Thank you from Rochester, NY for your marvelous recipes and flawless presentattions. I have been baking your simple loaf brad for my family since we have been in lockdown and doubt that I would ever buy a loaf of bread again. I make one loaf for toast and sandwiches, and then shape the remaining pound of dough into balls that I place around the eside of a round cake pan. When risen, the rolls look like a flower with petals you can pull apart. My 102-year old Dad adores these pan rolls with lemon curd. Wish I could send you a picture! THank you again for making bread baking so much fun!
you’ve helped me since I discovered your channel about 3 months ago and my baking life has proceeded to another level!! myself being a chef and my culinary school hadn’t taught me such as good as your tips. Keep those coming and I just have to say I cannot be more appreciative, cheers
Great stuff, my favourite plain(ish) white loaves. When I was at school (over 60 years ago) I hated homework and the first thing I did after arriving home, was to cut a thick slice of locally baked white bread, apply lots of real butter and watch cartoons on our b&w telly; especially Popeye. Now baking my own, I sometimes deliberately under prove then stick it in the oven and it bursts out of the tin giving it character. If I want bigger holes inside, I find that less kneading and final handling to shape than recommended does the trick. For finer, firmer bread, proper kneading and tightened shaping.
Love your videos, your recipes, tips and knowledge.... I learn something new every week.....you inspire me and my family has been reaping the rewards of fresh bread on a regular basis. For future recipes, if possible can you include the amounts in ounces as well as grams.... I’m not always sure my conversions are as accurate as they should be and yours are likely to be more spot on. Keep up the good work... bake on
Just love it when you enthusiastically cut into your loaves! Thanks for the video, answered a few questions I had on how to change the loaf while using the same recipe. :)
Hi Jack ~ Just found your channel today and just wanted to say THANK-YOU - I do bake bread but wanted to take it to the next level ... I'm so impressed w/ your knowledge & videos !! WOW : ) !!!!! I have just Subbed, ... I can't believe you only have 56+ k subs, you deserve soooo many more subscribers - I know you will get there in time !! : ) Thanks again, Appreciate you ! (Cindy & John) From Canada : ) Oh, btw - you're part Comedian as well, Love that - but I'm sure you've been told that before : )
Good video clip. I took a couple shortcuts today and ended up with what I call a pancake. (over-proofed) If I do that again I'll put it in a tin. It tastes great and will make good toast, but then on to the next loaf and I'll watch that rising a bit more so I don't overdo it.
Thank you Jack for the tips and tricks. I wonder if you have a recipe for Belgian " pistolets " hard white rolls. They are so proved, light, airy with a crunchy crust.
I don't think I've ever heard that a bloomer that splits on the bottom is an indication that it could/should have proved longer @4:58. I've wondered why that happens 😃, is there a way to tell when it has risen enough to avoid this other than time (which varies based on the room temperature)? Or is it a live and learn thing based on look/size change or spring? Come to think of it I dont normally do a spring back check before baking, maybe I should start and see what there is to see.
I made a loaf yesterday using 400g strong white flour, 100g rye flour and just 20g of caraway seeds. The bread was delicious, but maybe I'll try it next time with 75g of caraway.
Haha! I put in the seeds into dry dough and mix them up before putting in the yeasted water! It’s easier this way and no problem with textures. ;) However, you mentioned 75g seeds per loaf. I assume that’s for a standard loaf of flour 500g?
I'm pretty much sticking to you recipe 310 h20, 100 starter, 450 flour 8 salt (memorized) was thinking of making a loaf with a spiral like rye , but using balsamic vinegar in small portion with cocoa. What do you think? Will vinegar kill my yeast? Should I save it for dipping after baked? Thank you
This funny kid like look&the easy going faith in all his home bakers actually has given this old gal to put the 8 bread books I've been given over the years 2the side & try again
Hi Jack I’m really enjoying your videos have your book coming and also some things from your store however my question.. Have you made a rye loaf either yeasted or sourdough thanks so much Trush
75g of seeds per loaf. How much is this in baker's percentages? My last bake was the first where I included mix of seeds (10 %) and it turned out great. This weekend I'm doing it again.
THE most charismatic bread baker there ever was. Loved this vlog, just brilliant.
He's fantastic to watch - never mind all the great advice. With no swearing, I might add J
OMG! You are so adorable! Love watching you because I learn so much about baking bread!
I haven't made bread in years but your videos have given me the inspiration to get back to it! very good, Cheers!
Made your basic loaf this morning and worked a treat ...
Fabulously enthusiastic! Love you to bits! Best bread making ever! ❤️
You are so entertaining!! Can't get enough!
have learned more from Jack in just a few videos
Loved this...thank you for being a rule breaker and a risk taker...!
Thank you from Rochester, NY for your marvelous recipes and flawless presentattions. I have been baking your simple loaf brad for my family since we have been in lockdown and doubt that I would ever buy a loaf of bread again. I make one loaf for toast and sandwiches, and then shape the remaining pound of dough into balls that I place around the eside of a round cake pan. When risen, the rolls look like a flower with petals you can pull apart. My 102-year old Dad adores these pan rolls with lemon curd. Wish I could send you a picture! THank you again for making bread baking so much fun!
you’ve helped me since I discovered your channel about 3 months ago and my baking life has proceeded to another level!! myself being a chef and my culinary school hadn’t taught me such as good as your tips. Keep those coming and I just have to say I cannot be more appreciative, cheers
Good approach in this video to tell people what to do then encourage them to go and do it. Evidently Jack can do no wrong!
Great stuff, my favourite plain(ish) white loaves. When I was at school (over 60 years ago) I hated homework and the first thing I did after arriving home, was to cut a thick slice of locally baked white bread, apply lots of real butter and watch cartoons on our b&w telly; especially Popeye.
Now baking my own, I sometimes deliberately under prove then stick it in the oven and it bursts out of the tin giving it character.
If I want bigger holes inside, I find that less kneading and final handling to shape than recommended does the trick. For finer, firmer bread, proper kneading and tightened shaping.
Thanks for the stone-bake advice. Looks my kind of loaf. And I'm now going to check back to videos 101 (sourdough) and 122 (seeds on top).
Love your videos, your recipes, tips and knowledge.... I learn something new every week.....you inspire me and my family has been reaping the rewards of fresh bread on a regular basis. For future recipes, if possible can you include the amounts in ounces as well as grams.... I’m not always sure my conversions are as accurate as they should be and yours are likely to be more spot on. Keep up the good work... bake on
Just love it when you enthusiastically cut into your loaves! Thanks for the video, answered a few questions I had on how to change the loaf while using the same recipe. :)
Thanks a lot Jack. You are amazing and this video is truly inspiring. Please keep them coming 👍🏻👍🏻👍🏻🥖🤗😉
Hi Jack ~
Just found your channel today and just wanted to say THANK-YOU - I do bake bread but wanted to take it to the next level ... I'm so impressed w/ your knowledge & videos !!
WOW : ) !!!!!
I have just Subbed, ... I can't believe you only have 56+ k subs, you deserve soooo many more subscribers - I know you will get there in time !! : )
Thanks again, Appreciate you ! (Cindy & John) From Canada : )
Oh, btw - you're part Comedian as well, Love that - but I'm sure you've been told that before : )
You are too much and great fun to watch. I thank you as always for imparting your knowledge. Watched your shaping video 122 most helpful.
I love to add seeds to my bread too: sunflower, pumpkin, chia, poppy, sesame, flax and lately... I found hemp seeds... very tasty nutty flavor 😌
Thank you Jack. Much love.
Good video clip. I took a couple shortcuts today and ended up with what I call a pancake. (over-proofed) If I do that again I'll put it in a tin. It tastes great and will make good toast, but then on to the next loaf and I'll watch that rising a bit more so I don't overdo it.
Hi
Great video. Do you have a video that shows the precise shaping for the bloomer, if not can you do one please if the demand is there?
Peter B th-cam.com/video/6zW9LX9ALSI/w-d-xo.html
Just found your channel and loving it!! THE best instructions for the home baker I’ve ever found. Thankyou!!
Been waiting up for this :) Now I can go to bed
Did similar couple of days ago, made a sandwich loaf and a boule from the same batch of sourdough. Crumb in the boule much more open as per this video
Thank you Jack, and you don't know how much.
Could I possibly request a video on proofing principles please? I'd be grateful for that.
Great advice as always!! Thanks. Really waiting for a whole-wheat addition!
Original Willie Wonka (Gene Wilder) for sure!!!!! And love your version of the Bread Police....lol Have a great week Jack!!!
Your too Gabi 🤗
Hi Jack, do you have or can you provide a recipe or video for hamburger buns, milk buns or such kind of bread? Thanks!
I love when Jack laughs.
Thanks Jack, as always, an awesome video!
Thanks Martin 👌🏻
Have you ever used cast iron to bake bread in? I have cast iron loaf pans they made the most beautiful pound cake.
Thank you, Jack.
Thank you Jack for the tips and tricks. I wonder if you have a recipe for Belgian " pistolets " hard white rolls. They are so proved, light, airy with a crunchy crust.
I don't think I've ever heard that a bloomer that splits on the bottom is an indication that it could/should have proved longer @4:58. I've wondered why that happens 😃, is there a way to tell when it has risen enough to avoid this other than time (which varies based on the room temperature)? Or is it a live and learn thing based on look/size change or spring? Come to think of it I dont normally do a spring back check before baking, maybe I should start and see what there is to see.
I made a loaf yesterday using 400g strong white flour, 100g rye flour and just 20g of caraway seeds. The bread was delicious, but maybe I'll try it next time with 75g of caraway.
Thanks again Jack
Do you have a video on how did you shape the bloomer? Thanks jack 👌
very informative, Thank You again Jack
Haha! I put in the seeds into dry dough and mix them up before putting in the yeasted water! It’s easier this way and no problem with textures. ;)
However, you mentioned 75g seeds per loaf. I assume that’s for a standard loaf of flour 500g?
Good for you! 👊🏻🔥 and yes, 500g flour 75g of seeds 👌🏻
I'm pretty much sticking to you recipe 310 h20, 100 starter, 450 flour 8 salt (memorized) was thinking of making a loaf with a spiral like rye , but using balsamic vinegar in small portion with cocoa. What do you think? Will vinegar kill my yeast? Should I save it for dipping after baked? Thank you
I just got the same blade as you! Time for slashing this weekend!
This funny kid like look&the easy going faith in all his home bakers actually has given this old gal to put the 8 bread books I've been given over the years 2the side & try again
Wow 👏👏excellent
can i use a dutch oven instead of a baking stone?
Hi Jack I’m really enjoying your videos have your book coming and also some things from your store however my question.. Have you made a rye loaf either yeasted or sourdough thanks so much Trush
Trish typo before sorry
75g of seeds per loaf. How much is this in baker's percentages? My last bake was the first where I included mix of seeds (10 %) and it turned out great. This weekend I'm doing it again.
Fantastic tutorial again! Thank you very much 👌. Quick question - is it 75 grams of seeds per 1000 grams flour, or for each loaf?
Hi Jack I am thinking to sharing my love sourdough with others, what kind of package you use for bread delivery? Thanks in advance!
Jack has magic seeds.
I spy Kiki's delivery service 😋 thanks for the vid, your simple loaf rocks!
Where can I find your recipes of your bread?
Irene Cheng I think his recipes are on his blog
Why don’t you roast them (for more taste) and soak them or they will dehydrate the bread?
Jack The Rule Breakah. Jack The Risk Takah.
How to buy the equipment, yours is better to scrap the dough
Oh Jack, I can't listen to all this gassing , I need to be shown.However I will look at the videos and see if I can give it a go.
😂
I sense anger
Sorry Jack Frost I get all worked up thinking about sharp seed people and Jonny depp 😬
Ok bloomer.
Aaaaargh!!!
😱
I know you're enthusiastic, but I'm begging you please don't shout. I find I have to mute your videos because the intro is too loud in my earphones.
Could not handle the Chevy Chase imitation. bye bye
I don’t know who that is. Bye bye. 👋🏻
I know you're enthusiastic, but I'm begging you please don't shout. I find I have to mute your videos because the intro is too loud in my earphones.