171: Kneading ENRICHED Bread Dough in REAL TIME - Bake with Jack
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- If you've ever wondered what to expect as you knead your Enriched bread doughs START TO FINISH... Well here it is!
The recipe I use here is the same as the Apple and Cinnamon buns: www.bakewithja...
When you're done, check the five signs your bread dough is fully kneaded here: • 87: FIVE signs your Br...
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new to bread making here and I made my first enriched dough just a few days ago. I hated working with the sticky, greasy dough but my young grandson told me it was the best bread he ever tasted so now I am committed to making it under the legal contract of being a proper grandparent
Beth here... I've been using your technique and recipe for about 2 months now, a loaf a week. Works out perfectly every single time! Thank you for helping me perfect my bread baking experience! ❤️
100% agree about the relaxing part of kneading. It's quite therapeutic actually. 10 minutes of focusing on one task instead of letting your mind run crazy!
I'm obsessed with watching you knead dough. You could make a silent video just kneading and shaping various doughs with a relaxing music track. I'd watch it.
Jack I just have to say that your videos are always a joy to watch man I love the way you show us what baking is really like
You are one of the best teachers I have come across. Thank you
You are the best Jack!
High five from Montreal, Quebec, Canada.
A silent podcast.😁😆😂
Thank you Jack. You gave me 10 minutes of zen time.
Blessings! 💜
thinking the same but then we'd miss Jack's characteristic voice...
Great back to basics video Jack. So when you want a quiet moment and you, ‘need this time,’ you knead this time 🤪
A couple of tips for anyone who wants‘em:
I've had my electronic timer for almost 30 years. I originally bought it for photographic processing and found over the years of baking that buttons stopped working. I'd open it and clean old flour out that had got onto the contacts. I eventually wrapped it in plastic and it can be handled with greasy fingers and no flour gets in. By the if you want a timer like Jack's, it’s a Hygiplas (I took a screenshot from the video to identify it).
If I want to cover my dough when it’s rising in the bowl or bread tin, I use a simple, see through shower cap.
Those are all great ideas!
Love the timer brand for us, and the plastic wrapping of it, AND that cool pun!!!
Quite a full informative 10minutes
I've kneaded a high hydration 60% butter brioche dough by hand, and omg, it took me like 45 minutes. The brioche turned out delicious though.
Lol, I've done the same thing. Once I started I immediately regretted the decision to knead it by hand😂
So it does eventually come together? I'm following Babish's recipe and it's almost like liquid.
@@tonygluk1 If it's liquid, then there's probably something wrong. Maybe the protein of your flour isn't enough or the measurements weren't right. I like to knead wet doughs in a big bowl. Mine started out very sticky and loose but still manageable before the butter, and because it was already so wet in the beginning, the butter became easily mixed in. After another 15 mins or so, the dough finally passed the windowpane test. By the way, I used the brioche recipe from Benny's Baked (th-cam.com/video/mlDsvWwjS14/w-d-xo.html). It's really good but takes a lot of effort to knead by hand.
I know right
I tried yesterday to kneed all by hand and spent 45 minutes! kneeding until it would let go of my hands so I am not sure I will ever in my life do that again. Kneeding with machine first is my way to go. Of course, I didn't let it rest before folding the oil into the dough. Big sweat.
Your brioche vid saved my life a while back. Every video about brioche making involved a selfstanding mixer and I needed to learn how to get the butter in by hand and there you were to solve all of my problems.. Thanks for the tips 🙌🏼🙌🏼🙌🏼
Love from Paraguay
G'day Jack, we live in the small Opal mining town of Lightning Ridge in Australia, off grid. Conditions are so different here, we're coming in to our summer and we can get up to 50 degrees celsius on a hot day. Your videos give me the confidence to just enjoy the process and experiment. I have been baking my own bread and have just started playing with enriched dough. Made cinnamon scrolls today . Your videos are fantastic. I love that you take such a relaxed approach to home baking, I am learning so much from watching and listening to you. Thank you mate.
Oh wow! 20+ years ago I was taught to rub the butter into the flour! When I do tomorrow’s bake I’m going to try it this way. I use an enriched dough for hamburger buns and sometimes for sandwich breads, depends on how I’m feeling 😂. I like to pop 8-10min TH-cam videos on while I’m kneading.
How did it turn out, Carmen?
I find it quite relaxing watching you knead dough. And I agree about the time spent kneading being grounding; some days that's the only moments of peace I have. Lol Great video Jack and I do hope you had time to grab something to eat! You got to feed the machine to keep it running! Much love and thanks!
Jack, my friend, I've never thought to use a timer when kneading...just try to remember by looking at the clock lol I like that you were able to stop and start using the timer so you've converted me. Doc says I need to stop kneading for a while and give the wrists a rest. But gosh, your dough looked good enough to eat! I enjoyed the live vid last week after the fact. You don't realize how much value we all get out of your "ramblings." Hugs to you and family!
Maybe try keeping your wrists stiff and kneading with fisted knuckles. I had to start babying my wrists years ago, so for instance, instead of rising from the floor with my palms, I use a fist with straight wrists. Helps immensely. No more wrist pain.
Great waffle! And your kneading mindfulness creates mindfulness. And who knew that the reason we add fat to flour first in pastry making is to prevent activating the gluten and creating tough pastry! Thank you Jack!
There's a great advantage in kneading on a table because it's generally lower than a kitchen bench and that makes it mechanically easier. 10 minutes at bench height can be quite taxing
This is my first weekend with Bread Every Day and I’m so excited to attempt the brioche recipe! It really is because of your easy to follow videos that I’ve been able to make real bread instead of rocks and bricks. THANK YOU SO MUCH!!
I learn something new everytime I watch your channel!
Thanks for the videos Jack. I have only attempted enriched doughs a few times and the fear of the wetness made me use a mixer to do the kneading and it was still a bit hit and miss on how heavy the bread would turn out. BUT after watching your apple cinnamon bun demo and following your recipe, you say to trust you and I did trust you, did exactly as you advise and the buns came out beautifully light and delicious
Amazing Tessa 🤗
I knead the dough inside the bowl until the stage in 6:00 or even later. Sometimes I do all the kneading inside the bowl and never use any surface. Its much easier and leads to zero mess.
How do you knead it? Like folding it on itself with the scraper or your hand?
@@YTBurner yes, folding and squeezing (but lightly). Mostly with hands when it comes together.
Those scrapers are really cheap in your shop. Also I got a personal message! They make all the difference. A bit of work then the dough will be non sticky!
Thank you for this video. I did my kneading with you and I was astonished by the result. I never kneaded dough before and always added more flour to fold into the dough. This taught me patience is needed for dough hydration and its gluten to take full effect. Can you do another version of enriched dough with sourdough starter ? 🙏🏾
Another fab video Jack, it doesn't matter how long you have been baking bread...always a tip, and with your excellent and cheery presentation, a tonic!
Oh my gosh thank you so much you taught me so much I never knew before! My Dutch immigrant mother in law has requested I make Krentenbollen and I have always dreaded enriched dough recipes. Last time these buns were so dense! Your tips about kneading without flour and working in the butter made a WORLD of difference and my dough is rising now and I can tell already it is gonna be the best yet.
This is very helpful…I try to knead by hand but usually don’t seem to knead eniough
A 20 minute rest after mixing but before adding butter will also help the gluten along. Best with slightly cooler dough so the yeast doesn't ferment too much during the rest.
It is so good to hear your thoughts about the process of breadmaking. I learnt a lot and whenever things seem to go wrong with the knowledge you gave me I found ways to work things out or I have learn from it and have home made bread anyway. Thank you so much for showing that breadmaking ist wellness 😊
Nice video! Has taken me a while and many breads, reading r/breadit and watching Bertinet's method -- to get used to working with a wet or sticky dough. Need to learn to trust the process and enjoy the (temporary) messy part!
Many thanks for a HUGE philosophical and practical note about bread making and LIFE! Blessings to you, young man.
Well, I THINK I have learned AGAIN to knead with a gentle touch AND be patient through the sticky stage AND cut back on the flour I seem to HAVE to use to keep sane through the sticky stage........maybe.....
Loved watching you knead and chat it was great! I think I am going to make some buns today....
-Sarah
I found this video really helpful. Thank you.
Thanks for another great video Jack! And I completely agree with you on how kneading can be such a calming process. I usually take the time kneading my weekly bread to just get out of my head for a bit and it's great. Half of the reason why I keep baking bread is just so that I have an excuse to knead, haha. I tend to work with tangzhong doughs, so they're really sticky but I usually follow the Bertinet method (slap and fold) and it works wonders. It still takes me about 30-45mins though to get to a window pane stage that I'm satisfied with but it's very much worth it.
Kneeding is like playing in garden soil…. Very therapeutic. Thanks
Can you do a high hidration kneeding by hand real time?
On the list!
@@Bakewithjack Really looking forward to this! you are awesome dude!
Thank you! This was a lot more useful that I thought it would be and I got useful tips. I am more confident in my kneading now and what to look for in my dough.
Jack, Jack, jack! I’ve signed up to the baking course and man I wish we had a damn zoom, teams or something group so we could ask our “dumb” questions live!! I get so aggravated and wish I had someone live to teach me.
thanks Jack!
watching your hands work was quite hipnotic... xoxo
As always, thank you for demonstrating the full process in one go. It’s magic when the dough changes before your eyes and better when under your own hands. I’m hoping that at some point the mixer will be relegated completely to the beating of egg whites for merengues and creaming of butter and sugar for cookies. From then on my tools for bread making will be my hands, a bowl an my trusty dough scraper (best $0.99 I ever spent).
Truly appreciate this kneading video. You make it informative & fun. Be well.
Wow! You did a fantastic Job. This is perfect 💯👍
I would be disappointed if you ever didn’t have a pencil behind your ear 😂 great vid Jack. Again, I like your hair today lol x
This is a very valuable information. Subscribed. Thanks for sharing!
Welome Rukh, it's my pleasure :-)
Hi Jack my hands hurt watching you god bless the U K and the beautiful bread shops you don’t get hear in the U S A
Brilliant, thank you!
Brilliant” I’m definitely doing this one with my boys! Thank you 🙏🏽 stay safe be well
Thank you very much Jack!
And 10:22 is precious! 😆
Hungry boy! 🤣
Thank you so very much for this video. Lengthy but this is exactly what I need.
Hey Jack I put 50 grams of sundried tomatoes and about 2 grams of fresh thyme in your 68% hydration dough . It was awesome!
Great video, Jack! Thanks for the explanation about adding the butter later. I liked seeing all the action in making enriched dough. Experience helps me to be patient till the dough comes together properly. Nothing like a smooth elastic enriched dough to make delicious bread.
I had fun watching this. You're quite entertaining Jack. Thanks for another great video.
Can you do a brioche video start to finish Jack? I've had trouble with that dough a couple of times and with finding the right recipe.
I never knew what enriched dough was. i have made some but did not know it. I definitely have been kneading way too hard and tearing my dough. Now I have a better idea why my last loaf turned in to a brick. I knew it was not holding the gas from the yeast, but did not know how to fix it. Thanks Jack
Heh, for a change, it appears I got something right - I knead dough (enriched or otherwise) 'gently' until the dough feels smooth/elastic to the touch (anything between 8 - 12 mins). Your apple buns are amazing, BTW - have made them several times since you shared the recipe with us. Many thanks.
Thank you for all your videos.
I love kneading bread Its a wonderful time to meditate I have issues with pain but I just take my time and breath Its the best part of bread making (: and its a time to quiet our monkey minds
Awesome! Loved hearing you waffle. But where’s the fresh yeast?😉 Thank you for all the great tips!
“I - certainly I - knead this time”.
You are amazing. What can I do to support you? Do you have a cookbook I can buy in Canada? Thanks so much
Ok I can see what i was doing wrong now.... whenever I do a quite sticky dough, I knead it quite strongly and far mostly breaking it appart. In my mind I thought that because the dough is too stiky I need to work the gluten harder for it to develop. So I spent like an hour of kneading it just to get its shape but it never got quite there. Turns out I should be gentle and do not break it, which I was doing the opposite of that, lmao.
Quality
Excellent content Jack. Going to share this video with some friends 👍
Thanks Charles ☺️👌🏻
No one does it better than Jack. The explanation of when to add the 'butt ah' is one of the best parts of the video. Jack ... sketches are completed of you from the shoulders up. Flesh tones are mixed. Now to find time to work on your portrait.
About the extra flower - I wonder if setting aside 1/2 cups of flour after weighing and using that to dust the board is a viable option? I did this lots of times and it seemed to have worked just fine.
Question: I've noticed that most recipes are sized for one or two loaves. However, I often find myself needing to make 6-8 loaves. What differences should I look for kneading that much dough by hand? Any change in techniques? Problems or challenges I should be aware of? Or is that when it's better to break out my big Bosh mixer and and let it go to town?
My mother always told me not to whisk your yeast. To stir it ever so lightly and most importantly to let it sit to active. Is this a old wives tale?? Enriched dough is my favorite to make for dinner rolls and cinnamon rolls. Geesh! Now you have my tummy growling 🤣
Ps, I was also taught that hand kneading dough was the only way you should knead your dough. My hands are bad, but I just take breaks and it gets me through it. Just no more daily loaves of bread or rolls for this aging lady. 😩
I can’t always hand knead my ordinary dough so I use a hand mixer (Wahl, James Martin) with dough hooks. Just bring the mix together then if a large loaf, halve it. Knead each half for one and a half minutes then combine the halves by hand, and raise. To shape and prove, just a quick knock down, a few seconds light kneading by hand then shape. Save your hands, enjoy your bread.
@@royksk Great idea, however, I personally think there’s just something about hand kneading your bread. Your hands in the dough for me is a stress reliever. I have every machine and gadget out there, but when it comes to bread, my hands do the work.
Another way to make the gluten network is to simply let the dough sit for 15-30 minutes after adding your wet ingredients ( except salt and butter ). This is called the autolyse phase. By the time you add your remaining ingredients, you saved yourself a good amount of kneeding. Or use a stand mixer. From one aging lady to another.
Great info as always, have you ever made Japanese milk bread with tangzhong method
Do you have video on second kneeding
Can this recipe be used for sandwich bread? My grandbabies love peanut butter and jelly and was wondering if this would be good as a loaf, not separate buns 🤔
Is there a noticeable difference whether one uses bread flour vs all purpose flour when making enriched dough?
So are we all pretending not to notice Jack folding up the shirt sleeve, flashing the full globe tat? I'm gonna need a high def screen to read the script though.
PAH! 😂
Hi Jack! Would a spelt brioche also need this amount of kneading? Love your channel, thanks!
Flippin’ heck!….lol💕
😂
Does this method apply for croissants?
May I know what temperature your kitchen is at?
Is it ok if I do this kneading for all purposes flour too?
Great video, Jack!
Could I have the ingredients for this enriched dough? Thanks!
In the description 👌🏻
@@Bakewithjack Thanks Jack! Been using your lean recipe for a good long while now and its great to have a enriched bread recipe too!
What can I add instead of egg to a recipe like this? I know I can just omitt the egg and it's still nice, but I'm wondering
Cooked apple purée works like a dream 👌🏻
it wont puff up ! .. so.. how does that work in.. knead free dough.. i use half a std yeast amount & my dough rises 21/2 - 3 times its volume in 30deg oven & get reliable good baked texture & no sizeable bubbles in the bake.. cant say id go back to kneading
I bought a large kitcheaid for it as my hands hurt after 10 min of kneding. Don't watch whatsapp tho i stand there watching the machine and sometimes correcting it.
Throw the dry stuff in with the wet… 53 yo and never ever thought of that…
🤣🤣🤣
I just realized why you personally can't overknead your dough -- you are careful not to overstretch your dough when kneading. I suspect the people who are over-kneading their dough are actually over-stretching.
How would this change if you wanted to use sourdough instead of yeast?
What is enriched flour?
Can I substitute dry yeast with Instant yeast in the Apple Cinnamon buns recipe?
following your sourdough recipe my dough is always more sticky and hard to handle than yours and I wonder if it is because I use a mix of flours (50%#1, 15%semolina, 15% Manitoba, 15% korasan, 5%whole): is that the reason? Imposiblevto handle without adding flour. Can you address this issue in one of your videos please?
what is the recipe for this jack
Great video! just a questionm What is the recipe for this dough? Mostly looking for hidration %
Recipe in description 👌🏻
@@Bakewithjack Ty so much!
Question: your table that you knead on? What is it. Finish? Wood ? Cheers
Just wood, danish oiled 👌🏻
The thing im doing every time a recipe asks for butter is adding it with the flour and mixing with my hands. The butter won't stick to my hands and i don't see any difference in texture.
Jack, I love the video! I'm going to try your recipe later this week. I live in Texas, and in some of the better grocery stores they have Kerry Gold butter. Is there a taste or texture difference (or another reason) to use Kerry Gold butter instead of regular butter in this recipe? I live in Texas & wanted to find out if it was worth the extra money to get Kerry Gold Butter.
Kerry Gold is divine. Had it first in the 60's.
Kerrygold butter is made from grass-fed cows and thus it has a higher butter fat content, is smoother, and has a deep, natural yellow hue to it. There's nothing better than Kerrygold butter with the exception of perhaps the more expensive Italian butter which I am able to find in my local Costco in Southern California. That's where I purchase my Kerrygold butter from. It's much more affordable there, plus they also sell the unsalted Kerrygold in the silver packages.
I personally believe that one needs the best ingredients to make the best food. I was using a lovely French butter until the store quit selling it, so have been using Kerry Gold ever since. I also live in Texas :D
Lol. Hungry was ya?
I'm sure Jack doesn't wear his ring when he's teaching bread making to his students. As we all know in the restaurant and catering business, prepping food with rings on your fingers is a big no no.
Yes he does. He has worked in the restaurant and catering business for 19 years and prepping food with a plain wedding band is a ok. 👌🏻
I am surprised that the short time of mixing the flour and liquid before adding butter (or olive oil) makes a difference to gluten development since that step doesn't develop much gluten at all. I always thought that stretching hard would be a good thing but I will rethink and just use less force - less of my sweat dripping into the dough.
It's interesting that you are not putting much pressure at all to the dough while kneeding. I hope to improve my challah-bread tomorrow. I have always added olive oil right from the start (even if there is no milk in it since the Bible says not to consume milk with meat). Exciting.
The short time does not make the gluten network but releases the 2 proteins that makes up gluten in the mix (gliadin and glutenin). That is why if you wet and mix your ingredients and let it rest, without kneeding, the gluten network will start making by itself. You can reduce a lot of effort that way. Let it stand 30 min and see for yourself. Surprise!
I think it has to do with the butter coating the flour prior to the flour absorbing water. The fat coating keeps the flour from absorbing the water so the gluten is prevented from developing.
@@helenedesmarais8697 Some bakers I have seen here on YT make a poolish with just water, flour, and salt and let this rest for 30 minutes. Some also put the yeast in that poolish.
@@matsu223 The salt inhibits somewhat the gluten formation so if that is what you want, might as well omit it at that stage but don't forget to add it later ( like I have done a few times) .Technically an autolyse is flour and water only, poulish/preferment/biga can have salt and/or yeast. Forgive me for being a bread nerd.