doing some bread and doughnuts with you . Keep it up Kudos to you sir Jack ! .
I only learnt baking for a few days now and I can't seem to make the dough smooth so I watched this video. I am very thankful. I will be trying this tomorrow and I think I will finally get that smoothness I needed. Thank you!
Well saw this moved me to take note of process as I had got into bad process thinking I cut cut corners when I just needed to take this care which gave quick and better results. Ended up two excellent loaves back on track. Thanks
I've been far too heavy-handed with my dough.
I see he is quite relaxed
Me too!
That's what I found Solis, I am now much softer and more tender to my dough and the result is so much better 🍞
Yeah im realizing that myself w my dough
same 😂😭 apparently, i've been abusing my dough lol
I know this isn't for Sourdough, but I've done your beginners recipe twice now and whilst your SD is a 'no-knead' recipe, the second time I made it, I kneaded it for 8 mins after the first mix and it came out so much better. I will try the no-knead' again sometime, but I just wanted to share that. I know its all experimentation and practice, but am loving your videos! So educational. Its made me more reassured I'm doing it right. I might even make it to one of your classes one day! Thanks and keep up the good work :)
Thank you jack..i m lttle bit frustated when first time kneeding dough..your videos is helpful to courage me for making bread again...
Your technique is the best I've ever watch and it's worked
Thank you Jack
Kneading also pushed air into the dough. In the presence of oxygen, yeast multiplies. Only when the oxygen is exhausted (hence the rest periods) does the yeast start manufacturing CO2 bigtime.
🤯 nice 👍🏻
I’ve been binging many videos although honestly I prefer jacks. There’s just an honesty that I see replicated in my processes that has identified numerous possible mistakes I’ve made. Going to give it another run tomorrow. I’m confident I’ll have the body in my dough for an excellent oven spring!
Hope it came out really well Paul 🤗
Thank you for making the bread making process so simple and enjoyable. Your videos remind me to slow down and enjoy the process!
I have been kneading dough like this since watching it. I was being too firm and not letting the gluten build. I used flour that I hadn't had any success with and had a perfect dough ball at the end. Every other time it involved plenty of extra oil and flour. Cheers Jack!
Thanks jack I myself was a baker for 16 years and I think your videos are great ...
Thank you!!!!! I made cinnamon rolls last weekend and it was the first time I kneaded dough in a few years. I overthought the whole "when have I kneaded it enough???" thing. I wish I had found this video before then. After my 8 minutes of kneading, it still looked lumpy - it didn't have that totally smooth finish that all the things I did see said it should have. Now I know to leave it alone for 3 minutes and it will be fine. Thanks!!!!
awesome content!! I love how you explain why things are done so I can take this recipe and your explanation and have more confidence the next time I'm using the same ingredients because I know the purpose and time frame of them. Thank you
thank you Mr. Chef. I'm still novice and thankfully I found your vdeo.🙌 Gracias👏💖
This might be the most important video on the internet. I always tell friends that recipe videos only show 10-30 seconds of kneading and that completely misleads beginners! I'm just going to send them this video from now on!
Thank you so much for this video. My friend and I are potters so we're more used to wedging clay and the concept of kneading bread is a little different. Our goal is to remove the air from the clay and I've been told many times that kneading bread is to put air in. But it's not. I really appreciate the time you put into educating us on why we do what we do with bread making. I love your videos.
You have no idea how much I appreciate this video. Thank you very very much.
THANK YOU!!! Loved it! I always thought I was doing something wrong because my dough was so wet and sticky even after a five minutes. This video was a definite help. Thank you, thank you, thank you!
Yay! You’re welcome!
Thank you for showing the whole kneading process, Jack! I've been making bread everyday for the past week for my family, in between studying. I enjoy making bread, but I don't know if what I'm doing is correct or not because it's so sticky. 😅 I'm going to watch more of your bread making tips. Cheers from the Philippines!
Thanks Crissa!
Thanks for this video. All the ones I have watched always edited it. I normally use a stand mixer to do my kneading due to arthritis all over. But I want to try and due it to try and keep it at bay as much as I can. I love making my own bread. I wish I could do it every day. But my wife and I can only eat so much bread. LOL And I love that you are from the UK. I am a Yank from the US. But I am half British and I just love everything British. I am wanting to learn about the food, so I subscribed to your channel. I enjoyed the ones I have seen so far. Thanks for doing them.
This honestly WORKED TOO WELL. For only kneading for 8 mins and 3 min of rest, my dough became super soft! I don't even need to knead for more than 20 minutes
Thanks Jack that was super. I know it was a pain for you and you felt like a fool, but it helped sooo much to see in real time what we’re supposed to do. Thank you for being patient
Thank you for the video 💖 I’ve watched it really closely because I feel like I’m not kneading it properly and always thinking of adding flour. Really soothing voice as well ☺️
I wasn’t going to bother watching someone knead and rest dough for 15 minutes because I’ve done it loads of times and thought it would be a waste of time. But it was so satisfying to watch, and I learned something. Just goes to show ya, there’s always something to be learned...
Thanks for another great video!
Neither was I, maybe I should then 😂 you’re welcome!
Jack - thanks for making this video, against your better judgement.
But you’re correct viewers often wonder what was missed when video is edited. 🤠
Great tutorial!
Well explained video.
Thank you for sharing!
Greetings from Singapore🇸🇬⚘⚘⚘ Edith!
Finally a video explaingin in detail the kneading... i'm having extreme fkn problems with sticky funky dough.. and even at low hydration.. it's ridiculous but i'll prevail someday
I just did this the same time as your video. Came out perfect and with very little dough stuck to the laptop.
😊☺😁😅
this is such a helpful video. i needed to see kneading by a pro, start to finish.
Well, that was funny. It's ok! My first time at kneading could have been a bit more challenging. So, it's a good day. I made the attempt. Practice makes better!😁
Teach, thanks for your willingness to share your experience!
Thank u so much for this video. I was doing it with so much force n so much energy, like u said, I tell myself... I'll never do this again
Does this technique change with whole wheat dough?
I live in a place where we have access only to all purpose n whole wheat flour, no bread flour.
Amazing video! Thank you very much!!! Always had problems with the sticky dough....
Absolutely one of the two most helpful videos from you. The other was the 5 things that change/what to look for when your bread is kneaded. I've always loved cooking and baking, and just recently started really getting into breadmaking. I hope to see other types of bread and doughs, how and when to separate dough for rolls, etc. (after kneading, before?), pizza dough (because my oldest son looovvess pizza..).. soo many questions. Lots of time to practice and learn, however. :-)
Thank you! I may try to knead by hand again (I have arthritis in shoulders and hands so use the dough hook). But your dough looks light and your touch is light. So as long as I get the hydration perfect and don't get scared of the sticking, it should be worth another try
Take your time with it priscilla, don’t rush, take a break if you knead to (😂 Sorry) and be gentle 👌🏻
@@Bakewithjack I'll report back. And thanks!
I only ever pressed my dough against the table. Every time (with one little exception) it has not puffed up a lot.
Most of my breads are dense and chewy, almost cake like.
I tried a higher hydration (70%, roughly) today and kneaded it for like 20 minutes.
Will see how that turns out.
record while you knead..... call it "what you knead to dough"
Clever
Thank you Jack, another very helpful video.
There are so much tiny intricacies to consider when eyeballing a dough during the kneading process that you just don't get to see when someone skips most of the process in a recipe video. For one, I never realized how laid-back those 8 minutes actually are until you showed this to us because I always had the impression that you normally speedrun through it.
I wish this video existed back when I was still learning about bread making.
Jack, you are a baking GENIUS!! What an asset you are to laymen bakers! ♥
Thank you!!! Young man, you crack me up. For Reals!! You exude charm🤗
Thank you for the thorough explinations. I literally benefit from every single one
This was great. It took me six months of working with dough 1-2x week to get to the point where I could knead 70% hydration dough without any additional flour because so much of it is a combination of developing both technique and feel.
Do you knead like jack shows here with a high hydration dough - or do you use a technique like the French Fold or similar?
@@kentchr76 I do both. I start off with the French fold method to tighten it up a bit after its initial rest after mixing and then move to more typical kneading to really finish it. (I usually make pizza dough at that high hydration so I don't knead as long as you would for a loaf of bread).
Thank you so much for all your videos! They are making bread baking so much easier!
This was so unexpectedly relaxing lol
I enjoyed this. Also that you turn the dough over, something i'm going to copy and see what comes of it.
I thought I’d skip to the important bits in this, and then I ended watching the entire thing start to finish! Very helpful. I’d had a recipe that said to knead for 3min and it just didn’t seem ready so quickly. Now I know why. 😅