Brilliant bro, love form New Zealand

2024. Still worthy for watching ❤❤

You talk a lot! And i learned tons from your video, thank you very much!

How do you say in England, smashing, no brilliant. I'm Canadian eh, lol. Peace and thanks

Sorry Jack, I use white rice flour, never any sticking because there is no risk of gluten formation form damp dough. Early to clean with a vegetable brush after use.

How about that follow up 2 (almost 3) years down the line you ended on...

Kinda like a math lesson! Your rolls look amazing and you always make it look so easy. ❤

I found Bake with Jack a bit late but have been trying his bloomer recipe and could never get that burst until I tried this method. Maybe it was just the stars aligning and I did everything right. Have not had a chance to test again due to heat temps in Britain messing up my last bake.

This is very possibly the most useful video ever published on KZfaq.

Jack, your 'Sourdough 101' got me through the covid years and beyond! My starter from 2020 is still going strong. I use your scrapings method, of course! I bake 2 loaves at once, use a dark rye starter, a 50:50 mix of white whole wheat and bread flour (1100 grams total, organic King Arthur) at 73% hydration, and 22 grams of pink salt. I pull the starter out of the fridge and feed the 20 grams of left-over scrapings (50 grams dark rye flour and 50 grams water) the night before my dough day (add water, mix, add flour, mix). The next morning, I mix the dry wheat flours, add the water, and let the mixture hydrate, covered, for an hour. Then I mix in the starter a bit, then mix the salt in well. Let it sit, covered, for an hour, then go through your stretch and fold cycle every 20 minutes, covered in between, until I get a window pane (usually 4-6 stretch and folds). Then, I bulk ferment for 3-5 more hours until it's risen by about 33%. Then divide, preshape, cover and wait 20 mins, and shape. Put the shaped butards into dishcloth-lined and white whole wheat-floured meatloaf pans, folding the dishcloth ends over to cover the dough. Let rest on the counter for 20 mins, and pop them into the fridge overnight to retard. Bake in a preheated 450 degree oven on preheated cast iron Lodge 10" griddles, with two small trays of boiling water added after the second loaf goes in, for 20 minutes, then remove the water trays and turn down the heat to 400 degrees F and bake for 12 more minutes. Then cool an cooling racks for several hours. Then I slice and freeze both loaves (reserving a big end fresh for that day and the next morning). I look forward to an over-easy egg, ½ avocado, slice of lightly toasted and gently microwaved sourdough toast with a tbs of Bon Maman jam (blueberry, raspberry, strawberry, or four fruit) on the side, every morning. With a cup of coffee, it's the perfect breakfast. Thanks so much for all your videos!

I put it under the doona to rise… works the best

Thank you. Went from sad to hopeful.

Excellent

Awesome; thanks!

Love these kinds of videos

Tried 3 times used all the correct wight etc decent yeast flour etc just a gluttonous😢

What if it's low 7°-12°c in winter. Do i wrap it in a blanket.

I dont understand this schedule thing.. I make the Levain 2100 the night prior, then mix in the morning 0500 and do the folds and rest for 4 hours, at around 11am, shape and then I refrigerate and bake after dinner.. All done.

I'm looking for the best cinnamon raisin bread recipe to make a light and toasty slice 😋 Jack, do you have a favorite recipe?

Thank you, just what I was looking for ❤

I hope you are doing well Jack. One of the best instructors, if not THE best, I have found on the topic of baking bread.

poetry

Thanks!

room temp in winter is 17c in the kitchen will take forever to puff up. plus my air is dry as hell so it dehydrates the dough.

🎉❤🎉

Australian people need to ignore this advice if you live in the southern states. Its the middle of the day here and inside my house is 11⁰C 😅. Our houses are flimsy and crap. 😢 I use a dehydrator for my bread rising, its a bit too hot but nothing else I've tried has worked so far.

Also, don't rest your bread dough somewhere that Old Greygg the cat can nest on it

Thanks Jack! 🙂 This makes So Much sense! I usually mix up my bread at night and stash it in the fridge until the next day. If it will rise in the fridge, it will certainly rise on the counter - as it does. ☺️ Blessings! 💜

I feel you're cave shaming me now 😢

You are absolutely right Jack! My sourdough acts totally differently in the summer even though I do exactly the same thing. So much stickier and hard to shape it just spreads and doesn't want to stick to itself. Have just come to the conclusion that it's probably just the fact that it's so much warmer in the room 74°f

Beautiful words 😊 Thanks for the encouragement

Unless you live in a cave! 😅

I use a proofing box in winter because my kitchen is about 55 degrees Fahrenheit. (13 degrees C) Not a cave, but chilly. I use a big thick styrofoam box, the type that medical supplies or meat are shipped in. I warm up corn bags in my microwave and have dough that rises. Another thing is if you can heat your oven up to just about body temperature, you can use it to rise your dough. Heat up the bread pans you're using to the same temp. Then I oil my pans, shape my dough and put it back in the oven for a second time. When the dough is risen to the size I want, I turn the oven heat up to baking temp , and add 10 minutes to the baking time. I usually want to cover the bread for the last 10 - 15 minutes of baking. The bread often ends up a little browner on the top than I want it, but it doesnt go through the shock of a fully-risen loaf going out in the cold.

"Your house is 20°C" it's actually either 30° or 5° with no in-between, but thanks anyways.

❤

I have suspected this for a while now! Now my theory has been confirmed. When I put my dough in a warm spot, the flavor is often lacking. A slower, cooler rise always tastes better to me. Thanks. Love your cook book.

Ahhhh...thanks Jack!!!

You’re talking about proofing in 20° but what blew my mind was scoring before the final proof

Anyone else think Jack is brilliant? 🙋

ok, so I live in a cave. What now?

Works beautifully! ❤

You are so right Jack! I stopped doing this when I discovered Bake With Jack. Words of wisdom, as always. ‘Unless you live in a cave!’ 😂

Why does bread dough tear during second rise? Pl. help😢

Gorgeous breads! You made 6 cuts, 3 of them disappeared during baking. :)

I just bought your book jack I cannot wait to start trying the recipes!

Thank God you've kept the sour dough section small. You'd think that the only bread made these days was Levian.. Most books have Sour Dough emblazoned on the heading. Ill be buying a copy. I wish I had known 6 months ago when I was in the UK.

Yum. I love an onion bun. A whole loaf sounds dreamy

My 200g was a lot more than what his 200g looked like. 🤷🏼‍♀️ I followed his directions for making starter to the letter. I’m so confused.