I try never to miss a post or a interactive video in the last many years. I so enjoy your humor and at my age it is good to have a giggle every once in a while. Good morning Jack from the sunshine coast in BC Canada. Good to see that you’re back online and in touch with all your viewers again. Sure did miss you. Bonnie

Just made a light 95% wholemeal loaf. Nice and soft, good oven spring. Used 5% White flour and 250ml water as a Tangzhong. I calculated that it was about 81% hydration, by weighing after the first rise. A very successful experiment. (450g wholemeal, 50g white, 420ml water (total), 30g soft butter, and the usual yeast and salt). I'll watch the video now, :)

Hi Jack! Just rediscovered your channel. How did I ever lose it? This is just what I was looking for! Definitely appreciate the information on using whole wheat flour. Thank you!

Thank you Jack! 🙂 You've really helped me take my bread to the next level. So glad to not have to buy it anymore. The bread I used to buy is now $6.! Because my bread is always at least 1/3 whole meal, my favorite tip, I think is the pre-ferment. My next favorite is to put it together the night before and stash it in the fridge. It's getting to be so automatic, I can almost do it asleep. 😄 It sometimes stays in there longer but it's always a happy loaf! Love and blessings! 💜

Excellent video. My "go to" loaf is 1/3 whole wheat and 2/3 bread or all purpose flour with two tablespoonfuls of wheat gluten. I Include sugar and oil. One thing I have been doing for about a year (and I bake bread once a week) is hold back about a half cup of dough from each loaf and after a day on the kitchen counter, I place this in the fridge to add to the next loaf I am making. There is enough flavor in that dough to add more flavor to the bread I am making, and my sense is that bakers in the past most likely used a very similar technique to make their bread (not quite "sour dough" but no need for lab cultured yeast either.

Vital wheat gluten!

Great tips as always, many thanks. Interesting comment about sugar. I never put sugar in my white bread but I nearly always put a big dollop of Malt Extract , which is almost a sugar, in my wholemeal or malted grain bread( I also cut the wholemeal with white flour). The additional flavour is fabulous.

Looking forward to rejoining club after Christmas when life slows down again! Especially keen to make Whole meal or as we call it in Canada Whole wheat

More hellos and cheers from Toronto Canada. So right about those unrealistic expectations. Like the sprinkle of flour with the logo. Back to the principles. Brilliant. Thank you Jack. Nice one.

Listening to all these points helps me realize why some of the things I did do in the past resulted in better bread. (As well as what went wrong with some of the earliest trials!) Thanks for explaining so well!

Great to see you back. Lovely crusty bread as a theme 'tune', mmmm if we could smell it too😋!

I use 1kg of wholemeal and 400g of white for a very wet mix for three loaves. Works beautifully.

Loved this little chat.

Hello from Canada. Happy to see you back!

Love the new intro and format! Great video, so much valuable info packed in

Very interesting, interface introduction!🎉

The new intro graphic is sick! My wife really doesn't like white bread (other than my sourdough) so I'm always on the lookout for a decent wholemeal recipe. I mostly just stick to the one in your book but use your loaf tin calculator video to make it work for my particular loaf tins. Looking forward to giving these tips a try.

I love whole grain bread and went to the extreme of buying a small countertop wheatberry mill. I was initially disappointed with the rise of the loaves in spite of the spectacular flavour. I eventually realized that the whole grain breads I had purchased were not really whole grain and that what I was making was what they are supposed to be like. Having said that I will try a few of your tips to lighten the loaf and yet keep it 100% freshly milled flour. The flavour of grains like spelt, khorasan and kamut are delightful and worth the effort. Thanks for sharing your expertise in such an understandable way.

Thanks Jack you are a star. I am making a Wholemeal/Rye/White loaf for my wife as she needs the fibre. It was edible but a brick. So I incorporated all your tips, except the sugar. The result was a couple of great loaves bit over proved but that’s just a timing issue. So again thanks. 😊

very helpful, thanks!

Thanks Jack, I’ve just this day put the dough into the baking tin for it’s second prove. Then come across your video. Bad timing unfortunately. I’ll try the second knead on my next loaf. 👍

I use 50/50 strong white and wholemeal - which I believe was the government approved ratio during WW2 (UK). Two brief kneads, with oil lubrication, over about three hours. Shaped then a 45min rise in the switched off top oven while the proper bottom oven is heating up. Light and keeps well.

Fab, he’s back! Ciabatta’s my latest favourite bread to make, I’d love to see you do one from start to finish. Let’s see if I can make it even better! Love your videos. Xc

Discovered Jack's channel and I am learning alot. Watching few videos every day to learn. May I ask can we kneed dough in kitchen aid using hooks or it should be and always by hand?

Why is it that when he stares contemplatively at the loaf and says, “It sets unrealistic expectations…” my mind goes straight to Hamlet addressing the skull?

Hello Jack it’s good to see you back! You said that we can make a second proof and extend proofing time. One question : is there limit of yeast working job? I mean, does the yeast can be used to puff up after 2 or 3 proofs?

Since the bran are little "scalpels" cutting the gluten strands, I reduce that risk by sifting my wholewheat flour and separating the bigger bran shards from it. After the last shaping and before the last rise, I wet the surface very well and roll the dough in that same bran. Nothing lost just put somewhere else. It helps. Also do some of your tricks like tangzong, autolyse, preferment, addition of honey, milk powder, bit of oil and add some rolled oats flour. It's more complicated but it makes my best bread ever

For 2 loaves; 50/50 ww and white flour to 900 gm., 65% hydration, 3 tsp yeast, 2 tbsp oil, 2 tsp salt and for extra flavour I add 4 tbsp of tahini. Thanks for your tips.

and my experiments have been adding a 1/2 cup inulin fiber to these flour mixes as well....TRYING to make it healthier. so far...a 1/4 cup is all i can add and adjusting the flour/butter/oil is the stressing.

Good one Jake. Missed you.

Have you tried Peter Reinhart's 'epoxy' method? He makes a biga of flour, water and a bit of yeast and a soaker of flour and milk which is left at least overnight. I've had good success with 100% wholewheat flour bread with that.

Half whole meal bread is NOT the same as 100% whole meal bread. In previous centuries only very wealthy people could AFFORD to use "white" flour because they had to hire people to sift out ALL of the goodness of nutrition in the bran and germ. Once industry came in and made it easy for poor people to use white flour with value to NOTHING but the palate. Epidemics of beri beri, pellagra and anemia broke out because the whole meal bread people HAD been using was no long even available from most millers, who were happy to sell the wheat germ and bran to farmers to feed their livestock while pleasing their customers with flour that has a long shelf life. It is so devoid of nutrition that it has a long shelf life. How ironic how all that came about. It takes a while to get used to different flavor expectations from breads, but at the same time the whole grain flavors are really wonderful. Sue Becker, a food scientist, has been teaching about this for decades now, but I only learned about it quite recently. Milling my flour at home and making both yeasted and sourdough breads my health is definitely improving from dedication to eat REAL bread and often -- whether in loaves, muffins, pancakes, cookies, whatever!

I’ve had seven colonoscopies. There is absolutely no reason for me to add white flour to my perfectly lovely 100% whole wheat bread.

Can you put in the proving chamber for cutting the resting time in half

No more "roll that theme tune!"?? OMG, as if the world hasn't changed enough in the last 3 years 😞

So what I'm hearing is: 100% flour (10-20% of which is SWBF) 70% water [350g] 5% sugar [25g] 5% oil [25g) 2% salt [10g] 1.5% yeast [8g]

Horrified at the ingredients on a so-called "wholemeal" supermarket loaf - carnuba wax or propolglycerol, anyone? Thanks for the video and, yes, I took my loaf out of the tin, put it back in the oven to brown the bottom, it wasn't really cooked and cracked, like a macaron.

Get some rest Jack; you seem low sparkle. Going to share this video with a friend, her whole wheat bread can be used to build a garden wall.

Is that mustache real?

Hi Jake after watching your videos an others. I was inspired to try making sourdough bread. Now im hooked lol. I thank you for your help. you make things really easy to understand. Hers a short clip of some Artisan Loafs that ive made. Im up to 67% hydration. kzfaq.infoDPlJrQiQpEs?feature=share