164: How to get BONUS Shaping Practice from your WEEKLY Bake - Bake with Jack
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- čas přidán 17. 08. 2021
- To GET GOOD at something you need PRACTICE. THAT'S how you develop a good FEEL for something, and UNDERSTANDING. Here's how to get a little extra practice in your weekly bread production :-)
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I'm a professional baker in Austin, TX. Any time people ask me about home baking, I recommend your channel. Honestly, I find home baking a bit of a challenge without my pro equipment. I've learned a lot here myself. Thank you for the great content.
which bakery?
Anderson Mill H-E-B 🥖🥖🥖
oh nice. gotta love h‑e‑b
I'm french...and i learn here 😂 i just dont fine so much quality courses on Bread making on free accès on french
@Vulcain Sawyer I have a couple of French customers. I always ask them to critique my bread so I can make it better. They tell me honestly how I can do better and I strive to make them happy. I figure if I can make bread that my French customers enjoy, everyone else will be happy too.
Thank you chef🎯 next time could you please add the images of the breads shown in your video ...this will help us to understand the final results 🙏
Is there anybody else out there who watches Jack’s videos when you just need to relax and chill?
My husband and I feed the homeless and in the winter I try to make mini loaves of bread to take them. We keep them warm and they usually hold them until they are cold and then they eat them. It serves two purposes. Keeps their hands warm while filling their tummies. LoL
👍🏻👏👏👏👏💗
I do the same thing and since we are not allowed to give to the homeless I bake for free to anyone who agrees to donate to our local Harry Chapin Food Bank. Some folks have donated as much as two hundred dollars for two loaves of great bread. Nice to see that you and your husband are doing something similar.
@@franco634 They don't like for us to feed the homeless here either because they consider them a "nuisance" (their own wording). We try to go to different camps each time to keep from getting called a nuisance ourselves.
@@222NancyG Well bless you both for doing it. I bet your bread is a huge hit. Stay well and stay safe.
@@222NancyG I totally understand that. Sorry I didn't see this sooner. Wishing you and yours all the best. Thank you for what you do.
You are us with a little more practice? We should be so lucky to be as talented, skilled and personable as you mate!
There needs to be a love button! 💞
Thank you for all your great content. I have learned a lot from your channel. I just watched this video, and I was really wanting to see how those tiny loaves looked after baking. Just a suggestion, but I think it would be great, no matter the subject of the video, that you show final baked product every time. Even if just for a couple of seconds. Every good story has a good ending, and I can’t think of a better ending to any your videos, other than a quick shot of the final baked product!
I desperately NEED to see how the mini loaves turned out after baking!!!
Yes!
They looked so cute. Good idea for practice!
Thank you Jack for this video.. everything is in here..motivation, inspiration, baking and most importantly you are here for us🤗🙈
You are so right, practice practice practice! Is it just me, I would have loved seeing those loafs baked at the end, lol.
You are always so informative, you make learning fun.
I would have loved to see the result of those tiny ones baked!
On your back and FLAT, FLAT, FLAT, STRETCH-SLAP-SLAP, FLIP-FLOP, TOP DOWN and ROLL-PUSH, POLL-PUSH, POLL-PUSH, ROLL.
And again !.... I'll never forget.
😂😂😂🤣🤣🤣 this CRACKED me up! I think I like it better!
@@Bakewithjack I had fun writing it- You can use it if you want. It's yours after all.
My husband is the only person in the house able to eat gluten but I'm making loaves left, right and centre. No idea what they taste like, but I can't stop. So relaxing. Thank you, Jack.
I wish i could find a gf recipe i like. My hubs munches gluten like its nothing and i just see pain.
Ha, ha my last trip to my cardiologist he told me my heart was in good shape but my belly is not. He made me promise to stop eating what I bake. It is very difficult to have the house filled with that wonderful aroma and know you can't have any when it's done.
@@franco634 I wish you great willpower and health. Easier for me because I've never tasted sourdough or focaccia so I'm cool with not eating the products of my labour. Making them is great therapy, though.
@@etws115 It is a wonderful experience. I am baking a regular loaf today for my two year old identical twin nephews. Also baking a cheddar cheese- jalapeno loaf for my neighbor.
By the way. Thank you for being a teacher. Rough job under normal circumstances but now it is even more difficult and dangerous. Happy baking!
I have a Bake with Jack folder for my fav Bake with Jack videos. This one made the folder. Such simple advice but sooooo useful.
You are such a wicked presenter...such a communicator really witness on the internet. Learn so much on each of your vids. I am a newbie and have yet to bake a thing.
Jack, I think there is a consensus here that we want to see the finished 'baked' article, because let's face it the end result i.e. how they look baked, is affected by the shaping, especially if not in a tin. Very useful video though as always.
LOVED it Jack! Sometimes the simplest concept is the most elusive. Keep this style of teaching! That and your humble entertaining nature is what makes you a cut above all others. ❤
Couldn't agree more.
THANK YOU 🤗🤗🤗
@@Bakewithjack Only the truth. ❤️
An excellent reminder Jack. You still make it look so quick and easy.
For anyone worried about a mess on the table, get a plastic or silicone baking mat. If it’s rigid it can be kept, say, on end between fridge and wall. Floppy silicone ones can be rolled up.
You are my Hero. I have shared your videos with everyone. I even have notes written and stared. Well you will ptobably never read this. Thank you. You are the Best.
Amazing Deb 🤗🤗🤗
Oh, c‘mon! you have to show us at least one picture with the baked loafs/miniloafs. It‘s just so unsatisfying not to see those delicious (mini)breads 😩
I know, right?
You continue to amaze and to teach us how to become better at our home baking craft. God Bless Jack! Cheers Blair
Those mini-loaves are genius. I'll have to try some of those with my next sandwich loaf. Thank you.
Bread making is therapy, well it is for me. I make two loaves a week minimum, plus pizza doughs and other goodies. I'll be as good as you soon Jack
SMASHING IT Ken! ☺️🙌🏻
Thanks Jack! You inspired me and a lot of people to tackle bread making. Practice does make perfect but I am sure I will have a ton practices before I can be a sous You! Thanks!
Great idea. How long would you cook the small loaves?
Or take those minis and stand them on end together in that loaf pan, drizzle with a little butter, and bake them. 😁
Much the way you make mini jellyroll shapes and place 3 or 4 in a loaf pan for tangzhong/Japanese milk bread rolls. Good idea.
@@jvallas exactly! Sometimes I put butter and garlic in them when I roll them so each one is a little buttery garlic roll that is tender and pull-a-party
@@grannykiminalaska I’ve seen bread called “tear and share,” but “pull-a-party” just tickles me. I’m using it from now on. 😏
Thanks Jack! Though you make is look so easy, I’m definitely gonna practice with the little loaves. Love your “roll push, roll push, roll push 🥰
Omg this is brilliant. Will be doing this this weekend!
Such a great suggestion for practicing. I learn so much. THANK YOU.
Thanks for the video Jack.
My pleasure 🤗
Thanks Jack. Great tutorial as always!
Very useful advice. TYVM.
Thanks Jack.😊👍
Oh man show the baked bread! I wanna see how they turn out when you roll them this way and that way and whatever way.
Came out nice Igmus! Sorry I didn’t film that bit!
You Were Made for You Tube!
Good video!
hello jack! thanks for your video. it is nice to see people who have table for making bread. since I live in country where bread is uncommon and we eat rice more. there is no place for making bread in my home kitchen, and when I make it in table my mom keep complaining that it is dirty and refuse to eat. even after I clean the hell of that table surface.
Could you get a wood cutting board to use this way? I have a marble one for making pastries.
Just purchase a plastic baking mat, large enough for preparing and shaping your dough. That'll keep the table clean and your mom happy 🙂
I just shape the bread in plate and do rolling in cutting board as big as keyboard. plastic baking mat might be a good idea. need to research more about that.
All these replies are good, or you could get an oilcloth that covers the whole table. I don’t think it would be any cleaner than your table actually is once you clean either one of them, but might fool your mother into thinking it’s better to have something that’s dedicated to only breadmaking. 😏
@@akusa1167 I’ve got a dough trough that works the same way. (Wooden, rectangular, with sides that keep the flour inside - something that I think was used in days gone by.)
You are amazing really
You make that look so easy 😂
Hello Jack, I have just joined your channel and made a white loaf by looking at your earlier videos. Can you please let me know if you have done a video on making crumpets ?? I would like to give these a go, thanks Buddy.
New subbie here; will be binge watching!!!..Sent by David G
WELCOME 🤗🤗🤗
Assuming the usual temperature in a preheated oven (with fan), how long should I bake the little practice loaves and have them come out edible?
Seems to me the normal 15 minutes at 460F / 30 minutes at 380F would turn them into hard, sharp little weapons better suited to throwing than eating.
Acoustic foam!
Great advice. BTW how do you freeze your bread dough? is it as simple as doing the final shaping and then popping it into the freezer until solid and then tightly wrapping in butcher paper or vacuum seal it in a bag and storing in the freezer? Then for baking you take it out and place it on the counter to defrost and do the final rise and bake? Thanks
woo!
Thanks again Jack. Some time ago you had a video about the loaf tins. I managed to get one small one. For some reason the more higher tins are really hard to get her on the continent. Any idea where I could buy them, maybe in you shop?
Not sure! I got mine YEARS ago, but I am working on one for the shop 👌🏻
Hi Jack, I have a question for you that has been niggling me for many months - is there a point that the yeast in bread dough after a number of rising and knock backs ceases to work as it has exhausted all the sugars in the dough? I ask this because after my dough is mixed I cover it and keep it over night in the fridge. During this time the dough continues to rise, which I knock back a few times. Next morning I knock back the dough again and allow it to rise to room temperature knock back and shape either for rolls or bread. Am I exhausting the rising ability of the yeast? Help!!
Yes there is David, I’m not sure WHERE the point is but it certainly slows and eventually stops. The solution here would be to use less yeast, and it’ll puff slower for a longer time!
Many thanks Jack for your so quick reply, which makes absolute sense. When I make my next batch of rolls over the weekend I will use just 2grams of yeast instead of 7 to the 500grams of flour! Here have you thought of a programme on this subject? Many thanks.
Hey Jack, great video. I have a question about shaping for baking in a tin. I have had good success with the shaping for the tin but I need to eliminate that dome in the middle of the bread so that all the bread will be the same size and shape. I'm baking a sourdough sandwich loaf. I've thought of using a pullman loaf pan but I don't want square bread. If I'm not clear, I'm talking about the way the bread seems to rise more in the center of the loaf and less at the ends of the loaf. I need to get consistent size bread throughout the loaf. Damn that was a lot of words....I'd love to know if you have any suggestions. Thanks much. Great to see you back in action. Good luck with that book!!!
Dog-bone it Ron! Roll with your palm in the middle making it skinny and the ends plump ☺️👌🏻
@@Bakewithjack Thanks Jack. That was my first thought. My trepidation is always the same with a sourdough based bread. It's going to take me at least 2 days (because I cold ferment it for a day after shaping) to find out if it works. i want results now. Haha. Thanks again, I appreciate your input.
Can you make a low carb bread for diabetic people😊
I wanna see the baby loaves baked and hear the baby crust cut and see the baby crumb…
🤦🏼♂️ sorry!
Jack I hate to tell you this but I pull, roll, pull, roll, pull, roll, pull. Just seems more natural to me. It does get the job done though so that's what counts.
PULL ROLL!?! 🤯🤯🤯😜 Makes me feel weird inside
@@Bakewithjack LOL I hear you but you would be surprised how tight it makes it....try it sometime. You might like it.
What else is there to do at 2 o'clock in the morning, right!? hahaha
Love your video jack, very sincere in the knowledge only with one complain, your constant sudden turn and look on your right drives me crazy😂
First :)