Jack, your combination of technical knowledge, pleasing personality and instructional skills make watching your videos a pleasure. Best of luck to you.
I love the little gems of golden nuggets like importance of using scraper to flip pre shaped dough instead of fingers AND use the razor to split the ends to keep it blooming.
This is the best bread making channel I have ever found, followed this to the letter and had a huge and tasty success, thanks Jack and please keep the good work up mate.
Made this yesterday in a cold kitchen so took lot longer to prove. (Ive accepted that happens with all my bread.) My goodness its a great recipe! I followed recipe to the letter and shaping tips. Bloomer turned out perfect, stone baked just like jacks. I have made a couple of other loaves by jack but this is my favourite by far. Its delicious! Thanks Jack
As a new bread baker, I’ve been watching your videos for techniques and recipes. Today, I just got my 1st stone oven and will be thinking of you for encouragement each time I use it. You’re the best, Jack! Watching & learning from California US
Sometimes when I making big Italian meals or peeling something or other I put Jack on just to listen&half watch-love the kid reminds me of my buddy during Viet Nam-His breads come out great&so glad we didn't let him escape during shutdowns-
Any ideas why a loaf puffs up in the oven but the score doesn't open up but just puffs up instead? I think it's because of the score - maybe too deep or perhaps to shallow? Anyway, great video jack, very easy to follow and I made a really tasty loaf despite the loaf not blooming and producing an ear.
pre shape. it makes so much sense. I am always disapointed at the end result when the loaf has fallen. Laughed outloud at your scraper having a scraper. Thank You for your videos.
Jack watching what you do to make bread and learning from you always brings a smile to my heart, and face. I am so glad that you started this channel and that I found you when you did!! Thank you Jack for taking the courage, believing in yourself and starting all this! May the Good Lord bless you and your lovely family.💗🙏🏼🤗💕
You’re so inspiring and full of energy, Jack. SO glad I found your channel when I started to bake my own bread. Although I’m not yet turning out loaves like that. A bit hit and miss so I’m adjusting prove times to start with. That bread looked amazing and I could imagine it smelled terrific too. Thank you for sharing these videos. Love them ❤️
Love this video Jack, I love watching the practical application of your instructions. Still two years on from discovering your no nonsense bread making channel I'm making my own bread every 3 or 4 days, all due to you. One of my favourite breads is ciabatta, I'd love for you to do a video making ciabatta as I'm sure you'd help me immeasurably to improve on what I already achieve. All the best. Cris.
Like all your videos this was great. Bought your book a couple weeks ago and it has seriously accelerated my bread making. I’m gunna give this bloomer a go tomorrow thanks for the vids keep it up.
Thank you Jack! Just to mention that you might find a stone at a building supply. Just make sure it's natural stone and has no sealer or anything on it. They're usually a lot less expensive.😉 Yesterday I put my bread outside to proof. It was hovering around 38°C so I put it in the shade. It was still doubled in 1/2 an hour!😄 Blessings! 💜
Hey jack thanks for another great video. I’ve been doing bread with minimal yeast lately as it’s easier for time, I’ve got kids and work so I fit it all in over a couple of days. I would love to see you do a video on a minimal yeast bread tutorial. I do it over a couple of days and get good results normally but have had the odd failure as in not as pleasing on the eye with the puff (due to time constraints) or the scoring. Still a success in my eyes 👀. Thanks for everything!
My wife would occasionally buy a loaf of bread. I fancied a change she would say. Since switching to this recipe there has been no shop bought 'sourdough' smuggled into the house.
Started following you after seeing you on Sunday Brunch and haven't looked back since. Every weekend is homemade Pizza day and yours was a game changer for me. I do have a question on (strangely enough) bread. When i use the roll technique i have holes in the bread and sometimes the slices fall apart because of this. Any help would be appreciated.
Hi Jack , love your show…. Do you ever make the bloomer with sourdough and how much would you use? Thanks for sharing your bread smarts! Bought your book,!
Definitely going to do this one, Jack - we love a bloomer! How would you make a 100% wholewheat bloomer? Fantastic course yesterday (13July) - thoroughly enjoyed meeting you, everything you taught us and inspired us to do. I'll be making those Mediterranean breads - especially the ciabatta. But in the meantime - a wholewheat bloomer?
I made this the only problem forgot to take into account is olive oil in the mixing process..so I did it 80% hydration and added 30g of oil in mix which kicked it up but still came out amazing!
I use a baking steel because the only stone I could get was a round pizza stone with a rack I don't want. I found the stones cracked after a month or so, so I gave up and got a 1cm thick steel which lives in my gas oven. So good bottom heat and less temp drop when I open the door
I’ve just had a notification from TH-cam after about 2 years. WTF. Anyway catching up and I’m glad you have to use dried yeast because it never seemed fair that all you TH-camrs use fresh yeast but told us , “ just go ahead and use dried “. Anyway great new videos Jack. Cheers from Australia 🇦🇺
Hi Jack, I found your channel yesterday, binge watched a load of your content and tried your Stone Baked Crusty Bloomer recipe following the video this afternoon - the loaf is in the oven right now !! It looks epic - Can't wait to taste it! I look forward to following other recipes - I've subscribed to your channel and considering signing up to your monthly subscription club (going to invest a but more time in learning on your channel first though) 👍
I have issues with oven spring like you showed. my guess is that i am just simply not consistent with how I'm holding the blade throughout the scoring. i start at angle and I finish with straight angle. i find out though that scoring from left to right produces better oven spring than from top to bottom (which side the dough is turned when scoring is important).
Hey Jack, it’s Catriona from KK. Can you please do a video on making a bread with sprouted grains. A sourdough bread even better! It’s meant to be so much better for us as it removes phytic acid which inhibits nutritional absorption potential! X
Hi Jack! I'm from Singapore and recently found your TH-cam channel! Love your videos! I've not had a lot of success making "artisan no knead bread"... My bread tend to have a yeasty flavour to it (I use instant dry yeast). From what I can see the difference in the recipe I followed with your videos... 1) it calls for Bread Flour instead of all purpose flour. I understand that with bread flour you need a tad more water but how much more (see point 2)? 2) The hydration % in the recipe is about 70%, given that SG is a relatively more humid country (typically ard 80%) but I used Bread flour, is this too much? 3) even if you do not knead the dough, you do do a lot more shaping and strengthening of the dough... What could you advise me on baking bread with bread flour (I still have a kg of it) Other qns: 1. I usually bake without a tin directly on a metal tray lined with silicone mat... Is a stone bake very different? 2. In my kitchen I have granite counters, can I knead my dough directly on it or I should get a wood table top?
Not invested (yet!) in a stone so if one of these loaves was on a stone and the other on a standard baking tray (with parchment) what are the differences in terms of texture, shape or taste??
To me, the primary purpose of the stone in bread making is to maintain the high temp longer = you can lose 30-40° or more when you open the door. Further, the oven door gasket can leak heat producing inconsistent results. You can get a stone on Amazon affordably. Try searching for a pizza stone. Other uses for stone: 1. Store in oven to keep oven temp consistent for anything, everything you bake. 2. Reheat bread, rolls, etc.(run the semi-stale loaf quickly thru water and recook at 350° for 7-10 min. for like new bread, rolls, bagels, etc.). 3. Great to reheat leftover pizza slices.
Great recipie and video. You mentioned temp for the oven but what would be the temp for the stone as oven getts hotter quicker then stone? Also how long do we need to leave the loaf after bake to cool down? Love your work :)
I love watching your videos as you have taught me how to make amazing sourdough bread. I have been using a Dutch oven because I don't know what kind of pan would be good for adding water into the oven. Do you use an old baking tin? Thanks for sharing all your knowledge.
Just go to a flea market or cheap shop and pick up a used roasting pan. Preferably enamel coated. Even if it's a bit rusty. So long as it holds about 1 - 2 cups of water.
is there a reason you don’t leave the dough to do the final shaped rise on a well floured peel to avoid having to transfer it to the peel after it’s already slightly more delicate?
Such a great video, thanks. Question. Can you use a parchment paper for the last proof and to transfer to the oven? Like placing a piece of parchment on the peel and moving it on to the stone together with the dough.
As usual, a bloomin' stellar performance. Slight hack... Instead of placing the shaped dough on the work surface and then having to move it to the peel, place the shaped dough on parchment paper. It makes it easy to move on to the peel, and off on to the stone. You can even slightly dampen the paper for creating instant steam as it touches the stone. I cover my small peels with heavy tin foil.
Usually what is Ur room temperature in Ur kitchen , mine is around 12 degree Celsius. Isn't better to use warm water a little bit just to boost the activation of the Yeast ,?
Not sure you will see this, but I’m really enjoying your videos as a new baker. What size baking stone are you using here? Thanks and keep up the great videos!
I was pretty happy with my first attempt although it did not spring and open up as well as your loafs, after watching your recent video I switched off the oven for ten minutes, problem I had this time was after the last rest, my loaf was stuck to my worktop so moving it to my peel resulted in the loaf loosing that tight structure. the final result was an almost hourglass shape. It's cooling now so will see what it tastes like. I am presuming that I did not dust enough on my counter top for the final rest?
This is amazing, and I will try these tips! I am always looking for the best oven spring. Question though - 220-230C on a stone for 45 minutes - that feels long! How do you prevent the bottom from turning too dark? I feel that mine catch fairly early on. Greetings from Texas!
Hi Jack - if I wanted to make this recipe and then put the dough in a banneton to do a cold retard to bake the next day, what steps would change? Mix dough, let rise - at what percentage? , preshape and then put in fridge? Thanks
A quick question if I may? Do you have to use the 100g of Wholemeal Flour or can I just make the recipe 1000g of Strong White Bread Flour? What are the advantages of the Wholemeal Flour? I only ask as I don't have any Wholemeal on hand, and to be honest I don't really like it. Although I'm sure it doesn't really stand out when the bread is baked?
Just a note to mention that no one actually talks about the idiosyncrasies of all flour, my flour might be 62% hydration my neighbours flour same recipe might be 65% and so on, a test run of a big bag of flour can show how a perfect run can change things. i found that Hollywoods books run too dry for flour i get here in NZ, yours seem to work better but indeed for those anally retentive lot like myself, to get that perfect loaf, each and every flour does differ somewhat.
Artisan extra pound? hahaha, here in NZ you'll be lucky to get an "artisan loaf" for less than $6-8 in a supermarket let alone a "proper bakery" my goodness. Hey thats why im here, baking my own who would want to pay $30+ a week on bread? thanks Jack great video.
Hi Jack. Any thoughts on turning off the fan in the oven? I feel on our oven the steam stays in better. Also noticed that you baked this at a slightly higher temperature than your loaf tin loaf. Any particular reason or just fancied it on the day? Cheers & keep up the good work.
Hi Gilbert, I'm not Jack, obviously, but I'd like to comment nevertheless ;-) I definitely prefer to bake bread without fan. When I used the fan with the bloomer from Jack's book (as it states so in the recipe) I thought it was just a little bit too dry. But in the book it also says: "Every oven is different." And that is a really important fact to consider, I think. So I went on baking without fan because it works best for me. Regarding the temperature, the bread with and without tin have different needs: The free standing loaf is to puff up quickly before it has the chance to become too flat and you usually, want a crusty crust. So high temperature does this. A loaf in a tin has less surface and is thicker in general. If you want the inner dough to bake through without the top setting too early and possibly burning, you choose a longer time and a lower temperature. At least this is what I think and practise. Now let's see what Jack has to say. :-)
Yeah, it didn't work well at all first time, so I researched steam in the oven. One tip was no fan, and keep a tray above the bread to protect it from too much direct heat.
Hi , so I want to try this at a higher hydration say 700g of water what would you suggest to make it maintain it's shape , I'm guessing I'd have to treat it a bit like a sourdough and do regular slap and folds every 15 mins etc,
![CAMPปลิ้น | EP.82[2/2] เมาท์มอยกับ 3 สาวเพื่อนซี้ ที่พร้อมขยี้พ่อหมีได้ทุกเมื่อ](http://i.ytimg.com/vi/Wwn7WnylNtQ/mqdefault.jpg)
Jack, your combination of technical knowledge, pleasing personality and instructional skills make watching your videos a pleasure. Best of luck to you.
I love the little gems of golden nuggets like importance of using scraper to flip pre shaped dough instead of fingers AND use the razor to split the ends to keep it blooming.
This is the best bread making channel I have ever found, followed this to the letter and had a huge and tasty success, thanks Jack and please keep the good work up mate.
Made this yesterday in a cold kitchen so took lot longer to prove. (Ive accepted that happens with all my bread.) My goodness its a great recipe! I followed recipe to the letter and shaping tips. Bloomer turned out perfect, stone baked just like jacks. I have made a couple of other loaves by jack but this is my favourite by far. Its delicious! Thanks Jack
As a new bread baker, I’ve been watching your videos for techniques and recipes. Today, I just got my 1st stone oven and will be thinking of you for encouragement each time I use it. You’re the best, Jack! Watching & learning from California US
Sometimes when I making big Italian meals or peeling something or other I put Jack on just to listen&half watch-love the kid reminds me of my buddy during Viet Nam-His breads come out great&so glad we didn't let him escape during shutdowns-
Any ideas why a loaf puffs up in the oven but the score doesn't open up but just puffs up instead? I think it's because of the score - maybe too deep or perhaps to shallow? Anyway, great video jack, very easy to follow and I made a really tasty loaf despite the loaf not blooming and producing an ear.
Your humility is refreshing Jack.....your recipe as always looks delish xx Jean from Scotland.
Thank you Jack! Without you we wouldn’t be making amazing bread.
Thx Jack! Making this bread tomorrow for our friends who are coming for dinner…they will be impressed!
pre shape. it makes so much sense. I am always disapointed at the end result when the loaf has fallen. Laughed outloud at your scraper having a scraper. Thank You for your videos.
haha! You're so welcome :-)
"face in a shot oven stress time" is super relatable... Love that!!! :-D Thanks for the fab vid and scrapers and cloths!
Jack watching what you do to make bread and learning from you always brings a smile to my heart, and face. I am so glad that you started this channel and that I found you when you did!! Thank you Jack for taking the courage, believing in yourself and starting all this!
May the Good Lord bless you and your lovely family.💗🙏🏼🤗💕
I just ordered your book! I like your peels too, they are very a-peel-ing.
You’re so inspiring and full of energy, Jack. SO glad I found your channel when I started to bake my own bread. Although I’m not yet turning out loaves like that. A bit hit and miss so I’m adjusting prove times to start with. That bread looked amazing and I could imagine it smelled terrific too. Thank you for sharing these videos. Love them ❤️
Love this video Jack, I love watching the practical application of your instructions. Still two years on from discovering your no nonsense bread making channel I'm making my own bread every 3 or 4 days, all due to you. One of my favourite breads is ciabatta, I'd love for you to do a video making ciabatta as I'm sure you'd help me immeasurably to improve on what I already achieve. All the best. Cris.
This is my new favourite daily bread recipe. It’s tip top.
Like all your videos this was great. Bought your book a couple weeks ago and it has seriously accelerated my bread making. I’m gunna give this bloomer a go tomorrow thanks for the vids keep it up.
Thanks for another great video, as a family we are definitely eating better bread thanks to you.
One word Jack, ‘Perfection’ 👌🏻💥👊🏻 Thank you 🙏🏻
Thank you Jack!
Just to mention that you might find a stone at a building supply. Just make sure it's natural stone and has no sealer or anything on it. They're usually a lot less expensive.😉
Yesterday I put my bread outside to proof. It was hovering around 38°C so I put it in the shade. It was still doubled in 1/2 an hour!😄
Blessings! 💜
Just when I thought I had all the equipment- a dough scraper scraper is now required! Ha ha. ;-)
the list seems never ending 🤣😂
Just found you great to watch
New to Sourdough learning so much Thank you
I find I usually need a dough scraper scraper scraper. Very handy.
Cool recipe! I tried it for the first time and it was a success 🎉❤ Thank you!
Made a tinned sandwich loaf last week from your book. Roll on bloomer. Can’t wait 😊
Followed this recipe several times with great results each time, thanks for such a detailed guide!
I must say - those videos have helped me greatly in my breadmaking journey :) Thanks a lot, cheers :D
Hey jack thanks for another great video. I’ve been doing bread with minimal yeast lately as it’s easier for time, I’ve got kids and work so I fit it all in over a couple of days. I would love to see you do a video on a minimal yeast bread tutorial. I do it over a couple of days and get good results normally but have had the odd failure as in not as pleasing on the eye with the puff (due to time constraints) or the scoring. Still a success in my eyes 👀. Thanks for everything!
Great video Jack
One of your best 👍🏻👍🏻
Excellent video! Loved speeding through the "Basic" parts. Keep up the good work.
As always, beautiful bread, great instruction, and inspiration!
Absolutely beautiful loaf thanks Jack
Really thorough and helpful. Thank you.
I’m not much of a baker, but I like this guy. Jack has a smile and joie de vivre that’s fun to watch. Go Jack!
Just saw this video and recently purchased a large oven stone. OMG YUMMMM 😊
Fricking Awesome! Gorgeous loaves! 🥰
Masterpiece, great job brother!
My wife would occasionally buy a loaf of bread. I fancied a change she would say. Since switching to this recipe there has been no shop bought 'sourdough' smuggled into the house.
Started following you after seeing you on Sunday Brunch and haven't looked back since. Every weekend is homemade Pizza day and yours was a game changer for me. I do have a question on (strangely enough) bread. When i use the roll technique i have holes in the bread and sometimes the slices fall apart because of this. Any help would be appreciated.
Hi Jack , love your show…. Do you ever make the bloomer with sourdough and how much would you use? Thanks for sharing your bread smarts! Bought your book,!
Excellent video shows the viewer of more of the last few important steps/tips that we never see !!
Definitely going to do this one, Jack - we love a bloomer! How would you make a 100% wholewheat bloomer? Fantastic course yesterday (13July) - thoroughly enjoyed meeting you, everything you taught us and inspired us to do. I'll be making those Mediterranean breads - especially the ciabatta. But in the meantime - a wholewheat bloomer?
I made this the only problem forgot to take into account is olive oil in the mixing process..so I did it 80% hydration and added 30g of oil in mix which kicked it up but still came out amazing!
Greetings from the U S I’ve made the P Hollywood B bloomer but I like the look of yours more.will definitely give it a go. THANKS
I use a baking steel because the only stone I could get was a round pizza stone with a rack I don't want. I found the stones cracked after a month or so, so I gave up and got a 1cm thick steel which lives in my gas oven. So good bottom heat and less temp drop when I open the door
I’ve just had a notification from TH-cam after about 2 years. WTF.
Anyway catching up and I’m glad you have to use dried yeast because it never seemed fair that all you TH-camrs use fresh yeast but told us , “ just go ahead and use dried “.
Anyway great new videos Jack. Cheers from Australia 🇦🇺
Hi Jack, I found your channel yesterday, binge watched a load of your content and tried your Stone Baked Crusty Bloomer recipe following the video this afternoon - the loaf is in the oven right now !! It looks epic - Can't wait to taste it! I look forward to following other recipes - I've subscribed to your channel and considering signing up to your monthly subscription club (going to invest a but more time in learning on your channel first though) 👍
Love your work 🍞
Thanks Jack quality pal 👍
I have issues with oven spring like you showed. my guess is that i am just simply not consistent with how I'm holding the blade throughout the scoring. i start at angle and I finish with straight angle. i find out though that scoring from left to right produces better oven spring than from top to bottom (which side the dough is turned when scoring is important).
What a good lesdon.thankyou.i will shearch gor hoyr vid on the dtobe
Awesome video as usual Jack. Thanks for sharing mate.
Thank you jack so easy to follow.
When I do this, I turn off the fan for the first half, so the steam can accumulate. Then remove the water and put the fan back on.
Hey Jack, it’s Catriona from KK. Can you please do a video on making a bread with sprouted grains. A sourdough bread even better! It’s meant to be so much better for us as it removes phytic acid which inhibits nutritional absorption potential! X
Hey! Every time I score the bread it degass a little bit. Why is that? Thank you!!! Best bread channel ever
You have me trained to sourdough, have not tackled yeast yet.
I know you are a wizard in the bread making department, Jack, but there is a real bit of Paul Daniels at 9 mins 29 seconds
Looks yummy gotta give it a try!
Can you bake it in a tin so you get more of a sandwich bread shape?
Hi Jack!
I'm from Singapore and recently found your TH-cam channel! Love your videos!
I've not had a lot of success making "artisan no knead bread"... My bread tend to have a yeasty flavour to it (I use instant dry yeast).
From what I can see the difference in the recipe I followed with your videos...
1) it calls for Bread Flour instead of all purpose flour. I understand that with bread flour you need a tad more water but how much more (see point 2)?
2) The hydration % in the recipe is about 70%, given that SG is a relatively more humid country (typically ard 80%) but I used Bread flour, is this too much?
3) even if you do not knead the dough, you do do a lot more shaping and strengthening of the dough...
What could you advise me on baking bread with bread flour (I still have a kg of it)
Other qns:
1. I usually bake without a tin directly on a metal tray lined with silicone mat... Is a stone bake very different?
2. In my kitchen I have granite counters, can I knead my dough directly on it or I should get a wood table top?
On with this now jack, it’s in the oven!
Lovely loaf got to give it a go.
Not invested (yet!) in a stone so if one of these loaves was on a stone and the other on a standard baking tray (with parchment) what are the differences in terms of texture, shape or taste??
To me, the primary purpose of the stone in bread making is to maintain the high temp longer = you can lose 30-40° or more when you open the door. Further, the oven door gasket can leak heat producing inconsistent results. You can get a stone on Amazon affordably. Try searching for a pizza stone.
Other uses for stone:
1. Store in oven to keep oven temp consistent for anything, everything you bake.
2. Reheat bread, rolls, etc.(run the semi-stale loaf quickly thru water and recook at 350° for 7-10 min. for like new bread, rolls, bagels, etc.).
3. Great to reheat leftover pizza slices.
@@thegiftlady1 Many thanks!
Great recipie and video.
You mentioned temp for the oven but what would be the temp for the stone as oven getts hotter quicker then stone?
Also how long do we need to leave the loaf after bake to cool down?
Love your work :)
I heat the oven for 1 hour.
Awesome, thank you.
I love watching your videos as you have taught me how to make amazing sourdough bread. I have been using a Dutch oven because I don't know what kind of pan would be good for adding water into the oven. Do you use an old baking tin? Thanks for sharing all your knowledge.
Just go to a flea market or cheap shop and pick up a used roasting pan. Preferably enamel coated. Even if it's a bit rusty. So long as it holds about 1 - 2 cups of water.
I wish you sold the plastic white semi transparent light bowls😋😋😋
is there a reason you don’t leave the dough to do the final shaped rise on a well floured peel to avoid having to transfer it to the peel after it’s already slightly more delicate?
Great recipe. Use fan bake.
Such a great video, thanks. Question. Can you use a parchment paper for the last proof and to transfer to the oven? Like placing a piece of parchment on the peel and moving it on to the stone together with the dough.
That's what I do, works perfectly.
I've actually worn my BwJ dough scraper out, its splitting down the middle. I'm off to your shop now
As usual, a bloomin' stellar performance. Slight hack... Instead of placing the shaped dough on the work surface and then having to move it to the peel, place the shaped dough on parchment paper. It makes it easy to move on to the peel, and off on to the stone. You can even slightly dampen the paper for creating instant steam as it touches the stone. I cover my small peels with heavy tin foil.
Usually what is Ur room temperature in Ur kitchen , mine is around 12 degree Celsius. Isn't better to use warm water a little bit just to boost the activation of the Yeast ,?
Not sure you will see this, but I’m really enjoying your videos as a new baker.
What size baking stone are you using here?
Thanks and keep up the great videos!
Saw it! Thanks Daniel, it's 30cm x 40 cm :-)
@@Bakewithjack Amazing! Thanks Jack! 😃
How long to bake a 250g flour loaf? I baked mine for just over 20 minutes at 220c and it looked almost burnt. Thanks
I was pretty happy with my first attempt although it did not spring and open up as well as your loafs, after watching your recent video I switched off the oven for ten minutes, problem I had this time was after the last rest, my loaf was stuck to my worktop so moving it to my peel resulted in the loaf loosing that tight structure. the final result was an almost hourglass shape. It's cooling now so will see what it tastes like.
I am presuming that I did not dust enough on my counter top for the final rest?
Bread tasted nice, not as crispy crust as my previous attempt though.
Can you use Sourdough started to make that kind of bread
This is amazing, and I will try these tips! I am always looking for the best oven spring.
Question though - 220-230C on a stone for 45 minutes - that feels long! How do you prevent the bottom from turning too dark? I feel that mine catch fairly early on.
Greetings from Texas!
@@haldanefalby50 - I am sure it will: I will be testing it tonight! Thanks so much!
I make this bread and its never taken 45 minutes. Same oven temp and it takes 30 minutes....
Thanks
Living in the tropics my kitchen never get below. 30 degrees . Any advice. Thanks
Love all of the demonstrated videos and humor. I can't seem to convert grams to cup measurements. How can I do that?
Thats easy Redo. Like this 😜👉🏻 th-cam.com/users/shortsxgOFIp0B0o4?feature=share
Why convert..just measure in grams…what is it with americans ?🙄
Hi Jack - if I wanted to make this recipe and then put the dough in a banneton to do a cold retard to bake the next day, what steps would change? Mix dough, let rise - at what percentage? , preshape and then put in fridge? Thanks
Could I… do a double shaping to a no-knead dough, and stone bake it? Would the shape hold?
A quick question if I may? Do you have to use the 100g of Wholemeal Flour or can I just make the recipe 1000g of Strong White Bread Flour? What are the advantages of the Wholemeal Flour? I only ask as I don't have any Wholemeal on hand, and to be honest I don't really like it. Although I'm sure it doesn't really stand out when the bread is baked?
Do we need to adjust the baking time for one?
Nope
Just a note to mention that no one actually talks about the idiosyncrasies of all flour, my flour might be 62% hydration my neighbours flour same recipe might be 65% and so on, a test run of a big bag of flour can show how a perfect run can change things. i found that Hollywoods books run too dry for flour i get here in NZ, yours seem to work better but indeed for those anally retentive lot like myself, to get that perfect loaf, each and every flour does differ somewhat.
EXCELLENT !!!!
Artisan extra pound? hahaha, here in NZ you'll be lucky to get an "artisan loaf" for less than $6-8 in a supermarket let alone a "proper bakery" my goodness. Hey thats why im here, baking my own who would want to pay $30+ a week on bread? thanks Jack great video.
He was talking about UK prices 🙄
okay, ill remember not to try and relate my personal experiences in my own country next time im watching a uk based video. thank you.
Why don't you put the dough on the peel for the final proving so there's no chance of losing the tension?
Can I make this in the Dutch oven?
Approx how much water do you add to the tray Jack?
Hi Jack. Any thoughts on turning off the fan in the oven? I feel on our oven the steam stays in better.
Also noticed that you baked this at a slightly higher temperature than your loaf tin loaf. Any particular reason or just fancied it on the day?
Cheers & keep up the good work.
Hi Gilbert, I'm not Jack, obviously, but I'd like to comment nevertheless ;-)
I definitely prefer to bake bread without fan. When I used the fan with the bloomer from Jack's book (as it states so in the recipe) I thought it was just a little bit too dry. But in the book it also says: "Every oven is different." And that is a really important fact to consider, I think. So I went on baking without fan because it works best for me.
Regarding the temperature, the bread with and without tin have different needs: The free standing loaf is to puff up quickly before it has the chance to become too flat and you usually, want a crusty crust. So high temperature does this. A loaf in a tin has less surface and is thicker in general. If you want the inner dough to bake through without the top setting too early and possibly burning, you choose a longer time and a lower temperature. At least this is what I think and practise.
Now let's see what Jack has to say. :-)
Yeah, it didn't work well at all first time, so I researched steam in the oven. One tip was no fan, and keep a tray above the bread to protect it from too much direct heat.
I have atritish or reumatic infections on my hands etc can i use a machine???
What would be the baking time if I half the recipe?
It's the same
Can I do this in a stand mixer??
@4:50 - Baker's dozen perhaps?
Hi , so I want to try this at a higher hydration say 700g of water what would you suggest to make it maintain it's shape , I'm guessing I'd have to treat it a bit like a sourdough and do regular slap and folds every 15 mins etc,
I hydrate at 70%and it kneads normally
Minor fact. The fan in the oven sucks the air out, heats it over the element , then it blows through vents oround the oven.
..oh wait..I thought it said "Stoned Baked"..I was gonna say,.."yup".
You are the best M8