Your daughter making a cameo appearance was the best. My kids always want in on the action when I make bread, and I sometimes get frustrated by it. Last time, I just made the big loaf myself, and then had them each make their own small loaves. Worked great and let them practice start to finish. They were so proud of themselves.
Thank you Jack! I believe your last point is - well - priceless! Your daughter will cherish those memories all her life.♡ And let's not forget that we can add leftover mashed potatoes, breakfast oatmeal, zucchini (mashed) or as they did in the Victorian times, barley or rice. Stories tell of adding sawdust or plaster.😝 I digress... Love and blessings! 💜
Thank you Jack, this is so well thought out. We learn so much more from you than just baking great bread. Glad to meet your pseudo personality-LOL. You’re the best! Also your apprentice is doing a great job as well.
Thanks Jack, that was very useful information. Good on you for including your daughter. Her obvious delight in making the bread with you was a thing to behold. Cheers
I farm wheat. I get $9.00 per bushel that makes 70 loaves. I dont understand why the price of wheat has much to do with why bread is higher than last year. Wheat has gone from $6.00. When I go to eat toast at a restaurant it is $1.00 per slice. That $9.00 of wheat makes $1,400 in sales.
Fantastic video Jack, I’ve used your triple loaf recipe today I do it once a week and freeze two. I love making bread and have learnt so much from you. Your daughter is lovely and it looks as though she’s already picking up tips from her clever Dad. Those memories will always be with her. Keep up the good work Jack, you are a brilliant teacher and more than that, a good human. 😊
Just got your book. It’s flippin brilliant. I think I’d make 99% of everything that’s in there and by taking mustard out of one recipe, I’d say 100% of them. Well worth those extra pages for the extra pics too. Great advice and teaching in there. Can’t fault it.
I just wanted to thank you. In 2019 I started baking bread. When the shortages of 2020 came around your tips helped me out. I bake at least twice a week now and get lots of joy out of it.
Such sage advice from my favorite bread baker! I thoroughly enjoy every one of your videos, and I LOVE baking bread. Thank you for contributing to the enrichment of my life and the many others who follow you.
Excellent advice. Thank you Jack. My mom used to make bread pudding from stale bread. Yes, waste nothing, wish I listened to my inner voice more often on following through. Such sweet video, that cute little girl must be your daughter…a future baker.
Beautifully done Jack! So much excellent advice in a short time, thank you! I really enjoyed watching the little master baker at work as well. She's got quite the technique going on! Definitely her daddy's daughter! ❤
My biggest price reduction strategy has been to buy flour bulk, especially since switching to spelt after a family member became sensitive to wheat. About twice a year I get a 20kg bag of grain which I grind at home as needed.
Thank you for all the great information. I do follow a lot of things from your previous videos, I bake two loves at a time, I freeze my loaves, I do use olive oil in the recipe and never waste any bread, I find uses down to the last crumb. your daughter is darling and going to follow in her daddy’s footsteps I see.
I SO LOVED this video, Jack! I appreciate that you took the time (which is also of great value) to create an entertaining video with some great messages. Thank you!❤
Love, love, love this! Since Covid, bread shortages and lockdowns I have made all our bread thanks to you. That's now 29 months 😲. I'm working my way through your book which is a dream to read, full of tips and extras. Thank you for all your hard work in encouraging the next generation ❤
With current electricity prices a hour of oven use is 55-70 cents where a kilo of flour is about 85 cents a klilo (2 loafs) when bought per 5 kilo bags. And fresh yeast is way way more expensive here then dry. I buy bulk bruggman yeast which comes down to 4.19 cents per load (7 grams) Dont EVER buy those small 7 gram bags you are paying a vast premium. And i store it in a glass jar in the fridge and have done a rest and it last for over 4 years. All in i pay about 95 cents a loaf when i bake 1 and 70 when i bake 2 at the same time. And the cheapest store bought loaf here is 1.39 atm. And end bits + honey or butter is golden.
I came here to mention buying dried yeast in bulk. I buy dried yeast by the pound bag and store it in the freezer. When I open up a pound of yeast, (which is the equivalent of 64 little envelopes/sachets, that many people use here in the USA) I put some in a jar in my refrigerator, and either place the remaining yeast in small jars and put it back in the freezer, or I wrap up the bag it came in really tightly in plastic, and put it back in the freezer. Truly, it lasts for years past the expiration date in the freezer. It even lasts quite well, unopened, on the pantry shelf. Anyway, you save money buying yeast by the pound. I don't know if the price of yeast has gone up. When I got yeast a year ago, the price had actually gone down. Since I started, baking about 8 years ago, I've seen pound packages of active dried yeast sell for $4 to $5.50. during that time, I've occasionally checked on the price of the little packets of yeast, and found that they run for 30 cents to 50 cents each. During that time I've been spending less than 10 cents on a quarter ounce of yeast by buying in bulk. Overall it may not be a huge saving, but it's at least 20 cents per packet I don't use. And I never worry about running out of yeast. I always know there's more in the freezer.
@@OrlaQuirk i have never tried the freezer buyt just the fridge and i last year may bakles a loaf with the last bit i bought in 2016 with a 2017 expiration date. It was a long running experiment to bake a loaf with it every 3 months as i was expecting degradation but it became clear there is near none. Atleast none that is noticable. Another part i vacuumed in a vacuum machine and its still a 4 loaf bag in the pantry which i will leave there for a couple of year just to see what happens at 8 or maby even 10 years. the 3x 7 grams bags here are 69 cents atm so thats 33 cents a loaf where as a pound bag is only 4.19 cents so its not a big saving but that is 72 times thats a 20,7 euro saving. its not crazy money but all things considered that is 22 loafs free. And as another saving you can just use 5 grams instead of 7 grams thats another saving it just takes 30 more minutes to rise up.
Thank You Jack ! So well thought-out . I could not agree more . Your assistant is doing a great job . The value of bread making is beyond the cost . I am making two loaves of your sourdough bread today . You are best . Keep up your good work.😘
Buns are my families favorite way to make sandwiches. Shaping into sub shape provides choice. Get joy from sharing buns and bread with my son. Your video on finding and using covered pots has become my go to for proofing and cold start cooking.
Another great video, Jack. Thank you! Here are some other money saving tips that I use (hopefully I’m not repeating what Jack’s already suggested): - You can re-use parchment/baking/grease-proof paper loads and loads of time… don’t throw it away until you have to - Reduce the amount of yeast in a loaf. If you halve your yeast you double the amount of loaves you can bake! - Or make your own wild yeast! - Leftover breadcrumbs are great for baked scotch eggs - so delicious! - Use out-of-date flour to clean your hands and line bannetons. I do the same with flour that’s on the counter and sieve it into a separate container. Save the good stuff for making bread! - A single sheet of cling-film placed onto the exposed crumb of a cut loaf will keep it from drying out and soft for the next slice! - Adding more water to your dough will produce a larger loaf that will also have a longer shelf-life, but you will need to be comfortable working at higher hydration levels Hope you find some of this useful!
It is true that home made bread is already pretty inexpensive, but is good to occasionally think about they overall economy of our bread making process. Another way to save is to use tools and equipment you already have instead of buying new.
Several things save me money. Buy Aldi white bread flour: 55p for 1.5kg, so 18p a loaf. Same goes for dried yeast - Aldi. I also forward plan, baking two loaves & using the "start high then turn the oven off for 10 minutes" method. When the oven's back on, I do some scones or other baking on the lower shelf & after that, roast a chicken or a gammon joint. That way the oven's not leading heating from room temperature every time. Can't say I ever have bread left to go stale...
GREAT tips! Another use of dried bits & bobs of bread I've found handy: soak them overnight then re-incorporate the softened bread into the next batch of dough. I find this adds good flavour, especially with leftover multigrain bread going into future multigrain loaves. Keep up the great work!
I really felt your closing words and can only agree. The experience of bread making is worthwhile by itself and even more joyful when shared. I started when the pandemic hit and it gave me something to look forward to and maybe something like a routine I could cling to. Your videos were a lot of help and I've just received my copy of your book, so there'll be new recipes to try out 🙂
YES! And I would add that "stale" pieces of bread make great bread pudding and I know, I know: It can be an incredible challenge to find enough leftover pieces in three months when you make your own bread.
Jack, I've just come back to review this post again and thought I'd share. My regular bake for more than 40 years has been 2kg of half bakers and half wholemeal flour with added sesame and sunflower seeds and olive oil. It was at least once a week when all three kids were home but now it's about once a fortnight for the two of us. I found using the no flour kneading method a real challenge for that amount of dough so I just divided, mixed in two separate bowls, kneaded each 1kg batch and put them to prove together. The 2kg batch makes six half loaves (2 in each tin) that weigh about 620g each before baking. I slice and freeze when cold. A definite saving on power. Now I'm tempted to try the cold oven 🙂 Love your videos and look forward to them every Friday morning here in Western Australia.
The shared experience is what I love. Our grandchildren had no idea how bread was made but now they love making their own. Visiting us always entail bread, pizzas, and cake making.
Great video, as usual. Any chance of doing a video about baking with kids? My 3 year old is fascinated when I make bread or pizza dough, but I feel like he's still a bit young to REALLY get involved. I can't imagine there are many people out there with a better understanding of kids around dough than you.
So many wonderful crumbs of knowledge and logic!! I get my fresh yeast from a bakery, then measure out 12 grams, wrap and freeze them! Love a good digital scale!! Pre-silicing the bread, then put in a wax paper/parchment between the slices can help separate when defrosting.
You are spot on, enjoy the experience. There are so many ways to enjoy the experience and its not just about making the best bread. Ive been trying to cut out unnecessary steps or seeing how streamlined it can get without affecting the outcome too much. Baking bread feels like its in our genes and its such a wonderful thing to share with your family and friends. I have friends who stop by on Saturday morning knowing I have two coming out the oven.
What a sweet daughter. Maybe she will grow up loving baking like her dad. My grannie taught me how to bake bread, I taught my daughter and now her sons are making it. I must say you have upped my bread making skills and now my grandsons watch you! Love your book!
This was great! Well done, and great message. The last part about shared experience and the micro-level stuff that can really be more significant than we think reminded me of a great Billy Bragg lyric: start your own revolution and cut out the middle-man.
This video class was beyond adorable!!! Loved all the good suggestions, loved the beaming smiles of your daughter interacting with dad, and again, I don't think you could ever beat the fresh, uncluttered Intro and Ending music. It is just you, and anything else would take away from your presentation. So you are an actor! Cute! And I have always wondered if you are a singer, too, listening to the pitch of your voice... So watching your bread-making videos is a bright spot of chuckles in my 72 year old day, and on top of that, I learned that making bread can be a delight and not a frustration! I am so glad I stumbled onto your videos. Love the book, too!
🥳Absolutely excellent!! You have put into words the beauty of ‘homemade bread’! So many of your tips are what I learned from having a large family; homemade bread gives us so much in return 😍 Jack, thank you for teaching us ‘all about bread’ for the last several years.
I also make bread pudding out of older bread. But your emphasis in quality of life is wonderful to hear and more folk would benefit from that lovely attitude to the basic things in life that need doing but can be done with a positive attitude rather than just "stuff to be done" or even with background resentment. So good to find your channel.
You are one amazing person! The way you blend skills and positve attitude in your videos is brilliant and should really be a standard lesson for everybody passing knowledge on. Thank you ♡
Loved this video, my daughter and I both laughed along with you! Do you have a video for the soft rolls you showed? I've had a look but couldn't see it.
Thank you Jack for your lovely videos shared with us. It's 4 years now I'm watching your channel on TH-cam and of course I've made plenty delicious bread with your tips. Please make a complete video about calculations in bread making: volume, ratio, hydration, oil and butter and everything you know, pre-thanks
I have 2 3lb silicone loaf tins ~1400 grams each, usually I bake 2, even if I had more there's not really room and I recently bought a cheap cutting guide because my slicing is decidedly hamfisted.
Never worried about the cost that much to be honest. I always thought that a home baked loaf would be cheaper (and significantly tastier!) than shop bought and most of all I ENJOY making it. If you start focusing too much on cost cutting it sort of takes the fun out of it. On a separate note I tried the overnight tinned loaf yesterday. Put in fridge at 4pm and baked this morning at 8am for a breakfast treat. My bread making journey started off with a short course at Hindleys Bakery which whetted my appetite and I tried various recipes etc over the first year (mainly from Internet) but since I came across your tutorials I have found them fantastic and they are my 'go to' source for any bread recipes (I have your book of course!) ! Easy to follow and a great teaching style. Keep up the good work!
Hello Jack. Yes prices are going crazy. I have a Camp Chef Pellet Smoker that tops out at 450°F. I have found a source for pellets(Costco Kirkland Pellets)that are about half of what I have been paying(0.39 cents per pound) before Covid. I have a baking stone that I have e used in the smoker for pizza. I am baking my next loaves in the smoker which is no different than a wood burning oven. I am planning on putting a pan of water in with the bread to hopefully add the needed steam to help the oven spring. I will report back to you on how it goes. Great topic! 👍
Hey Jack, Crazy Seattle Caryn here...love this! Great breakdown...(saving lots of money since my oven broke down...wonder if that's how it broke, heating the oven so high for pizza and breads!!) I digress...speaking of saving the world...any chance you could suggest (and use) other bags that plastic to freeze those beautiful breads? I do reuse bags from purchased bread (gulp) but trying to not have to have so much plastic (or PFAS)...I could listen to you read the phone book!! Cheers!
I always bake two loaves at a time. Once cooled I slice them in half and freeze. We can easily eat the half loaf before it gets stale, this way no waste.
I do try to bake several things at a time, but honestly I hadn’t really thought to time cooking my dinner with the bread, actually timing my bread around supper. I go in spurts of baking bread, and now with it just being hubby and I , not as often. But of course a lovely home baked loaf of bread is always welcome as a gift to friends, family, or neighbors.
I like your clips,discovered you a couple of days ago so haven't yet seen everything. Another way of saving costs is making your own sourdough starter, I made a starter about 6 months ago and still use it for my weekly breads.I only use yeast for special breads like brioche or japanese milkbread.
I am able to get fresh yeast for free from my Tesco that has a bakery, you need to go earlier in the day when the bakers are there. I found a good flour at Waitrose, Canadian strong white bread flour £2 for 1.5kg nearly 15% protein, mixed with some organic rye.
I use 3-4 loaf tins at once and bake sandwich loaves. It’s a good workout to mix that dough by hand! I also slice it then freeze it and I’m good to go for a few weeks. Have been meaning to make some rolls as they will cook quicker like you said. Not sure if you’ll cover this in the other video about flour but you could always mix your usual good quality flour with a supermarket cheapie to meet halfway on cost and quality. I know some people use a strong flour for poolish/biga then a lower protein flour for the main dough. Mainly for pizza but it could work for bread? Great video and absolutely agree about the value gained in sharing the experience or just following your hobbies. You can’t just spend money on utilities and bills and leave no time or money for happiness.
Wonderful Lovely sentiment! Same cost increases here in the States. My hubby suffers still from loss of taste and smell postCovid and he’s the foodie and cook here. Although I just started this bread making hobby and it’s at “ Apocalypse find” type breads stage lately I struggle on. It was heartwarming to see you and your beautiful daughter enjoying bread making together….the smile on her face! And she has some skills! I hope my skills improve, especially when I receive your book in the next day or two, so that I can teach my grown daughters and hopefully even my 18 month old grandson as he grows up. We all need to become more self sufficient and fall back on the everyday skills our grandparents and great grands knew and depended on. As said, cannot wait to get my hands on your book ! You are a wonderful teacher and a wish the absolute best in your every endeavor Jack!
Got my book today! It’s great! Clear instructions and beautiful photography. I can actually hear the words with your accents LOLOL I had two very good soft yeast Ed loaves yesterday! Thank you again Jack! Bless you and family
Homemade loaves are definitely higher than the shop ones, so the slices tend to be bigger. We stopped buying bread in 2008 when I invested in a Panasonic bread maker which was great. It makes lovely bread, but I do occasionally make bread by hand, especially Brioche buns and pizza dough.
I would add that what you make is usually tastier (unless you have a great bakery near. which I don't have) as well as less expensive than what you would purchase at your local supermarket.
You can reduce the cost of yeast by using the dry granular variety AND by buying larger quantities. Single-loaf packets are expensive ($2.50 for 3 packets!) The jars are less expensive - larger jars cost less per loaf. We buy it in 1 lb (454g) vacuum-packed "bricks" for less than $7 and keep it in an airtight container in the freezer. At 1/2 tsp per loaf to start the poolish, the cost of the yeast per loaf is almost nothing. It stays active for several years. We buy 50lb bags of bread flour and store it carefully. If you don't have the storage space, split the flour and the cost with another baker.
A video on different flours would be fascinating. White/brown/wholemeal comparisons as well as cheap vs expensive (not even mentioning spelt/emmer/einkorn etc… For the sake of comparison, I pay about £3 per kg for ‘bread flour’ stone-milled organic from a local farmer (not in UK). One way of saving a few pence is to make sourdough. No fresh yeast in UK? Brexit?
@@jvallas I like to freeze my bags of flour for a couple weeks in the freezer, then take them out and put them in airtight storage, after they have reached room temperature. The little critters can eat their way through a paper flour bag or a plastic bag, so it needs to be a sturdy airtight container. But those containers can be quite expensive, the buckets with gamma seals and the special flour containers. If you have any gallon ice cream buckets with Snap-On lids I would try putting flour in one of those and see if it works. I would think if you took some simple package tape or duct tape and sealed around it after filling it with flour, it would probably stand the test of time, and not get those little moths in it.
Jack, bread in shops will go up much more in the months ahead. I still bake 2 loaves every other week and use 1 and freeze 1. I often bake other stuff at the same time. 👍 I’m a thrifty b*gger 🤣
I often use the supermarket own flour but I would LOVE you to do a direct comparison. If I need to spend a little bit more to get a much better loaf I will do, but if the difference is negligible then I'll stick with supermarket own.
I think it depends where you are. I've used all kinds if flour to bake my bread in the US, including only supermarket all purpose flour. I think the regular yeast breads I make are fine with supermarket brand flours. It's the sourdough I'm more careful with and try to use a higher quality, unbleached, and usually higher protein flour.
There's a couple of us here that cook & bake for each other. It's definitely cheaper. I make several.loaves of bread at a time so I can share.. Yesterday I made 2 raised pies , like you said fill up the oven..I'm using it anyway so I try to make the most of it. Great tips Jack! Bake with the kids, each other & celebrate being around each other again....truth is I never stopped anyway 🤣🤣🤣
Thanks Jack, Good ideas, but how does turning the oven off with a stone and starting from cold work. Hot stones equal burst, but will you get the same burst with a cold stone or no stone. Still making SD with seeds after your course, but seeds go in with the flour at the start. No pre-soaking and it works really well. Peter
What a cracking video Jack…..just what we all need for more motivation in these very trying times. ……wish you would correct the “flour” spelling on the board tho! 😂😂😂😂😂
I made bread with my daughters now I'm doing it with my grandchildren. They love it and I fully endorse Jack's view on "added benefits". Go bake.
Your daughter making a cameo appearance was the best.
My kids always want in on the action when I make bread, and I sometimes get frustrated by it.
Last time, I just made the big loaf myself, and then had them each make their own small loaves.
Worked great and let them practice start to finish. They were so proud of themselves.
Loved that your daughter got to spend time with her Daddy and learn bread making...and she is such a cutie just like her Dad
Thank you Jack!
I believe your last point is - well - priceless! Your daughter will cherish those memories all her life.♡
And let's not forget that we can add leftover mashed potatoes, breakfast oatmeal, zucchini (mashed) or as they did in the Victorian times, barley or rice. Stories tell of adding sawdust or plaster.😝
I digress...
Love and blessings! 💜
Thank you Jack, this is so well thought out. We learn so much more from you than just baking great bread. Glad to meet your pseudo personality-LOL. You’re the best! Also your apprentice is doing a great job as well.
Thanks Jack, that was very useful information. Good on you for including your daughter. Her obvious delight in making the bread with you was a thing to behold. Cheers
I farm wheat. I get $9.00 per bushel that makes 70 loaves. I dont understand why the price of wheat has much to do with why bread is higher than last year. Wheat has gone from $6.00. When I go to eat toast at a restaurant it is $1.00 per slice. That $9.00 of wheat makes $1,400 in sales.
Fantastic video Jack, I’ve used your triple loaf recipe today I do it once a week and freeze two. I love making bread and have learnt so much from you. Your daughter is lovely and it looks as though she’s already picking up tips from her clever Dad. Those memories will always be with her. Keep up the good work Jack, you are a brilliant teacher and more than that, a good human. 😊
Great work brother...you keep making memories with the young ones. No amount of money can replace that!
Just got your book. It’s flippin brilliant. I think I’d make 99% of everything that’s in there and by taking mustard out of one recipe, I’d say 100% of them.
Well worth those extra pages for the extra pics too. Great advice and teaching in there. Can’t fault it.
I just wanted to thank you. In 2019 I started baking bread. When the shortages of 2020 came around your tips helped me out. I bake at least twice a week now and get lots of joy out of it.
Nice one Jessica 🤗
Such sage advice from my favorite bread baker! I thoroughly enjoy every one of your videos, and I LOVE baking bread. Thank you for contributing to the enrichment of my life and the many others who follow you.
Love that your are teaching your daughter (?). And she looked like she was having fun.
Excellent advice. Thank you Jack. My mom used to make bread pudding from stale bread. Yes, waste nothing, wish I listened to my inner voice more often on following through. Such sweet video, that cute little girl must be your daughter…a future baker.
Beautifully done Jack! So much excellent advice in a short time, thank you! I really enjoyed watching the little master baker at work as well. She's got quite the technique going on! Definitely her daddy's daughter! ❤
My biggest price reduction strategy has been to buy flour bulk, especially since switching to spelt after a family member became sensitive to wheat. About twice a year I get a 20kg bag of grain which I grind at home as needed.
Thank you for all the great information. I do follow a lot of things from your previous videos, I bake two loves at a time, I freeze my loaves, I do use olive oil in the recipe and never waste any bread, I find uses down to the last crumb.
your daughter is darling and going to follow in her daddy’s footsteps I see.
I SO LOVED this video, Jack! I appreciate that you took the time (which is also of great value) to create an entertaining video with some great messages. Thank you!❤
Love, love, love this! Since Covid, bread shortages and lockdowns I have made all our bread thanks to you. That's now 29 months 😲. I'm working my way through your book which is a dream to read, full of tips and extras. Thank you for all your hard work in encouraging the next generation ❤
With current electricity prices a hour of oven use is 55-70 cents where a kilo of flour is about 85 cents a klilo (2 loafs) when bought per 5 kilo bags.
And fresh yeast is way way more expensive here then dry. I buy bulk bruggman yeast which comes down to 4.19 cents per load (7 grams) Dont EVER buy those small 7 gram bags you are paying a vast premium. And i store it in a glass jar in the fridge and have done a rest and it last for over 4 years.
All in i pay about 95 cents a loaf when i bake 1 and 70 when i bake 2 at the same time. And the cheapest store bought loaf here is 1.39 atm.
And end bits + honey or butter is golden.
I came here to mention buying dried yeast in bulk.
I buy dried yeast by the pound bag and store it in the freezer. When I open up a pound of yeast, (which is the equivalent of 64 little envelopes/sachets, that many people use here in the USA) I put some in a jar in my refrigerator, and either place the remaining yeast in small jars and put it back in the freezer, or I wrap up the bag it came in really tightly in plastic, and put it back in the freezer. Truly, it lasts for years past the expiration date in the freezer.
It even lasts quite well, unopened, on the pantry shelf.
Anyway, you save money buying yeast by the pound. I don't know if the price of yeast has gone up. When I got yeast a year ago, the price had actually gone down.
Since I started, baking about 8 years ago, I've seen pound packages of active dried yeast sell for $4 to $5.50. during that time, I've occasionally checked on the price of the little packets of yeast, and found that they run for 30 cents to 50 cents each. During that time I've been spending less than 10 cents on a quarter ounce of yeast by buying in bulk. Overall it may not be a huge saving, but it's at least 20 cents per packet I don't use. And I never worry about running out of yeast. I always know there's more in the freezer.
@@OrlaQuirk i have never tried the freezer buyt just the fridge and i last year may bakles a loaf with the last bit i bought in 2016 with a 2017 expiration date. It was a long running experiment to bake a loaf with it every 3 months as i was expecting degradation but it became clear there is near none. Atleast none that is noticable.
Another part i vacuumed in a vacuum machine and its still a 4 loaf bag in the pantry which i will leave there for a couple of year just to see what happens at 8 or maby even 10 years. the 3x 7 grams bags here are 69 cents atm so thats 33 cents a loaf where as a pound bag is only 4.19 cents so its not a big saving but that is 72 times thats a 20,7 euro saving. its not crazy money but all things considered that is 22 loafs free.
And as another saving you can just use 5 grams instead of 7 grams thats another saving it just takes 30 more minutes to rise up.
Thank You Jack ! So well thought-out . I could not agree more . Your assistant is doing a great job . The value of bread making is beyond the cost . I am making two loaves of your sourdough bread today . You are best . Keep up your good work.😘
Excellent! Rolls are the way to go for empty nesters…and you are so right, they freeze beautifully!
Buns are my families favorite way to make sandwiches. Shaping into sub shape provides choice. Get joy from sharing buns and bread with my son. Your video on finding and using covered pots has become my go to for proofing and cold start cooking.
Another great video, Jack. Thank you! Here are some other money saving tips that I use (hopefully I’m not repeating what Jack’s already suggested):
- You can re-use parchment/baking/grease-proof paper loads and loads of time… don’t throw it away until you have to
- Reduce the amount of yeast in a loaf. If you halve your yeast you double the amount of loaves you can bake!
- Or make your own wild yeast!
- Leftover breadcrumbs are great for baked scotch eggs - so delicious!
- Use out-of-date flour to clean your hands and line bannetons. I do the same with flour that’s on the counter and sieve it into a separate container. Save the good stuff for making bread!
- A single sheet of cling-film placed onto the exposed crumb of a cut loaf will keep it from drying out and soft for the next slice!
- Adding more water to your dough will produce a larger loaf that will also have a longer shelf-life, but you will need to be comfortable working at higher hydration levels
Hope you find some of this useful!
Thank you! I DID find useful points in there!
Your daughter is adorable and so into it! Just as enthusiastic as you!
It isn’t just the brilliant baking… it’s the philosophy… x
It is true that home made bread is already pretty inexpensive, but is good to occasionally think about they overall economy of our bread making process. Another way to save is to use tools and equipment you already have instead of buying new.
Several things save me money.
Buy Aldi white bread flour: 55p for 1.5kg, so 18p a loaf.
Same goes for dried yeast - Aldi.
I also forward plan, baking two loaves & using the "start high then turn the oven off for 10 minutes" method. When the oven's back on, I do some scones or other baking on the lower shelf & after that, roast a chicken or a gammon joint.
That way the oven's not leading heating from room temperature every time.
Can't say I ever have bread left to go stale...
GREAT tips! Another use of dried bits & bobs of bread I've found handy: soak them overnight then re-incorporate the softened bread into the next batch of dough. I find this adds good flavour, especially with leftover multigrain bread going into future multigrain loaves. Keep up the great work!
I really felt your closing words and can only agree. The experience of bread making is worthwhile by itself and even more joyful when shared.
I started when the pandemic hit and it gave me something to look forward to and maybe something like a routine I could cling to. Your videos were a lot of help and I've just received my copy of your book, so there'll be new recipes to try out 🙂
Great video - especially the end with your daughter…. delightful!
Thank you for sharing the joy of teaching skills with all of us. This is how we preserve techniques and skills.
I 'm baking bread with my 9 year old granddaughter now thanks to your channel. We have so much fun, thanks so much Jack.
YES! And I would add that "stale" pieces of bread make great bread pudding and I know, I know: It can be an incredible challenge to find enough leftover pieces in three months when you make your own bread.
Jack, I've just come back to review this post again and thought I'd share. My regular bake for more than 40 years has been 2kg of half bakers and half wholemeal flour with added sesame and sunflower seeds and olive oil. It was at least once a week when all three kids were home but now it's about once a fortnight for the two of us. I found using the no flour kneading method a real challenge for that amount of dough so I just divided, mixed in two separate bowls, kneaded each 1kg batch and put them to prove together. The 2kg batch makes six half loaves (2 in each tin) that weigh about 620g each before baking. I slice and freeze when cold. A definite saving on power. Now I'm tempted to try the cold oven 🙂 Love your videos and look forward to them every Friday morning here in Western Australia.
The shared experience is what I love. Our grandchildren had no idea how bread was made but now they love making their own. Visiting us always entail bread, pizzas, and cake making.
Great video, as usual.
Any chance of doing a video about baking with kids? My 3 year old is fascinated when I make bread or pizza dough, but I feel like he's still a bit young to REALLY get involved. I can't imagine there are many people out there with a better understanding of kids around dough than you.
_"Any chance of doing a video about baking with kids?"_
You should never bake with kids. It's cruel, and they don't really taste that good anyway.
@@cisium1184 lol
So many wonderful crumbs of knowledge and logic!! I get my fresh yeast from a bakery, then measure out 12 grams, wrap and freeze them! Love a good digital scale!! Pre-silicing the bread, then put in a wax paper/parchment between the slices can help separate when defrosting.
Wow this was just a great video, Jack, thank you. So inspiring. We're very grateful for you!
Assuming that was your daughter, what a treat to see her simile while making her loaf of bread. Awesome.
You are spot on, enjoy the experience. There are so many ways to enjoy the experience and its not just about making the best bread. Ive been trying to cut out unnecessary steps or seeing how streamlined it can get without affecting the outcome too much.
Baking bread feels like its in our genes and its such a wonderful thing to share with your family and friends.
I have friends who stop by on Saturday morning knowing I have two coming out the oven.
Very educational, the best part was you and you baby girl making the bread together
What a sweet daughter. Maybe she will grow up loving baking like her dad. My grannie taught me how to bake bread, I taught my daughter and now her sons are making it. I must say you have upped my bread making skills and now my grandsons watch you! Love your book!
This was great! Well done, and great message. The last part about shared experience and the micro-level stuff that can really be more significant than we think reminded me of a great Billy Bragg lyric: start your own revolution and cut out the middle-man.
This video class was beyond adorable!!! Loved all the good suggestions, loved the beaming smiles of your daughter interacting with dad, and again, I don't think you could ever beat the fresh, uncluttered Intro and Ending music. It is just you, and anything else would take away from your presentation. So you are an actor! Cute! And I have always wondered if you are a singer, too, listening to the pitch of your voice... So watching your bread-making videos is a bright spot of chuckles in my 72 year old day, and on top of that, I learned that making bread can be a delight and not a frustration! I am so glad I stumbled onto your videos. Love the book, too!
🥳Absolutely excellent!! You have put into words the beauty of ‘homemade bread’! So many of your tips are what I learned from having a large family; homemade bread gives us so much in return 😍 Jack, thank you for teaching us ‘all about bread’ for the last several years.
I also make bread pudding out of older bread. But your emphasis in quality of life is wonderful to hear and more folk would benefit from that lovely attitude to the basic things in life that need doing but can be done with a positive attitude rather than just "stuff to be done" or even with background resentment. So good to find your channel.
You are one amazing person! The way you blend skills and positve attitude in your videos is brilliant and should really be a standard lesson for everybody passing knowledge on. Thank you ♡
Awesome session. Got me subscribed. Binging on the rest of your videos now. Thanks Jack
Loved this video, my daughter and I both laughed along with you! Do you have a video for the soft rolls you showed? I've had a look but couldn't see it.
Thank you Jack for your lovely videos shared with us. It's 4 years now I'm watching your channel on TH-cam and of course I've made plenty delicious bread with your tips. Please make a complete video about calculations in bread making: volume, ratio, hydration, oil and butter and everything you know, pre-thanks
I have 2 3lb silicone loaf tins ~1400 grams each, usually I bake 2, even if I had more there's not really room and I recently bought a cheap cutting guide because my slicing is decidedly hamfisted.
Never worried about the cost that much to be honest. I always thought that a home baked loaf would be cheaper (and significantly tastier!) than shop bought and most of all I ENJOY making it. If you start focusing too much on cost cutting it sort of takes the fun out of it. On a separate note I tried the overnight tinned loaf yesterday. Put in fridge at 4pm and baked this morning at 8am for a breakfast treat.
My bread making journey started off with a short course at Hindleys Bakery which whetted my appetite and I tried various recipes etc over the first year (mainly from Internet) but since I came across your tutorials I have found them fantastic and they are my 'go to' source for any bread recipes (I have your book of course!) ! Easy to follow and a great teaching style. Keep up the good work!
this is such a fun video Jack. it's very clever the way you put it together and your two special guests made it even more fun. thank you
Thanks Melodee 🤗🤗🤗
Hello Jack. Yes prices are going crazy. I have a Camp Chef Pellet Smoker that tops out at 450°F. I have found a source for pellets(Costco Kirkland Pellets)that are about half of what I have been paying(0.39 cents per pound) before Covid. I have a baking stone that I have e used in the smoker for pizza. I am baking my next loaves in the smoker which is no different than a wood burning oven. I am planning on putting a pan of water in with the bread to hopefully add the needed steam to help the oven spring. I will report back to you on how it goes. Great topic! 👍
Hey Jack, Crazy Seattle Caryn here...love this! Great breakdown...(saving lots of money since my oven broke down...wonder if that's how it broke, heating the oven so high for pizza and breads!!) I digress...speaking of saving the world...any chance you could suggest (and use) other bags that plastic to freeze those beautiful breads? I do reuse bags from purchased bread (gulp) but trying to not have to have so much plastic (or PFAS)...I could listen to you read the phone book!! Cheers!
I always bake two loaves at a time. Once cooled I slice them in half and freeze. We can easily eat the half loaf before it gets stale, this way no waste.
I do try to bake several things at a time, but honestly I hadn’t really thought to time cooking my dinner with the bread, actually timing my bread around supper. I go in spurts of baking bread, and now with it just being hubby and I , not as often. But of course a lovely home baked loaf of bread is always welcome as a gift to friends, family, or neighbors.
You’re the best Jack. Thanks for another awesome vid.
It is written 'Shared grief is halved - shared joy is doubled.'
I bake bread with my 4 yr old daughter, and it is her favorite thing to do on Sunday afternoon.
Yes, yes yessss!! Added value, absolutely. The bread I bake tastes so much better when I'm sharing it with others. Thank you
I like your clips,discovered you a couple of days ago so haven't yet seen everything. Another way of saving costs is making your own sourdough starter, I made a starter about 6 months ago and still use it for my weekly breads.I only use yeast for special breads like brioche or japanese milkbread.
I am able to get fresh yeast for free from my Tesco that has a bakery, you need to go earlier in the day when the bakers are there. I found a good flour at Waitrose, Canadian strong white bread flour £2 for 1.5kg nearly 15% protein, mixed with some organic rye.
I use 3-4 loaf tins at once and bake sandwich loaves. It’s a good workout to mix that dough by hand! I also slice it then freeze it and I’m good to go for a few weeks.
Have been meaning to make some rolls as they will cook quicker like you said.
Not sure if you’ll cover this in the other video about flour but you could always mix your usual good quality flour with a supermarket cheapie to meet halfway on cost and quality.
I know some people use a strong flour for poolish/biga then a lower protein flour for the main dough. Mainly for pizza but it could work for bread?
Great video and absolutely agree about the value gained in sharing the experience or just following your hobbies. You can’t just spend money on utilities and bills and leave no time or money for happiness.
Great video! I really like the last point #5! So true!
Jack you got upstaged - she is adorable!!!! Oh and good suggestions too.
Love it when you say "roll it"☺️😊
My first loaf from your book is resting! 😁
Oh & seeing your daughter(I'm guessing...) clearly enjoying learning was great.
Super helpful, thanks Jack !
Wonderful Lovely sentiment! Same cost increases here in the States. My hubby suffers still from loss of taste and smell postCovid and he’s the foodie and cook here. Although I just started this bread making hobby and it’s at “ Apocalypse find” type breads stage lately I struggle on.
It was heartwarming to see you and your beautiful daughter enjoying bread making together….the smile on her face! And she has some skills! I hope my skills improve, especially when I receive your book in the next day or two, so that I can teach my grown daughters and hopefully even my 18 month old grandson as he grows up. We all need to become more self sufficient and fall back on the everyday skills our grandparents and great grands knew and depended on.
As said, cannot wait to get my hands on your book ! You are a wonderful teacher and a wish the absolute best in your every endeavor Jack!
Thank you Lisa
Got my book today! It’s great! Clear instructions and beautiful photography. I can actually hear the words with your accents LOLOL
I had two very good soft yeast Ed loaves yesterday! Thank you again Jack! Bless you and family
Well said!!! You are wise beyond your years!
How great to see young people talking about value of food and how to improvise. Very inspirational.
Homemade loaves are definitely higher than the shop ones, so the slices tend to be bigger. We stopped buying bread in 2008 when I invested in a Panasonic bread maker which was great. It makes lovely bread, but I do occasionally make bread by hand, especially Brioche buns and pizza dough.
What a cute kid. My daughter is about the same age, and we love making bread together!!
I would add that what you make is usually tastier (unless you have a great bakery near. which I don't have) as well as less expensive than what you would purchase at your local supermarket.
You can reduce the cost of yeast by using the dry granular variety AND by buying larger quantities.
Single-loaf packets are expensive ($2.50 for 3 packets!)
The jars are less expensive - larger jars cost less per loaf.
We buy it in 1 lb (454g) vacuum-packed "bricks" for less than $7 and keep it in an airtight container in the freezer. At 1/2 tsp per loaf to start the poolish, the cost of the yeast per loaf is almost nothing. It stays active for several years.
We buy 50lb bags of bread flour and store it carefully. If you don't have the storage space, split the flour and the cost with another baker.
Good. Shout. 👊🏻🔥
@@Bakewithjack It helps that I'm living in a HUGE wheat growing area - most of the wheat is hard red winter wheat for bread.
Can you make more tutorials with your babies?! As a mother of five, I really appreciate the inclusion of the young ones in the process!
Thanks Jack.
A video on different flours would be fascinating. White/brown/wholemeal comparisons as well as cheap vs expensive (not even mentioning spelt/emmer/einkorn etc… For the sake of comparison, I pay about £3 per kg for ‘bread flour’ stone-milled organic from a local farmer (not in UK).
One way of saving a few pence is to make sourdough.
No fresh yeast in UK? Brexit?
Absolutely brilliant!!
I want to make bread now !!
(But it's too warm out there...)
Buy your flour in larger quantities, if you can. Buying kilo by kilo is more expensive compared to buying a 5kg sack.
Congratulations to your wonderful young assistant! The next generation of bakers starts early!
Great advice, except I’ve ended up with critters more than once (& someone will suggest freezer, but I haven’t a square inch free).
BTW, pre-milled flour is nutrient deficient
@@jvallas I like to freeze my bags of flour for a couple weeks in the freezer, then take them out and put them in airtight storage, after they have reached room temperature. The little critters can eat their way through a paper flour bag or a plastic bag, so it needs to be a sturdy airtight container. But those containers can be quite expensive, the buckets with gamma seals and the special flour containers. If you have any gallon ice cream buckets with Snap-On lids I would try putting flour in one of those and see if it works. I would think if you took some simple package tape or duct tape and sealed around it after filling it with flour, it would probably stand the test of time, and not get those little moths in it.
@@OrlaQuirk Thanks - I do keep my usual flours in containers, so your suggestion would be the logical next step!
Have you tried baking bread in a slow cooker? I’d LOVE to see your results. It’s so much cheaper to run than a regular oven.
Jack, bread in shops will go up much more in the months ahead. I still bake 2 loaves every other week and use 1 and freeze 1. I often bake other stuff at the same time. 👍 I’m a thrifty b*gger 🤣
The speech at the end earn you a new subscriber. Keep up the good work.
Excellent advice as usual.
I often use the supermarket own flour but I would LOVE you to do a direct comparison. If I need to spend a little bit more to get a much better loaf I will do, but if the difference is negligible then I'll stick with supermarket own.
I think it depends where you are. I've used all kinds if flour to bake my bread in the US, including only supermarket all purpose flour. I think the regular yeast breads I make are fine with supermarket brand flours. It's the sourdough I'm more careful with and try to use a higher quality, unbleached, and usually higher protein flour.
Solid advice as always 👌🏻
As always good value from Jack!
I recognise a genuine Rubik’s cube solving algorithm when I see one
Another great video Jack. I’ve always been able to find fresh yeast easily on eBay here in the UK. Keep up the good work!
So interesting ....thank you.
There's a couple of us here that cook & bake for each other. It's definitely cheaper. I make several.loaves of bread at a time so I can share.. Yesterday I made 2 raised pies , like you said fill up the oven..I'm using it anyway so I try to make the most of it. Great tips Jack! Bake with the kids, each other & celebrate being around each other again....truth is I never stopped anyway 🤣🤣🤣
Your little girl is just too cute!!
Thanks Jack, Good ideas, but how does turning the oven off with a stone and starting from cold work. Hot stones equal burst, but will you get the same burst with a cold stone or no stone. Still making SD with seeds after your course, but seeds go in with the flour at the start. No pre-soaking and it works really well. Peter
Jack this is one of the best you've done.
Thank you Nigel. ☺️🙌🏻
How delightful to see your daughter in the video
What a cracking video Jack…..just what we all need for more motivation in these very trying times. ……wish you would correct the “flour” spelling on the board tho! 😂😂😂😂😂
Hi Jack most Polish shops sell fresh yeast😉