You are so hyper and happy, even if I'm not baking a loaf, I'm watching you just for the smile. Thanks Jack.

1:27 1. Use organic flour 2:13 2. Don't bother kneading 3:38 3. Build structure 4:49 4. Less is more when shaping 6:09 5. Use the fridge 7:14 6. Bake with steam 8:15 7. Don't make 1, make 2 9:52 8. Stick with it!

The coolest dude around. Just love watching you bro ❤

Jack, some days you just make me happy! Thanks for the many tips and help and encouragement.

Jack, I love when you wax poetic! The passion is definitely contagious; thank you for sharing your passion!

Your high energy, enthusiastic and positive tutorials resulted in two fantastic loaves of sourdough. Keep up your excellent videos! I can't thank you enough.

Loved this series Jack. You tackled most of my sourdough problems in your usual upbeat and helpful way. Feeding up my starter tonight and baking tomorrow. Thank you!

Sourdough tip No9: Make sure you follow Jack’s advice as it will consistently give you excellent results 👍🙏

So exacting and concise - an absolute wealth of information. I love these video`s!!

Brilliant, as usual Jack. The best sourdough I ever made was when I was getting constantly interrupted. I lost track of how many folds, how much time between each so I just went by gut feeling and hoped. And it worked! Wish I had written it down. But I do nowadays thanks to you. ❤

OMG, I just fall in love. Your advices gave me a hope. Huge thanks

Your energy is contagious! Thanks Jack - loved it :) And thanks to your enthusiasm I convinced my flatmate that it was okay to freeze my fresh BREADDD :)

That whistle in tip 7 sent my dog crazy! Keep the videos coming Jack, love em 👌

I appreciate all of your tips, suggestions and advice. As a new bread maker, I've found all of your tips helpful. Thank you.

Thank you for your vids! I’m on my 4th day with my sourdough starter. It’s looking good. Gained so much confidence from watching your vids. I love the practicality you teach. It literally allows me to imagine the possibility of making great bread in my life! And I’m going to do it!!

Thanks Jack. Am going to start making sourdough bread again - you’ve given me so much info and inspiration.

Love your videos. I bake sourdough twice a week just to perfect my techniques. Every loaf is different but getting better little by little. Your tips have helped!

I learn so much from you, but I laugh a lot too, which I appreciate just as much!

Thanks for all your information on sourdough. You're so easy to listen to. I'm loving the process and even more satisfying now that I'm having success. Cheers Jack

"Tip 8: Stick with it... practice, practice, learn, learn, practice... you've got to learn, you've got to grow as a person, as a home baker... you've got to flourish." Love it, love it. It's not 'just' about baking bread.

I’m very new to bread making and to Bake with Jack. These videos make me excited to experiment and make my own bread!!

It just made my Friday much better ♥️

You SMASHED it again Jack, Thanks. I look forward to your upload "Every Single Thursday". Kind regards. Roy.

Lovely series. Thanks, Jack!

Patty Here!!! You are so much fun!

The greatest sourdough channel of them all, and I've seen them all. One question if I may: does final proofing in the fridge actually contribute to the structure? Your loaves come out of the fridge rock solid. Thanx!

On six. Thank you. This helps. Not waiting till end even. Great vid.

You are so fun to watch! I am learning a lot. I am 5 loaves into my sourdough journey! I've got 11 month and 2 weeks left to decide! LOL

I am so grateful that you didn't make whatever other video you had planned on... Because this was, once again, my favorite video yet! Yes! Totally awesome, totally brilliant and inspired and packed full of really thoughtful and important tips which I loved and had me giggling throughout. I will be taking special heed of tip number 4! :) :) :). This past month of sourdough Thursdays has been divine. Thank you for always creating such amazing content for us Jack. You have such a gift for breaking it all down in such a lovely way and I aways come away with something new to contemplate, incorporate or try. Thank you thank you thank you for all that you do xo xo xo.

Excellent and useful as usual 😎

Hey Mr Happy! Started making my loaf today, fingers crossed for the bake tomorrow 🤞

Great ideas. As usual. Thanks!

Practise and perseverance are the key success 🌞

Your best video .. EVVA!!!! .. Loved it so much, I watched it twice!!

Merci Jack. Love those tips.

Bro, you are HILARIOUS!!!! Love it.

Agreed freezing the second loaf is good, but giving it away is better! Spread the joy :)

Interesting, your point about the difference between strength and structure. In my sourdough journey (3½ years now) my normal loaf has some rye, I have tried kneading but always felt it did more harm than good and I could see the structure tear. So stretch and fold is what I do. Some of it in the bowl, some on the table. I don't tend to use flour on the table but I'm going to try your tip about spritzing water.

Great information presented in your usual fun and engaging manner I make both yeasted and sourdough bread and I never knead either of them yeasted I mix rest 20 minutes then 3 sets of folds at 20 minute intervals prove for around an hour shape rest n bake beautiful bread crusty out open n soft inside

Love it and you are so funny Jack. Merci. Your French Fan.

I love your tips! 💓

Took me about 6 attempts before I finally got a edible and great looking loaf, also purchased a very old like 42 years old starter from someone else and got it figured out on the second try. If you are new to sourdough like me I highly recommend buying your starter culture from someone as it will be much more active and predictable.

Tusen takk fra Norway🍞🍞

Great tip about the steam. I’m still trying to get enough steam in my dodgy oven!

Yay! I am addicted to making sourdough! I am getting so much better! Thanks to Jack! You are D man!

I've made GF sourdough several times - different mix of GF flours and ground seeds each time - and freeze it. GF sourdough takes hours to proof but worth the time for the final product.

I am finally making awesome looking and tasting sourdough bread because of you and your videos. Thank you so much. I have a gluten sensitivity and sourdough is easier to handle and tastes so much better. My loaf look great when they are cooked but are cracking on the bottom even though I have slits in the top. Am I over shaping and creating too much tension? I got tired of flat loaves so maybe now I've gone too far in the other direction?

Love you Jack❤️

10:30 - ‘become gluten free’. I rolled. Killin it.

You are The Boss! ♥️

I’m just starting to bake and cook again after spending the past 15 years deployed somewhere. I’ve learned so much from Jack and I’m about to try my first sourdough this weekend. What I really don’t understand is how this great video clip has over 15,000 views but barely 800 likes. Are y’all too lazy to hit the like button (or did you learn that in the Middle East that a raised thumb is equivalent to flying the bird? Just wondering....

I have been making yeasted for many years now and Birley make bread rolls and freeze them and take them out the day before. I agree with everything you said about that. I then started sourdough. Man! I made enough for two loaves so I could freeze one but it was a fair. Wet and sticky and it just collapsed. I had two loaves that were 4" deep when they came out the oven. They went in the bin. (I haven't yet bought baskets and use brass tins). Until I get the hang of it I will be making one loaf at a time. I do hate waste.

Can you give some more details on defrosting frozen sourdough? Oven temps? Water/Steam? Time in Oven? LOVE you channel!!

Fridge also develops the flavour without making the dough go sour too quickly . Baking with steam ensures that the bread puffs up uniformly rather than developing a hollow caves within the crust as this can happen in a household ovens .

Jack, my man, share with us HOW you freeze a loaf sourdough properly?

thank you thank you thank you!!! started baking bread April, still practicing!!!..... cynthiaArt

hey Jack, I saw in the comments below you suggested 180c for the reheat. And in the video you say you let it defrost over night then pop it in the oven for 8 to 10 minutes. The only two questions that leaves me with are, when do you freeze it (assuming once it’s completely cooled but wanted to check)? And how do you prepare it for the freezer? Freezer bag, plastic wrap, something else, nothing at all?

Hi Jack. Thanks so much for your wonderful videos. I have made 2 sourdough breads the last 2 weeks and I am getting confident thanks to your videos. You say make 2 loaves of bread. What if I want to make 4 loaves when I only have enough starter for 2 loaves? ( want to give my brother and friends some bread) I was thinking of making them on separate days but I rather knead all of them at once because of the time factor. Could you advise? Thanks 🙏

Made my first respectable loaf of bread ever and it was a sourdough loaf. It had amazing oven spring, a nice ear, the crust was a beautiful color, the crumb was beautiful. My only concern is that the crust was really hard, almost too hard to cut through, is that how it is supposed to be?

Excellent tips Jack. Unless I've just not come across it, is there an index to your videos. I sometimes want to check a video and have to trawl through a lot to find it. If there isn't one may I suggest that one of your “people” could develop it 'cos I'm sure you wouldn’t have the spare time. I use steam in my new AEG Steam Bake oven, but here’s an odd feature: the oven isn’t pre-heated, but 100ml of water is poured into a depression in the oven bottom; the shaped loaf is put in; the oven is switched on; the special steam button is pressed - then the temperature is set. This goes against all normal bread baking, but it works and with the same baking time as when I used to pre-heat in a dry oven; weird ain’t it.

I think the people who say freezing is bad are basing it on freezers with agressive freeze/thaw cycles. Ice cream in our fridge freezer can become mostly melted during a thaw cycle, I can't imagine what that would do to bread.

Jack....JACK......is the difference betx okay bread and GREAT BREAD!!!!

Hi Jack. Quick question from Texas.... How long do you proof and/or let the sourdough rest after you remove it from the refrigerator? Thank you all the help. Will post a picture some day!

Steam also gives consistency to the inner structure of the bread .

Hey there, Im trying to bake a loaf since January, but after seeing your vids it finally turned out to proper bread and Im 200% serious, thanks man! Yesterday I tried to put the shaped dough to a fridge (now I know its much better overall) BUT god dang it man! I didnt cover it up with some stupid plastic, only with cloth but still there was some moisture building up. After some struggle I managed to flip the loaf to my hands gently but some moist flour stuck in my banneton. Have u any tips for that? (oh I used rye allgrain flour for dusting the banneton).

Jack, I made my first two loaves following your video and starter. Is the bread suppose to be dense?

Hi Jack, I wanted to know how soon after the final shaping we can bake our sourdough or is it necessary to leave to ferment in the fridge overnight. Thanks 👍

Another fab video Jack. Packed with the best advice and tips. Biggie for me this time. Spritz the defrosted loaf and pop it back in the oven for a few minutes. That will so happen this lunchtime! Quick question, now summer is over, the Aga is on and it isn’t quite as ferociously hot as I set my fan oven to during summer. Is heat the only way to get that super crust I get when baking at high temperatures? Will leaving the loaves in the Aga longer give me that same toasty taste? Slightly concerned I might wreck 3 days of work if I leave them in too long! Probably something I should just try.... gulp!

Thanks for sharing Is it okay to add wild yeast to flaxseed bread? Is it working just like in wheat bread?

I have a question, when making donut dough and you cut it, is there any way to make the dough smooth again for another reroll? usually after I cut the dough I try to reuse the trimmings but the donuts from that reroll look like they were beat up.

Dear Jack. I truly believe you did not mention the one and the most important tip, which helped me, an almost total beginner, to bake the best bread I have ever eaten. Tip No. 1: If you can't deal with this gooey mess of a sorry excuse for a dough, don't even bother. Throw it into an oven pan and simply bake it! It's possible you have never tried this approach, so if that's the case, do try it. It bakes fine. Put some fat on the sides and sprinkle it with bran or whatever you have, just to be sure it doesn't stick, but it's not necessary. It bakes just fine. I arrived at this idea because I was frustrated, so a little bit creative, and it was immediately supported by people who still remember how it was done back then. When oven pans became economically viable, people immediately switched to them, simply because you don't get the ashes on your loaves. Damn, this batch tastes absolutely amazing! There is almost no way I'd manage to get there if I tried to make loaves. I'm simply not good enough for this. Not yet, that's for sure. But whoa, it tastes so good regardless! (With that said, I worked the dough whenever I got a moment, roughly about once an hour during the "rising" process. I know it's not necessary, but I simply like small, uniform bubbles.) Thanks for your help. You are really good at this! I think you are the best, and I have watched all of KZfaq in three languages I happen to understand.

Jack, do you ever cook your loaves straight from the fridge or do you let them sit on the bench for some time before cooking?

Thanks Jack, I have never missed a week of your video. One question though, can we build "structure" by kneading instead of "stretch and fold". Don't both deliver the same results?

Omg.... anybody else in love? Lol...he got me at "be gluten free" ..

If I wanted to add roasted garlic to my sourdough, at what point do you recommend kneading that into the dough?

Great stuff Jack!! My loaves are cracking on the bottom. What would cause that?

Any recommendations for fridge temp?

Ahh, maybe my wet mess was from abusing my dough and squashing out all the air! 🙏 thank you! 🙏 thank you! 👍

Hi Jack! How to calculate sourdough selling price for home baker?

At what temp and for how long do you re-bake your frozen "second" loaves pls Jack?

Jack, if I bake in a dutch oven, what temp F should I use and when should I uncover it. I've seen so many that say 20 mins @500°f , uncover drop to 450°f. I would trust your input more.

Hi Jack, i am making a Full Rye sourdough bread, i am not able to use the stretching method. Why? Greedings from Germany

When I first start my starter do I have to wait a week, or can I use it after a few days?

First time I've heard of refreshing frozen bread. You "might" wish to cover that again. In the meantime I'll give it a whirl. My fear was that I'd lose the crust. This process sounds like it brings it back. Anything special if I use my Dutch oven for the refresh?

One red apple today!

hello Jack ,Thank you for another fantastic video . I have a general question, I am a pizza baker and i make also sandwich bread . I use the same dough both for Pizza and Sandwich I always try to make a dough that enhance my pizza's taste . I use about 62% water in my dough. My question is ; As a rule of thumb , can we say that , a good bread Dough Is also a good Pizza Dough ? If you have any idea to make a better Pizza dough you are welcome to tell me that . thank you in advance

Do you ever use the autolyse method?

Steam Jack. I have a Neff fan oven and noticed that the steam always dissipates out of the vent despite spritzing and having an old baking tray filled with boiling water before I pop the dough in. So I started stuffing a folded tea towel into the gap and that keeps the steam in. Pass it on. Peter

Hi Jack, I've got a question on using the fridge. I've done this several times and it's come out okay, but I'm never sure if I'm doing it right. Here's what I mean. Let's say I do my final shaping and pop it into the fridge. Normally, I'd let it do a final rise for another hour or so before putting it into the oven. But as you said, putting it into the fridge is like putting it on pause. So, if I do my shaping the night before, pop it in the fridge, and pull it out in the morning, do I then need to let it rise? And if so, for how long? Normally it'd be an hour, but now the dough is cold and only slowly warming back up to room temp. I do need to let it rise? For an hour? 2 hours? I feel like I'm just chucking it in the oven and hoping for the best.

I love sourdough bread, best when toasted, but,,,, I want a sandwich bread. I've been looking for a nice soft sourdough sandwich bread recipe and can't find one. Hmmm is there such a thing??

To refresh a frozen loaf, what temperature do you reheat at?

ever use your sourdough recipe as is to make or stretch into a pizza?

Great stuff... Paul Hollywood should have you on his show one day...

How can i reduce the sourness of taste? Please help. Too sour and little puffness

how would I make this in a loaf pan?

🙏🏽

Having watched Paul Hollywood's San Francisco bakes episode, I'm with you. I'm sure he's a great baker. But almost all of his 'calls' on that episode were super annoying to anyone from SF.

My 6 year old: “I wanna go to France to meet him.” Me: 😶 ballpark area

What to say? I LOVE YOU. Lol.🤣😂

HI....new to your channel. I realize these are old videos and hope you still check them out for questions. I would like to try sourdough and wonder if I can make a starter out of unbleached bread flour?? Am not a fan of Rye flours....hoping to see an answer