My wife was laughing at the thought of me making bread because I'm not too good in the kitchen. Then she said it was the best bread she ever ate 🤣🤣 thanks Jack!
Keep on working on it. Never give up. Don't believe that you can't cook. Time and repetition is your friend. Also remembering each thing you did so you can make better changes after mistakes. I made a very simple recipe, just like this one and it was amazing. I always had this mysterious view of bread and was intimidated by it. Anyone can cook or bake. Just gotta stick with it.
OH MY WORD! I baked this bread today and it has just come out of the oven. My husband came rushing into the kitchen hoping to get a slice and he has been banned from cutting it for 30 minutes. He can''t wait. I think if he wasn't married to me he would have proposed right then. Thank you Jack for a big success! I even surprised myself.😄
I have been watching lots of your videos lately Jack, and yesterday for the first time, I used the bakers percentage and made my own recipe. I followed your tips, knead for eight minutes, didn't add any flour to the table or any flour while I kneaded, I let it rest, I shaped it like you, etc. I need lots of practise but I produced my best loaf yet. You sir are a good teacher and your videos are awesome, thank you.
I recently found your channel and am extactic with my results from your recipe. After making 50+ loaves of bread I've finally succeeded, thank you thank you thank you. I can now delete all those other bakers
To cut to the chase: ******For those of you searching for the "right" bread recipe---THIS IS IT!!****** Now, my story and gratitude... When the pandemic got going I, like so many others, started to make bread for the first time in my life. I tried a few recipes: started with a "no knead" (because I want the easy way out) then graduated to a couple of standard, kneaded bread recipes. They all turned out "OK" to varying degrees. Then I found this video. Besides you being an incredibly articulate, charismatic and knowledgeable host, the recipe is IT!! I have made many loaves now and this recipe has been a home run every time. I no longer buy bread from the store--this is the bread I eat every day. My wife even eats it with almost every meal and (before Jack's help) she was never much of a bread person. This single video has changed my life in a small but important way and I thank you from the bottom of my heart.
What a fine teacher. Wisdom, knowledge, experience, kindness. I've learned more viewing this video than cumulatively in the last forty-three I've seen. You know what's important AND you know how to communicate that to others. What a remarkable thing. Thank you. And yes, it's only fair for me to send you some money and see more through the Bake with Jack Club. This is NOT a paid response, though I wish it were.
This is absolutely my go to recipe. I'm a mental health nurse and did this as a session with the patients on the ward and they loved it! And the results were amazing, keep up the good work Jack 👍
I’ve seen hours of utube on bread making and all the things that have gone wrong you addressed so succinctly and cured! I discovered you last night and am sitting here watching my latest loaf bake perfectly thanks to you. I have goosebumps. Thanks Jack you are a star ⭐️
Dear Jack. After 50 years (on & off) trying to produce edible bread - and never succeeding - I found your videos. Since using your basic white bread recipe, I now make perfect bread every time. AND I no longer buy nasty supermarket bread. Thank you so much for sharing your expertise and giving us the confidence to try new things, and for those videos exploding the various myths surrounding bread baking. Long may you continue.
I found your channel recently through shorts, and I decided to make these 2 loaves first! Oh my gosh!! I've been trying to make bread for years and decided it just wasn't meant to be, disaster after disaster, but they both came out absolutely perfectly! I am so proud of myself, and so so grateful to you Jack for your clear instructions! Thank you!
23:40 "Hey, it's homemade bread - if it looked like I bought it in a shop, then I may as well have just bought it in a shop." Wish I'd heard this bit of wisdom long ago and saved myself the stress. Many thanks, mate!
Jack's videos have been very good all along. With this one he's moved to GREATNESS. He's making Hollywood and Ramsey look like amateurs. It doesn't get any better than this explanation. Thanks mate.
Agree , he is a lovely character, deserves to be on TV!! Yes I know he is on channel 4, but a prime time bread making slot would be fantastic. I'd be glued to it.
@@patriciabutler8248 Don't understand why anyone should want him on the telly. His videos are FANTASTIC and can be downloaded, ideally unto your tablet so that you can watch his videos in the kitchen as you're making your bread.
Thank you, Thank You, Thank You. I have become allergic to soya so can't have shop bread due to the soya flour in it, and I have never liked the breadmaking machine bread as it's just to stodgy, so I was looking for a back to basics loaf like my nan used to make, with no sugar and you have now taught me how to make good bread which I enjoyed eating, without an allergy reaction, so Thank you again 😋
Hi Jack, I am from Kuala Lumpur, Malaysia. I have just discovered your videos, and I love them all. I have followed this video and baked a lovely, delicious Bloomer. My husband said "This is your best loaf ever, and don't need to look further for any other recipe." And thanks for your simple, easy-to-follow and stress-free techniques. They are simply marvellous. I now look forward to baking my fresh loaf of bread every morning.
I dip in and out of baking bread and while I feel I have the kneading technique my loaves were always heavy. What I like about your videos it shows me exactly where I've been going wrong. I always used extra flour to stop it sticking, probably why it's so heavy. It's still only on it's first rise as I type. But I'm confident that it will be the best loaf ever. I cant wait to taste the finished product. UPDATE: Yes, I was correct best loaves ever. TYVM.
Jack, I have been terrified of trying to bake bread. I tried several recipes that I saw online. I failed at making all of them. I was about to throw in the towel and stop trying. At that moment I found your video. I now realize that there were multiple issues. I was using volume measurements and poor dough proofing. Jack, this video made KILLER bread, and I have you to thank. You are an inspiration for all of us. Thank you so very much for your enthusiasm in teaching us to bake bread. Those that have no interest in baking bread have no idea how much this means to some of us. I finally conquered this, and I have you to thank!!! Jack, please take this thank you sincerely and keep doing what you do. You are changing lives by teaching others how to bake the most amazing loaf of bread!!!! Cheers from the States.
Oh...My...Goodness. I just did this one, and because I watch Bake with Jack and understand that he teaches PRINCIPALS instead of recipes, I decided to get a little crazy and toss in some of my sourdough discard. I put in 50 grams of discard, took out 25 grams of flour and 25 grams of water and it...is...WICKED good! When I put it all together and started kneading, I kept saying, "this guy is nuts...this is a sticky freaking mess!" But I pushed through and went the entire 8 minutes. I think I even got excited and went 10 minutes. I made the softest, prettiest little ball of flour goodness I've ever made. Jack, you have a fan for life!
Hi Jack. Today I made my very first white loaf bread. I followed your direction. Got a notebook and a pencil. Wrote an outline of your recipe and followed it. But I applied your first instruction to lengthen the fermentation period by putting my dough in the fridge for 24 hours. And before shaping, I got 100 g of dough for my next loaf. Then shaped it, put it in my tin, then baked it with steam. And WOW!!!! BIG SUCCESS. THANK YOU VERY MUCH FROM PHILIPPINES.
Hey Jack, I've been having trouble with my classic crusty white loaves until I followed your video. They would stick in the tin, not rise quite as much as I'd like and have a rather tough and 'springy' crumb. This loaf today rose beautifully, fell out of the tin, soft and has fluffy crumb. Awesome. In fact COMPLETELY BRILLIANT thanks to your video! Thank you SO MUCH!!!! 👍👍👍
I am always making bread of some kind, but this one turned out better than usual. This time I kneaded the dough by hand instead of using the dough hook on my wife's mixer. The only small problem was the oil. We are out of olive oil (which I always use) 'til we go shopping, so I used Rapeseed oil, for some reason it separated into clumps in the dough, but the bread turned out OK anyway. I always used to knead by hand but must have got lazy in my old age and used the easier dough hook for quickness, but I took my time kneading and it was therapeutic as well. Thanks Jack.
I watched this several months ago, and I haven’t had time to make bread since then. But I wanted to come back to it, and I’m surprised by how hard it was to find your channel again. TH-cam has been flooded with so many bread making videos in the last year, but you are the person I trust because of your passion and ability to relate to a everyday-person audience. Can’t wait to see how my next batch turns out!
Thanks Jack 😘 I first watched you two years ago and tried to make bread five times. Each of those times were a disappointment. BUT...just a month ago I tried again (this time with bread flour instead of all purpose) and they turned out wonderfully. I've baked each week for a month and scored each time. I love it!!! Thanks again.
i just made my very first loaf today following this tutorial, replaying bits over and over, and checking in every few minutes. it came out pretty PERFECT. i used to be so nervous about baking bread or any yeasted confection at all really, but now i think i'm going to make bread way more often :)
Just subscribed to your channel Jack and have to say that is the best looking home made bread i have ever seen , well since my mum used to make it 40 years ago. She really had the knack, unlike me who has never made a good loaf of bread all my life. I'm hoping to learn such a lot from you Jack, i'm not a quitter, but i get frustrated when it goes wrong.
Hey Jack! Hello from Cape Town, Souf (sorry, South) Africa! Your channel has just got me kneadin' restin' and bakin'. Just about to pop my first loaf in the oven. Will let you know how it comes out. You surely know how to make a good presentation and your humorous manner cracks me up! Every aspiring bread baker should be subscribed to your channel.
I love your energy Jack! Thank you for all that you’re teaching us. I never thought I’d be making bread for my family, and here I am, three weeks without buying bread. I started with regular yeasted sandwich bread, and now I’m making sourdough loaves 2-3 times a week using your scrapings method. Again, thanks!
I have been wasting my time for the last two years baking no knead bread in a dutch oven and thinking that was good. OPPS !! This is the first time I have seen a bread preparation that gives confidence to the would be home baker and also turns out just as is demonstrated. I didn't know loaves could turn out this good. First class tutorial
I've tried baking bread using TH-cam recipes 5 times before, I've also failed at baking bread 5 times before. I saw this video and it explained everything so well I decided to give it another go. Da,Da,Da. The bread was fantastic, the outside was crusty, the inside was soft, it tasted amazing, even the tip about weighing everything in one bowl is genius, obvious really, but genius none the less, even so called "Top Chefs" never suggested it. Jack is a brilliant teacher, explains everything brilliantly. Just wondered if you could put a recipe for Teacakes/Chelsea Buns/Cinnamon Buns or something sweet on here, it would be much appreciated. Thanks for your hard work man.
I just started making bread in the past 3 weeks and this tutorial and recipe was perfect. My kids and wife loved the bread. I'm re-watching it as I make another two loaves. Thanks again for putting this great video together.
I'm still a beginner baker but I've made this recipe and so many 50/50 loaves inspired mostly from your videos and failed attempts from online recipes. I didn't know how best to say thanks so I got merch :) Thanks for all your help!
I've been making sourdough exclusively now for a year. However the grandkids finished off the loaf at dinner and I needed more for supper. So reluctantly I got out the dry yeast. It was so fast and neat compared to making sourdough I was amazed! Tasted great too. One thing I'm doing different is using two table knives to mix and then knead it in the bowl. It absolutely won't stick to the knives. The 8 minute knead is simple, just use one knife to bring the edges up and over. No mess, no waste. Shaping is as usual.
Jack, I must say. I've been trying my hand at baking bread for a few months now, and failing spectacularly! There is also a problem with the flour from my country, bread flour simply doesn't exist... Now I've been watching your videos, I've truly learned how to knead(it's about how you handle it!), to take it slow, fall in love with the process. I've tried this recipe today, added 1/8th of whole grain flour to compensate for the weak flour... God. I absolutely love this recipe. It is PERFECT! I never thought I'd manage to make a genuinely good bread, and here I am. Thank you so much. I can't wait for more recipes, I am sure to try them all! One day i wanna bake brioche, but that's a bit far away haha Anyways, I'd love to see that kneading video, I like the suggestion of a Q&A someone said in the comments. Success!
I enjoyed your video, you made me laugh. All I have on hand is instant yeast. It goes directly into the flour with no need to bloom it first. Happy baking.
Oh, Jack! What can I say -- WE DID IT!! I'd never made a loaf that was even edible (despite living in Canada with our wonderful flour). Admittedly, I'd only tried a few times, as abject failures, along with 'baker banter' about hydration, gluten, protein & the 'rigours' of kneading -- without ever explaining to a beginner what any of those things are or why they matter -- put me off (chemistry & physics not really being my thing). Thanks to your wonderful, accessible video, at the ripe age of 66 I have, for the first time (and ON my first time), made a lovely, high, light, crunchy-crusted loaf, and I loved every minute of the process (especially the kneading LOL). My baker ancestors would (finally) be proud. I'm hooked - Can't thank you enough. You're an AWESOME teacher.
Thank you for this. Made bread for the first time today after following this recipe. I didn't have strong flour though so had to use plain. Even still it came out perfect! Very pleased!
I just wanted to say that I tried this and it had a taste about it but promised myself I would try again. I found out on my favorite bun recipe that it was the cheap olive oil I used the first time. I made 2 loaves yesterday and I used something different and I have to thank you for all you do. This is probably so far the best loaf bread I have made so far. It's fluffy and not heavy at all. Once again thank you so much for sharing great videos and all the information ℹ on why not just how. I will be trying some more recipes that you have. Thanks and have a great week.
This is THE BEST bread making tutorial I've watched. I now see what I've been doing wrong, using lots of extra flour while kneading. I think I need to order that scraper too! Thanks.
Jack you are an amazing teacher!!! Because you explained your percentage formula, I made your bread with 400 grams of flour. I then divided the dough into 4 balls. I made each ball into a “snake” and wove them into a round woven loaf! It was beautiful!!! And of course tasted fantastic since I used your recipe! I wish I could send you my beautiful bread picture but I can’t seem to make this happen - maybe I need a lesson for that too! 😂 I’ve wanted a bread recipe for so long for a dough I could “play” with. Thank you so much for sharing your excitement and wealth of knowledge!!! I have only one friend who is excited as I am about bread, others don’t get it, they just want to eat it. Thank you, you are the best teacher I’ve ever had. If teachers at schools could only be as good as you are the world would be so much better!!! I’m 65 years old and you’ve enriched my life more than I can ever say!!! P.S. My waistline hates you 😂
I just made two beautiful loaves following your directing and recipe, Jack! Can't wait to slice in once cooled. I'm a beginner, and these are the best loaves I've produced. Here in Ohio, USA. Thanks, Jack. I just discovered your channel last night and am a huge fan already.
Whenever I need to come back to basics and be 100 percent sure that my bread will turn out right, I turn to this bread. You really explain so well, I just cant go wrong🙏⭐️🎈🎉
This is the 4th time I'm making a bread, this time I tried using your tips, technique, and the end result was amazing, it was fluffy, and airy. Hands down best bread I made so far. Thank you, for making great videos it's very resourceful, really helped me a lot.
Hi Jack, I don't normally contribute to forums or social media sites, however I'm so elated at the end product of my first proper loaf of bread, after several failed attempts( 6 actually), I found your tutorial 130, and played it over and over following you to the letter, and wow, if I say so myself its come out perfect. So thanks Jack your a Star, im looking forward to making many more. Thanks again Phil
Hey Jack, just wanted to say thank for for your quality video. I just made this recipe, and it turned out better than I could have hoped. Thank you for making bread baking so attainable for me!
Jack, Ive been making bread for about a year with varying levels of success, but last night made a wonderful loaf we're enjoying for breakfast now following your simple recipe and kneading technique videos! Can't wait til your book comes out, wish you the best and much future success.
This has been a massive help, Jack. The first yeasted bread I made was the Hairy Bikers' Scandinavian Rye Bread which can be a bit unforgiving. Having an easy bake like this to build confidence in bread making is brilliant though. The videos are always really informative too, you're a real credit to yourself mate!
Agree ,i think im a professional now that jack has taught me how to make perfect 🍞 bread i think im the bees knees no more bought bread in my house now , im on to bigger batches 🤣😅😂x
Jack. Don’t worry. Your baking videos are so so good, I’d be quite happy to pay for that anyway. Paid for your book too didn’t I. So adverts as part of your channel is completely acceptable. Thank you so much for all that you’re doing to help me become a good baker❤
Hi Jack! Thank you so much for this video. I have been making my own bread for a few months now and it has always turned out...okay - a little too dense, a little too heavy, and the crumb a little too tight. I followed every step of this video last night and finally made a great loaf of bread! Your instructions made it easy and you do a great job filming. You are the best!
You're very informative, Jack, but on top of that you're just FUN! Thanks for making baking exciting - reminding me to NOTICE the texture of the dough, how great it is that it DOES get beautifully puffy, that the crust and the crumb is beautiful... that the whole process is something to really just enjoy, not a drudge or a chore. I love your enthusiasm😁.
The slicing is always a problem if you want sandwich bread. My mum used to call them doorsteps. Impossible to cut thin slices without destroying the loaf.
Watched this many times and will still play as I'm kneading and shaping as there's so many useful tips. Jack doesn't pretend it will be perfect first time, it is a voyage and he's right about noting down what you do each time so you can find what works and what doesn't. I found a huge improvement when I bought some decent scales, with my really cheap ones 7gms of yeast was anything between 5 and 10. I cheat as I use a mixer for the initial knead to get past the sticky but then do some more by hand, a little less water works for me too. The main improvement for me came when I cottoned on to Jack saying their was a top and a bottom and tensioning the bottom. This stopped my loaves spreading out, instead they rose up, amazing to watch how they grow in the oven. Thanks Jack. Hope you get more stock for the shop soon.
I’ve just made my first list and it’s bloody marvellous! Tall, crusty and soft and springy inside. I will definitely be making this again. Thank you Jack xxx
I've been trying for years off and on to successfully make bread and I felt it was just something I couldn't do. Your instructions in this video is finally what made it all click. As a thank you I purchased your book and some bench scrapers. I can't thank you enough.
Loved this Tutorial so much!! Never knew I’d be into baking but bc of the coronavirus lockdown, I have a lot of time on my hands and decided to learn something new!! Huge thanks for the recipe Jack!
I had been getting very varied results, using other recipes, including one from a renowned baker. Tin loaves that flopped over the edge of the tin, big voids at the top of the loaf, etc. After watching some of Jack's videos, FINALLY getting some good results. The dough scraper is king, and removes the need for lots of flour dusting. The kneading, handling and shaping tips are great and the reasoning behind them is explained well. And fresh yeast - what a difference that makes! I have been very successfully using fresh yeast mixed 50:50 with flour and divided into portions, wrapped in cling film and frozen. Proving the dough is now actually quicker as well. The videos, especially this one, are a revelation. Thanks Jack!
I thought it un-novel to make a simple loaf and when I started regularly baking bread 2 years ago but now I realized how important to understand the fundamentals with basic ingredients. Thanks so much for your cheery style and setting forth a philosophy of creative learning--not just making a loaf of bread!! BYT: my loaves turned out beautifully :-)
What I love about your videos is that if we follow them exactly then we will get excellent results! I want to share a story about a terrible experience I faced recently with another youtuber who put her recipe in both cup and gram measurements and since I am a huge bake with jack fan I always use gram measurements, I followed her recipe exactly using the gram measurements she put in her video but my dough was too much hydrated and nothing close to her video and I had to finally through everything out because the dough had a 100% hydration ratio and it was unmanageable!! when I finally went back and compared her cup measurements to her gram measurements they were not matching at all! for example she put 1/4 cup of water but the gram measurements were for 1/2 a cup of water! When I wrote to her about it she just said "oops sorry my gram measurements were wrong because I am used to cup measurements but you should just have eye balled it and added more flour as you go along until you get a workable consistency" But in that case how would I know I got the recipe correct!! I am just letting some steam out here so sorry for rambling too much! :)
Best video I’ve ever watched on bread making. It was so good to be able to see how the dough changed from sticky to smooth while kneading, so much easier to understand when you see it rather than read about it. My loaf turned out perfectly! Thanks so much Jack, you’re awesome!
This is the longest bread making video i've ever dedicated my time to. But i think it helps many beginners to start baking and most importantly, i learnt to be more patience. 😁
I made this loaf yesterday with good results (halved the recipe for my small family). I pulled it from the oven a little more blonde than yours, and noticed the crust lost its crispiness during cooling... Then saw there's a video about that, too! I'm so happy to have access to such great information as I'm attempting to grow my skills. Tysm 😊
I just discovered you. What a treasure you are for the home bread baker! Thank you for your instruction, your patience, and sharing your knowledge. You explain everything so very well. Thank You!
What a thrill ¬ fascinating to watch through the whole process. I've been making bread for 50 years and the excitement never dims. Thank you so much for giving us the complete thing so now I know all your little tweaks. I watch every week, and the only thing missing in my cupboard of life is the pile of see-through mixing bowls, now I must have some!
Yes! I’ve searched everywhere for bowls like Jack’s. Just can’t find them. And I don’t want heavy glass bowls. Already have plenty. Jack, can you link us to them or offer them in your shop?
All I can say is, I am still a good bread maker, but I still make so many mistakes, however, since i have come across this channel, all my mistakes have been solved. Jack is the real deal, and really enjoy watching his videos, and he doesn’t get enough credit. I have followed his advice and instructions with so much success, he deserves better recognition. God bless you Jack all the way from NZ ❤️
Thanks Jack for this great video. I've actually been baking bread for a long time though I'm embarrassed to say that I have primarily used a bread maker to kneed my dough and then baking it in a bread pan. But then, I got introduced to making sourdough which totally blew my mind regarding the dough. Everything I thought I knew went out the window. I found several other videos that presented my old thinking but then I stumbled on your video. The point being, I used to immediately put flour onto my surface to kneed the dough. But in making sourdough, you work with very sticky dough without flouring the surface and this is exactly how you work with the yeast based dough though maybe not quite as moist, though pretty close... which made a lot of sense and explained why my old method seemed to come out very dense and heavy... too much flour! And also, the whole idea of letting the dough "relax" so that it can more easily be worked was something that I didn't know about. And also the trick with adding hot water into a heated pan for baking!!! So, thanks for all of your knowledge! You've confirmed some thoughts I've been having lately about the way I've been making my yeast based bread. After watching you work with the dough, I think I'll just retire my bread maker! LOL!
It took me a while to realize why this guy is so helpful to me... it's the left handedness. It looks so natural to me with the camera down. Now I'll pay it back with a tip to you Jack. Switch the watch to your right hand. I had to learn that when I bought an expensive sports watch; you bump the watch much much less on your non dominant hand.
Hi Jack, Really love this channel and have learned loads. Wondering if you could repeat essentially this video but for a wholemeal loaf. I am always a bit disheartened when my wholemeal loaves don't puff up quite as well as my white loaves do when make with the same recipe %hydration etc. Would be good to see you make one with this different flour. Thanks and keep up the good work.
I find Wholemeal takes a little bit more water (70%) and a couple minutes more kneading. But it’s definitely lighter with some white flour in. Jack May give you more info on wholemeal
Me too! I suspect a beginner’s recipe will be up to 50/50 wholemeal/white flours and never as light as 100% white - no idea how factory bread does it. I find wholemeal bread more temperamental so always keen for ideas and advice.
I had the same with making wholemeal loves. I found it better with either half and half or at least with (as has been said) a proportion of SWBF. It worked out in the end as I kept changing the ratios until I got it right, after that no problems.
For Sourdough or standard white bread, it's roll up your sleeve and get kneading time for me, but for wholemeal, I use the bread-maker I got from Aldi. Extremely effective at making light and delicious wholemeal loaves. As for ingredients, I use 30gm wheatgerm, 170gm strong white flour and 170gm Wholemeal. 1 tsp sea-salt, 1¼ tsp active dried yeast, 1½ tbsp rapeseed oil and 2 tbsp of molasses (or Tate & Lyle's black treacle - much cheaper). Amount of water varies between 240 ~ 260ml (more water gives a lighter texture load). I don't suppose the ingredients would be any different whether you use machine or mix & knead by hand. Cooking time is around 40 minutes at 220C. The taste absolutely delicious, very similar to the original small unsliced Hovis loaves you got from the baker before they went mass-market.
I didn't use this recipe but I used all the techniques. It's amazing how different the process feels when you have an idea of what you should be doing. my loaf is just out of the oven now and if nothing else, it's definitely the best _looking_ loaf of bread I've ever made. I'm excited to see how it tastes. Thanks for your expertise Jack!!!
Hey! Knead with Jack! 8 minutes of kneading right along with our bread making hero! How cool would that be?! A little bread kneading music. Some stories of Jack’s epic classes - successes and bloopers. Start the video and.. knead along with Jack! Why not?! 👍🏻😆👏🏻❤️
Thank you Jack. It works amazingly well and easy especially for me as a beginner. My family and friends still cant believe I did it. They think I bought the bread somewhere in a gourmet shop ,,,,,...... hahahhaha
Jack been watching for a while and you've always been such a great help and such a brilliant source of information over my past year n half of being 100% homemade bread! Keep them coming dude you're smashing it!
Just made this today, turned out perfect! I've been in a bread baking rut for a few months now, trying every couple of weeks and creating disfigured monstrous loaves, without figuring out why, and I stumbled into the light of Jack's wholesome genuine brilliance. Thank you so much! Your helpful videos explaining each process and the purpose, along with this "Start to Finish" recipe which makes it fun to follow along in real-time (and works!) 😁
Jack’s easy loaf bread 🎬 2 #1 i had a tunnel running through the top I forgot to preheat oven during last rise so it rose & rose. And my bread looked like it had on a chef’s hat. Tasted great though. Found out i used too much yeast. #2 Absolutely perfect! No holes or tunnel. Tasted great & i was able to slice thin slices like i like with my new bread knife!! Confession: I used my mixer 2 min on slow speed, then 6 min knead by hand. It worked for me. This will be my daily every day loaf. You are an awesome teacher! I took a bread baking class at a college & the baker never let us bake ourselves. I learned nothing.
Nina Kapsimalis In one of his other videos he’s said that you want to shoot for 70% hydration. So I believe for this recipe everything is the same except for one loaf you’d use 350 grams of water instead of 320 grams. I could be wrong, I’m new at this too. His 3 video yeast bread making series was really helpful for me.
You are so generous with your knowledge :) thank you for everything! And I'd like to ask, do you plan to make someday a tutorial for wholemeal sourdough loaf? Mine is always a disaster 😬
Thank you! I used this video (#130) and #175 to bake my very first bread tonight, and it turned out wonderful! I saw in front of the oven, smelling and watching my bread haha. Instead of 320g water (~64% hydration?) I used 310 to make it ~62%. Even though I used the measurements for 1 loaf, I split it into two. The left loaf turned out PERFECT! No breaking/splitting (at most you could say it was a tiny bit flakey on the bottom/side?) but the right one had slightly more imperfections (likely due to how I rolled it) on the sides near the bottom. I'm very proud of it. No bursting open at the bottom, perfect loaf! (only downside is it takes so long to make.. letting it sit/rise twice for an hour each, plus 3 minutes here, 15 minutes there, another 10-15..
Your dough out of the mixing bowl is so much firmer than mine 😭 Always make a mess on the table and it never really gets not sticky. Still kinda tasty though, so we're getting there
I’m new to making bread ... I’ve now made 4 perfect loafs of bread 💪🏻 thank you jack after trying several well know top chefs ... YOUR method has done you so so proud.. I now have a go to chef 👨🏼🍳 I can totally trust to make perfect bread every time ... only one problem EVERYONE wants my bread , I just can’t make it quick enough.💓
Some people watch movies on Netflix, some watch the news, I watch bread with Jack !😂
He's the Bob Ross of bread , so calming and amazing at explaining
The most accurate description and I haven't read the others. Don't need to.
Zomg lol “Bob Ross of bread”. So true!! We’re worried some network is going to snatch him up.
I am sure he would love that!
Came here for bread recipe and discovered Bob Ross, thanks very much !
I lol'ed at your comment :-) Good one!
My wife was laughing at the thought of me making bread because I'm not too good in the kitchen. Then she said it was the best bread she ever ate 🤣🤣 thanks Jack!
She lied I presume
@@williamiikirolowsky126 It is far better to have a good woman than to be able to make good bread.
@@wellnesspathforme6236 sure, i was joking
Keep on working on it. Never give up. Don't believe that you can't cook. Time and repetition is your friend. Also remembering each thing you did so you can make better changes after mistakes.
I made a very simple recipe, just like this one and it was amazing. I always had this mysterious view of bread and was intimidated by it.
Anyone can cook or bake. Just gotta stick with it.
OH MY WORD! I baked this bread today and it has just come out of the oven. My husband came rushing into the kitchen hoping to get a slice and he has been banned from cutting it for 30 minutes. He can''t wait. I think if he wasn't married to me he would have proposed right then. Thank you Jack for a big success! I even surprised myself.😄
I have been watching lots of your videos lately Jack, and yesterday for the first time, I used the bakers percentage and made my own recipe. I followed your tips, knead for eight minutes, didn't add any flour to the table or any flour while I kneaded, I let it rest, I shaped it like you, etc. I need lots of practise but I produced my best loaf yet. You sir are a good teacher and your videos are awesome, thank you.
He is.
Boer Mountain Homestead I agree his kneading instruction was awesome. Got two edible loaves, that even my mom said was lovely.
@@loriparsley1914 YOUR MOM!? Thats what i call quality control
I completely agree! I watched a *single* video on how to shape your dough, and that was enough to make my best loaf yet by far.
Wow. No sugar,no butter,no shortening, no extra flour to prevent sticking. I would like to how many days it can last
I recently found your channel and am extactic with my results from your recipe. After making 50+ loaves of bread I've finally succeeded, thank you thank you thank you. I can now delete all those other bakers
To cut to the chase: ******For those of you searching for the "right" bread recipe---THIS IS IT!!******
Now, my story and gratitude...
When the pandemic got going I, like so many others, started to make bread for the first time in my life.
I tried a few recipes: started with a "no knead" (because I want the easy way out) then graduated to a couple of standard, kneaded bread recipes.
They all turned out "OK" to varying degrees.
Then I found this video.
Besides you being an incredibly articulate, charismatic and knowledgeable host, the recipe is IT!!
I have made many loaves now and this recipe has been a home run every time. I no longer buy bread from the store--this is the bread I eat every day.
My wife even eats it with almost every meal and (before Jack's help) she was never much of a bread person.
This single video has changed my life in a small but important way and I thank you from the bottom of my heart.
What a fine teacher. Wisdom, knowledge, experience, kindness. I've learned more viewing this video than cumulatively in the last forty-three I've seen. You know what's important AND you know how to communicate that to others. What a remarkable thing. Thank you. And yes, it's only fair for me to send you some money and see more through the Bake with Jack Club. This is NOT a paid response, though I wish it were.
This is absolutely my go to recipe. I'm a mental health nurse and did this as a session with the patients on the ward and they loved it! And the results were amazing, keep up the good work Jack 👍
I’ve seen hours of utube on bread making and all the things that have gone wrong you addressed so succinctly and cured! I discovered you last night and am sitting here watching my latest loaf bake perfectly thanks to you. I have goosebumps. Thanks Jack you are a star ⭐️
Amazing Paul, nice one 🤗
Dear Jack. After 50 years (on & off) trying to produce edible bread - and never succeeding - I found your videos. Since using your basic white bread recipe, I now make perfect bread every time. AND I no longer buy nasty supermarket bread. Thank you so much for sharing your expertise and giving us the confidence to try new things, and for those videos exploding the various myths surrounding bread baking. Long may you continue.
I found your channel recently through shorts, and I decided to make these 2 loaves first! Oh my gosh!! I've been trying to make bread for years and decided it just wasn't meant to be, disaster after disaster, but they both came out absolutely perfectly! I am so proud of myself, and so so grateful to you Jack for your clear instructions! Thank you!
YESSSSSSS! 🥳🥳 nice work
@Bakewithjack Ahh you've kindled baking back into my heart, definitely buying your book for Christmas 😁
23:40 "Hey, it's homemade bread - if it looked like I bought it in a shop, then I may as well have just bought it in a shop."
Wish I'd heard this bit of wisdom long ago and saved myself the stress. Many thanks, mate!
Jack's videos have been very good all along. With this one he's moved to GREATNESS. He's making Hollywood and Ramsey look like amateurs. It doesn't get any better than this explanation. Thanks mate.
Agree , he is a lovely character, deserves to be on TV!! Yes I know he is on channel 4, but a prime time bread making slot would be fantastic. I'd be glued to it.
@@patriciabutler8248 Don't understand why anyone should want him on the telly. His videos are FANTASTIC and can be downloaded, ideally unto your tablet so that you can watch his videos in the kitchen as you're making your bread.
Jack's reaction to great bread is the same as mine. Every. Single. Thursday.
Thank you, Thank You, Thank You.
I have become allergic to soya so can't have shop bread due to the soya flour in it, and I have never liked the breadmaking machine bread as it's just to stodgy, so I was looking for a back to basics loaf like my nan used to make, with no sugar and you have now taught me how to make good bread which I enjoyed eating, without an allergy reaction, so Thank you again 😋
Hi Jack, I am from Kuala Lumpur, Malaysia. I have just discovered your videos, and I love them all. I have followed this video and baked a lovely, delicious Bloomer. My husband said "This is your best loaf ever, and don't need to look further for any other recipe." And thanks for your simple, easy-to-follow and stress-free techniques. They are simply marvellous. I now look forward to baking my fresh loaf of bread every morning.
Every morning 🚩🚩
I dip in and out of baking bread and while I feel I have the kneading technique my loaves were always heavy. What I like about your videos it shows me exactly where I've been going wrong. I always used extra flour to stop it sticking, probably why it's so heavy. It's still only on it's first rise as I type. But I'm confident that it will be the best loaf ever. I cant wait to taste the finished product.
UPDATE: Yes, I was correct best loaves ever. TYVM.
Jack, I have been terrified of trying to bake bread. I tried several recipes that I saw online. I failed at making all of them. I was about to throw in the towel and stop trying. At that moment I found your video. I now realize that there were multiple issues. I was using volume measurements and poor dough proofing. Jack, this video made KILLER bread, and I have you to thank. You are an inspiration for all of us. Thank you so very much for your enthusiasm in teaching us to bake bread. Those that have no interest in baking bread have no idea how much this means to some of us. I finally conquered this, and I have you to thank!!! Jack, please take this thank you sincerely and keep doing what you do. You are changing lives by teaching others how to bake the most amazing loaf of bread!!!! Cheers from the States.
Oh...My...Goodness. I just did this one, and because I watch Bake with Jack and understand that he teaches PRINCIPALS instead of recipes, I decided to get a little crazy and toss in some of my sourdough discard. I put in 50 grams of discard, took out 25 grams of flour and 25 grams of water and it...is...WICKED good! When I put it all together and started kneading, I kept saying, "this guy is nuts...this is a sticky freaking mess!" But I pushed through and went the entire 8 minutes. I think I even got excited and went 10 minutes. I made the softest, prettiest little ball of flour goodness I've ever made. Jack, you have a fan for life!
YESSSSSSS! 😃🙌🏻
I’ve now made this recipe about 10 times. This is really the easiest and best white bread ever. I’m always astonished at how wonderfully it comes out.
YESSS Robert! ☺️👊🏻🍞
Hi Jack. Today I made my very first white loaf bread. I followed your direction. Got a notebook and a pencil. Wrote an outline of your recipe and followed it. But I applied your first instruction to lengthen the fermentation period by putting my dough in the fridge for 24 hours. And before shaping, I got 100 g of dough for my next loaf. Then shaped it, put it in my tin, then baked it with steam. And WOW!!!! BIG SUCCESS. THANK YOU VERY MUCH FROM PHILIPPINES.
Hey Jack, I've been having trouble with my classic crusty white loaves until I followed your video. They would stick in the tin, not rise quite as much as I'd like and have a rather tough and 'springy' crumb. This loaf today rose beautifully, fell out of the tin, soft and has fluffy crumb. Awesome. In fact COMPLETELY BRILLIANT thanks to your video! Thank you SO MUCH!!!! 👍👍👍
I am always making bread of some kind, but this one turned out better than usual. This time I kneaded the dough by hand instead of using the dough hook on my wife's mixer. The only small problem was the oil. We are out of olive oil (which I always use) 'til we go shopping, so I used Rapeseed oil, for some reason it separated into clumps in the dough, but the bread turned out OK anyway. I always used to knead by hand but must have got lazy in my old age and used the easier dough hook for quickness, but I took my time kneading and it was therapeutic as well. Thanks Jack.
I watched this several months ago, and I haven’t had time to make bread since then. But I wanted to come back to it, and I’m surprised by how hard it was to find your channel again. TH-cam has been flooded with so many bread making videos in the last year, but you are the person I trust because of your passion and ability to relate to a everyday-person audience. Can’t wait to see how my next batch turns out!
Thanks for hunting me out again Bret ☺️👌🏻
Thanks Jack 😘 I first watched you two years ago and tried to make bread five times. Each of those times were a disappointment. BUT...just a month ago I tried again (this time with bread flour instead of all purpose) and they turned out wonderfully. I've baked each week for a month and scored each time. I love it!!! Thanks again.
i just made my very first loaf today following this tutorial, replaying bits over and over, and checking in every few minutes. it came out pretty PERFECT. i used to be so nervous about baking bread or any yeasted confection at all really, but now i think i'm going to make bread way more often :)
هل قمتي بخبز خبزة واحدة أو اثنين كما فعل هو
أنا حائرة بخصوص خطوات الخبزة الواحدة ، هل استغني على راحة 15 د 😂 و انتقل مباشرة لتشكيلها في القالب؟
Just forced my mind to log in ....to say WoW....& EXCELLANT....Thanks...dude...!!
My kids were asking “why is he yelling?” I said, “cause he likes bread...”
Thanks Jake. This was super valuable. Your enthusiasm is out of this world...I love it!
Couse his bread i too good to describe with words.
It’s Jack
Just subscribed to your channel Jack and have to say that is the best looking home made bread i have ever seen , well since my mum used to make it 40 years ago. She really had the knack, unlike me who has never made a good loaf of bread all my life. I'm hoping to learn such a lot from you Jack, i'm not a quitter, but i get frustrated when it goes wrong.
I feel your pain Sue, hopefully now you’ll crack it! 🤗
Go away to that special place in your mind, enjoy yourself.
Beautiful.
Ive been baking bread for a few months now and wanted to up my bread game. Ive learnt so much and Jake your so funny and enjoyable to listen too
Nice one Amanda, have fun! :-)
Hey Jack! Hello from Cape Town, Souf (sorry, South) Africa! Your channel has just got me kneadin' restin' and bakin'. Just about to pop my first loaf in the oven. Will let you know how it comes out. You surely know how to make a good presentation and your humorous manner cracks me up! Every aspiring bread baker should be subscribed to your channel.
I love your energy Jack! Thank you for all that you’re teaching us. I never thought I’d be making bread for my family, and here I am, three weeks without buying bread. I started with regular yeasted sandwich bread, and now I’m making sourdough loaves 2-3 times a week using your scrapings method. Again, thanks!
I made my first loaf today you have no idea how much the end result made me happy I wanna cry thank you Jack 😭😭😭
I have been wasting my time for the last two years baking no knead bread in a dutch oven and thinking that was good. OPPS !! This is the first time I have seen a bread preparation that gives confidence to the would be home baker and also turns out just as is demonstrated. I didn't know loaves could turn out this good. First class tutorial
YESSSSS Philip! Have fun 🤗🤗🤗
I've tried baking bread using TH-cam recipes 5 times before, I've also failed at baking bread 5 times before.
I saw this video and it explained everything so well I decided to give it another go.
Da,Da,Da. The bread was fantastic, the outside was crusty, the inside was soft, it tasted amazing, even the tip about weighing everything in one bowl is genius, obvious really, but genius none the less, even so called "Top Chefs" never suggested it.
Jack is a brilliant teacher, explains everything brilliantly.
Just wondered if you could put a recipe for Teacakes/Chelsea Buns/Cinnamon Buns or something sweet on here, it would be much appreciated.
Thanks for your hard work man.
I have tried mak8ng too but evertime it turn out like rock solid and the top layer still dont turn brown. Fyi i didnt use water in the bottom
I just started making bread in the past 3 weeks and this tutorial and recipe was perfect. My kids and wife loved the bread. I'm re-watching it as I make another two loaves. Thanks again for putting this great video together.
I love how you roll Jack, it's like hanging with a good mate.
I'm still a beginner baker but I've made this recipe and so many 50/50 loaves inspired mostly from your videos and failed attempts from online recipes. I didn't know how best to say thanks so I got merch :) Thanks for all your help!
It's so relaxing to watch you make bread! I wish I was in the UK so I could attend one of your class...
I agree. Me too. Jack should be written up as a tourist attraction.
I've been making sourdough exclusively now for a year.
However the grandkids finished off the loaf at dinner and I needed more for supper.
So reluctantly I got out the dry yeast. It was so fast and neat compared to making sourdough I was amazed! Tasted great too.
One thing I'm doing different is using two table knives to mix and then knead it in the bowl. It absolutely won't stick to the knives.
The 8 minute knead is simple, just use one knife to bring the edges up and over. No mess, no waste.
Shaping is as usual.
Jack, I must say. I've been trying my hand at baking bread for a few months now, and failing spectacularly! There is also a problem with the flour from my country, bread flour simply doesn't exist... Now I've been watching your videos, I've truly learned how to knead(it's about how you handle it!), to take it slow, fall in love with the process. I've tried this recipe today, added 1/8th of whole grain flour to compensate for the weak flour... God. I absolutely love this recipe. It is PERFECT! I never thought I'd manage to make a genuinely good bread, and here I am. Thank you so much. I can't wait for more recipes, I am sure to try them all! One day i wanna bake brioche, but that's a bit far away haha Anyways, I'd love to see that kneading video, I like the suggestion of a Q&A someone said in the comments. Success!
I enjoyed your video, you made me laugh.
All I have on hand is instant yeast. It goes directly into the flour with no need to bloom it first. Happy baking.
Finally! Someone else loves bread as much as I do. I am thankful I found you!!!
If you love bread make real ones not this white dull stuff.
Oh, Jack! What can I say -- WE DID IT!! I'd never made a loaf that was even edible (despite living in Canada with our wonderful flour). Admittedly, I'd only tried a few times, as abject failures, along with 'baker banter' about hydration, gluten, protein & the 'rigours' of kneading -- without ever explaining to a beginner what any of those things are or why they matter -- put me off (chemistry & physics not really being my thing). Thanks to your wonderful, accessible video, at the ripe age of 66 I have, for the first time (and ON my first time), made a lovely, high, light, crunchy-crusted loaf, and I loved every minute of the process (especially the kneading LOL). My baker ancestors would (finally) be proud. I'm hooked - Can't thank you enough. You're an AWESOME teacher.
Thank you for this. Made bread for the first time today after following this recipe. I didn't have strong flour though so had to use plain. Even still it came out perfect! Very pleased!
I just wanted to say that I tried this and it had a taste about it but promised myself I would try again. I found out on my favorite bun recipe that it was the cheap olive oil I used the first time. I made 2 loaves yesterday and I used something different and I have to thank you for all you do. This is probably so far the best loaf bread I have made so far. It's fluffy and not heavy at all. Once again thank you so much for sharing great videos and all the information ℹ on why not just how. I will be trying some more recipes that you have. Thanks and have a great week.
This is THE BEST bread making tutorial I've watched. I now see what I've been doing wrong, using lots of extra flour while kneading. I think I need to order that scraper too! Thanks.
Jack you are an amazing teacher!!! Because you explained your percentage formula, I made your bread with 400 grams of flour. I then divided the dough into 4 balls. I made each ball into a “snake” and wove them into a round woven loaf! It was beautiful!!! And of course tasted fantastic since I used your recipe! I wish I could send you my beautiful bread picture but I can’t seem to make this happen - maybe I need a lesson for that too! 😂 I’ve wanted a bread recipe for so long for a dough I could “play” with. Thank you so much for sharing your excitement and wealth of knowledge!!! I have only one friend who is excited as I am about bread, others don’t get it, they just want to eat it. Thank you, you are the best teacher I’ve ever had. If teachers at schools could only be as good as you are the world would be so much better!!! I’m 65 years old and you’ve enriched my life more than I can ever say!!!
P.S. My waistline hates you 😂
I just made two beautiful loaves following your directing and recipe, Jack! Can't wait to slice in once cooled. I'm a beginner, and these are the best loaves I've produced.
Here in Ohio, USA. Thanks, Jack. I just discovered your channel last night and am a huge fan already.
Whenever I need to come back to basics and be 100 percent sure that my bread will turn out right, I turn to this bread. You really explain so well, I just cant go wrong🙏⭐️🎈🎉
This is the 4th time I'm making a bread, this time I tried using your tips, technique, and the end result was amazing, it was fluffy, and airy. Hands down best bread I made so far. Thank you, for making great videos it's very resourceful, really helped me a lot.
Hi Jack, I don't normally contribute to forums or social media sites, however I'm so elated at the end product of my first proper loaf of bread, after several failed attempts( 6 actually), I found your tutorial 130, and played it over and over following you to the letter, and wow, if I say so myself its come out perfect. So thanks Jack your a Star, im looking forward to making many more.
Thanks again
Phil
Hey Jack, just wanted to say thank for for your quality video. I just made this recipe, and it turned out better than I could have hoped. Thank you for making bread baking so attainable for me!
Jack, Ive been making bread for about a year with varying levels of success, but last night made a wonderful loaf we're enjoying for breakfast now following your simple recipe and kneading technique videos! Can't wait til your book comes out, wish you the best and much future success.
This has been a massive help, Jack.
The first yeasted bread I made was the Hairy Bikers' Scandinavian Rye Bread which can be a bit unforgiving. Having an easy bake like this to build confidence in bread making is brilliant though.
The videos are always really informative too, you're a real credit to yourself mate!
Thank you Dann 🤗
Agree ,i think im a professional now that jack has taught me how to make perfect 🍞 bread i think im the bees knees no more bought bread in my house now , im on to bigger batches 🤣😅😂x
Jack. Don’t worry. Your baking videos are so so good, I’d be quite happy to pay for that anyway. Paid for your book too didn’t I. So adverts as part of your channel is completely acceptable. Thank you so much for all that you’re doing to help me become a good baker❤
Hi Jack! Thank you so much for this video. I have been making my own bread for a few months now and it has always turned out...okay - a little too dense, a little too heavy, and the crumb a little too tight. I followed every step of this video last night and finally made a great loaf of bread! Your instructions made it easy and you do a great job filming. You are the best!
Hello Jack 😊 your way of teaching explaining is so simple and unique
I must try out. God bless you young man. 😅🎉🎉😊
You're very informative, Jack, but on top of that you're just FUN! Thanks for making baking exciting - reminding me to NOTICE the texture of the dough, how great it is that it DOES get beautifully puffy, that the crust and the crumb is beautiful... that the whole process is something to really just enjoy, not a drudge or a chore. I love your enthusiasm😁.
The slicing is always a problem if you want sandwich bread. My mum used to call them doorsteps. Impossible to cut thin slices without destroying the loaf.
Watched this many times and will still play as I'm kneading and shaping as there's so many useful tips. Jack doesn't pretend it will be perfect first time, it is a voyage and he's right about noting down what you do each time so you can find what works and what doesn't. I found a huge improvement when I bought some decent scales, with my really cheap ones 7gms of yeast was anything between 5 and 10. I cheat as I use a mixer for the initial knead to get past the sticky but then do some more by hand, a little less water works for me too. The main improvement for me came when I cottoned on to Jack saying their was a top and a bottom and tensioning the bottom. This stopped my loaves spreading out, instead they rose up, amazing to watch how they grow in the oven. Thanks Jack. Hope you get more stock for the shop soon.
I’ve just made my first list and it’s bloody marvellous! Tall, crusty and soft and springy inside. I will definitely be making this again. Thank you Jack xxx
I've been trying for years off and on to successfully make bread and I felt it was just something I couldn't do. Your instructions in this video is finally what made it all click. As a thank you I purchased your book and some bench scrapers. I can't thank you enough.
Loved this Tutorial so much!! Never knew I’d be into baking but bc of the coronavirus lockdown, I have a lot of time on my hands and decided to learn something new!! Huge thanks for the recipe Jack!
My pleasure 🤗🤗🤗
I had been getting very varied results, using other recipes, including one from a renowned baker. Tin loaves that flopped over the edge of the tin, big voids at the top of the loaf, etc. After watching some of Jack's videos, FINALLY getting some good results. The dough scraper is king, and removes the need for lots of flour dusting. The kneading, handling and shaping tips are great and the reasoning behind them is explained well. And fresh yeast - what a difference that makes! I have been very successfully using fresh yeast mixed 50:50 with flour and divided into portions, wrapped in cling film and frozen. Proving the dough is now actually quicker as well. The videos, especially this one, are a revelation. Thanks Jack!
that is literally the cleanest oven door i've ever seen in my life. You must've put some work into that lol
I thought it un-novel to make a simple loaf and when I started regularly baking bread 2 years ago but now I realized how important to understand the fundamentals with basic ingredients. Thanks so much for your cheery style and setting forth a philosophy of creative learning--not just making a loaf of bread!! BYT: my loaves turned out beautifully :-)
What I love about your videos is that if we follow them exactly then we will get excellent results! I want to share a story about a terrible experience I faced recently with another youtuber who put her recipe in both cup and gram measurements and since I am a huge bake with jack fan I always use gram measurements, I followed her recipe exactly using the gram measurements she put in her video but my dough was too much hydrated and nothing close to her video and I had to finally through everything out because the dough had a 100% hydration ratio and it was unmanageable!! when I finally went back and compared her cup measurements to her gram measurements they were not matching at all! for example she put 1/4 cup of water but the gram measurements were for 1/2 a cup of water! When I wrote to her about it she just said "oops sorry my gram measurements were wrong because I am used to cup measurements but you should just have eye balled it and added more flour as you go along until you get a workable consistency" But in that case how would I know I got the recipe correct!! I am just letting some steam out here so sorry for rambling too much! :)
Best video I’ve ever watched on bread making. It was so good to be able to see how the dough changed from sticky to smooth while kneading, so much easier to understand when you see it rather than read about it. My loaf turned out perfectly! Thanks so much Jack, you’re awesome!
This is the longest bread making video i've ever dedicated my time to. But i think it helps many beginners to start baking and most importantly, i learnt to be more patience. 😁
I made this loaf yesterday with good results (halved the recipe for my small family). I pulled it from the oven a little more blonde than yours, and noticed the crust lost its crispiness during cooling... Then saw there's a video about that, too! I'm so happy to have access to such great information as I'm attempting to grow my skills. Tysm 😊
Natural born teacher you are! Fantastic first timer video, keep em coming :)
I just discovered you. What a treasure you are for the home bread baker! Thank you for your instruction, your patience, and sharing your knowledge. You explain everything so very well. Thank You!
Thank YOU queenie 🤗
I have just discovered bake with Jack and I couldn’t be happier!! So so informative, easy to follow and Jack is so darned charming!! ❤️❤️❤️
What a thrill ¬ fascinating to watch through the whole process. I've been making bread for 50 years and the excitement never dims. Thank you so much for giving us the complete thing so now I know all your little tweaks. I watch every week, and the only thing missing in my cupboard of life is the pile of see-through mixing bowls, now I must have some!
Yes! I’ve searched everywhere for bowls like Jack’s. Just can’t find them. And I don’t want heavy glass bowls. Already have plenty. Jack, can you link us to them or offer them in your shop?
Vicki Rutherford I bought mine off eBay a 30cm diameter one was £1.99.
Hi Jack, just watched this video, and tried it myself. Have to say both loaves turned out great. Brilliant instructions, many thanks. 👍
All I can say is, I am still a good bread maker, but I still make so many mistakes, however, since i have come across this channel, all my mistakes have been solved. Jack is the real deal, and really enjoy watching his videos, and he doesn’t get enough credit. I have followed his advice and instructions with so much success, he deserves better recognition. God bless you Jack all the way from NZ ❤️
Thank you Rob, happy to help!
Gotta love the classic cup and turn move with a double tap at the end. 😂😂
😂
Thanks Jack for this great video. I've actually been baking bread for a long time though I'm embarrassed to say that I have primarily used a bread maker to kneed my dough and then baking it in a bread pan. But then, I got introduced to making sourdough which totally blew my mind regarding the dough. Everything I thought I knew went out the window. I found several other videos that presented my old thinking but then I stumbled on your video. The point being, I used to immediately put flour onto my surface to kneed the dough. But in making sourdough, you work with very sticky dough without flouring the surface and this is exactly how you work with the yeast based dough though maybe not quite as moist, though pretty close... which made a lot of sense and explained why my old method seemed to come out very dense and heavy... too much flour! And also, the whole idea of letting the dough "relax" so that it can more easily be worked was something that I didn't know about. And also the trick with adding hot water into a heated pan for baking!!! So, thanks for all of your knowledge! You've confirmed some thoughts I've been having lately about the way I've been making my yeast based bread. After watching you work with the dough, I think I'll just retire my bread maker! LOL!
Good morning from California. I have never been able to find fresh yeast. Thanks for your videos. Love your style.
Just noticed they carry it at my grocery store near the refrigerated butter. I saw it at my local Kroger in Ohio.
It took me a while to realize why this guy is so helpful to me... it's the left handedness. It looks so natural to me with the camera down.
Now I'll pay it back with a tip to you Jack. Switch the watch to your right hand. I had to learn that when I bought an expensive sports watch; you bump the watch much much less on your non dominant hand.
Hi Jack, Really love this channel and have learned loads. Wondering if you could repeat essentially this video but for a wholemeal loaf. I am always a bit disheartened when my wholemeal loaves don't puff up quite as well as my white loaves do when make with the same recipe %hydration etc. Would be good to see you make one with this different flour. Thanks and keep up the good work.
I find wholemeal works better as a proportion, I usually use about 1/3 wholemeal in my loaves, or swap out approx 1/2 of the wholemeal with dark rye
I find Wholemeal takes a little bit more water (70%) and a couple minutes more kneading. But it’s definitely lighter with some white flour in. Jack May give you more info on wholemeal
Me too! I suspect a beginner’s recipe will be up to 50/50 wholemeal/white flours and never as light as 100% white - no idea how factory bread does it. I find wholemeal bread more temperamental so always keen for ideas and advice.
I had the same with making wholemeal loves. I found it better with either half and half or at least with (as has been said) a proportion of SWBF. It worked out in the end as I kept changing the ratios until I got it right, after that no problems.
For Sourdough or standard white bread, it's roll up your sleeve and get kneading time for me, but for wholemeal, I use the bread-maker I got from Aldi. Extremely effective at making light and delicious wholemeal loaves. As for ingredients, I use 30gm wheatgerm, 170gm strong white flour and 170gm Wholemeal. 1 tsp sea-salt, 1¼ tsp active dried yeast, 1½ tbsp rapeseed oil and 2 tbsp of molasses (or Tate & Lyle's black treacle - much cheaper). Amount of water varies between 240 ~ 260ml (more water gives a lighter texture load).
I don't suppose the ingredients would be any different whether you use machine or mix & knead by hand. Cooking time is around 40 minutes at 220C. The taste absolutely delicious, very similar to the original small unsliced Hovis loaves you got from the baker before they went mass-market.
I didn't use this recipe but I used all the techniques. It's amazing how different the process feels when you have an idea of what you should be doing. my loaf is just out of the oven now and if nothing else, it's definitely the best _looking_ loaf of bread I've ever made. I'm excited to see how it tastes. Thanks for your expertise Jack!!!
Hey! Knead with Jack! 8 minutes of kneading right along with our bread making hero! How cool would that be?! A little bread kneading music. Some stories of Jack’s epic classes - successes and bloopers. Start the video and.. knead along with Jack! Why not?! 👍🏻😆👏🏻❤️
Yeah, we could use it as our timer. Go for it Jack
Thanks Jack! My bread turned out beautiful. You are a great teacher and a joy to watch. God bless you and your family!
I love your videos and I baked with you today. My bread is in the oven right now. Keep up the good work.
Thank you Jack. It works amazingly well and easy especially for me as a beginner. My family and friends still cant believe I did it. They think I bought the bread somewhere in a gourmet shop ,,,,,...... hahahhaha
Jack been watching for a while and you've always been such a great help and such a brilliant source of information over my past year n half of being 100% homemade bread! Keep them coming dude you're smashing it!
I have followed his recipe a dozen times and each time they come out perfect!! We almost never eat store bought bread. Thanks Jack!
Thank you thank you so much Jack! My 1st try and i did it! This is all because of the pandemic. No bread can be seen at my current place! 😵
Just made this today, turned out perfect! I've been in a bread baking rut for a few months now, trying every couple of weeks and creating disfigured monstrous loaves, without figuring out why, and I stumbled into the light of Jack's wholesome genuine brilliance. Thank you so much! Your helpful videos explaining each process and the purpose, along with this "Start to Finish" recipe which makes it fun to follow along in real-time (and works!) 😁
The "finger test" has always been right on to let me know when my loaf is ready to place in the oven.
Jack’s easy loaf bread 🎬 2
#1 i had a tunnel running through the top
I forgot to preheat oven during last rise so it rose & rose.
And my bread looked like it had on a chef’s hat. Tasted great though. Found out i used too much yeast.
#2 Absolutely perfect! No holes or tunnel. Tasted great & i was able to slice thin slices like i like with my new bread knife!!
Confession: I used my mixer 2 min on slow speed, then 6 min knead by hand.
It worked for me.
This will be my daily every day loaf.
You are an awesome teacher! I took a bread baking class at a college & the baker never let us bake ourselves. I learned nothing.
Again, a positive and encouraging demo lesson! Do you have a lesson for using wholemeal flour, too?
Nina Kapsimalis In one of his other videos he’s said that you want to shoot for 70% hydration. So I believe for this recipe everything is the same except for one loaf you’d use 350 grams of water instead of 320 grams. I could be wrong, I’m new at this too. His 3 video yeast bread making series was really helpful for me.
I love this video, it's so simple and Jack takes the time to explain in easy to follow instructions. Thanks for sharing this brilliant recipe ❤️
You are so generous with your knowledge :) thank you for everything! And I'd like to ask, do you plan to make someday a tutorial for wholemeal sourdough loaf? Mine is always a disaster 😬
I don’t, but I’ll put it on the list 👌🏻
Thank you!
I used this video (#130) and #175 to bake my very first bread tonight, and it turned out wonderful! I saw in front of the oven, smelling and watching my bread haha.
Instead of 320g water (~64% hydration?) I used 310 to make it ~62%. Even though I used the measurements for 1 loaf, I split it into two.
The left loaf turned out PERFECT! No breaking/splitting (at most you could say it was a tiny bit flakey on the bottom/side?) but the right one had slightly more imperfections (likely due to how I rolled it) on the sides near the bottom.
I'm very proud of it. No bursting open at the bottom, perfect loaf!
(only downside is it takes so long to make.. letting it sit/rise twice for an hour each, plus 3 minutes here, 15 minutes there, another 10-15..
Your dough out of the mixing bowl is so much firmer than mine 😭 Always make a mess on the table and it never really gets not sticky. Still kinda tasty though, so we're getting there
I’m new to making bread ... I’ve now made 4 perfect loafs of bread 💪🏻 thank you jack after trying several well know top chefs ... YOUR method has done you so so proud.. I now have a go to chef 👨🏼🍳 I can totally trust to make perfect bread every time ... only one problem EVERYONE wants my bread , I just can’t make it quick enough.💓