Відео

Thanks!

I tried sourdough this morning baked in a springform pan and misting the oven before I closed the door. It came out beautiful and smelled amazing (we'll eat it with dinner). Wanted an alternative to handling a 450F Dutch oven; seems to have worked!

What about them modern ovens with double-glass door to keep the heat well and truly inside, and also that *steam function.* Maybe ask AEG or another brand for a demo unit?

Lovce you so much you sweet boy!!

when this happened to me due to the high temperatures recently and a longer time, I almost got a nervous breakdown and didn't quite know what was going on. It kinda soothed my soul to see it happen on somebody else as well hahaha, thanks for the great vid

I'm less than 10 loaves in to my bread/sourdough journey (we actually like it really sour out here on the West Coast USA). I love love your tips, My biggest problem is oven spring (and not getting much). I love your temperature comments, and you say it's okay to be cooler, but what about warmer? We have summer here, and my house is almost never 23 degrees or lower. I have my air conditioning set to 24-25. It's cooler in the morning, much warmer in the afternoon/evening. Should I not worry about it being 25.5c just the same as not worrying about it being very cool inside? Dough rises very quickly in the summer on my counter and almost not at all ini the fridge.... Here for the journey (and amazing bread!)💙from Oregon

Just because others thought of it as well, doesn’t mean you didn’t come up with it on your own. That’s still impressive and worthy of pride.

My kitchen temperature is 31C. How long between each fold?

Spot on as always Jack! I just love the way you roll!☺️ I’m current making sourdough (I never would have tried without your guidance because it sounded too complicated!) each time it’s different but it always tastes so good. I made this and it looks like I did - brilliant! 😊

This guy went from, be “proud of the bread you make” to “your bread is a work of art in this AI biased world and you are full of potential because you have the power to make imperfect bread” I didn’t know I needed that 🥹

“I made this and it looks like I did” is a wonderful ethos for home baking. I also appreciate the idea of baking as being about “the story of you and the power of your hands to just try something.” Thanks for your words, Jack! ❤❤❤❤❤

Do you like bread? Yeah well I I got her number! How do you like that bre... Fu..!

"I made this, and it looks like I did." lol. Pretty much.

My best friend and I like to watching u make bread pls make a video of you making bread when you post videos I is almost always tips which are great but we would like u to show us how to do it in the video pls and jack don’t stop making 🥖

I love how you roll

This is why rustic is so used to describe bread. People like eating bread that looks interesting

Those look like lovely soft delicious bread rolls!! Love seeing them! Thanks, Jack!!

Yes, making bread for the joy of it is the best😄

I subscribed without even seing your content. Thats how much I liked this video👏🏼👏🏼

Words of modern wisdom

Thank you, Jack, for teaching me about hydration ratio! Once I realized that cooking is an Art, baking bread is a Science, my bread making took off!

Thanks Jack! Wise words from my bread hero! Yes not every hero wears a cape!! Jack and fam have a beautiful day!

Am sorry no. You should not be proud of knobly or misshapen baked bread. This falls in the category of: "You had only one job to do and failed."

Thanks Jack! You're absolutely spot on, as usual. A not perfect looking loaf is still delicious!☺️ Blessings! 💜

I love your book! Your soul resonates from it, Well done.

Yesssss! Thank you for keeping it simple!! All discarding and stuff wasn’t how me and my friends used to do it 30 years ago! I haven’t baked sourdough for about 25 years now so wanting to get back into it. Your video has been very encouraging 🙂

Does anyone know where in England Jack is from? Trying to guess his accent 😂

Hamburger buns!

Jeez that's gotta be your longest video yet! I had to give up around the 3 hour mark, but I think I get the gist 👌🏻

Sounds delicious!! I’m experimenting with oat milk in my bread at the moment as myself daughter and I have had to go dairy free due to allergies 😢 - no more cheese!!!

I feel like everyone knows this, but just a few of us are willing to do it. I've been doing this all my life, but I don't think I know another person IRL that actually does it.

I love that "I don't know how long they [the crackers] last, because I ate them all"!!

Thank you so much! My brain said "yeah I know it's like 9pm, and I've never made bread before, but like...I wanna make milk bread!" I knew from the start that I wouldn't get what I needed since I wasn't weighing the flour, and I decided to not bust out the food scale anyways. And of course, I lived to regret it. "Oh cool is the bread still supposed to still be this sticky? Does it need more kneading? For how long? I'll add a little more flour but I'm nervous about overdoing it." Just from the video visuals alone and the fact I'm using all-purpose flour, I'm guessing it's not enough flour. Whatever the issue is, even if I can't fix it so late at night, I don't mind and I'll happily eat the mess I make lol. Given I have work tomorrow, I'll just throw caution to the wind, proof it, and go with the flow. But this video will be excellent for the future when I uh, decide to bake bread at a sensible hour. Cheers!

I'm about to try your 3 suggestions, but I'm a bit disappointed by your comments...how is it we can't achieve certain textures with our homebread without additives? I don't think my grandmother in Italy was using any additives on homemade sourdough bread which was chewy, bouncy and leathery the way I'd like (supermarkets would dream achieving the same results and texures)...my sourdough made via bread maker is tasty but the texture is too soft (a bit like the sliced bread commonly found in the UK) - some suggested to idrate more - I suppose I need to increas the amount of water...it didn't work or the guy has another idea of chewiness which doesn't match mine... Give us some hope...I know there is a way - I'm prepared to work hard and no addivites please.

brilliant and so simple!! this is a life changer, thank you!

That looks amazing

If you never want to be disappointed again, Jack has the key to all your happiness in every recipe! The man literally taught me to make the most delicious bread!!!! I am one happy girl!🎉

Delicious!

hydration percentage? what about autolyse?

❤❤❤❤😂❤

The whole sourdough process is patience overload!

Ahhh Jack, good to see you. 😊 I know I should do this but I usually don’t, then wish that I had! Thank you for showing the right way to do it.

Thank you,

Cut your dough into pieces Weighing as i go Baking, no guessing Dont worry about the extra, split it up again (To the tune of last resort) Sorry. My mind is warped

Man baker !

Iam also retired an having a strugle here..witch flower is Ok to use ( Protein vs massive sticky dow ) I use organic 14.5 protein . How to adjust theH20 level to get this right?? Thanks Nicolas.

😂 Thank you Jack for sharing! I hope your having a great day!!

What a cute kid. He has such an upbeat way about him

So I can't use general purpose flour. Or can I make it into bread flour.

Thanks Jack! 💜