How I miss Jack and his weekly emails, loveable face and great ideas and support. After a little break, I am back with Jack's old videos, and still find them outstanding. Bought his book and again, I have had success with his recipes and method of making great bread. So, if you have only just found his Utubes, you are in luck.
thank you Jack, nicely explained. I learned the „why“ which is nice. But to be honest: Beeing a German I could listen just because I’m enjoying your English pronunciation.🙂 My breadbaking journey is fun in many ways.
I never realized that the direction that you slash has to do with the way you form the structure of the dough. You have opened up new insights for me again. Thanks!
Thiss makes total sense. It is so great to understand the why so that when encountering other situations we have the knowledge of how it would work and could adapt. Thank you!
This is blowing my mind. I made baguettes yesterday and, as you’ve said, thought to myself, “I’ll just cut deeper next time”. I’ve evolved thanks to you
Thanks Jack. 🙂 I've sort of missed the kid's chalkboard! 😀 This, for me is that which I consistently strive for. Practice. Practice. Practice. Blessings! 💜
Hello Jack! :-) Do you need me to buy you some new chalks?? lol. I am one that did the same when I was young. Use it until it was only a small ball. Such a great video. Such a great tutorial. Such a great baker. In the end, such a great human being! Took note of this & I thank you a million Jack. Be well & take care mate. ♥
Thank you Jack! I’ve made sourdough and straight yeast dough baguettes before, but this week I experimented with making them with a poolish. Amazed how well they were. I’m pretty good at scoring, more vertical than horizontal and with an overlap. I will now watch the video as I’m always learning, Regards, Rob from NJ, USA
Hey Jack hope all is well. I will make my cuts more shallow. The temptation is to cut deeper when you get those small bursts of dough instead of the big ones.
Hi Jack, just watched the live apple and cinnamon buns and they look and sound awesome! I'm going to make them along with home made soup (and a yeasted loaf) for my sisters birthday next weekend. A thorough video of the buns would be great but I realise 10 days is short notice and I've took a screen shot of the recipe.
Jack, amazing video. I have been focusing alot on sourdough baguettes, and it is turning awesome by learning from your baguette (though few) videos on no knead recipe and how-to shaping, and a video from the Bread Code channel on scoring. Both of you nailed the scoring angle and depth, although the closer you are to a 90 degree angle (away from 45 degree myth 🤨), the better the tiny ears and oven spring as I noticed.
Thanks for this. Would have liked to see actual examples, though, of baguettes cut too diagonal, too deep, and too diagonal and deep, before and after baking.
Hey Jack, I just realized I have a curved lame for slashing my bread, not the straight grinette you always use. Can you explain why there are these two different tools for slashing bread, and whether one is better than the other (or to be used in a different way)? Should I hold my lame at an angle when I slash?
Ok Jack at last I found a mistake to point out. Your “yes” symbol is drawn the other way around. Hahahahaha kidding of course! Your video came up right on time because I am planning to make the baguettes you made. And by the way right now my sourdough bread is resting and getting ready to be baked!! Thank you for all the knowledge
Hi Jack , I love your videos thank you for doing them 💜 I made your sour dough starter and on the fourth day it stopped rising and bubbling, so I threw it out and started another , just like I did before and it’s hasn’t bubbled or rose yet and it’s going to be the fourth feeding ! I don’t understand what is going on , am I doing something wrong ??? Please help me out , thank you
Hi Jack. I purchased a simple Grignette. It has a wooden handle and a thin bar of metal about 4 to 5 inches long and I bend the razor blade slightly and push the bar through the holes in the blade. The blade then grips the bar. I am sure you have seen one. The thing is, even with a new blade, the blade always seems to snag and pull the dough instead of cutting it. I try to do it confidently as you say but it always snags. What am I doing wrong. Is it me, the blades or the type of Grignette.. Thank you...
Hi! I've been desperately looking for a video that specifically explains why bread (small rolls) turn out really crumbly, would've expected that with the baking powder/soda things I used to make but not with yeast! Despite of 8 min 1st kneading Hours of proofing time, fat in the dough (1/2 dl for a dough 7 dl/3-400g more protein wheat(sry I'm swedish we call it "special" wheat flour here) + 5 dl "other" flour (swapped the rye from recipe to oats -is it the oats??😨)yielding 12 rolls Found a lot of useful info on this channel but nothing specifically addressing CRUMBS or maybe I'm just too slow or attention deficit and missed it..I know I don't deserve an answer neither being a paying patron nor sub (yet. too many channels I've started following shortly die, or turn bad so I don't do that anymore and a little comment can't do much harm, eh? It might just boost the algorithm and be what little contribution I can give.☺) Sry for the essay but I'm at a loss not understanding this simple thing 😢
He's at it again. Using common sense to explain the desired outcome. Way to go mate!
Superb. The roll diagram to explain the depth was an ear-opener (pun intended)!
How I miss Jack and his weekly emails, loveable face and great ideas and support. After a little break, I am back with Jack's old videos, and still find them outstanding. Bought his book and again, I have had success with his recipes and method of making great bread. So, if you have only just found his Utubes, you are in luck.
I can perfectly score this video. 10/10
Positively BRILLIANT illustration, Jack!! You've outdone yourself once again!
thank you Jack, nicely explained. I learned the „why“ which is nice. But to be honest: Beeing a German I could listen just because I’m enjoying your English pronunciation.🙂 My breadbaking journey is fun in many ways.
I never realized that the direction that you slash has to do with the way you form the structure of the dough. You have opened up new insights for me again. Thanks!
Good info! I never realized that there’s a left-handed check mark! 😁
I always scored my baguettes that way, but now I understand the “why” Thank you 😀
Watched the first video this morning and decided to give it a go. Watched this one 2 minutes before shaping. So perfect timing XD.
Thiss makes total sense. It is so great to understand the why so that when encountering other situations we have the knowledge of how it would work and could adapt. Thank you!
This is blowing my mind. I made baguettes yesterday and, as you’ve said, thought to myself, “I’ll just cut deeper next time”. I’ve evolved thanks to you
Now I understand the cuts. Thank You
Thanks, Jack, you rock! loved the illustrations.
Thanks for another informative video!! Now I actually understand!!
Thanks Jack. 🙂
I've sort of missed the kid's chalkboard! 😀
This, for me is that which I consistently strive for. Practice. Practice. Practice.
Blessings! 💜
Jack, Thanks for taking the hint. Very useful to get the theory to the practice.
Yes! Jack going old-school (wink wink) with our friend from way back - the kid's chalk board. You make great use of it Jack. Science!
🤯 you did it again Jack! Making perfect sense of it all. Thank you 🥰
Thank Jack another great tip
That's why i like the lame I bought from "Bake with Jake" store! It doesnt let me cut to deep!
Hello Jack! :-)
Do you need me to buy you some new chalks?? lol. I am one that did the same when I was young. Use it until it was only a small ball.
Such a great video. Such a great tutorial. Such a great baker. In the end, such a great human being!
Took note of this & I thank you a million Jack.
Be well & take care mate.
♥
This is the most helpful scoring video I've seen so far
Cheers. Your vids are soooo good. I can now make reasonable/good sourdough..
Baguette next
Thank you Jack! I’ve made sourdough and straight yeast dough baguettes before, but this week I experimented with making them with a poolish. Amazed how well they were. I’m pretty good at scoring, more vertical than horizontal and with an overlap. I will now watch the video as I’m always learning, Regards, Rob from NJ, USA
I've always wanted to know the 'why' of everything, so this was a good one, Mr. Jack! Thank you.
Hey Jack hope all is well. I will make my cuts more shallow. The temptation is to cut deeper when you get those small bursts of dough instead of the big ones.
AMAZING!!! Thank you!
Hi Jack, just watched the live apple and cinnamon buns and they look and sound awesome!
I'm going to make them along with home made soup (and a yeasted loaf) for my sisters birthday next weekend.
A thorough video of the buns would be great but I realise 10 days is short notice and I've took a screen shot of the recipe.
Jack, amazing video. I have been focusing alot on sourdough baguettes, and it is turning awesome by learning from your baguette (though few) videos on no knead recipe and how-to shaping, and a video from the Bread Code channel on scoring. Both of you nailed the scoring angle and depth, although the closer you are to a 90 degree angle (away from 45 degree myth 🤨), the better the tiny ears and oven spring as I noticed.
Oh perfect explanation. Thanks buddy. What is the best way to contact you with video suggestions/requests?
Yes more knowledge from the one and only Jack thank you so much
Thanks for this. Would have liked to see actual examples, though, of baguettes cut too diagonal, too deep, and too diagonal and deep, before and after baking.
Excellent instruction. Thank you
OMG this makes so much sense. Thank you Jack. BTW, I just bought your book on Amazon (I’m in Australia). Can’t wait to get it now.
Hey Jack, I just realized I have a curved lame for slashing my bread, not the straight grinette you always use. Can you explain why there are these two different tools for slashing bread, and whether one is better than the other (or to be used in a different way)? Should I hold my lame at an angle when I slash?
awesome again bro! love your work. i'll give these techniques a crack tonight!
Problem solved! Thank you.
Ok Jack at last I found a mistake to point out. Your “yes” symbol is drawn the other way around. Hahahahaha kidding of course!
Your video came up right on time because I am planning to make the baguettes you made. And by the way right now my sourdough bread is resting and getting ready to be baked!! Thank you for all the knowledge
I was chuffed to see him make his check marks the same way I’ve done all my life. Must be a left-handed thing. Woot!
It's a lefty check mark
This video gets a high score from me! LOL
I like - thanks
Thanks
Thumb nail says, “are you listening? Because it’s very simple.”
Hi Jack , I love your videos thank you for doing them 💜 I made your sour dough starter and on the fourth day it stopped rising and bubbling, so I threw it out and started another , just like I did before and it’s hasn’t bubbled or rose yet and it’s going to be the fourth feeding ! I don’t understand what is going on , am I doing something wrong ??? Please help me out , thank you
Hi Jack. I purchased a simple Grignette. It has a wooden handle and a thin bar of metal about 4 to 5 inches long and I bend the razor blade slightly and push the bar through the holes in the blade. The blade then grips the bar. I am sure you have seen one. The thing is, even with a new blade, the blade always seems to snag and pull the dough instead of cutting it. I try to do it confidently as you say but it always snags. What am I doing wrong. Is it me, the blades or the type of Grignette.. Thank you...
Hi! I've been desperately looking for a video that specifically explains why bread (small rolls) turn out really crumbly, would've expected that with the baking powder/soda things I used to make but not with yeast! Despite of 8 min 1st kneading Hours of proofing time, fat in the dough (1/2 dl for a dough 7 dl/3-400g more protein wheat(sry I'm swedish we call it "special" wheat flour here) + 5 dl "other" flour (swapped the rye from recipe to oats -is it the oats??😨)yielding 12 rolls
Found a lot of useful info on this channel but nothing specifically addressing CRUMBS or maybe I'm just too slow or attention deficit and missed it..I know I don't deserve an answer neither being a paying patron nor sub (yet. too many channels I've started following shortly die, or turn bad so I don't do that anymore and a little comment can't do much harm, eh? It might just boost the algorithm and be what little contribution I can give.☺)
Sry for the essay but I'm at a loss not understanding this simple thing 😢
Never perfected this! I use a lame and follow the steps BUT the dough always drags and my scoring is very messy
You are like the Jesus of bread....Thank you.
My pleasure ☺️👌🏻
Great explanation, even a dummy can get it right
Your ticks are reversed. Strange.
no your line cut is Americana pass looks like kids made it
The Buddha and the Muhammad too... : )
😂