Thank you :-)

please tell me...are you, is he, letting it get toany temperature before baking once refrigerated? i have some in the fridge now overnight but need to know what in the morning time-wise. take it out, divide and score and rest...but HOW LONG before baking?????

Me too, it completely changed my bread.

Так для справки, добавление яиц в хлеб полностью убивает его естественный аромат, при условии что вы даёте выбродить тесту, желательно сутки, только так будет хороший аромат.

My follow up of making Mimi's bread. Lovely softness but it came at the price of over- sweetness. I can only eat it peanut butter. Even that is not satisfying, the bread is as sweet as if it had jelly on it but without the all important tang of jelly. It's so soft that it wadded in my mouth like fresh store-bought bread. Since I have to slice it thick that's too big a wad. It's kind of a giggle as when you slice it, the loaf wags left and right with your knife. I'm still not putting down Mimi's bread. I've seen the Amish use a lot of sugar in their bread. I think it's just for another time or lifestyle If You're going to do hard physical labor all day, you'll welcome the extra energy. I made just one loaf by the way and after 4 tries finally got a loaf to look like Mimi's. I'm hoping to find a half- loaf pan so I won't have to finish so much bread. Yes, I'll finish it. In honor of Madeline Albright's memory of her familie's struggles during WW2. If a piece of bread fell on the floor, they'd pick it up and kiss it as having food was so precious.

Yes please. Tried all sorts of recipes and has never really worked well. Can Jack do a miracle on this one?

As a microbiologist - quite frankly it doesn't matter much. You can be quite brutal and do things in more or less any order provided you don't have too long too warm. You may not get the beauty of Jack's result (because there is chemistry going on as well as microbiology) but dough is much more robust than people imagine.

Yes, surprisingly the dough still rises in a cold fridge, sometimes even popping the lid off my dough container!

Yes, that last point - mine gets a much different texture to it if I leave it fairly long. Not unusable, but definitely different. Like you, I often make pizza. Or I shape into flat rounds the size of my frying pan and make a sort of na'an on the stovetop (really nice, actually).

You should try baking some bread from Jack’s recipes! You’ll be hooked!

What is the reasoning behind the disapproval of dusting with flour?

@@jvallas you shouldn't be able taste raw flour.. also from the artisan's perspective the flour is used for a purpose, (maybe to avoid sticking) , the beauty is in the craft so he ought not spend time on intricacies( that is not the case most of the time though)

Have you tried rye for flavour? Not too much, as it won't rise with too much rye, but something like 10% rye will really enhance the flavour.

Think about it like this. The yeasts (and bacteria if it's sourdough) are alive, and slow down with temperature drop. At 3-4C they are almost, but not quite, dormant. Much of that puff will have been in the hours the bread was cooling after put in the fridge (remember all those gas bubbles act as an insulator and slow down heat transfer from the centre - so it can take a long time). Once it is cold throughout, the time really has little impact - you can leave it for ages.

I only use dry instant yeast as we don’t have fresh yeast avail where I live. It works great for slow fermentation in fridge for several days

On screen from 1:43 to 2:03.

Each flour can be slightly different, hence the ‘art’ of baking! Go by feel!

Do you mean whole-wheat flour? It has a lower gluten quality so it won't be the same.