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!
My problem is the baking. Made my first sourdough bread and everything went alright, until the baking started. Heated up the oven to 500 F for 30 minutes. Put in my loaf and baked it at the same temperature for 20 minutes, turned the temperature down to 475F and baked it for another 20 minutes. I also put a tray of boiling water at the bottom of the oven. The bread came out nearly black. What did I do wrong? Thanks for good advice.
@@juttascheidt8998 ok so your problem is most likely the temperature. I am no sourdough expert, but baking the loaf at such high temperatures for that period of time may result in a burnt loaf. I would suggest looking up some recipes to see what temperatures are used - just remember to check your loaf when it is in the oven to make sure that it doesn't burn. A nice dark brown crust can be delicious, but a fully black one is not. Sourdough baking is not something that can be mastered on the first try; if you keep practicing you will begin to get the hang of it. Good luck and happy baking :)
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).
@@Bakewithjack Thank you for your answer, could it be the signature of the wild yeast and the proof of the long fermentation? and since we associate them with the quality, we like them??
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. ❤
I don't accept the theory that kneading is recent due to commercial yeast, since kneading dough appears to exist since Biblical times, see Gen. 18:6. (This statement makes no theological claim, just using the Biblical text as an historical primary source from the Ancient Near East.)
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!
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?
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.
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.
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.
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?
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.
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.
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.
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!
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.
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?
Failed badly with another formula I paid money for (online class). I’m back to basics and going to follow your recipe...BUT...I like adding a bit of whole wheat and a bit of rye in my flour. Hoping measurements will work...please someone let me know if there’s a better recipe with these two flours. Thanks...trying to get back my mojo!
You can simply substitute 100% Whole wheat Flour for any of the flours (including feeding your starter from the fridge) and follow Jack's method of stretch and fold.... and it will work. Increase hydration and proofing time to suit the WW flour as well. Go with the feel of the dough.... All the best!
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.
My Cuisinart steam and convection small oven has 1.4 litre removable water reservoir. I bake my sourdough with the bread function, the result is better than the my fan force big oven without the steam function.
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
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....
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 UA-cam in three languages I happen to understand.
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 🙏
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!
"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.
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
@@Bakewithjack Thanks for the prompt reply. I hope you can do a tip on how to ensure a sourdough loaf is properly proofed. I live in a country that is 25 to 34C all year round, the timings given in recipes do not help. Visual cues or practical ways to test a well proofed loaf would be useful.
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
Everything is the same at the end of the day: flour water salt and (sometimes) yeast. The principle of pizza is that it’s slow moving, minimum puff and maximum time for flavour to develop and for glutens to relax making it easier to push out 👌🏻
I'm not an expert like Jack, but 62% sounds a tad low to me. Try pushing it up to 66% or so. I've found that Italian-style 00 flour makes a much more workable dough for pizza crust than an American-style bread flour or all-purpose flour.
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 :)
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, 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?
Thanks for that video - very helpful. Another question if you don’t mind. Many recipes use different % of starter to flour - some 10%, others 20% and still others 40%. What’s the best level?
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?
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 👍
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.
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.
Has anyone ever done a hybrid sourdough? Like use a little bit of active yeast and maybe a starter that is justtt not quite ripe enough on its own. Any thoughts? Love the videos peace from Canada!
Louis S.W I often use a little bit of dried yeast. I’ll autolyse just the starter, flour and water first for an hour (even longer won’t matter, as at this stage there is no fast acting yeast), then add the salt and about 3g (1/2 tsp) of dried yeast, mixing them in one at a time with wet hands (much easier to incorporate with wet hands). I try to get 5-6 fold sessions in (about 30 mins apart) before shaping and into the basket for overnight in the fridge. If I lived somewhere warmer, or had heating in my kitchen, I might be concerned the active yeast would run out of oomph before the refrigerating stage, but normally my kitchen is generally fairly cool. However, even in a my kitchen at between 16-20 centigrade, we are still talking about yeasted dough sitting there for 3 hours, so I really don’t know how much effect it’s having at that stage. I do like the flavour and texture with a little yeast added, and it’s always light and consistent when it comes out of the Dutch oven. I am yet to experiment with 2 loaves side by side from the same starter, one with yeast, one without, to compare them directly. It may be that the yeast is completely redundant, adding nothing to the finished loaf. Maybe I’ll try to clear out some more room in the fridge for next time and give it a go. Might be an interesting one for Jack to try on his channel.
I do mainly in winter add a little fresh yeast to help and sometimes I'll make a poolish and sourdough leavain. Summer my starter is active so no need but I enjoy the different flavour the fresh yeast brings too.
Hya Louis. At 72 years of age, I am a new baker. And I have joined the "Sourdough Revolution" not to be fashionable, but for more substantial reasons. I agree that we are all free to experiment, and that is why there are so many variants of recipe and method for all bakery, including sourdough. However, from what I have read and listened to so far, adding yeast would not give "True Sourdough" which consists of only flour, water and salt (and TIME, if you regard that as a valid ingredient). I feel that if we stray into the realms of "additives" (such as bakers'yeast for example), we are moving towards the zone of where commercially available (or "supermarket") sourdough resides. There you will find ingredients lists as long as your arm sometimes. So far removed from the basic concept that it could sometimes risk not even being called BREAD, let alone sourdough ! I love bread and got into baking purely to make my own sourdough, chiefly to be in full control of the ingredients, having been led to this point because of my total love of fresh bread, and my blood glucose issues. I discovered, by experimenting, that commercial bread of any kind spikes my blood sugar (even supermarket sourdough) and therefore I have to resist eating it unless I want to take the consequences (which are sometimes hidden and long-lived). However, I find that, because of the recipe and the long fermentation time, I do not have the same consequences with sourdough, which gives me back my beloved bread. Now, I am not saying that adding yeast doesn't give you BREAD...what it doesn't give you in my opinion is Sourdough Bread. And for people who have moved to sourdough for health or well-being reasons, that would (or could) be significant. Before I learned to bake I had to find a trustworthy independent baker (which I did 20 miles from home) who knows what real sourdough is and makes it, or Do It Myself. I attended one of Jack's excellent and enlightening Sourdough Workshops to get me started (pun intended) and follow his teachings here and in his blog and website and I must say he has demystified both the starter maintenance and whole process for me. I have, over time, become fairly proficient in making delicious bread at home and can consume it regularly without any issues. Very satisfying! I wish you every success with your experiments. After all, it is only the ones amongst us, prepared to step outside the box, try different things and publish their findings, who take things forward. With kind regards. Roy.
Roy Kelsey well, Louis did say a “hybrid sourdough” which to be fair, is pretty much a perfect description of what it is, and probably the easiest way of describing it in the fewest words. I’d also not really call bakers yeast, active, or in its dried form, an additive, and certainly not in a supermarket bread slippery slope context. The only difference is that if I were giving a friend a hybrid sourdough as a gift, I’d make sure they knew it had yeast in it, in case they had an intolerance/allergy to yeast. Anyway, test timescale brought forward, as I was caught in an unexpected downpour yesterday walking back from the shops, and now have a full bag of flour I need to use in a hurry. Looks like tomorrow is going to be the side by side taste/texture comparison.
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 .
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 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.
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??
Sure Diana. Have a play. Maybe you could use a white levain (made with a scraping of starter, white flour and water) and bake in a tin. I’m sure you can 👌🏻
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
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!
My problem is the baking. Made my first sourdough bread and everything went alright, until the baking started. Heated up the oven to 500 F for 30 minutes. Put in my loaf and baked it at the same temperature for 20 minutes, turned the temperature down to 475F and baked it for another 20 minutes. I also put a tray of boiling water at the bottom of the oven. The bread came out nearly black. What did I do wrong? Thanks for good advice.
@@juttascheidt8998 ok so your problem is most likely the temperature. I am no sourdough expert, but baking the loaf at such high temperatures for that period of time may result in a burnt loaf. I would suggest looking up some recipes to see what temperatures are used - just remember to check your loaf when it is in the oven to make sure that it doesn't burn. A nice dark brown crust can be delicious, but a fully black one is not.
Sourdough baking is not something that can be mastered on the first try; if you keep practicing you will begin to get the hang of it. Good luck and happy baking :)
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).
Why are big holes favorable? I don't get it if it's for the activity of the bacteria or the moisture and folding do it to bread?
Because they are tricky to achieve I guess. Personally I don’t like big holes, but I do like a bit or character inside when I cut it open 👌🏻
@@Bakewithjack Thank you for your answer, could it be the signature of the wild yeast and the proof of the long fermentation? and since we associate them with the quality, we like them??
You are so hyper and happy, even if I'm not baking a loaf, I'm watching you just for the smile. Thanks Jack.
G B so true I feel the same Jack makes my day❤️❤️😁😁
Sourdough tip No9: Make sure you follow Jack’s advice as it will consistently give you excellent results 👍🙏
Thanks Matthew 🤗
Bake with Jack Your welcome 👍🙂
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. ❤
😄😄 nice one!
I don't accept the theory that kneading is recent due to commercial yeast, since kneading dough appears to exist since Biblical times, see Gen. 18:6. (This statement makes no theological claim, just using the Biblical text as an historical primary source from the Ancient Near East.)
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!
The coolest dude around. Just love watching you bro ❤
Jack, my man, share with us HOW you freeze a loaf sourdough properly?
If I wanted to add roasted garlic to my sourdough, at what point do you recommend kneading that into the dough?
10:30 - ‘become gluten free’. I rolled. Killin it.
LOL if you fail at making bread, go gluten free. Best advice ever!
Yeah I lost it on that one too!
Jack, I love when you wax poetic! The passion is definitely contagious; thank you for sharing your passion!
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?
At what temp and for how long do you re-bake your frozen "second" loaves pls Jack?
Dale B He said 180c in another comment. In the vid I heard him say defrost/thaw overnight and then 18 minutes in the oven.
Also, mist slightly with water before putting it in the oven. That refreshes the crust as it reheats.
@@dawnesmith-sliming7004 I heard :08 -- :12, and when he speaks I take notes! Thanks for the temperature!
Dorothy Thorpe My pleasure.
@@dawnesmith-sliming7004 Thanks! The captions said "810 minutes" which I interpreted as 8-10 minutes (my hearing is bad and so are the captions :-) ).
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.
It’s my pleasure Carl 🤗
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.
Agreed freezing the second loaf is good, but giving it away is better! Spread the joy :)
My 6 year old: “I wanna go to France to meet him.”
Me: 😶 ballpark area
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.
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?
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.
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.
Your best video .. EVVA!!!! .. Loved it so much, I watched it twice!!
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.
Jack, some days you just make me happy! Thanks for the many tips and help and encouragement.
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!
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.
I always after 10 loaves have sourdough anxiety so I add a minuscule amount of yeast just to be sure it will rise. Am I the only one who does this?
Video starts at 1:27
OMG, I just fall in love. Your advices gave me a hope. Huge thanks
Fruit bowl is looking a bit sad - don't forget your five a day!
Tusen takk fra Norway🍞🍞
How can i reduce the sourness of taste? Please help. Too sour and little puffness
I never eat my bread the day I make it. I don't like the taste. I wait one or two days with my loaf in the fridge and then, for me, it's ready.
I prefer mine the next day too, I bake at night so the next day it's perfect.
I make 2 loaves, 1 gets eaten within an hour, and the 2nd one is gone the next day !
Jack....JACK......is the difference betx okay bread and GREAT BREAD!!!!
just have to add that I put you on and my face stays frozen in a wide smile the entire video----you make my face HURT! lol
Jack, I made my first two loaves following your video and starter. Is the bread suppose to be dense?
Patty Here!!! You are so much fun!
Great tip about the steam. I’m still trying to get enough steam in my dodgy oven!
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?
On the list! And... Dutch ovens are super handy when baking dough but I’m not sure about refreshing, give it a go!
@@Bakewithjack My thought too. Perhaps a cookie sheet, a quick spray, crisp it and bring it out.
Failed badly with another formula I paid money for (online class). I’m back to basics and going to follow your recipe...BUT...I like adding a bit of whole wheat and a bit of rye in my flour. Hoping measurements will work...please someone let me know if there’s a better recipe with these two flours. Thanks...trying to get back my mojo!
You can simply substitute 100% Whole wheat Flour for any of the flours (including feeding your starter from the fridge) and follow Jack's method of stretch and fold.... and it will work. Increase hydration and proofing time to suit the WW flour as well. Go with the feel of the dough.... All the best!
You SMASHED it again Jack, Thanks. I look forward to your upload "Every Single Thursday". Kind regards. Roy.
Nice one Roy 👊🏻🔥
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.
There are two playlists, one for sourdough and one with ALL breadtips in order, search them up! 🤗
My Cuisinart steam and convection small oven has 1.4 litre removable water reservoir. I bake my sourdough with the bread function, the result is better than the my fan force big oven without the steam function.
Do you ever use the autolyse method?
Hahaha... u hv a potential to rap.
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
Yes 👌🏻 though it will be runnier than mine. Reduce the liquid in the final recipe to compensate 👍🏻
Can you give some more details on defrosting frozen sourdough? Oven temps? Water/Steam? Time in Oven? LOVE you channel!!
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....
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 UA-cam in three languages I happen to understand.
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 🙏
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!
"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.
That whistle in tip 7 sent my dog crazy! Keep the videos coming Jack, love em 👌
😂 sorry! 😬
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
forgot to slash it!
I appreciate all of your tips, suggestions and advice. As a new bread maker, I've found all of your tips helpful. Thank you.
To refresh a frozen loaf, what temperature do you reheat at?
180c 👌🏻
@@Bakewithjack
Thanks for the prompt reply. I hope you can do a tip on how to ensure a sourdough loaf is properly proofed. I live in a country that is 25 to 34C all year round, the timings given in recipes do not help. Visual cues or practical ways to test a well proofed loaf would be useful.
Hi Jack, i am making a Full Rye sourdough bread, i am not able to use the stretching method. Why? Greedings from Germany
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
Everything is the same at the end of the day: flour water salt and (sometimes) yeast. The principle of pizza is that it’s slow moving, minimum puff and maximum time for flavour to develop and for glutens to relax making it easier to push out 👌🏻
I'm not an expert like Jack, but 62% sounds a tad low to me. Try pushing it up to 66% or so. I've found that Italian-style 00 flour makes a much more workable dough for pizza crust than an American-style bread flour or all-purpose flour.
@@dfeuer Hello David , Thank you very much for sharing your knowledge with me , thank you for your advice :-)
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 :)
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!!
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’m very new to bread making and to Bake with Jack. These videos make me excited to experiment and make my own bread!!
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?
No it’s different, kneading develops strength folding develops structure 👉🏻 ua-cam.com/video/sUhMo2i-jag/v-deo.html
Thanks for that video - very helpful. Another question if you don’t mind. Many recipes use different % of starter to flour - some 10%, others 20% and still others 40%. What’s the best level?
Ahh, maybe my wet mess was from abusing my dough and squashing out all the air! 🙏 thank you! 🙏 thank you! 👍
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?
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 👍
Yay! I am addicted to making sourdough! I am getting so much better! Thanks to Jack! You are D man!
Thank you!!
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.
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.
Hi Jack! How to calculate sourdough selling price for home baker?
Hey Mr Happy! Started making my loaf today, fingers crossed for the bake tomorrow 🤞
Thanks for sharing
Is it okay to add wild yeast to flaxseed bread?
Is it working just like in wheat bread?
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?
Has anyone ever done a hybrid sourdough? Like use a little bit of active yeast and maybe a starter that is justtt not quite ripe enough on its own. Any thoughts? Love the videos peace from Canada!
Louis S.W I often use a little bit of dried yeast. I’ll autolyse just the starter, flour and water first for an hour (even longer won’t matter, as at this stage there is no fast acting yeast), then add the salt and about 3g (1/2 tsp) of dried yeast, mixing them in one at a time with wet hands (much easier to incorporate with wet hands). I try to get 5-6 fold sessions in (about 30 mins apart) before shaping and into the basket for overnight in the fridge. If I lived somewhere warmer, or had heating in my kitchen, I might be concerned the active yeast would run out of oomph before the refrigerating stage, but normally my kitchen is generally fairly cool. However, even in a my kitchen at between 16-20 centigrade, we are still talking about yeasted dough sitting there for 3 hours, so I really don’t know how much effect it’s having at that stage. I do like the flavour and texture with a little yeast added, and it’s always light and consistent when it comes out of the Dutch oven. I am yet to experiment with 2 loaves side by side from the same starter, one with yeast, one without, to compare them directly. It may be that the yeast is completely redundant, adding nothing to the finished loaf. Maybe I’ll try to clear out some more room in the fridge for next time and give it a go. Might be an interesting one for Jack to try on his channel.
I do mainly in winter add a little fresh yeast to help and sometimes I'll make a poolish and sourdough leavain. Summer my starter is active so no need but I enjoy the different flavour the fresh yeast brings too.
Hya Louis. At 72 years of age, I am a new baker. And I have joined the "Sourdough Revolution" not to be fashionable, but for more substantial reasons.
I agree that we are all free to experiment, and that is why there are so many variants of recipe and method for all bakery, including sourdough. However, from what I have read and listened to so far, adding yeast would not give "True Sourdough" which consists of only flour, water and salt (and TIME, if you regard that as a valid ingredient). I feel that if we stray into the realms of "additives" (such as bakers'yeast for example), we are moving towards the zone of where commercially available (or "supermarket") sourdough resides. There you will find ingredients lists as long as your arm sometimes. So far removed from the basic concept that it could sometimes risk not even being called BREAD, let alone sourdough !
I love bread and got into baking purely to make my own sourdough, chiefly to be in full control of the ingredients, having been led to this point because of my total love of fresh bread, and my blood glucose issues.
I discovered, by experimenting, that commercial bread of any kind spikes my blood sugar (even supermarket sourdough) and therefore I have to resist eating it unless I want to take the consequences (which are sometimes hidden and long-lived). However, I find that, because of the recipe and the long fermentation time, I do not have the same consequences with sourdough, which gives me back my beloved bread.
Now, I am not saying that adding yeast doesn't give you BREAD...what it doesn't give you in my opinion is Sourdough Bread. And for people who have moved to sourdough for health or well-being reasons, that would (or could) be significant. Before I learned to bake I had to find a trustworthy independent baker (which I did 20 miles from home) who knows what real sourdough is and makes it, or Do It Myself.
I attended one of Jack's excellent and enlightening Sourdough Workshops to get me started (pun intended) and follow his teachings here and in his blog and website and I must say he has demystified both the starter maintenance and whole process for me. I have, over time, become fairly proficient in making delicious bread at home and can consume it regularly without any issues. Very satisfying!
I wish you every success with your experiments. After all, it is only the ones amongst us, prepared to step outside the box, try different things and publish their findings, who take things forward. With kind regards. Roy.
Roy Kelsey well, Louis did say a “hybrid sourdough” which to be fair, is pretty much a perfect description of what it is, and probably the easiest way of describing it in the fewest words. I’d also not really call bakers yeast, active, or in its dried form, an additive, and certainly not in a supermarket bread slippery slope context. The only difference is that if I were giving a friend a hybrid sourdough as a gift, I’d make sure they knew it had yeast in it, in case they had an intolerance/allergy to yeast.
Anyway, test timescale brought forward, as I was caught in an unexpected downpour yesterday walking back from the shops, and now have a full bag of flour I need to use in a hurry. Looks like tomorrow is going to be the side by side taste/texture comparison.
@@markparker5585 Good luck tomorrow!
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 .
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!
On six. Thank you. This helps. Not waiting till end even. Great vid.
I have to disagree with baking two loaves at a time because then I have to wait longer for bread making day.
Thanks Jack. Am going to start making sourdough bread again - you’ve given me so much info and inspiration.
Omg.... anybody else in love? Lol...he got me at "be gluten free" ..
Bro, you are HILARIOUS!!!! Love it.
Lovely series. Thanks, Jack!
You’re so welcome 🤗
Steam also gives consistency to the inner structure of the bread .
Love it and you are so funny Jack. Merci. Your French Fan.
I learn so much from you, but I laugh a lot too, which I appreciate just as much!
I don't believe I ever heard of non-organic flour.
ever use your sourdough recipe as is to make or stretch into a pizza?
So exacting and concise - an absolute wealth of information. I love these video`s!!
What to say? I LOVE YOU. Lol.🤣😂
It just made my Friday much better ♥️
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.
PHEW 😅 it’s such a pleasure, I’m happy you found it helpful 👌🏻
One year 50? I am so way ahead! 30 in 3 months...
Wow! 😮
2-3 per week here. Plus Brötchen on Sundays.
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??
Sure Diana. Have a play. Maybe you could use a white levain (made with a scraping of starter, white flour and water) and bake in a tin. I’m sure you can 👌🏻
I love your tips! 💓
🤗🤗🤗
Merci Jack. Love those tips.
thank you thank you thank you!!! started baking bread April, still practicing!!!..... cynthiaArt
Keep it up!
how would I make this in a loaf pan?
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
I have gas oven so vent is needed, so I use clay or cast iron pots with lids.