I think I owe my life to you Jack, you saved me ( and prolly will keep saving me) from countless strokes and heart attacks, nervous breakdowns and suicide attempts. God bless you mate!
My gma's secret was heating her oven 50⁰ F higher than recipe calls for. Slide your bread in then immediately drop the temp back to the original temp when you shut the door. I have been baking sourdough since I was kneehigh to a grasshopper.
Hey Jack I just saw your first video today and now have been through 6 or 7 of them. Great great advice and thank you for helping us beginner bakers out. I think I have everything I need to bake break and treats but I’m still going to buy your start up kit because you are taking your time to help people like me starting off so the least I could do is support you. Thank you very much and keep up the awesome work. From the US, thank you. Nick
Thank you for your guidance and instruction. I have not purchased a loaf/baguette since watching your many videos and learning more with each new installment. (Edward from the Bronx, NY, USA)
Thanks Jack. That's exactly what I was after. I used 500g of flour and it's in a tin. My oven goes to 250c but I put it on 230c. I'll do what you said and put it down to 190c after 15 minutes.
Hello, thank you for your guide! So helpful! I have a doubt, The temperature here is around 26-28 deg C- Quite hot, and humid as well. I prepared a starter yesterday evening at around 6 pm with whole wheat flour and water. When I checked today at around 3 pm, the starter had risen drastically and was smelling sour and pungent. The starter hasn't gone flat, nor is there any mold. Should I feed it some more flour or throw it away?
Great video! Important points. I just did a bake at 482F and crust got too dark to quickly. I probably should have dropped temp after 15 m and maybe taken out sooner.
Hi Jack! My bread is in the ovem and after 15’ in the higher temperature, it still looks pale to me. So should I leave it a little longer before turning down the temperature for other 20’ or leave it a little longer in the hotter? What should I expect from the 1st part? When should I really go for the lower temperature? Tks!!💔
Can you use different temperatures to achieve different crusts? I'm speculating that a lower temp will help in getting a thinner flexible sandwich bread crust and a higher temps for a thicker crunchy crust?
I use a Pullman loaf tin, in a 32L Fan tabletop oven, heating elements on top, bottom and side, with double glazed door that stops heat loss. Should I adjust the heat settings as oven is so small ? What about baking in a multi cooker like the Ninja Foodi , equivalent to using a dutch oven ?
I am new to this baking lark, like 10 days new, I have been having trouble proving my dough, cause the house is not hot enough (I live in a big old house) I looked I at the price of proving cabinets and thought "no way" to dammd dear. So l got a plastic box from the pound shop, with slates in the sides for air movement, Got home removed the duvet from my bed and placed a towel on the sheet and put my proving dough on it, then put the box up side down over it, replaced the duvet and switched the electric blanket on -- it worked a treat, -- necessity the mother the mother of invention Ya! - uk. southport.
I've done it, my yeasted bread has been in the oven for almost 40 minutes, but (CRUMS!), the crust is hard and has a nice colour on top, but it's soft like a sponge cake and pale at the bottom! I'm baking it with steam at 200 fan. Something has clearly gone wrong! I've popped it back in the oven twice. Now I'm sitting in front of the oven, watching it, I do not want the top to burn. :-(
Jack thank you for the content you post, they are all really precious and I'm sure helps and inspire a lot of people. I have an electric simple deck oven with "ceiling and floor" temperature controls. Could you tell me the ideal temperature of the top and bottom stones for me to get the ideal environmental temperature? It's has been quite difficult here since the thermostats are not very accurate, and so I'm getting used of the help of a infrared sensor thermometer and a standard oven thermometer to try to control the stones temperatures, but sometimes I guess i don't the the ideal spring, or end up scorching the bread. Once again thank you kindly!
Can this be done regardless of room temperature? Will it not affect the baking process in the oven? Just asking because Im not a techy type and the room temperature in our area goes up to 34 deg Celsius.
Hi Jack, this tutorial is really helpful, especially for real no-knead bread, look at someone said in your post about no-knead bread. REally interesting. No comment or reaction on your part. This is intriguing. Laetitia6 years ago· 0 Likes Beautiful loaf, Jack! I love how the crumb goes nicely into a spiral. But, I don't understand how long the total proving time for this loaf should be? 2h + ... ? I have been doing a no-knead bread recipe with 12h rest, shaping, then another 2h for the final proof. It gave a nice open crumb with uniform bubbles, but the bread was kinda rubbery, leathery. Yours looks soft and fluffy. :)
Hi Jake, I live in a rain forest and have no oven! I bought a happy call double pan grill and am trying to get the gist of the baking bread. Any suggestions pls?
I had heard that you should bake as hot as you can, tried it today with sourdough on a stone and got black top and pale bottom lmao, going back to 230, 260 just too high for me lol
What? F. Over here in my place in USA. I never use C. I usually bake my sourdough bread at 445°F for 25min. I have a foot long bread pan. It turns out fantastic.
Hi Jack, love your vids. total newbie haven't baked bread yet but learning all i can from you before i go for it. can i ask in your recipes, when you say bake at 230c is that normal electric oven WITHOUT fan or is that with fan? cos i know fan bake normally would be hotter so you have to turn it down? but if i want to follow your receipe like the sourdough one, is that temp based on fan bake? thanks from New Zealand :-)
Hi, did. my 500g brown loaf at 230, which was a little too high. I'll bring it down next time. However, it was crusty and now it's a bit soft after an hour or so. What's the reason for this please? Thanks
The reason is you did not wet the crust with cold water. Use a brush, dip it in water and give it a couple of brushes right when you take it out of the oven. The brush must be damp, not water dripping from it.
I love your videos they are really helpful. I just started watching then from the oldest ones and I’m on this episode now. Wonderful absolutely wonderful!!! I have a question tho…I live in the states and don’t know what your temperature is compared to mine hahaha
Oh Jack, your face when describing icing buns ( I'm supposing that's cinnamon rolls or cinnamon buns to an American like me?)! Could you maybe mention the Fahrenheit equivalent for these recommendations? I felt so lost with those numbers. But, considering what I know about bread baking where I live (east coast USA), 180C must be about 350F? Now I'm wondering the conversion equation. Oh please don't make me do the math? Well, I hate math. Who wouldn't if brought up on the imperial system? But because of my love of baking, I'm measuring in grams and trying to get used to saying "Woah! Look at that basin of 8 kilos of dough!" rather than "oh my gracious! I can't believe that my arms handled stretch and folds for 18 pounds of dough!"
Right! It's how I had to figure out how much dough I was dealing with today. I'd forgotten that I could convert temperatures, too. Thanks for the reminder!
Wow! 230 C (446 F) is your max, Jack? Now I'm even more impressed with your awesome breads! And I'm extra grateful for my oven. Its max is 550 F (287.7 C), which allows me to make killer pizzas!
Becki Jameson Iced buns in the U.K. are simply that: they are bread buns or finger rolls ( sweet or plain) with icing on top, usually white but can be coloured with food dye and/or added flavouring. By the way, basic icing in the U.K. is simply icing sugar and water. If we have cinnamon rolls they are a more complicated affair. Google images of iced buns and you'll see the difference. Hope this helps.
Wow...never heard this before. Which bakeries and trained bakers tell you this. Make everything opposite to what you just told people and you will be technically correct. Just a little comment from a technically trained baker who worked for big baking companies. Cheers
Now baking two sourdough loaves, on a flat baking sheet, 20 minutes at 450F and then 10 minutes at 350F. It's looking good. Thanks! Also used the hot water trick at the lower part of the oven.
My oven says it can go up to 250°C But not a single bread gets any oven spring. Not one. I have tried: Dough with 60%, 70%, 75% and 80% hydration. Different brands of flower, including high saturated gluten flower Slap&Fold and other techniques Dutch oven with baking stone Adding and cutting yeast Over and under proofing Kneading for 5, 8, 12 and 20 minutes as well as full autolyse Nothing. It will not puff up in the heat of the oven. The crumb comes out in a thin soft but colourful brown. Heck, even the water comes out of my tap at room temperature of exactly 23°C which is the same temperature as my kitchen. Every dough rises to near explosion outside of the oven, even in my fridge, but simply not within the oven. My guess, the oven temperature gauge is a dirty little liar and it's heating at some lazy 150°C After all a 350 grams light loaf is tiny. But that's the size of my loaf. It should not be beige after 20 Minutes of 250°C heat. I'm running out of options. What I haven't tried is top+bottom heat instead of air circulation setting And I haven't tried a friends oven And I haven't bought my self an oven thermometer
CELSIUS not fahrenheit! 😜🙄
Whoops! Just kidding 😁
I think I owe my life to you Jack, you saved me ( and prolly will keep saving me) from countless strokes and heart attacks, nervous breakdowns and suicide attempts. God bless you mate!
🤣🤣🤣🤣🤣🤣🤣
What do you mean "I`m not a baker" I would say you are. I have learnt a lot from you, now I make very nice bread. Thanks.
My gma's secret was heating her oven 50⁰ F higher than recipe calls for. Slide your bread in then immediately drop the temp back to the original temp when you shut the door. I have been baking sourdough since I was kneehigh to a grasshopper.
Hey Jack I just saw your first video today and now have been through 6 or 7 of them. Great great advice and thank you for helping us beginner bakers out. I think I have everything I need to bake break and treats but I’m still going to buy your start up kit because you are taking your time to help people like me starting off so the least I could do is support you.
Thank you very much and keep up the awesome work.
From the US, thank you. Nick
BEST BREAD BAKING CHANNEL ON UA-cam!!! 💖💖💖
Yay thanks Laetitia ☺️
What she said!☝️🍞🌟
Also see foodgeek
@@kicknadeadcat don't forget the bread code... that guy, foodgeek and baked with jack got me baking decent loaves every time
Thank you for your guidance and instruction. I have not purchased a loaf/baguette since watching your many videos and learning more with each new installment. (Edward from the Bronx, NY, USA)
Thanks Jack. That's exactly what I was after. I used 500g of flour and it's in a tin. My oven goes to 250c but I put it on 230c. I'll do what you said and put it down to 190c after 15 minutes.
Watched the videos. Baked two perfect loaves. Oven seal fell off. Killed some lockdown time. Great instructions! Highly recommended. Thanks Jack.
JFI - The EU max temp for a domestic oven is 250 deg C This is something to do with environmental regulations. Really enjoying these video. Thanks.
Hello, thank you for your guide! So helpful!
I have a doubt, The temperature here is around 26-28 deg C- Quite hot, and humid as well.
I prepared a starter yesterday evening at around 6 pm with whole wheat flour and water. When I checked today at around 3 pm, the starter had risen drastically and was smelling sour and pungent. The starter hasn't gone flat, nor is there any mold. Should I feed it some more flour or throw it away?
Great video! Important points. I just did a bake at 482F and crust got too dark to quickly. I probably should have dropped temp after 15 m and maybe taken out sooner.
Great video once again! My oven gets up to 250, but it does take about 30-40 mins to get to that temp
I start baking at 260. But I always wondered if I could max it out at 300. Really looking forward to that blogpost 😊
Try it Tobias! Blog post is up 👉🏻 www.bakewithjack.co.uk/blog-1/2018/1/4/a-chef-in-a-bakers-world
That's the question I was waiting for a long time to get answered
Love your videos, helps plenty in my baking
Thanks.
Hi Jack!
My bread is in the ovem and after 15’ in the higher temperature, it still looks pale to me. So should I leave it a little longer before turning down the temperature for other 20’ or leave it a little longer in the hotter? What should I expect from the 1st part? When should I really go for the lower temperature?
Tks!!💔
Can you use different temperatures to achieve different crusts? I'm speculating that a lower temp will help in getting a thinner flexible sandwich bread crust and a higher temps for a thicker crunchy crust?
I use a Pullman loaf tin, in a 32L Fan tabletop oven, heating elements on top, bottom and side, with double glazed door that stops heat loss. Should I adjust the heat settings as oven is so small ? What about baking in a multi cooker like the Ninja Foodi , equivalent to using a dutch oven ?
I also watched till the end...BAM new sub!!! Tchau from Brazil!
I am new to this baking lark, like 10 days new, I have been having trouble proving my dough, cause the house is not hot enough (I live in a big old house) I looked I at the price of proving cabinets and thought "no way" to dammd dear. So l got a plastic box from the pound shop, with slates in the sides for air movement, Got home removed the duvet from my bed and placed a towel on the sheet and put my proving dough on it, then put the box up side down over it, replaced the duvet and switched the electric blanket on -- it worked a treat, -- necessity the mother the mother of invention Ya! - uk. southport.
Thankyou
My oven goes to 275 so I start at that for 8 mins then down to 170 for 35 for a 500g loaf, works well
Really helpful, thanks.
Careful breadies, each oven is different. Mine is on the hot side and I rarely go over 230°C. And get an oven thermometer, they are cheap.
also gas ovens behave differently, they are far more moist a bake and gain and lose temp faster.
Hi Jack, do I use fan mode or top bottom heat mode?
Can you tell us if it is good to use a pan with boiling water under the bread while we bake?
I do and Jack does too, he sticks it in to get hot then after he puts his bread in he fills the pan with just boiled water from the kettle
Jack you are so good. Can I ask what if my oven has only top or bottom setting and its gas ovem how can i bake there? Thank you
I've done it, my yeasted bread has been in the oven for almost 40 minutes, but (CRUMS!), the crust is hard and has a nice colour on top, but it's soft like a sponge cake and pale at the bottom! I'm baking it with steam at 200 fan. Something has clearly gone wrong! I've popped it back in the oven twice. Now I'm sitting in front of the oven, watching it, I do not want the top to burn. :-(
Jack thank you for the content you post, they are all really precious and I'm sure helps and inspire a lot of people. I have an electric simple deck oven with "ceiling and floor" temperature controls. Could you tell me the ideal temperature of the top and bottom stones for me to get the ideal environmental temperature? It's has been quite difficult here since the thermostats are not very accurate, and so I'm getting used of the help of a infrared sensor thermometer and a standard oven thermometer to try to control the stones temperatures, but sometimes I guess i don't the the ideal spring, or end up scorching the bread.
Once again thank you kindly!
Taking it out of the tin. Now I'm pissed that I didn't think of this a long, long time ago.
thepowderriverfarrier I went..."Oh that's clever!". I, too, had never thought of doing that 😃
thepowderriverfarrier really? Seems like an easy segue to me. Crispy crust? Bare loaf. Do you shoe with a hot shoe?
Good Morning , I am watching from the US, not a gas oven , plain old electric oven...How do I convert the heat/temp and time of bakes?
I bake in an electric too, type the temp straight into google and it will tell you ☺️👌🏻
I always view your videos for encouragement révision etc. Could u please produce a video on bagels 🥯?
Is it the same rules making rolls ?
Can this be done regardless of room temperature? Will it not affect the baking process in the oven? Just asking because Im not a techy type and the room temperature in our area goes up to 34 deg Celsius.
Love your channel
Hi Jack, this tutorial is really helpful, especially for real no-knead bread, look at someone said in your post about no-knead bread. REally interesting. No comment or reaction on your part. This is intriguing. Laetitia6 years ago· 0 Likes Beautiful loaf, Jack! I love how the crumb goes nicely into a spiral. But, I don't understand how long the total proving time for this loaf should be? 2h + ... ? I have been doing a no-knead bread recipe with 12h rest, shaping, then another 2h for the final proof. It gave a nice open crumb with uniform bubbles, but the bread was kinda rubbery, leathery. Yours looks soft and fluffy. :)
what do u mean by popping in and out for 10min pls
Should I use top or bottom heater or both for a fan assisted oven (OTG) with individual top/ bottom temp, 250degC max, control?
Both I reckon ☺️👌🏻
Thank mate great video !
Microwave oven 1200 watts?
Yes, I like Jack and stay to the end.
Hi Jake, I live in a rain forest and have no oven! I bought a happy call double pan grill and am trying to get the gist of the baking bread. Any suggestions pls?
i watched till the end...BAM new sub !
Nice content on all your videos I already seen !
Keep going this amazing work :)
Ciao !
Thank you Maxime, and WELCOME! 😃
Do you use top burner ?
I had heard that you should bake as hot as you can, tried it today with sourdough on a stone and got black top and pale bottom lmao, going back to 230, 260 just too high for me lol
What? F. Over here in my place in USA. I never use C. I usually bake my sourdough bread at 445°F for 25min. I have a foot long bread pan. It turns out fantastic.
Hi Jack, love your vids. total newbie haven't baked bread yet but learning all i can from you before i go for it. can i ask in your recipes, when you say bake at 230c is that normal electric oven WITHOUT fan or is that with fan? cos i know fan bake normally would be hotter so you have to turn it down? but if i want to follow your receipe like the sourdough one, is that temp based on fan bake? thanks from New Zealand :-)
Electric oven with the fan 👌🏻
Hi, did. my 500g brown loaf at 230, which was a little too high. I'll bring it down next time. However, it was crusty and now it's a bit soft after an hour or so. What's the reason for this please? Thanks
The reason is you did not wet the crust with cold water. Use a brush, dip it in water and give it a couple of brushes right when you take it out of the oven. The brush must be damp, not water dripping from it.
Fan forced or conventional oven temps??
Hi. If I am baking multiple batches with 1 hour interval each, do I need to preheat the oven each snd everytime?
Good question Joyce! I... probably... would 🤗
My recipe says bake the bread rolls at 180c but after 10mins my bread starts to burn on top and raw inside 😢 help!
I love your videos they are really helpful. I just started watching then from the oldest ones and I’m on this episode now. Wonderful absolutely wonderful!!! I have a question tho…I live in the states and don’t know what your temperature is compared to mine hahaha
Does the first method work with sourdough?
Abe Steinberg cool, thanks!
How strange 😳🤔
Oh Jack, your face when describing icing buns ( I'm supposing that's cinnamon rolls or cinnamon buns to an American like me?)! Could you maybe mention the Fahrenheit equivalent for these recommendations? I felt so lost with those numbers. But, considering what I know about bread baking where I live (east coast USA), 180C must be about 350F? Now I'm wondering the conversion equation. Oh please don't make me do the math? Well, I hate math. Who wouldn't if brought up on the imperial system? But because of my love of baking, I'm measuring in grams and trying to get used to saying "Woah! Look at that basin of 8 kilos of dough!" rather than "oh my gracious! I can't believe that my arms handled stretch and folds for 18 pounds of dough!"
Did you know you can ask google to do the math. Google for "250C in F" and you'll have the answer. The same for other unit conversions (kg to lbs).
Right! It's how I had to figure out how much dough I was dealing with today. I'd forgotten that I could convert temperatures, too. Thanks for the reminder!
Good call nick! 230 is 446 and 180 is 356... 🤯
Wow! 230 C (446 F) is your max, Jack? Now I'm even more impressed with your awesome breads! And I'm extra grateful for my oven. Its max is 550 F (287.7 C), which allows me to make killer pizzas!
Becki Jameson Iced buns in the U.K. are simply that: they are bread buns or finger rolls ( sweet or plain) with icing on top, usually white but can be coloured with food dye and/or added flavouring. By the way, basic icing in the U.K. is simply icing sugar and water. If we have cinnamon rolls they are a more complicated affair. Google images of iced buns and you'll see the difference. Hope this helps.
Wow...never heard this before. Which bakeries and trained bakers tell you this. Make everything opposite to what you just told people and you will be technically correct. Just a little comment from a technically trained baker who worked for big baking companies.
Cheers
Are these temperatures for conventional or fan ovens?
Hey Pauline, sorry I didn’t mention it, my oven is electric fan. For conventional, crank it an extra 10 degrees or so 👍🏻
Whenever I bake at 200 it burns on the top after 15 minutes, but the middle still won't be done
Turn it down obi wan. All ovens are different 👌🏻
@@Bakewithjack thanks! Would you say maybe 170c instead? May the force be with you, always.
Fahrenheit?
B Michael Fenley NO Celsius 😬
I hate a soggy bottom.
Me too 😬
Your videos are so informative.
Should breads be baked in the middle rack.
Hi Jack This video is very nice.I am HALUO. It is Japanese grandpa.
If you measure your ingredients, it's always consistent 🙌🏾
Baking bread in my oven regularly blows out my oven globes - so no oven light for me! Anyone got any thoughts on how I can prevent this??
Any ideas??
Are you putting a water source into your oven for steam? Could be that...
Now baking two sourdough loaves, on a flat baking sheet, 20 minutes at 450F and then 10 minutes at 350F. It's looking good. Thanks! Also used the hot water trick at the lower part of the oven.
i have a hot gas oven, gas 6 for about 25 mins and a 2lb loaf is cooked
mine goes to 250
Lol my American self didn’t read the comments and was standing in front of my oven like ??? 200 isn’t got enough to bake anything??? 😅
😂
how to get steam in your oven when baking with a pizza stone
Shelf below the stone?
5
My oven goes to ELEVEN
No down votes. That's a win
👊🏻
Recipe says 350. My even goes to 550
Why's he done his hair like Gordon Ramsay?
My oven says it can go up to 250°C
But not a single bread gets any oven spring. Not one.
I have tried:
Dough with 60%, 70%, 75% and 80% hydration.
Different brands of flower, including high saturated gluten flower
Slap&Fold and other techniques
Dutch oven with baking stone
Adding and cutting yeast
Over and under proofing
Kneading for 5, 8, 12 and 20 minutes as well as full autolyse
Nothing. It will not puff up in the heat of the oven.
The crumb comes out in a thin soft but colourful brown.
Heck, even the water comes out of my tap at room temperature of exactly 23°C which is the same temperature as my kitchen.
Every dough rises to near explosion outside of the oven, even in my fridge, but simply not within the oven.
My guess, the oven temperature gauge is a dirty little liar and it's heating at some lazy 150°C
After all a 350 grams light loaf is tiny. But that's the size of my loaf. It should not be beige after 20 Minutes of 250°C heat.
I'm running out of options.
What I haven't tried is top+bottom heat instead of air circulation setting
And I haven't tried a friends oven
And I haven't bought my self an oven thermometer
I got the results. My oven only reaches 220°C tops. And it takes 1 hour to heat up.
That'll not do. I need a new and better one.
Can't make in less than 75 minutes. Max temp, moist and your simple bread. Anything less makes the crust white-ist
230 for 15min burnt the shit out of the top of the bread.
Don't listen to this advice...