Another helpful video for those of us who appreciate a seeded top. One other way I have used and which works very well is a cornstarch slurry. It's briefly cooked to allow the cornstarch to gelatinize and remain in suspension but will keep for several bakes and is an excellent glue.
Always a great video, Jack. When making Paska, Or any sweet bread, *after baking but while the bread is still hot* you can use water and jam blended well, paint the bread and then use colourful sprinkles.
🤣 “Snotty bits” I’ll never make another egg wash again without smiling to myself. Jack your videos are not just amazingly informative and factual but so very entertaining. I just keep coming back when I need to bake something xx
I really enjoyed your video so I've subscribed. I've been making bread for around 50 years or so but I learned new things just now. You're a star! Thanks 😊
The 7th method after Lebanon is to brush on water fixed with a bit of flour, and then press on the sesame seeds. In China this method is used on flat bread baked in ovens similar to a tandoori oven or simply cooked on a hot plate like doing Indian naan. The seeds seem to stick better than mere water
I think you showed us in the past how you can line a banneton with seeds, then put your shaped sourdough in it for its final proof. When you turn it out, the seeds stick to it. Score & bake, then you have a real beaut!
Hi, I've tried lots of ways but then discovered this by chance... Brush a little plain yoghurt on the bread dough and sprinkle the seeds on that - they really stick on a treat!!
How does a sesame seed stick to to a bun? That’s f***ing magical. There’s got to be some sesame seed glue out there. Either that or they’re adhesive on one side. Take the sesame seed out, remove the backing, and place it in the bun. Now your bun will look spectacular! - Mitch Hedberg
Thanks, Jack. Got my dough in my iron skillet rising right now. Since I am cooking a rustic loaf, it won't be as easy to use your dip and roll method. I have used milk wash and egg wash, but now I will try the water method.
Thanks Jack, in all my years I haven’t bothered seeding but your video has inspired me and I’m going to have a go. By the way, am I right in thinking that you used a knife rather than your more delicate grignette because of the hard seeds? I was thinking of purchasing a grignette but after seeing those knife slashes - maybe not. Keep it up bonny lad you’re doing a grand job.
My tip: make 2 oz water/to 1 tsp numeric wash to paint the top bright yellow, then decorate with mini pretzels in a circle and dust over the pretzels/then remove using with APF and a tweezer to remove the pretzels.. Score in a circle around the pattern. Super cute!
In another video about seeds Jack said that for big loafs you should moisten the seeds before adding them to the dough, that way the seeds don't burn. The title of the video was: How and when to add seeds to bread - Bread Tip 13 - Bake with Jack
A couple of month ago I made two loaves from the same batch of dough. One I brushed with water to try to get a blister, the other I scored and nothing else. Well the scored loaf came out fine but the other loaf didn't rise well. I think you just explained what happened. Thank you! The water ran down and stuck the loaf to the pan and prevented oven spring. I dont know why sticking to the bottom of the pan does that, but since you say so Ill believe it. Hey Jack how about a video on creating blistered bubbly crust that rises.
I spray my risen tops with water, sprinkle my seeds and lightly spray again before putting in preheated oven...seeds stick well and just lightly toasts, doesn't burn. When slicing bread most of the seeds stays on
I learned the wet cloth trick, but I learned to just get it wet, then place the paper towel over the top of the loaf for a few seconds, then dip the loaf. It does get more difficult the bigger the loaf, to pick it up and dip it though.
I just made my second ever loaf of sourdough and decided to add sesame seeds to the top. I went with the spray and sprinkle method. The top of the bread ended up not very crispy. I am wondering if spraying water on the top maybe caused it to not crisp up?
That was like a mini meditation sesh! All calm and methodical … until you didn’t slash No 4!!! Arghhh!! The flow was disrupted. The horror.😨 But yes seed sticking sans snotty bits, way to go. 👍🏼
usually I score the bread just before it goes into the oven. But now it's before the final proof if I understand correctly? So still 1 hour proof after scoring it is that right?
When I use water to stick seeds they seem to fall off more easily than when I use egg wash, especially when bagging the bread up. Is that your experience too?
We’re looking for a good mixed flour olive oil bread with lower glycemic index that we cover with seeds. I got good results with bread flour and oat flour I ground myself. It was puffed up nicely but I want to add barley flour. Too many diabetics love bread but really need alternatives that still taste like bread. Any thoughts?
I did the spray and dip before seeing this video, and the seeds fall off when I touch or press my burger buns (wheat and oat flour, water, salt, sugar, sunflower oil). Maybe the egg would give more of a sticky surface, but I don't eat eggs. Any other tip to increase the sticking without using eggs ? I tried water and vegetable oil to no avail.
Wise words..dont use a washed out bleach bottle!!😱😱 And snotty bits in egg 😂😂.. now THATS why I love watching your awesome vids.. Ps..that wet j cloth tip is fantastic ♡
I notice that you chose to place seeds and slash the dough after the forming of the roll. What is the advantage to this timing versus doing it just before baking?
Likely because it's easier to slash and decorate together but if you slash after it's risen more before baking, the loaf will deflate. It needs that last 20 minutes or so to rise enough before it bakes.
I think we call them “shop cloths” here... but not sure that’s right. Why do you call them J cloths? Does it stand for something? Great video yet again!!
Vicki Rutherford. From a brand name, short for Johnson & Johnson, the name of the manufacturer. Lots of makers make this type of disposable cloth now in the UK, but is still known as the J-Cloth.
thank you, jack! can you line the banneton with seeds? i've been using your process (www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners) with great success for about 6 months but i'm just not sure where i'd stick seeds into that plan. i'm inclined to try putting seeds in my banneton. i imagine it could substitute for the rice flour as they seeds might stop the dough from sticking to the banneton.
@@Bakewithjack Yes I realize. Sorry, I was mostly expressing personal frustration that my sesame seeds never adhere completely and wind up in the bagel bag. I don’t get it. Commercial bagels seem to have the seeds glued on. Wish there was an obvious solution.
I swear Wood Glue still is the best! 😍😛
Another helpful video for those of us who appreciate a seeded top. One other way I have used and which works very well is a cornstarch slurry. It's briefly cooked to allow the cornstarch to gelatinize and remain in suspension but will keep for several bakes and is an excellent glue.
Thank you for your effort. The sixth way here in lebanon 😊we let seeds absorb water.then we press dough on it.👍
Always a great video, Jack. When making Paska, Or any sweet bread, *after baking but while the bread is still hot* you can use water and jam blended well, paint the bread and then use colourful sprinkles.
The actual content starts at 1:30
Snotty bits? ROTFLMAO . Jack's humour just made my day. And yeah, you're right Jack, number five is pretty cool.
🤣 “Snotty bits” I’ll never make another egg wash again without smiling to myself. Jack your videos are not just amazingly informative and factual but so very entertaining. I just keep coming back when I need to bake something xx
I really enjoyed your video so I've subscribed. I've been making bread for around 50 years or so but I learned new things just now. You're a star! Thanks 😊
The 7th method after Lebanon is to brush on water fixed with a bit of flour, and then press on the sesame seeds. In China this method is used on flat bread baked in ovens similar to a tandoori oven or simply cooked on a hot plate like doing Indian naan. The seeds seem to stick better than mere water
I think you showed us in the past how you can line a banneton with seeds, then put your shaped sourdough in it for its final proof. When you turn it out, the seeds stick to it. Score & bake, then you have a real beaut!
Thank you Jack. The last one is my favourite one from now. I love the fourth one too... better than the first that I used to do :-)
Hi, I've tried lots of ways but then discovered this by chance... Brush a little plain yoghurt on the bread dough and sprinkle the seeds on that - they really stick on a treat!!
Nice! Very easy and makes a big difference in bread baking. I'm going to use the water spray method today on the bread I'm going to bake.
How does a sesame seed stick to to a bun? That’s f***ing magical. There’s got to be some sesame seed glue out there. Either that or they’re adhesive on one side. Take the sesame seed out, remove the backing, and place it in the bun. Now your bun will look spectacular!
- Mitch Hedberg
Thanks, Jack. Got my dough in my iron skillet rising right now. Since I am cooking a rustic loaf, it won't be as easy to use your dip and roll method. I have used milk wash and egg wash, but now I will try the water method.
Thanks Jack, in all my years I haven’t bothered seeding but your video has inspired me and I’m going to have a go. By the way, am I right in thinking that you used a knife rather than your more delicate grignette because of the hard seeds? I was thinking of purchasing a grignette but after seeing those knife slashes - maybe not.
Keep it up bonny lad you’re doing a grand job.
My tip: make 2 oz water/to 1 tsp numeric wash to paint the top bright yellow, then decorate with mini pretzels in a circle and dust over the pretzels/then remove using with APF and a tweezer to remove the pretzels.. Score in a circle around the pattern. Super
cute!
Great tip incorporating turmeric, this spice is underutilized and so good and beneficial. Cheers!
Top advice as always 👍 love tips and tricks to help us become better bakers, thanks 🙏 Jack
J Cloths - who would have thought it? As ever, totally love your style.
As usual! A joy to watch! I won't think of egg wash the same way again lol!
Thank as always. I thought today we will not have a vedio. Thanks God. Very helpful
Thank you
how do you stop the seeds from burning when cooking a loaf for 45mins
The loaf may be too big or thick if it's cooking for that long. Or you're not cooking it at a high enough temperature to cook it quicker.
In another video about seeds Jack said that for big loafs you should moisten the seeds before adding them to the dough, that way the seeds don't burn.
The title of the video was:
How and when to add seeds to bread - Bread Tip 13 - Bake with Jack
Perfect.
Thanks.
So appreciative of your efforts! We Loves Options!
Liking video even before i see it because i know itll be wicked!
A trick I worked out just recently for adding seeds after egg wash: tilt the tray to stick seeds onto the sides of the loaf.
A couple of month ago I made two loaves from the same batch of dough. One I brushed with water to try to get a blister, the other I scored and nothing else. Well the scored loaf came out fine but the other loaf didn't rise well. I think you just explained what happened. Thank you! The water ran down and stuck the loaf to the pan and prevented oven spring. I dont know why sticking to the bottom of the pan does that, but since you say so Ill believe it. Hey Jack how about a video on creating blistered bubbly crust that rises.
These are the best videos! Thanks for them all!
Thanks for another great video Jack! Question: When do you add the seeds when baking in a tin? Before or after dropping the dough in the tin?
So brilliant. Thank you!
As Christmas time is coming closer would it be a good idea to make a video where the most popular Christmas bread is covered?
great episode!!! i really really needed this! had a disaster some days ago just trying to cover a very wet dough with a mix. thanks a lot m8!
should you wet your seeds before applying them? I heard that this will help them to not burn. Any thoughts?
I spray my risen tops with water, sprinkle my seeds and lightly spray again before putting in preheated oven...seeds stick well and just lightly toasts, doesn't burn. When slicing bread most of the seeds stays on
Cheers bud
Absolutely amazing❤
I learned the wet cloth trick, but I learned to just get it wet, then place the paper towel over the top of the loaf for a few seconds, then dip the loaf. It does get more difficult the bigger the loaf, to pick it up and dip it though.
Great video as ever. Yes the last method I learned in a bakery too.
thanks Jack!!! Have an Awesome week!!!!
That's how I put grated cheese on sandwiches - I butter the bread and then press it butter side down into a container of grated cheese. Far less mess.
Nice
I just made my second ever loaf of sourdough and decided to add sesame seeds to the top. I went with the spray and sprinkle method. The top of the bread ended up not very crispy. I am wondering if spraying water on the top maybe caused it to not crisp up?
Very helpful. Thanks.
New subscriber added to Jack’s family 👋
Such LOVELINESS!!🥰
Great tips..thanks x
Which of these great techniques would work best for an "everything" topping that includes dehydrated onions and garlic bits? Number 5?
Made me go “huh”, too. Can't believe I hadn't thought about doing it that way!
Thank you so much
You can apply wash and seeds after the final rise to sprinkle more densely.
Thanks Jack !
Hi Jack How can I put poppy seeds onto an already baked roll?
Thanks.
so happy i found your channel love how these rolls where don
Can you use oil to stick seeds on too?
I needed this! Thank you. 🙌🍞
do you put the seeds on before the second rising???
If dipping into the seeds will any moisure get onto the remaining seeds? Worried that the remaining seeds would go mouldy.
Na I don’t think so 👍🏻 as long as your dough isn’t dripping
I sprinkle water with a brush (without touching the dough) and roll the loaf in the seeds. But I will try n. 5 next time.
Question pls... Most bakers score the dough after the final rise and before going into the oven. Why do you score them before the final rise?
That was like a mini meditation sesh! All calm and methodical … until you didn’t slash No 4!!! Arghhh!! The flow was disrupted. The horror.😨
But yes seed sticking sans snotty bits, way to go. 👍🏼
usually I score the bread just before it goes into the oven. But now it's before the final proof if I understand correctly? So still 1 hour proof after scoring it is that right?
I'm curious about this as well. Seems like a good idea because you avoid deflating the dough if you apply the egg wash and score it before the rise.
When I use water to stick seeds they seem to fall off more easily than when I use egg wash, especially when bagging the bread up. Is that your experience too?
Yes. Egg wash works a little better 👌🏻
5 methods in a nutshell: just add water.
I use beaten egg whites (I keep extras from making mayo or hollandaise in my freezer)
We’re looking for a good mixed flour olive oil bread with lower glycemic index that we cover with seeds. I got good results with bread flour and oat flour I ground myself. It was puffed up nicely but I want to add barley flour. Too many diabetics love bread but really need alternatives that still taste like bread. Any thoughts?
Supposedly sourdough with long fermentation time is lower on glycemic index..even better if u can add some fiber.
Can I make one long cut instead of four diagonal ones? I mean, yeah I can but have you ever?
I did the spray and dip before seeing this video, and the seeds fall off when I touch or press my burger buns (wheat and oat flour, water, salt, sugar, sunflower oil). Maybe the egg would give more of a sticky surface, but I don't eat eggs. Any other tip to increase the sticking without using eggs ? I tried water and vegetable oil to no avail.
listen to this dude. he knows bread...
Little works of art! Love it 😍♥️❤️❤️
Wise words..dont use a washed out bleach bottle!!😱😱
And snotty bits in egg 😂😂.. now THATS why I love watching your awesome vids..
Ps..that wet j cloth tip is fantastic ♡
I notice that you chose to place seeds and slash the dough after the forming of the roll. What is the advantage to this timing versus doing it just before baking?
Likely because it's easier to slash and decorate together but if you slash after it's risen more before baking, the loaf will deflate. It needs that last 20 minutes or so to rise enough before it bakes.
Do u have any way to bake bread without wheat flour and egg?
Little off topic, but does the weight of dry yeast, vs fresh, vs sour dough starter change depending on what you are using?
What "what "are u referring to?
I can’t see the link, I want to sign up to your blog, help me! Please 🤔
Hey jack can I use a mixer to make my bread !?
You can definitely use a mixer to make bread, you will just get a tighter crumb
welkaam to my ucheewb channel
love the accent
I think we call them “shop cloths” here... but not sure that’s right. Why do you call them J cloths? Does it stand for something?
Great video yet again!!
Vicki Rutherford. From a brand name, short for Johnson & Johnson, the name of the manufacturer. Lots of makers make this type of disposable cloth now in the UK, but is still known as the J-Cloth.
WHO TOUH MY TING
Bruh this what i want to do
thank you, jack! can you line the banneton with seeds? i've been using your process (www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners) with great success for about 6 months but i'm just not sure where i'd stick seeds into that plan. i'm inclined to try putting seeds in my banneton. i imagine it could substitute for the rice flour as they seeds might stop the dough from sticking to the banneton.
White snotty bits? Bahaha Laughing all the way here in Canada.
no video this week? It's Friday
Nope sorry! There’s a message for you in the community tab 🤗
I like to wet my hand and rub it all over like I’m washing a baby’s head
Ok nnoooobbb
The comparison is irrelevant if you change the seeds. Controlled experiment: sesame seeds only please. .
It wasn’t a comparison
@@Bakewithjack Yes I realize. Sorry, I was mostly expressing personal frustration that my sesame seeds never adhere completely and wind up in the bagel bag. I don’t get it. Commercial bagels seem to have the seeds glued on. Wish there was an obvious solution.
"we get a little bit better coverage here".... A LITTLE?! that thing is covered in seeds
nice content ... but give your viewers some credit ..... talk less!
You talk to damn much.