I love the little gems of golden nuggets like importance of using scraper to flip pre shaped dough instead of fingers AND use the razor to split the ends to keep it blooming.
This is the best bread making channel I have ever found, followed this to the letter and had a huge and tasty success, thanks Jack and please keep the good work up mate.
Sometimes when I making big Italian meals or peeling something or other I put Jack on just to listen&half watch-love the kid reminds me of my buddy during Viet Nam-His breads come out great&so glad we didn't let him escape during shutdowns-
As a new bread baker, I’ve been watching your videos for techniques and recipes. Today, I just got my 1st stone oven and will be thinking of you for encouragement each time I use it. You’re the best, Jack! Watching & learning from California US
Jack watching what you do to make bread and learning from you always brings a smile to my heart, and face. I am so glad that you started this channel and that I found you when you did!! Thank you Jack for taking the courage, believing in yourself and starting all this! May the Good Lord bless you and your lovely family.💗🙏🏼🤗💕
Like all your videos this was great. Bought your book a couple weeks ago and it has seriously accelerated my bread making. I’m gunna give this bloomer a go tomorrow thanks for the vids keep it up.
Thank you Jack! Just to mention that you might find a stone at a building supply. Just make sure it's natural stone and has no sealer or anything on it. They're usually a lot less expensive.😉 Yesterday I put my bread outside to proof. It was hovering around 38°C so I put it in the shade. It was still doubled in 1/2 an hour!😄 Blessings! 💜
My wife would occasionally buy a loaf of bread. I fancied a change she would say. Since switching to this recipe there has been no shop bought 'sourdough' smuggled into the house.
Hey jack thanks for another great video. I’ve been doing bread with minimal yeast lately as it’s easier for time, I’ve got kids and work so I fit it all in over a couple of days. I would love to see you do a video on a minimal yeast bread tutorial. I do it over a couple of days and get good results normally but have had the odd failure as in not as pleasing on the eye with the puff (due to time constraints) or the scoring. Still a success in my eyes 👀. Thanks for everything!
I made this the only problem forgot to take into account is olive oil in the mixing process..so I did it 80% hydration and added 30g of oil in mix which kicked it up but still came out amazing!
Any ideas why a loaf puffs up in the oven but the score doesn't open up but just puffs up instead? I think it's because of the score - maybe too deep or perhaps to shallow? Anyway, great video jack, very easy to follow and I made a really tasty loaf despite the loaf not blooming and producing an ear.
I’ve just had a notification from UA-cam after about 2 years. WTF. Anyway catching up and I’m glad you have to use dried yeast because it never seemed fair that all you UA-camrs use fresh yeast but told us , “ just go ahead and use dried “. Anyway great new videos Jack. Cheers from Australia 🇦🇺
I use a baking steel because the only stone I could get was a round pizza stone with a rack I don't want. I found the stones cracked after a month or so, so I gave up and got a 1cm thick steel which lives in my gas oven. So good bottom heat and less temp drop when I open the door
Started following you after seeing you on Sunday Brunch and haven't looked back since. Every weekend is homemade Pizza day and yours was a game changer for me. I do have a question on (strangely enough) bread. When i use the roll technique i have holes in the bread and sometimes the slices fall apart because of this. Any help would be appreciated.
Definitely going to do this one, Jack - we love a bloomer! How would you make a 100% wholewheat bloomer? Fantastic course yesterday (13July) - thoroughly enjoyed meeting you, everything you taught us and inspired us to do. I'll be making those Mediterranean breads - especially the ciabatta. But in the meantime - a wholewheat bloomer?
Hi Jack , love your show…. Do you ever make the bloomer with sourdough and how much would you use? Thanks for sharing your bread smarts! Bought your book,!
I have issues with oven spring like you showed. my guess is that i am just simply not consistent with how I'm holding the blade throughout the scoring. i start at angle and I finish with straight angle. i find out though that scoring from left to right produces better oven spring than from top to bottom (which side the dough is turned when scoring is important).
Hi Jack, I found your channel yesterday, binge watched a load of your content and tried your Stone Baked Crusty Bloomer recipe following the video this afternoon - the loaf is in the oven right now !! It looks epic - Can't wait to taste it! I look forward to following other recipes - I've subscribed to your channel and considering signing up to your monthly subscription club (going to invest a but more time in learning on your channel first though) 👍
Amazing video as always, a good tip to make sure it all opens up evenly is as you put them in put another rimmed tray inverted above them so it catches the steam and sends it done evenly. This also means the top heat won’t be too intense so the bread can open as much as possible. :)
is there a reason you don’t leave the dough to do the final shaped rise on a well floured peel to avoid having to transfer it to the peel after it’s already slightly more delicate?
Usually what is Ur room temperature in Ur kitchen , mine is around 12 degree Celsius. Isn't better to use warm water a little bit just to boost the activation of the Yeast ,?
Hi Jack! I'm from Singapore and recently found your UA-cam channel! Love your videos! I've not had a lot of success making "artisan no knead bread"... My bread tend to have a yeasty flavour to it (I use instant dry yeast). From what I can see the difference in the recipe I followed with your videos... 1) it calls for Bread Flour instead of all purpose flour. I understand that with bread flour you need a tad more water but how much more (see point 2)? 2) The hydration % in the recipe is about 70%, given that SG is a relatively more humid country (typically ard 80%) but I used Bread flour, is this too much? 3) even if you do not knead the dough, you do do a lot more shaping and strengthening of the dough... What could you advise me on baking bread with bread flour (I still have a kg of it) Other qns: 1. I usually bake without a tin directly on a metal tray lined with silicone mat... Is a stone bake very different? 2. In my kitchen I have granite counters, can I knead my dough directly on it or I should get a wood table top?
Just a note to mention that no one actually talks about the idiosyncrasies of all flour, my flour might be 62% hydration my neighbours flour same recipe might be 65% and so on, a test run of a big bag of flour can show how a perfect run can change things. i found that Hollywoods books run too dry for flour i get here in NZ, yours seem to work better but indeed for those anally retentive lot like myself, to get that perfect loaf, each and every flour does differ somewhat.
Great recipie and video. You mentioned temp for the oven but what would be the temp for the stone as oven getts hotter quicker then stone? Also how long do we need to leave the loaf after bake to cool down? Love your work :)
Not invested (yet!) in a stone so if one of these loaves was on a stone and the other on a standard baking tray (with parchment) what are the differences in terms of texture, shape or taste??
To me, the primary purpose of the stone in bread making is to maintain the high temp longer = you can lose 30-40° or more when you open the door. Further, the oven door gasket can leak heat producing inconsistent results. You can get a stone on Amazon affordably. Try searching for a pizza stone. Other uses for stone: 1. Store in oven to keep oven temp consistent for anything, everything you bake. 2. Reheat bread, rolls, etc.(run the semi-stale loaf quickly thru water and recook at 350° for 7-10 min. for like new bread, rolls, bagels, etc.). 3. Great to reheat leftover pizza slices.
As usual, a bloomin' stellar performance. Slight hack... Instead of placing the shaped dough on the work surface and then having to move it to the peel, place the shaped dough on parchment paper. It makes it easy to move on to the peel, and off on to the stone. You can even slightly dampen the paper for creating instant steam as it touches the stone. I cover my small peels with heavy tin foil.
A quick question if I may? Do you have to use the 100g of Wholemeal Flour or can I just make the recipe 1000g of Strong White Bread Flour? What are the advantages of the Wholemeal Flour? I only ask as I don't have any Wholemeal on hand, and to be honest I don't really like it. Although I'm sure it doesn't really stand out when the bread is baked?
I love watching your videos as you have taught me how to make amazing sourdough bread. I have been using a Dutch oven because I don't know what kind of pan would be good for adding water into the oven. Do you use an old baking tin? Thanks for sharing all your knowledge.
Just go to a flea market or cheap shop and pick up a used roasting pan. Preferably enamel coated. Even if it's a bit rusty. So long as it holds about 1 - 2 cups of water.
Such a great video, thanks. Question. Can you use a parchment paper for the last proof and to transfer to the oven? Like placing a piece of parchment on the peel and moving it on to the stone together with the dough.
Artisan extra pound? hahaha, here in NZ you'll be lucky to get an "artisan loaf" for less than $6-8 in a supermarket let alone a "proper bakery" my goodness. Hey thats why im here, baking my own who would want to pay $30+ a week on bread? thanks Jack great video.
Hi , so I want to try this at a higher hydration say 700g of water what would you suggest to make it maintain it's shape , I'm guessing I'd have to treat it a bit like a sourdough and do regular slap and folds every 15 mins etc,
Not sure you will see this, but I’m really enjoying your videos as a new baker. What size baking stone are you using here? Thanks and keep up the great videos!
This is amazing, and I will try these tips! I am always looking for the best oven spring. Question though - 220-230C on a stone for 45 minutes - that feels long! How do you prevent the bottom from turning too dark? I feel that mine catch fairly early on. Greetings from Texas!
If it is a stone it shouldn’t really burn but if it is a worry what I do it put some non stick paper under each loaf that way it definitely won’t stick to the peel and the heat will be less direct. Hope this helps.
How do you make home made bread actually toast properly… instead of just toasting the outer crust and struggling to change colour and toast toward middle… Happens with every home made bread recipe I’ve made. Never been able to make toast which toasts like supermarket bread
Hi Jack. Any thoughts on turning off the fan in the oven? I feel on our oven the steam stays in better. Also noticed that you baked this at a slightly higher temperature than your loaf tin loaf. Any particular reason or just fancied it on the day? Cheers & keep up the good work.
Hi Gilbert, I'm not Jack, obviously, but I'd like to comment nevertheless ;-) I definitely prefer to bake bread without fan. When I used the fan with the bloomer from Jack's book (as it states so in the recipe) I thought it was just a little bit too dry. But in the book it also says: "Every oven is different." And that is a really important fact to consider, I think. So I went on baking without fan because it works best for me. Regarding the temperature, the bread with and without tin have different needs: The free standing loaf is to puff up quickly before it has the chance to become too flat and you usually, want a crusty crust. So high temperature does this. A loaf in a tin has less surface and is thicker in general. If you want the inner dough to bake through without the top setting too early and possibly burning, you choose a longer time and a lower temperature. At least this is what I think and practise. Now let's see what Jack has to say. :-)
Yeah, it didn't work well at all first time, so I researched steam in the oven. One tip was no fan, and keep a tray above the bread to protect it from too much direct heat.
2 роки тому
Not outrageous, 13 is the way to go! In this case, I wish you voted in Brazil!😬😉 🤣🙃
FYI it's video 131 to see the kneading start to finish. Highly recommend if you haven't yet seen - worth the time. (ua-cam.com/video/BBRmfxumyh0/v-deo.html).
Knew a former baker turned homebuilder who lost his job because, once framed, would knock the house down and build it again. He said he was building more structure. 😥
'Crusty Bloomers'??? Is that like 'filthy skivvies' or 'stained panties'? Rather offputting name for me, as a Canadian. Anyway, I'm buying your book now. Hopefully no other weird things, like 'Buggered Baguettes' or 'Leper's Loaf'.
Why is it that everyone always say "be careful when moving the dough--you don't want to ruin what the pre-shaping has done" and then proceed to tell you to "get in there and smash it down with your hands" and then proceed to stretch it and squish it into its final shape? This is not a criticism, just wondering why everyone says that.
Bonjour, Je découvre tes vidéos, c'est excellent, félicitations Je me suis abonné. Peux-tu me confirmer les coordonnées de la farine de force que tu utilises ? MICHEL31
Jack, your combination of technical knowledge, pleasing personality and instructional skills make watching your videos a pleasure. Best of luck to you.
You’re so inspiring and full of energy, Jack. SO glad I found your channel when I started to bake my own bread. Although I’m not yet turning out loaves like that. A bit hit and miss so I’m adjusting prove times to start with. That bread looked amazing and I could imagine it smelled terrific too. Thank you for sharing these videos. Love them ❤️
Made this yesterday in a cold kitchen so took lot longer to prove. (Ive accepted that happens with all my bread.) My goodness its a great recipe! I followed recipe to the letter and shaping tips. Bloomer turned out perfect, stone baked just like jacks. I have made a couple of other loaves by jack but this is my favourite by far. Its delicious! Thanks Jack
Love this video Jack, I love watching the practical application of your instructions. Still two years on from discovering your no nonsense bread making channel I'm making my own bread every 3 or 4 days, all due to you. One of my favourite breads is ciabatta, I'd love for you to do a video making ciabatta as I'm sure you'd help me immeasurably to improve on what I already achieve. All the best. Cris.
I love the little gems of golden nuggets like importance of using scraper to flip pre shaped dough instead of fingers AND use the razor to split the ends to keep it blooming.
This is the best bread making channel I have ever found, followed this to the letter and had a huge and tasty success, thanks Jack and please keep the good work up mate.
Thank you Jack! Without you we wouldn’t be making amazing bread.
Sometimes when I making big Italian meals or peeling something or other I put Jack on just to listen&half watch-love the kid reminds me of my buddy during Viet Nam-His breads come out great&so glad we didn't let him escape during shutdowns-
As a new bread baker, I’ve been watching your videos for techniques and recipes. Today, I just got my 1st stone oven and will be thinking of you for encouragement each time I use it. You’re the best, Jack! Watching & learning from California US
"face in a shot oven stress time" is super relatable... Love that!!! :-D Thanks for the fab vid and scrapers and cloths!
This is my new favourite daily bread recipe. It’s tip top.
Jack watching what you do to make bread and learning from you always brings a smile to my heart, and face. I am so glad that you started this channel and that I found you when you did!! Thank you Jack for taking the courage, believing in yourself and starting all this!
May the Good Lord bless you and your lovely family.💗🙏🏼🤗💕
Just when I thought I had all the equipment- a dough scraper scraper is now required! Ha ha. ;-)
the list seems never ending 🤣😂
Just found you great to watch
New to Sourdough learning so much Thank you
I find I usually need a dough scraper scraper scraper. Very handy.
One word Jack, ‘Perfection’ 👌🏻💥👊🏻 Thank you 🙏🏻
I’m not much of a baker, but I like this guy. Jack has a smile and joie de vivre that’s fun to watch. Go Jack!
I just ordered your book! I like your peels too, they are very a-peel-ing.
Like all your videos this was great. Bought your book a couple weeks ago and it has seriously accelerated my bread making. I’m gunna give this bloomer a go tomorrow thanks for the vids keep it up.
Great video Jack
One of your best 👍🏻👍🏻
Thanks for another great video, as a family we are definitely eating better bread thanks to you.
Thank you Jack!
Just to mention that you might find a stone at a building supply. Just make sure it's natural stone and has no sealer or anything on it. They're usually a lot less expensive.😉
Yesterday I put my bread outside to proof. It was hovering around 38°C so I put it in the shade. It was still doubled in 1/2 an hour!😄
Blessings! 💜
I must say - those videos have helped me greatly in my breadmaking journey :) Thanks a lot, cheers :D
Cool recipe! I tried it for the first time and it was a success 🎉❤ Thank you!
Followed this recipe several times with great results each time, thanks for such a detailed guide!
Excellent video! Loved speeding through the "Basic" parts. Keep up the good work.
Really thorough and helpful. Thank you.
My wife would occasionally buy a loaf of bread. I fancied a change she would say. Since switching to this recipe there has been no shop bought 'sourdough' smuggled into the house.
Just saw this video and recently purchased a large oven stone. OMG YUMMMM 😊
Hey jack thanks for another great video. I’ve been doing bread with minimal yeast lately as it’s easier for time, I’ve got kids and work so I fit it all in over a couple of days. I would love to see you do a video on a minimal yeast bread tutorial. I do it over a couple of days and get good results normally but have had the odd failure as in not as pleasing on the eye with the puff (due to time constraints) or the scoring. Still a success in my eyes 👀. Thanks for everything!
I made this the only problem forgot to take into account is olive oil in the mixing process..so I did it 80% hydration and added 30g of oil in mix which kicked it up but still came out amazing!
Excellent video shows the viewer of more of the last few important steps/tips that we never see !!
Love your work 🍞
When I do this, I turn off the fan for the first half, so the steam can accumulate. Then remove the water and put the fan back on.
Any ideas why a loaf puffs up in the oven but the score doesn't open up but just puffs up instead? I think it's because of the score - maybe too deep or perhaps to shallow? Anyway, great video jack, very easy to follow and I made a really tasty loaf despite the loaf not blooming and producing an ear.
I’ve just had a notification from UA-cam after about 2 years. WTF.
Anyway catching up and I’m glad you have to use dried yeast because it never seemed fair that all you UA-camrs use fresh yeast but told us , “ just go ahead and use dried “.
Anyway great new videos Jack. Cheers from Australia 🇦🇺
What a good lesdon.thankyou.i will shearch gor hoyr vid on the dtobe
I use a baking steel because the only stone I could get was a round pizza stone with a rack I don't want. I found the stones cracked after a month or so, so I gave up and got a 1cm thick steel which lives in my gas oven. So good bottom heat and less temp drop when I open the door
Thank you jack so easy to follow.
Started following you after seeing you on Sunday Brunch and haven't looked back since. Every weekend is homemade Pizza day and yours was a game changer for me. I do have a question on (strangely enough) bread. When i use the roll technique i have holes in the bread and sometimes the slices fall apart because of this. Any help would be appreciated.
Definitely going to do this one, Jack - we love a bloomer! How would you make a 100% wholewheat bloomer? Fantastic course yesterday (13July) - thoroughly enjoyed meeting you, everything you taught us and inspired us to do. I'll be making those Mediterranean breads - especially the ciabatta. But in the meantime - a wholewheat bloomer?
Awesome video as usual Jack. Thanks for sharing mate.
I know you are a wizard in the bread making department, Jack, but there is a real bit of Paul Daniels at 9 mins 29 seconds
Hi Jack , love your show…. Do you ever make the bloomer with sourdough and how much would you use? Thanks for sharing your bread smarts! Bought your book,!
Great recipe. Use fan bake.
I have issues with oven spring like you showed. my guess is that i am just simply not consistent with how I'm holding the blade throughout the scoring. i start at angle and I finish with straight angle. i find out though that scoring from left to right produces better oven spring than from top to bottom (which side the dough is turned when scoring is important).
Hi Jack, I found your channel yesterday, binge watched a load of your content and tried your Stone Baked Crusty Bloomer recipe following the video this afternoon - the loaf is in the oven right now !! It looks epic - Can't wait to taste it! I look forward to following other recipes - I've subscribed to your channel and considering signing up to your monthly subscription club (going to invest a but more time in learning on your channel first though) 👍
On with this now jack, it’s in the oven!
Awesome, thank you.
..oh wait..I thought it said "Stoned Baked"..I was gonna say,.."yup".
Thanks
Lovely loaf got to give it a go.
Amazing video as always, a good tip to make sure it all opens up evenly is as you put them in put another rimmed tray inverted above them so it catches the steam and sends it done evenly. This also means the top heat won’t be too intense so the bread can open as much as possible. :)
is there a reason you don’t leave the dough to do the final shaped rise on a well floured peel to avoid having to transfer it to the peel after it’s already slightly more delicate?
How long to bake a 250g flour loaf? I baked mine for just over 20 minutes at 220c and it looked almost burnt. Thanks
Usually what is Ur room temperature in Ur kitchen , mine is around 12 degree Celsius. Isn't better to use warm water a little bit just to boost the activation of the Yeast ,?
EXCELLENT !!!!
Can you use Sourdough started to make that kind of bread
Living in the tropics my kitchen never get below. 30 degrees . Any advice. Thanks
Hi Jack!
I'm from Singapore and recently found your UA-cam channel! Love your videos!
I've not had a lot of success making "artisan no knead bread"... My bread tend to have a yeasty flavour to it (I use instant dry yeast).
From what I can see the difference in the recipe I followed with your videos...
1) it calls for Bread Flour instead of all purpose flour. I understand that with bread flour you need a tad more water but how much more (see point 2)?
2) The hydration % in the recipe is about 70%, given that SG is a relatively more humid country (typically ard 80%) but I used Bread flour, is this too much?
3) even if you do not knead the dough, you do do a lot more shaping and strengthening of the dough...
What could you advise me on baking bread with bread flour (I still have a kg of it)
Other qns:
1. I usually bake without a tin directly on a metal tray lined with silicone mat... Is a stone bake very different?
2. In my kitchen I have granite counters, can I knead my dough directly on it or I should get a wood table top?
Just a note to mention that no one actually talks about the idiosyncrasies of all flour, my flour might be 62% hydration my neighbours flour same recipe might be 65% and so on, a test run of a big bag of flour can show how a perfect run can change things. i found that Hollywoods books run too dry for flour i get here in NZ, yours seem to work better but indeed for those anally retentive lot like myself, to get that perfect loaf, each and every flour does differ somewhat.
@4:50 - Baker's dozen perhaps?
Great recipie and video.
You mentioned temp for the oven but what would be the temp for the stone as oven getts hotter quicker then stone?
Also how long do we need to leave the loaf after bake to cool down?
Love your work :)
I heat the oven for 1 hour.
Love all of the demonstrated videos and humor. I can't seem to convert grams to cup measurements. How can I do that?
Thats easy Redo. Like this 😜👉🏻 ua-cam.com/users/shortsxgOFIp0B0o4?feature=share
Not invested (yet!) in a stone so if one of these loaves was on a stone and the other on a standard baking tray (with parchment) what are the differences in terms of texture, shape or taste??
To me, the primary purpose of the stone in bread making is to maintain the high temp longer = you can lose 30-40° or more when you open the door. Further, the oven door gasket can leak heat producing inconsistent results. You can get a stone on Amazon affordably. Try searching for a pizza stone.
Other uses for stone:
1. Store in oven to keep oven temp consistent for anything, everything you bake.
2. Reheat bread, rolls, etc.(run the semi-stale loaf quickly thru water and recook at 350° for 7-10 min. for like new bread, rolls, bagels, etc.).
3. Great to reheat leftover pizza slices.
@@thegiftlady1 Many thanks!
As usual, a bloomin' stellar performance. Slight hack... Instead of placing the shaped dough on the work surface and then having to move it to the peel, place the shaped dough on parchment paper. It makes it easy to move on to the peel, and off on to the stone. You can even slightly dampen the paper for creating instant steam as it touches the stone. I cover my small peels with heavy tin foil.
Minor fact. The fan in the oven sucks the air out, heats it over the element , then it blows through vents oround the oven.
Do we need to adjust the baking time for one?
Nope
Can I make this in the Dutch oven?
I have atritish or reumatic infections on my hands etc can i use a machine???
Can I do this in a stand mixer??
Could I… do a double shaping to a no-knead dough, and stone bake it? Would the shape hold?
Approx how much water do you add to the tray Jack?
A quick question if I may? Do you have to use the 100g of Wholemeal Flour or can I just make the recipe 1000g of Strong White Bread Flour? What are the advantages of the Wholemeal Flour? I only ask as I don't have any Wholemeal on hand, and to be honest I don't really like it. Although I'm sure it doesn't really stand out when the bread is baked?
I love watching your videos as you have taught me how to make amazing sourdough bread. I have been using a Dutch oven because I don't know what kind of pan would be good for adding water into the oven. Do you use an old baking tin? Thanks for sharing all your knowledge.
Just go to a flea market or cheap shop and pick up a used roasting pan. Preferably enamel coated. Even if it's a bit rusty. So long as it holds about 1 - 2 cups of water.
Such a great video, thanks. Question. Can you use a parchment paper for the last proof and to transfer to the oven? Like placing a piece of parchment on the peel and moving it on to the stone together with the dough.
That's what I do, works perfectly.
Artisan extra pound? hahaha, here in NZ you'll be lucky to get an "artisan loaf" for less than $6-8 in a supermarket let alone a "proper bakery" my goodness. Hey thats why im here, baking my own who would want to pay $30+ a week on bread? thanks Jack great video.
He was talking about UK prices 🙄
okay, ill remember not to try and relate my personal experiences in my own country next time im watching a uk based video. thank you.
Why don't you put the dough on the peel for the final proving so there's no chance of losing the tension?
I’ve watched this about 4 times before and just realised that you stopped at 13 because it’s a Baker’s dozen.
Hi , so I want to try this at a higher hydration say 700g of water what would you suggest to make it maintain it's shape , I'm guessing I'd have to treat it a bit like a sourdough and do regular slap and folds every 15 mins etc,
I hydrate at 70%and it kneads normally
Not sure you will see this, but I’m really enjoying your videos as a new baker.
What size baking stone are you using here?
Thanks and keep up the great videos!
Saw it! Thanks Daniel, it's 30cm x 40 cm :-)
@@Bakewithjack Amazing! Thanks Jack! 😃
Ciao Jack!
This is amazing, and I will try these tips! I am always looking for the best oven spring.
Question though - 220-230C on a stone for 45 minutes - that feels long! How do you prevent the bottom from turning too dark? I feel that mine catch fairly early on.
Greetings from Texas!
If it is a stone it shouldn’t really burn but if it is a worry what I do it put some non stick paper under each loaf that way it definitely won’t stick to the peel and the heat will be less direct. Hope this helps.
@@haldanefalby50 - I am sure it will: I will be testing it tonight! Thanks so much!
I make this bread and its never taken 45 minutes. Same oven temp and it takes 30 minutes....
13 is a bakers dozen!
How do you make home made bread actually toast properly… instead of just toasting the outer crust and struggling to change colour and toast toward middle…
Happens with every home made bread recipe I’ve made. Never been able to make toast which toasts like supermarket bread
I’d love some advice! Your loaves are beautifully sunk at 11:55 but mine seem to be staying in the cylinder shape and not resting. Am I over-shaping?
Could be that your dough is overworked, or maybe it's too dry and nees more water... Tricky one, Hope that helps a bit :-)
@@Bakewithjack Thanks Jack!
Hi Jack. Any thoughts on turning off the fan in the oven? I feel on our oven the steam stays in better.
Also noticed that you baked this at a slightly higher temperature than your loaf tin loaf. Any particular reason or just fancied it on the day?
Cheers & keep up the good work.
Hi Gilbert, I'm not Jack, obviously, but I'd like to comment nevertheless ;-)
I definitely prefer to bake bread without fan. When I used the fan with the bloomer from Jack's book (as it states so in the recipe) I thought it was just a little bit too dry. But in the book it also says: "Every oven is different." And that is a really important fact to consider, I think. So I went on baking without fan because it works best for me.
Regarding the temperature, the bread with and without tin have different needs: The free standing loaf is to puff up quickly before it has the chance to become too flat and you usually, want a crusty crust. So high temperature does this. A loaf in a tin has less surface and is thicker in general. If you want the inner dough to bake through without the top setting too early and possibly burning, you choose a longer time and a lower temperature. At least this is what I think and practise.
Now let's see what Jack has to say. :-)
Yeah, it didn't work well at all first time, so I researched steam in the oven. One tip was no fan, and keep a tray above the bread to protect it from too much direct heat.
Not outrageous, 13 is the way to go! In this case, I wish you voted in Brazil!😬😉 🤣🙃
Why can’t you prove it on the peel for the last one?
Can't you just add the oil with the water?
💕
what about adding a bit of vinegar to bread dough ?
FYI it's video 131 to see the kneading start to finish. Highly recommend if you haven't yet seen - worth the time. (ua-cam.com/video/BBRmfxumyh0/v-deo.html).
Knew a former baker turned homebuilder who lost his job because, once framed, would knock the house down and build it again. He said he was building more structure. 😥
What an 👂!
'Crusty Bloomers'??? Is that like 'filthy skivvies' or 'stained panties'? Rather offputting name for me, as a Canadian. Anyway, I'm buying your book now. Hopefully no other weird things, like 'Buggered Baguettes' or 'Leper's Loaf'.
Ha!
Why is it that everyone always say "be careful when moving the dough--you don't want to ruin what the pre-shaping has done" and then proceed to tell you to "get in there and smash it down with your hands" and then proceed to stretch it and squish it into its final shape? This is not a criticism, just wondering why everyone says that.
Bonjour,
Je découvre tes vidéos, c'est excellent, félicitations
Je me suis abonné.
Peux-tu me confirmer les coordonnées de la farine de force que tu utilises ?
MICHEL31
US terms please,
Jack, your combination of technical knowledge, pleasing personality and instructional skills make watching your videos a pleasure. Best of luck to you.
You’re so inspiring and full of energy, Jack. SO glad I found your channel when I started to bake my own bread. Although I’m not yet turning out loaves like that. A bit hit and miss so I’m adjusting prove times to start with. That bread looked amazing and I could imagine it smelled terrific too. Thank you for sharing these videos. Love them ❤️
Your humility is refreshing Jack.....your recipe as always looks delish xx Jean from Scotland.
Made this yesterday in a cold kitchen so took lot longer to prove. (Ive accepted that happens with all my bread.) My goodness its a great recipe! I followed recipe to the letter and shaping tips. Bloomer turned out perfect, stone baked just like jacks. I have made a couple of other loaves by jack but this is my favourite by far. Its delicious! Thanks Jack
Love this video Jack, I love watching the practical application of your instructions. Still two years on from discovering your no nonsense bread making channel I'm making my own bread every 3 or 4 days, all due to you. One of my favourite breads is ciabatta, I'd love for you to do a video making ciabatta as I'm sure you'd help me immeasurably to improve on what I already achieve. All the best. Cris.
Thx Jack! Making this bread tomorrow for our friends who are coming for dinner…they will be impressed!
What would be the baking time if I half the recipe?
It's the same