24: How to stop your dough from spreading out flat! - Bake with Jack
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- เผยแพร่เมื่อ 14 ก.พ. 2017
- THIS is the technique that will help you nail that beautiful, round, tall and proud cob loaf :-)
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I love this guy & his instructional videos. They are really well shot, clearly explained, his passion & knowledge of baking is infectious. Well done Jack.
He is billiant.
I watched tons of videos about baking bread, this one was the most useful yet! This sticky-non sticky side, creating tension, etc - now I'm finally starting to get what baking a good bread looks like :)
Thank you very much for this video, you're awesome man!
You are my hero, young man. Just taught this 54 yr old how to properly dome my breads!
Thanks for that.
Nice ☺️👍🏻 my pleasure
Brilliant! I've been searching for months to find out why I am a flat loaf baker and no one has yet explained the reason in such a succinct and engaging fashion. St Jack!!
Jack's such a gem. Sometimes I really just wanna hug him!!!
god help me, I just want my bread to be proud
😂😂😂
Your comment just made my day! lol
Yes! this really helped me make better loaves. I wish I could post a picture of the sourdough loaf I made after following the technique in this video. Truly amazing!
Jack you're a great teacher. I appreciate the time you take to demonstrate the importance of the various stages by demonstrating what it looks like when done wrong. I've been having some bread spread myself and wasn't sure why, but I guess I'm just not building as much surface tension as I thought. Also really dig the Artful Dodger beat poetry vibe.
the 'spread' could also be down to high hydration, over proofing, low protein flour
Thank you for addressing this issue...I am proofing sourdough bread right now, and I wanted to improve my technique for shaping. After watching your video...I believe I can make a better loaf. I am inspired.
Thank you so much Jack! My loaf is in the oven and it’s actually looking like a boule instead of a UFO 😄
I think so many videos and books focus only on (their) perfect steps without pointing out the essential information and the reasons for failures. Your blog and videos are very helpful in this regard. Thanks a lot.
My pleasure
I named my sourdough starter after you, Jack. Thank you for the fun instructional videos!
Thank you Jack so much your help has made all the difference in my frustration
This for me has been the best tip I've had for bread making. I'd never heard of this before and always had flat, spread out loaves, it was driving me mad. I now have fantastic looking loaves, free form or in a tin every time. Cheers Jack.
And i thought of all the reasons in the world for my flat sourdough (bad flour, overproofing, bad starter) but never on the surface tension buildup...thanks mate!
Your wife is so lucky! A young man that uses terms such as 'proud' are always great to have at home. As for your word cob - that's an earth-building term as well! Double good for you! :)
"proud" vs "shy"
(they're common terms in woodworking in US, as well)
Thanks for sharing. It is amazing how both turn out when different folding is applied.
Thank you for your video Jack. There are such small subtleties with sourdough bread baking. As simple as you’ve described a sticky side and non sticky for building the tension. Awesome!
Thanks Jack. I've been a disappointed baker for years until I saw this. Thanks so much!!
You are welcome ☺️ so happy to help out 👍🏻
Great Teacher, I have made some great bread, The boys love it and no more Tesco bread in this house. Thank you so much, your instructions are so easy to follow. Keep up the good work
At last Success today!!! Thank you for this video. You earn the title of a Master Baker!!!
Youre never too old to learn ..thank you for your videos .Its because of you Im now staring to bake my own bread again.Thank you
I've always wanted to make bread ... but never made much beyond pan cakes and such. I've learned more from youi videos this night about making bread than in my whole life combined. Thank you x 100!
Oh Jack is great. He explains everything so so simply and understandable. It just seems like Jack is made to make bread.
"Proud and round dough!" Your videos are so lovely and delicate. Keep up the good work! Thank you! :D
Just watching during lock down and yesterday i baked a loaf like your first one..i was very proud of it but now i know what to aim for next time!! Thank you!!
Between you (I have just today found you) and John Kirkwood, he's brilliant, his hot cross buns/easter buns are out of this world, my bread making has improved immensely. So, thank you for your tips and inspiration. My bread is always tasty but even better now. Stay safe
Hi Jack, Dee here from this morning’s live chat on your 10 year anniversary. This is the video that helped me get a higher loaf. When I did it as you did and folded it in half then brought it in it held its shape. For me the key seemed to be the fold over first. Very good height. Thanks again.
I just found your channel. Thank you, thank you for teaching me the importance of tension in my dough. You solved my problem in just a few minutes. I’m now a huge fan!!🥰
You solved like most of my questions in just a couple of your videos! Amazing work, thanks so much for sharing all this knowledge!
So glad I found this video. I’ve been struggling with knocking down and shaping the dough and your two videos are the best explanations & demonstrations I’ve seen. Many thanks
All your videos are helping me out so much to understand bread & all the process behind!
Thank you for sharing ✨
Gotta good laugh at the flat one. I made one, it spread out so big it was x3 of a bread pan then showed off how big I made a loaf. Haha. NOW you showed me how to do it properly. I get it!! I don't have a basket thing. An don't want one. I want just like what you did FREE FORM BOULE. No pan, no bowl, no forms, just simple TENSION on the top. That makes perfect sense. Thank you JACK. BRILLIANT SPEECH.
I'm in love, I love his hands, his accent, beautiful smile. Maybe now I'll get a nice oven spring.
I am so excited! If I don't put my loaf in a pan it comes out flat, which is OK for taking it on a hike (to eat later, not for companionship), but I want it to look like those rustic loaves I buy at the store.
rideswi thscissors
Is this what is called “clocking” the bread?
I laughed so hard at the "companionship" bit 😂 Had to say, good one 👍👍
I fudged up somehow and wound up with a huge mass of too wet dough. Thankfully I’d just watched your video and the stretching at the end really helped. So now I have this huge loaf of bread which looks beautiful. I know what I’ll be eating a lot of this week :)
Thanks Jack you saved the day!
Jack, totally nailed it! It worked!! First time I made challah that didn't turn to a pancake!
This video made my bread making a game changer Thank You M8 ❤
Lovely! And that lovely light, nicely enunciated English voice! Delightful!
Brilliant! So simple. I'm trying this tonight!
This is awesome. Was having difficulty with developing tension in initial shaping and your method works great. Thanks !
You're adorable Jack! This really helped me. I'm going to use it for the one that is rising now as we speak!
Excellent tutorial: you pinpointed exactly what I've been doing wrong: insufficient tension.Thank you for the good lesson; I'm eager to try again!
Thank you for all your vids. It is giving me confidence to bake my own bread now.
Thank you! I loved your reluctance to leave the other loaf alone. You got there in the end
I just love your videos. They are the best and you are wonderful yourself. Never stop having fun with your dough......and your viewers. Truly enjoy you.
Jack your the man. I been baking bread for the last few months since the virus has hit. You helped me make my best loaf to date. Thank you. Your a true breath of fresh air in this trying time. Mark Travis. Ps. I bought scales and now use grams for baking. What a difference that alone makes.
I was looking for vids in German and I found yours. In the first 2 vids you give me the answers I was looking for - thank you!
What a brilliant top tip! Boom* Perfect loaf. The best yet. Thanks Jack
I had this problem yesterday making Italian bread for the first time. It tasted great but flattened out a bit during the second rise. So glad i found this video.
I could listen to you ALL DAY LONG, love the accent and now my hamburger buns will rise higher as well.
Thanks for the great advice Jack. It really made a difference! You rock!!
Thanks for this.
You’ve just solved a problem I’ve had for years.
My bread is always delicious, it’s just not the right, cob shape.
I've been having that spreading problem with my sourdough loaves. I thought it had to do with how moist the dough is. So you just BLEW MY MIND. Thanks for this informative tutorial.
You’re welcome
Finally, an explanation that makes sense! Thanks Jack! Thanks for the visual.
You’re welcome!
Great tip, thanks for sharing. I noticed that one of my loaves spread while rising a while ago and I didn't know why but now I know.
Meadow Brown Bakery YES! so pleased to have helped ☺️
Thanks Jack! You have a wonderful clear communication style.
Thank you! I wasn’t sure why some of my breads were flattening out while others weren’t! Thanks, Thanks and Thank you!
You’re welcome Sandra! Good luck ☺️👌🏻
Thank you very much for your clear instructions AND explanation! This really helps.
You’re welcome ☺️👍🏻
Hey hey Jack! I've been baking bread forever and didn't know about this technique. Thank you so much! It works on high hydrated overnight dough too. I just create the tension in the bowl with a rubber spatula. Nice high loaf. Baked in a Dutch oven.
Nice one ☺️👌🏻
Again Jack, you are so entertaining and knowledgeable. Such a pleasure to follow you .
Thank you for all your sharing of your knowledge.
Merci beaucoup, it's clear and exactly what I needed to improve my baking.
Always on the lookout for new bread baking tips! Will be trying this technique today. Thanks cutie!
No problem kirsty ☺️👌🏻
Exactly my problem and the solution was as simple as that... Thanks a lot. I subbed.
Thank you very much for this! I just made a lovely tall loaf using your technique! Yay!
Thanks for the clear and concise information 👍👍
Thanks for this info ,I’ve never seen such simple instructions and reasons for doing it ,and I’ve been baking bread for years and still learning skills - your never to old to learn new skills from “bake with Jack “😋will now defo subscribe 🙏🏽
Nice Katt, thank you 😊
Thanks Jack, great tip on keeping the bread in a nice shape. It's been a while since I've done some bread baking, now inspired to get back into it.
Yay! So pleased, have a blast! ☺️
Thank you. Your pull up many times became my answer. Really logical
Thanks so much. Sometimes it happens to my bread and I didn't know why 😭 ( pretty much yesterday 🤪 it went totally flat 😳) and now I realize I didn't fold it much. I didn't hear my dough 🤣🤣. I'll keep this in mind for my next bake adventure. Cheers!
Thank you, Jack! That's a nice tip and a great explanation!
Thanks for the question & answer. This was my problem! 🤓
As always- a BIG help...Thanks! 😍
This is exactly what I needed! Thank you.
Sure I can see the difference. It's obvious. I have been making a good bread , as good as the the first one. I sure to try the the tension as in the second case. Thank you very much
Yes! You’re welcome ☺️
Hi there..you are adorable and your video is so very good! Finally know why my bread spreads out after many years of baking. Love making bread but see that we can always learn...thank you
I'll be trying that tomorrow. I totally did what you did to the dough on the left last time I baked a bread. It was delicious but not as puffed as I wanted it to be.
Yep, I tried this the other day. Thanks Jack!
Thank you SO MUCH! Very great tutorial!
What a nice Man and good Baker .
Good stuff! Answered an issue I've been having with cobs coming out flat. Ta much.
that's the best demo of how to shape dough into a ball. thank you!
"This is a to the extreme example of _not_ the right thing to do"
...yep, that's what I do
X2
I make this mistake and nearly every one he mentions. I guess no where to go but up since the last lump was a brick. Gonna try again tomorrow.
Haha, that's exactly what I thought.
I loved the way he found it SO difficult to do it badly! Right up to the last moment you could see his fingers wanting to tuck the edges under just a bit more. 😀
Wow thank you so much! That's been my problem, never been able to get it to shape properly, can't wait to try!
You’re just delightful. Thanks for the video.
I adored watching you🤩!, cuuute!, at the same time im learning.😘
So helpful, I have made many of loaves of bread that spread out. I will let you know how my next loaf turns out !
Thanks Jack, I'm new at baking sourdough bread and have had this problem and your video is very helpful and I will be trying it out today.
Perfect ☺️👌🏻 thanks Gary!
Finally a simple explanation! Thanks man!
Thank you so much! I drag my ball of dough to tighten it after shaping and as it rises it splits. You basically answered my question. The reason I was watching is because if I don't drag the dough it doesn't go up it goes out. You helped both problems. :)
Perfect ☺️👌🏻
This really really really helped! My cob is now looking much better - thanks to u. Baking bread is a real challenge here in my hot and humid climate....with average temperatures in the mid 30s and 70-80% humidity. I had to tweak the bread recipes - reduced the yeast and water (chilled water finally gave me my first successful bread).
I've learnt so much from u. Great job, Jack!! 👏👏
Isn’t that called cloaking the dough?
This is awesome! I was your "extreme example of what not to do." Your video really helped!
Thank you ! Great tip ! It solves my dough problem !
Thanks, this has sorted my sourdough loaves out. I’d been tipping them out from a floured tea towel in a bowl but they flopped out and collapsed. I’ve tried the way you describe and it’s made a huge difference. Not sure if you intended it for sourdough but it’s definitely helped.
Jack saved the day. My sticky dough is in a nice tight ball . Finally👏👏 Cheers
I do not know why, but this demonstration, technique, and explanation clears up all kinds of questions and misshapen boules.
Thank God I found this....I was almost in tears over my flat loaf
Good tip Jack well explained I will try this.
Thank you, Jack. This is such good advice! Greetings from Colombia, South America.
This works like a bomb! I still put my dough into 2 LOVELY round earthenware crocks but the top comes up like a balloon! What it does, of course, is increase the surface tension. But it works like a dream!