122: How to Shape a Loaf for a Tin - Bake with Jack

Ok, I know we've been here before BUT that was ages ago, like years ago! The last video I made about shaping up a tinned loaf is now SUPER old, painfully slow and more than a little bit awkward let's be honest. So now, in the spirit of the Back to Basics Trilogy we did a while ago I have refilmed this one bigger and better than before.
I hope you don't mind but I felt it was time :-) Here are the dimensions of the tins I used:
2lb Tin Dimensions:
Base 10cm x 16.5cm
Top 13cm x 20cm
Height 9cm
1lb Tin Dimensions:
Base 7.5cm x 13cm
Top 10.5cm x 16cm
Height 7cm
LONG 2lb Tin Dimensions:
Base 8cm x 27cm
Top 11cm x 30cm
Height 7cm
Dough Spec for one 2lb loaf or two 1lb loaves:
400g Strong White Bread Flour
100g Wholemeal Flour
340g Room Temperature Water
10g Olive Oil
12g Fresh Yeast (7g dry)
8g Salt
Short Cut Recipe:
Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into balls
15 minutes rest
SHAPE
1 hour rest/final rise
40 minutes bake at 190C Fan/338F/Gas Mark 6
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[@christinecunningham8503]

I’ve never seen a male baker caress and love his dough like you do. And you have wonderful hands. (Don’t get scared: I have grandchildren your age, and I’m way too tired to stalk anyone.)

[@twatmunro]

Fap with Jack! Age no obstacle!

[@JaneH3675]

🤣🤣🤣

[@lyndabosworth887]

😊

[@justintorro898]

😂😂😂

[@lingobingo7299]

🤣🤣🤣🤣

[@PalmettoPrepared]

Ive been baking breads for years and my mind has been blown. Been binging your channel all day and im absolutely impressed. Every problem ive ever had you have addressed clearly and easily. Nice work man. Cheers from across the pond

[@matth5680]

This is how I've been shaping my basic loaves since watching one of your older tutorials. Watching this has given me some more tips and made the process clearer. Thank you!

[@Lookatmeshine]

I just found this channel because I've started making bread again (the first time since I was a child) and wanted to learn how to shape a loaf in different ways. Your voice is so calming, your love for your craft evident and your knowledge just wonderful to absorb. Thank you so much for this channel and what you do. ❤️

[@marksjordan]

Great! It’s rare to find such a high quality professional instructional video! First class! 👍

[@TheJoaovbt]

Thank you! I've always had trouble fitiing the dough in my tin, it's kinda long and when you pulled out the last one I got so excited that I would finally be able to shape it right! Subscribed!

[@nathanielharter1643]

You are an amazing teacher. Very specific but you don't add in needed details so it is easy to follow. I have been trying for the past 5 years to get good or even decent at making bread. I gave up for a while. But in the past few months have started making it again. You have been a huge help and my bread is day and night different then it used to be. You are great Jack! Keep up the amazing work.

[@Bakewithjack]

Thank you!!

[@mgl63823]

I have now been following you during our Lockdown period and I have learnt so much, My bread is now getting better and better. Thank you so much for the new skill. Keep up the good work. Back to work next week, but great skill for weekends specially during cold winter months. Take care and stay safe

[@klcpca]

I am a total newbie at making bread... yes please.... bring on the shaping video. I'm very much a "learn by watching" person!! Love your videos!!! It's mesmerizing to watch a expert work their magic when doing their craft!!

[@derekmitchell2076]

Excellent video, Jack - one of the most helpful, as it applies to yeasted and SD, presumably. Nothing like showing, rather than telling. So yes please to another shaping video - good revision.

[@DrawfullyFun]

As always, perfect! I've been experimenting with my shaping for tins recently. This video came out at the perfect time for me! Keep up the fantastic work! Also, I would LOVE to see the dividing and pre-shaping of the dough. Hopefully, you'll be able to get that one out soon. Thanks Jack!

[@he15rgp81]

At 68 I just started to beke my own Bread ( I am Housebound and Disabled & a Stroke Survivor) I love to be stocked up on all the food I normally use Jack but fresh bread was the onliy Item I needed on a more regular basis, So I thought its time to lurn how to back. I am following you on You Tube as You are The Best Chap I have Seen who I understand and easy as taking a breath to be honest.

[@sherrymartin8020]

Love to watch you work the dough, so gentle

[@markyfromars]

Watching your professional hands moves when You play with the dough is soo soothing 😀

[@LightZone9]

Your videos are absolute fantastic! Watching you is like watching a magician or a well versed salesman demonstrating the latest kitchen gadget at a carnival 👍 Extremely entertaining and educational. Thanks for all your efforts.

[@lisettegarcia]

Yeah, he definitely has a touch of the carnie in him. Nice catch!

[@Off-Alba]

Hi Jack, thanks for yet another great video. My bread baking has improved so much since I discovered your channel. Your explanation is clear and logical, helping me to understand what I am doing and for what reason.

[@tonyweavers4292]

Jack, that's brilliantly demonstrated, as usual. Thanks so much. Always a pleasure watching your informative videos! Time for a bake I think.

[@ZenandeB]

Wow, love this video. Thank you Jack - always smile when watching your videos 😊

[@patriciazander2072]

Jack thank you for these tutorials explaining how to handle dough...I am learning to make sourdough bread and the wonderful other bakers on KZbin are generally not professional bakers and this part of the process is not their strong suit (I do follow two though who have a good understanding sourdough bread baking in general). I also gravitate toward your warm spirit and you make me smile. God bless you and your family!

[@chrismoran7955]

Very helpful, your videos have improved my bread making tremendously and now i can consistently produce a decent loaf every time - you have addressed all the problems i had - Thankyou so much

[@TheChewyleaf]

Thanks Jack, I tried this today and it came out beautifully. My tin measurements were between a normal and long 2lb tin so I really appreciated you showing the different variations of shaping. Ending up using the long 2lb tin method as it just made sense for my dough and it was lovelllyy.

[@patburke5733]

I don’t have much trouble shaping the dough for 1lb tins,but have always struggled shaping for 2lb especially long tins. The finished loaf never looked right! This video has helped me a lot. Thanks Jack! 😊

[@craigmcewan3277]

Brilliant Jack! Again!! I love watching your videos. Inspiring and informative. I’m off to shape my sourdough now......

[@snoopaka]

Going to try this for my next loafs. Great explanation and demo!

[@allonszenfantsjones]

Your videos have gotten me through long months of Rehabilitation from surgery, now that I can stand I can hardly wait to get back into my kitchen. I've missed baking bread for so long.

[@melissapingelinnervestment1445]

This is fantastic! I am fairly new to breadmaking but I love the smaller loaves! Thanks so much!

[@wchinner]

I Love videos that explain why we are doing something. Thank you!

[@Bevieevans8]

Thank you 😊. I’ve been shaping my loaf tins a bit different, but this has been really useful thank you Jack. A pre shape video would be useful too 😊😊

[@orvillemeek6893]

I always learn something from your presentations...keep up the good work!

[@locater2]

No matter how much times I look at this video it's still amazing and it's easy to understand

[@susanlemieux2451]

Been baking bread for years, but feel there is always room for improvement. I've been putting my sourdough bread into tins lately to make it easier for my husband to make sandwiches (he makes our lunch). Came across this method of shaping and tried it on the two loaves I made today. Your method was very clear and easy to follow and the tins are now cold fermenting overnight. Will bake tomorrow with high expectations. Thanks!

[@tonyarnold9784]

Very impressed. Just wanted to use a tin for the first time and stumbled on your vid. Excellent stuff. Not sure if i need to oil the tine but you just seem to add flour. Good to come across a site not presented by an old bloke (like myself) or a pretentious wannabe baker, who isn't. Load of nonsense on baking. This is refreshing.

[@KalpeshPanchal]

Hey Jack, this is one of your best videos on Shaping and Handling the Loaf. Simply Amazing! Cheers 👍🏻

[@Bakewithjack]

Tanks Kalpesh 🤗

[@dakshapatel7037]

So happy to learn how to shape bread dough a proper way and easily! Thanks for this video

[@luannesiliamaa4034]

Thanks for another super helpful video! From your biggest fan in Finland.🇫🇮

[@doralevitt2879]

Great video, I'm getting into making bread for the first time, I love the angle folding method of the dough to match the pan sizes- greetings from NYC!! 🤗💗🌷😁

[@libby9836]

Love your channel, Jack. I have learned so much. May I suggest one thing, that I for one, would surly find helpful, is for you to show us the level of rise in a pan just before baking. Thank you.

[@coco805]

Very helpful thank you!! Shaping is really key, and you've shown me a few new tricks here.

[@pamelakombo9578]

Thank you Jack for making it looks so easy.

[@Bakewithjack]

My pleasure Pamela 🤗

[@leonardchang1948]

another very good one! i come away having learnt new stuff. My many thanks. also for your constantly refining teaching...

[@Rye_d_baker]

So helpful. Great loafs. Thank Jack

[@doughirdler1985]

Thank you Jack you have made my bread baking even better. I can up with a bread I call the southwestern, it has bacon, cheddar and jalapenos in side everybody loves it and can't get enough of it. Again thank you

[@LindaAnger]

Lovin' it! Thank you - this will make a huge difference for me.

[@jasleenhundal]

Thank you Jack!! This is what I've been looking for 😄😄

[@WordAboveAll]

Very informative! You saved me some steps in shaping my bread. Thank you!

[@lindah2651]

Beautifully done! : ) first time watching.

[@nolzar1]

Pretty helpful as usual. Thanks Jack!!

[@juliadavid3637]

This video and all your expertise has really added ease to my bread baking. I also bake pita bread and do well with it but would love any tips you may have on pita. Making honey wheat today in a tin and trying your method. Thank you

[@karlsangree4679]

Another great video Jack. I have a whole set of bread tins in various sizes but can't remember the last time I used them. It's been years. Even though it was about 25 years ago, I still remember the first time I tried making sandwich loafs in tins. I used a recipe from the Fleischmann yeast book and they came out like two construction bricks. lol

[@cachef1]

Very helpful as I have all those sizes. I didn’t know how much to use or the way to shape for the two long ones as you have. Thanks once again!

[@pauldoyle1864]

Excellent video Jack, Thank you

[@makingbakingnana9652]

Thanks Jack. Another great vid 👏👏

[@normanziegelmeyer7693]

Outstanding video, crystal clear. Thanks

[@Bakewithjack]

My pleasure Norman ☺️👌🏻

[@paulwrightwa]

Brilliant! Thank you Jack!!

[@bakingmywaydowntown]

This video was so helpful! Thanks for sharing.

[@odellpark]

Excellent teacher!

[@rcx160]

Hey Jack .... Awesome videos.... Just for info, a trick I learned from my wife... Put some cooking oil on those stubborn stickers, leave it for an hour..... and pesto ..... wipe it of with a towel. PS... I am waiting for my final fold and pre-shape on my first sourdough bread.... thx for all the good advice... If God willing, I will come and visit you in the UK in the near future for a class or two. Take Care and keep the good info coming..

[@armandoalmada2969]

Yes preshaping. Make it happen dude. I dig your stuff. I’m getting my learn on.

[@melanieeng2570]

So imagine and looks so easy. Thanks for kind sharing. It helps alot ☺️

[@joycemaggitti9002]

Looks beautiful, thanks for your suggestions. I will use them

[@anonymousvapes8026]

You’re an awesome Teacher. Thank you

[@krissys4424]

Thanks Jack! great Video as usual! Could you maybe do a session on Pizza dough? Your recommendations on how to get a crunchy crust in a home oven and if you prefer a baking stone or a steel? I am enjoying looking through all your past videos! cheers!

[@ccw5739]

Great video. Great tips. Thanks Jack!

[@rw4578]

You're a great teacher!

[@Klecksfabrik]

Fantastic video and so well explained! Thank you!

[@victoriaradut6386]

Bravo Bravo.Excellent work.

[@myrazzledazzle....]

nice to see dimensions of tins cheers

[@LauraCourtneyette]

Excellent video!👍🏼

[@mayow8753]

Love the “Roll, push, roll push!” 😆

[@lisagregory5515]

Just tried this folding method for some loaves i made this weekend and - no tunnels! Thank you so much. I learned a lot.

[@Bakewithjack]

Nice one Lisa ☺️👏🏻👏🏻👏🏻

[@abb101760]

I love your videos. Now I know how to bake my loaf of bread. Thank you for sharing.

[@elektras6325]

Thanks Jack. Love this!

[@yiyibkn9514]

Thank you a lot Jack! Greetings from Chile, SouthAmerica.

[@electro9480]

You are a bread artist making bread to die for, great videos.

[@lisa5551]

Beautiful work! I'm working & waiting for my sourdough starter to be fully mature to get started with my dream of easily digested sourdough bread & sourdough sandwich 🥪 🍞 bread. Thank you for showing me your shaping techniques! God bless you and have a MERRY CHRISTMAS & Happy New Year! 🎄💜❄️🙏✝️🙏❄️💜🎄

[@tylerkane278]

Thanks man ,awesome video ,this was extremely helpful

[@ArchanaRajasekar]

Very nicely explained... 👍

[@susanbucasas804]

Thank you. This is where I need help. You make it so easy! Can't wait until my next sandwich loaf.

[@sodem2810]

Excellent video👍

[@jeanipin3430]

Thank you for this, hope it works on bloomer loaves too, mine tend to get a little wide but still delicious, good job

[@concatinate]

Thanks for this video! I need to be making some sandwich-bread loaves shortly, and this is very helpful.

[@jefftow1]

Great info as always

[@gregrobellard9448]

Very well done my man.

[@Bakewithjack]

Thank you 🤗

[@addammadd]

Having gotten all the knowledge im gonna get by watching all these videos, I now put them on just before bed so I have sweet, doughy, British sounding dreams.

[@TheChunder3]

Great demo Jack

[@Bakewithjack]

Thank you ☺️

[@lisarct1012]

One thing I wanted to see was the size of the dough sticking up out of the tin when risen fully and ready to bake. I guess I will see that in a few hours when my loaf is ready. Thanks Jack.

[@marknarouz4337]

Thanks Jack you are the best chef in the world God bless

[@Fotojensen]

Nice and simple... Thank you Sir.

[@FoxBox72]

Great video as always, thanks. Says a lot about the confused mixture of measuring systems used in the UK - "870 grams in a 2 pound tin"

[@sjwestmo]

My go to for bread making, thank you!

[@barinajoy]

Ahh jack so glad I found your channel! I’ve been attempting sour dough from home for about a year now completely self taught and after many “failed” attempts I found your channel and it’s starting to improve! Especially love the shaping videos, that is where I seem to keep stuffing up.

[@aaronkarlin3241]

Thanks for the tips!

[@jmp0035]

“Welcome to the Knight Bus, emergency transport for the stranded witch or wizard. My name is Stan Shunpike and I will be your conductor for this evening.”

[@jennyw8397]

Thank you Jack

[@royksk]

Good to have a refresher Jack. Was that a little different to the original shaping video? I'll check back but you make it look so easy and never fuss about tucking the ends under. I'll try slashing earlier as you did, but so far I’ve slashed just before putting into the oven. Before I went metric I used 1 1/2 lb flour and have continued with a whopping 680g which can be a tight fit in some so called 2lb loaf tins. I also have an expandable tin (from Lidl I think). For anyone a bit fussy about greasy fingers, use a pastry brush. If folk want a rough but easy way to compare differently shaped tin volumes without arithmetic, fill one with water and pour into the other.

[@lisettegarcia]

I do the roll and pinch (with or without dried fruit) then connect the ends of the log to make a circle large enough to fit around the tin. Once the circle is durable and an even thickness throughout, I twist it into a double figure eight. I pop it in the tin that way and it gives any plain loaf a fancy crest.

[@justinmartin8840]

Great explanation mate. Thumbs up for me.

[@michelleslifeonrepeat]

Very helpful, thank you

[@eshafernandes5094]

Thank you so much! Very helpful video.

[@watsonspuzzle]

Very nice!