125: Three EASY Ways to Transform The Texture of your Homemade Loaf - Bake with Jack

Let's keep this simple...
If you have a bread recipe that you are comfortable with, that's familiar to you and you can make a decent loaf out of it, but you are not ENTIRELY happy with the texture inside there are things you can do to fix it. Keeping your ingredients the same, and the method for the most part, you're probably just a few tweaks away from the loaf that's right for you. Here are three things to try.
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[@pierreferrand1803]

I could write the longest KZbin comment to explain how great your channel is, but what's the point.. I'm going to say a very genuine thank you..

[@chickadeetle]

No matter the subject, all teachers should be like you. Your enthusiasm and love for your subject is contagious. You are a born teacher. Thank you.

[@madmh6421]

I can't believe all these older videos are coming up now, many of I have liked, but is not indicated any more! I am no expert, but i have been dabbling with baking since standing on a chair at m at my Grannies side. I am 71 now! I make bread for two main reasons: one, I like making bread, two, I like my bread better than anything I can buy, so what other reason does one need. When I retired I moved over a thousand miles North - seasonal changes - Big adaptation! Sea level to 2,800 ft elevation - Bid adaptation! Change back to the local mill of my childhood! - Profound Changes! Mill closed, changed brand - same again! Wasn't fond of the new flour selection or consistency, changed again - Obvious!! My point here is not directed to you, but to some of the others out there who need to learn that even wheat crops vary some from year to year, and we need to adapt. I adapted to all these changes in ten years, and rather quickly because I knew from experience that something was not to my liking, and I wasn't an error on my end, so to look elsewhere else! Love your videos! One is never too old to learn a bit here and there. My Grannie was from Whales, and wish you could have tasted her pastries++++++, they were the pride of the West Virginia mountains. The way She sang softly as cuddled the dough.......

[@brianandhispups]

'The fastest way to get your bread to meet your expectations is to change your expectations.' Profound. Simply profound.

[@libertynindependence]

This is true about many things. This is mine.....I think.... "Frustration is the difference between expectation and reality."

[@melissaw6411]

Made with love. After about 6 months of watching your weekly tips and watching every single one of your past videos I understand why I have been baking bread for my family ... its about the love I put into every single loaf I make. I have baked bread for almost 40 years and am at times I have been guilty of chasing a more perfect loaf but now finally I get it. My bread has been on our table for decades and my kids always have and still do rave about Mom's home baked bread. I do have to thank you for all the eye opening "a ha" moments along the way... water and room temperature are the same! That was a big one. Most importantly after many years of failed sourdough attempts I am happy to say I have a 5 month old starter that goes back and forth between the fridge and counter. and I am happy to say there is no waste because you did away with that whole "discard" nonsense. I can now say I make a good loaf of sourdough bread thanks to you. My family knows all about you, I may even go on and on about what Jack says... Thank you for sharing your knowledge and enthusiasm. And thank you for helping me put into words what it is that I feel when I pull a loaf of bread from the oven. Melissa

[@richcrompton6891]

Melissa W what a wonderful comment. I totally agree x

[@TheChefLady4JC]

I SO resonate with your lovely comment as well!!

[@nbks6w8]

I’m with you as well...been baking forever...but getting lots of good tips from Jack....lovely young man.

[@barrychristy3504]

I also stopped discarding because of Jack. Now if I don't have time to make bread after feeding my starter I use it in a pancake batter or a sponge cake, theres loads of quick tasty ways to use it 🙂

[@Bakewithjack]

What a lovely message Melissa, thank you so much for writing it 🤗🤗🤗 I’m so happy to have helped, sounds like you’ve CRACKED it! Keep it up ☺️👌🏻

[@chuckdardenne1071]

I can affirm that even though my latest loaf looked a little "dodgy" is was still full of flavor. Thanks Jack for reminding me what is important

[@deborahlee3621]

Thanks so much. Answered a question for the loaf that's resting in my kitchen right now!

[@jhart3983]

Jack, I recently watched your video about your philosophy about problems and now this one. I am convinced that you should do a TED talks. It would be awesome. Thanks for teaching me how to bake bread....and by hand. It is a much more pleasant and healthier way to slow down and escape from our fast paced world. No machines. Just my own hands kneading the dough. Making bread with Love. Reminding me about the power of our hands and the things in life we touch. I could go on but I think you know what I mean.

[@libertynindependence]

Well done sir. Thank you very much. Settled some arguments in my head. Much appreciated!

[@Eternal-Security]

I love the low-key shade thrown at mass produced bread.

[@saeedkrashid]

Thanks for this video, Jack. My wife likes my bakes but complained my bread wasn't like the bread she was used too. I told her it's homemade and that's just how it is, she just gave me 'that' look. Then I found this video and made her watch your last point... so thank you, thank you, thank you. I won the argument :)

[@DartmoorPaul]

Great advice as ever, Jack. I love your channel as it’s changed my bread making for the better.❤ I used to suffer with stomach issues & the Dr eventually took me off shop bread, WOW instant results. Apparently it’s the Chorleywood process that mass production uses which means (in my Dr’s words) “if more people made their own bread or bought from a local baker he’d see less people thinking they were coeliac. Small change for a HUGE health benefit 👍

[@TheLostinTheUnknown]

Underrated channel

[@Bevieevans8]

Brilliant Jack! When I first started making my own bread, I was expecting the same texture as supermarket bread and couldn’t understand why my loaf lacked the ‘gummy feel’. Bless! I’m older and wiser and thank goodness my bread isn’t like that! Always a thumbs up from me 👍🏻 look forward to next week 😊

[@kimyeni2540]

Love you Jack

[@xin-xinmah8517]

Hi jack, you are very right about meeting the expectation. That is a big relief to know about home bake bread and most of all, be proud of my own bread. 👍 may God grant you more success in your endeavor.

[@lorrainehayward844]

Hi Jack. I am a relatively new follower but I am totally hooked on your videos and more to the point I am at last making bread that my husband loves and that gives me such joy as the loaves come out of my aga. I have started watching from the beginning so have some way to go yet to get to the present. I had tried unsuccessfully with sourdough for about 2 years but ‘hey presto’ after your instruction I’ve cracked it at last. I’ve got rid of the bread machine as well. I just wanted to thank you so much for your endless smiling face and great tips and I agree with other comment you should have your own TV show you are a total joy! Thanks Jack

[@Desi-qw9fc]

It's not just the ingredients that make factory bread different, it's the high-energy, high-speed, high-friction mixing process that is only possible with powerful mixers kneading large batches.

[@aldihani]

Wow that last bit about not getting the same results as the store's bought bread just blew my mind thank you for resting my soul.

[@Bakewithjack]

🤯 you’re welcome 🤗

[@karlsangree4679]

Shortly after I started baking bread in the 80s, I went through a phase where I wanted my loaves to have that "store bought" look of perfection. Thankfully, my mentor kicked me in the nads and told me to stop that. She then showed me a list of ingredients in mass produced, store bought bread. I just looked up a list of chemicals currently being used as "dough conditioners". These include sodium stearoyl lactylate, calcium stearoyl-2-lactylate, mono- and diglycerides, calcium peroxide, calcium iodate, DATEM, ethoxylated mono- and diglycerides, and azodicarbonamide. Your bread will most likely never look like commercial bread unless you are willing to add one or more of the aforementioned ingredients.

[@BenjaminGoose]

You can obtain many of those ingredients online. Although in any case, it's an intense industrial process that produces the bread, which replicating at home is probably impossible unless you're a mad inventor.

[@samueljulio9230]

They called it bread improver , and i dont even love that calling , best breads are no additive and no preservative

[@susans5581]

WOW! Thanks for this video, Jack! I have been racking my brain attempting to replicate "heavy" store-bought bread. This video has made me feel so much better about my baking (with love) a delicious bread without the ingredients that start with "mono" or "poly" that I have to Google :). This is the first video of yours I have watched, and came upon it by chance. I love baking bread for family and friends. So, I have subscribed to your channel, and I'm looking forward to your next video!! You shared wonderful and helpful information in less than 9 minutes that will help me become a better baker!!

[@samueljulio9230]

The last section on your videos makes me proud about my homemade bread , thank jack , your fans from INA

[@sazpots]

Heeey Jack. I took your advice and I swapped out my normal Sainsburys/Coop flour for Allison's and it's made such a difference. Cheers Jack, thanks very much for all the help.xx

[@kylieisola4735]

Oh man!..you absolutely rock Jack!..You never fail to inform and "delight". 🤗🙌🏆

[@micheleschroyer85]

Thank you Jack, I am going to extend my resting time I like a lighter loaf. Mine have been turning out heavy.

[@beckijameson3844]

Thank you for reminding me to tweak one thing at a time. We do often make things more complicated for ourselves than necessary. Keep bringing these tips, Jack. We bakers need one another!

[@marvapickmac4888]

Resting long works for me. Better flavour, better texture.

[@royksk]

Another excellent one under your belt Jack. I hope I don’t bore my BWJ friends but a bit of reminiscing on the way. It took me years to realise that different flours can make a big difference and the same basic recipe (especially the amount of water) can’t be firmly adhered to with them. My first realisation came with using a finely milled, heritage wholemeal. The texture became very smooth, felt like putty and wouldn’t rise without extra water. I used to use an old Kenwood Chef and the accompanying recipe. Hydration was too low and kneading too short so I changed. Later I kneaded by hand then due to arthritis, used a hand-held mixer - bringing the mix (1 1/2 ~ 680g flour) together then halving and kneading each half (with dough hooks) for only 1 1/2 mins each. Great results. I now hand or hook knead depending on how I feel at the time, but with only one rest before tinning Supermarket bread tends to have enzymes, enhancers and the Chorleywood method which we can’t replicate. By the way, enzymes don’t have to be itemised and may be from things such as pig's pancreas. A very important point as Jack has mentioned is when trying to improve the results, only change one thing and if it’s no better go back to the original and change one other thing. It can take a while but is well worth it.

[@kyonikirts393]

Was the absolute roasting of the factory bread funny as hell to anyone else or am I just high 😂

[@samyakvermani5886]

2:03 swap out the flour 3:16 knead less or probably longer 4:39 rest for longer

[@SyBernot]

22 up no down let's keep it that way. At least 3 tips that resonated with my experience. Bread is a fickle beast.

[@AndrewHincksMusic]

What a great bloke you are mate! Very impressed with your videos - they teach me something and your enthusiasm for the topic shines through!

[@HomeChefGary]

Always love to watch your bread making tips!

[@chaussecrm]

I just found your channel, and have been watching your videos for the last two hours without realizing how much time has slipped by! You're such a pleasure to watch, and I think I have a good idea what I have been doing wrong with my bread now, thanks to your helpful tips! Thank you so much, and keep the great content coming! :)

[@annjackson9858]

I thought it was just my imagination re the different makes of flour! A shops own brand flour versus a very well known brand......i preferred the loafs texture using the stores own brand (asda!) Same recipe, same everything. Your books magic by the way and my bread skills have improved massively. Roll it!

[@quick9smitty511]

You are amazing...an inspiration! You make everything sound so simple. I always come away inspired. Your love of your craft comes through. Keep up your teaching, please. You motivate your followers! Thank you from Canada

[@PastryLivingwithAya]

Great tutorial, so on point!

[@Bakewithjack]

🤗

[@natanluiza2936]

This is one the best vids on bread I've ever seen

[@leonardchang1948]

Ahhhhhh... you are right, again. Longer resting periods are excellent for not just better flavor but fits in better with one’s life. I’ve been following that piece of advice and profited ... thank you💯💯💯

[@aleksandrasekar4123]

Just got an oven a month ago and tonight will be the fourth time I'm baking bread. My first and second attempts were a disaster but the third was better. Hopefully this one would turn out ok. You helped me out a lot on theories and what I can get away with as a super novice baker. Thanks!

[@banehawi]

Love the videos. I sometimes watch just to cheer myself up!

[@amyoungil]

How fun! Thanks Jack! I will try your tips, and also your insight helped me understand little bits, into a better comprehension.

[@CG_Hali]

When trying a new tweak, I make 2 loaves at once. One exactly like I'm used to and the second I tweak the flour or time or kneading time. That way I have a better idea what effect that one tweak did to my normal loaf. :) Thanks for your tips.

[@pgonyea]

The subtitle transcription is hilarious! Starts off:”hey, I’m Jesus Jack hipbaker...”

[@Bakewithjack]

😂

[@maryjoboyle606]

I had to go back to see that and you're right! That's hilarious!

[@paulsabourn5580]

Brilliant as always Jack! I find your channel very inspiring and the “tips” you give are transforming. I’ve been to bread making courses (Andrew Whitley included) but have gained so much from you. Thank you!

[@mintyfreshpenguin]

Love your channel Jack I've been making all my bread products for 6 years now and totally agree that time is the biggest factor in a decent loaf. My first rest is always at least 4 hours long, had the dough collapse once or twice in the hight of summer. 2nd rest is generally 1.5 to 2 hours. Banging loaf, rolls and buns everytime. Cheers for all the tips

[@9brian99]

Keep up the good work. Nice video looking forward to next weeks. Your sourdough method has revolutionized my bread making. Its wonderful bread, thank.

[@chrissylew4669]

I didn't wait for your this esp. i went ahead and tried out different flour, and I found sth. I really like.20% Italian 00 piazza flour, it made my sourdough has nice oven spring, lighter texture! Still love your videos, keep learning! Thanks Jack, can feel your heart and soul, not easy to come out so much baking tips!

[@Emerald-Moon]

So useful and so funny! Thanks for the smiles. :)

[@KristinEspinasse]

Thank you for these videos, so thoughtful, entertaining, and soulful. Learning so much!

[@Bakewithjack]

You’re welcome Kristin ☺️👌🏻

[@warnerbf]

Excellent video. Greetings from Central America (Costa Rica). Your channel rocks!

[@jefftow1]

Great as always Jack

[@warrenalexander5285]

I've started doing the overnight final proof in the fridge. It has really improved my bread giving it a much better texture and crumb.

[@seeitpickitbinit2510]

Me too, literally the biggest change in quality of my homemade bread in 10 years. Amazing 🤩

[@Quibus777]

Nice vid (as always) we eat a loaf a day so I don't want to knead and bake each day, I do this 1 baggie dry yeast 500gr water 250gr flour, whisk leave half hour, add 500gr water 250gr flour whisk. Repeat two more times then remove whisk and add 1000gr flour spatula. Leave till evening, mix 1kg of flour salt some sugar and dump this on table in a circle, dump the yeast water flour pre ferment in the middle of the circle of salted flour and work it in with scrapers. Then add enough flour to get a dough in nice wetness. Divide based on temp (now it's cold so basic loaf weight 600 yet summer 500 is ok. Place in tins and bake the whole lot right after getting up, one for long so it's ready and the rest too short like 20mins. After cooling in freezer and before going to bed take one out to defrost and place in cold oven turning it on and leave bread in till nice hollow and crusty crust (learned this from your defrosting rolls vid thanks) the house always smells great the bread always tastes great and it takes me as much time to make 10 or more loaves as one used to take, using less yeast while whisking in O2 the first hours makes it multiply so there is enough. Poolish or preferment like how the dough of ciabatta is made adds depth and gets the gluten nice and developed. Add in that Japanese method for milk bread (1 part flour to 4 parts milk in a pan stirring till it becomes a thick dough and adding this when cooled adds a level of chewyness and bounce and depth. It took me two years but now we have real good bread, all guests and friends are impressed and we need to bring some to all social gatherinss or people are very disappointed (while we live in France with fresh bread available all days, our mix of Dutch full flavored (we're Dutch), Italian preferment and Japanese milk dough is a true homerun. Thanks for all de tips that made it possible for me to get to this point!

[@Quibus777]

Oh and I use tins with one loaf weight (some tins need two times that weight) so there is usually some dough left over, nice to make fougasee or pizza with

[@durmgirl]

It’s as if you’ve read my mind. Thank you for the tips. You’re videos have been a huge help and inspiration to me this past month while I begin my bread making journey. I had no idea I’d enjoy bread making so much.

[@Bakewithjack]

You’re welcome, so happy to have helped 🤗

[@jadeforestco]

Oh my goodness, I was just wondering this! I started making sourdough bread a few months ago and I've finally figured out a nice loaf. But I was wondering how to adjust the crumb! Thanks for this 😋

[@marcjtdc]

Thanks again. Great channel.

[@robertnordeen4631]

That was a fantastic clip, Jack. I will have to try the flour swap. For a while there I thought the flour was bad after I killed my starter. No , not flour. I will try a different brand. Some day it will be inacorn. I usually rest it 30min 4 times. But I get doing something and oh oh an whole hour went by, yikes. I practically got the recipe memorized so the only thing, lucky me that I wrote down was the starter grams with water. After that bake, oops too wet. So I left out a 1/3 of water. Perfect. The wet loaf I thought was bird food. Till I let it dry out for a few days. It turned out really good. It was a tasty disaster I thought. I have a set recipe. Flour , water, salt an the yeast in the starter. Texture is a trick. Once it was to much 9grain. It's like cmon' is that all the higher ur going? So I went 8g of 9grains. It seems to be perfect. Instead of 1/4 cup. And a little rosemary. Not much. Good smell. After my folding and resting. It gets put in a SS 5" tall x 7" pan lined with parchment paper , covered and put in fridge for 8-10 hrs. Then take out let rise to top of pan n bake. It seems to take a couple hours to rise 1/2" at 74°F. The danger ZONE. The pan seems perfect to rise up. Instead of my 10" cast iron kettle that made it go outward an 2" tall. JACK, you did very good . Keep up the good chats.

[@malcnsuea6787]

Super helpful as always! Thanks a bunch!

[@Bakewithjack]

You’re welcome 🤗

[@ponyboymb]

Started watching your videos 👌 seen you on the brunch 💥 Carnt wait to start 👌 great presentation, quirky and funny 😉 great work fella ✊🏼

[@SJ-gj7mx]

Loved this video

[@spacial2]

On the subject of flour. I use a mix of Wholemeal and plain. Usually, for bread, I mix it 60/40. Bread day today and as I was feeling daring, I tried 40/60. Amazing.

[@johnnywilkinson9736]

Thanks again for helping us all with such well-made videos. Alas, some fairly common bread faults weren't mentioned. Here's an example: Loaves where there's a big space between the upper crust and the crumb.

[@LeaCrust]

We're in Spain for the winter so, we need to find a flour that works for us. So, thanks for that tip Jack.

[@rupertmcleod4198]

Why would anyone want their bread to taste like it came from a supermarket?! :O

[@LesleyVictoria]

Jack, I know you are a purist but I want to make softer wholemeal bread. I happily use vital wheat gluten to achieve this but would love to know if you've ever tried this addition. I always look forward to seeing your tips each week!!

[@dorieduvall]

XO Thank you Jack!

[@Bakewithjack]

You’re welcome 🤗

[@applegal3058]

I always knead around 10 minutes. Rise 2 hours. Punch down and rise 2 hours. Shape and rise an additional 2 hours. Now it may be a little shorter or longer, depending on the kitchen, but I find with my bread 2 hours is enough time to double in bulk. Ever since I started this rising and kneading my bread this way, I get wonderful fluffy loaves.

[@shantaybrown6143]

Store brought bread, Fairy dust and pretend. Love it.

[@SurfTomas]

Very informative thank you

[@Bakewithjack]

My pleasure 🤗🤗🤗

[@geraldzacherygarcia3008]

I love your content

[@joshberstecher470]

Wonderful advice! Thanks, Jack! ^_^

[@michaelden]

I should really use a recipe, this by eye method has been good enough for me but I'd like to get better, so recipes are the way to go

[@Forging403]

Please please do more on sour dough or sour dough starter videos. That is my next kitchen attempt .... This could be a mistake but if I never try then I'll never know. Thank you for the inspirational videos.

[@stormforce9521]

Why would you want to replicate store bought bread, the whole idea of making your own bread is to make it as natural as possible. Without chemicals. 👍

[@ingleboroughchurches]

Thanks for the awesome videos. I eagerly await the next one each week. I wondered if you might think about advising us on how to bake with Spelt, tips, pitfalls, etc. Just a thought.

[@Bakewithjack]

On the list nick thank you!

[@ChristopherMerriman]

Hello Jack, Great vid. I so agree with you about your principles! To that end (you asked for comments :) ) ... Bear with little brain here, I was hoping for more of "if you do this then that happens" for each variation. I acknowledge it isn't that simple because stuff interacts. Amount of water, was not mentioned but isn't it an important variable affecting texture? Finally, I focus on wholemeal bread and am always nervous about blowing the elasticity by fermenting/proofing too long. I use the finger prod test rather than the clock to judge readiness (my kitchen is cool especially in spring and autumn so I'm used to leaving it for several hours) and would welcome proofing time being described by dough characteristics. Thank you!

[@Kikilang60]

Thanks Jack. I thought it was going to be something difficult.

[@elienayunus7889]

Hello. Good day Jack. I have not gone through all your videos yet. However, is there a video on no-crust bread or soft crust bread?

[@banjobradley3644]

Youre as English as heck. Great vid. Gday from Ausralia.

[@Bakewithjack]

And a jolly good day to you too 🧐 🇬🇧

[@MsK594]

Jack, do you do training seminars on bread? sourdough bread to be more precise? I will be willing to come all the way to England for one of your classes :P

[@neilbarkeraswell]

Hi Jack. Great series of lessons/tips. I was wondering about baking times. If I make, say, a 500g dough then split it to 'mini' tins for cute little loafs, how would the baking times Change? Does the baking time change according to weight/size? Thanks again.

[@carpenterfamily6198]

2:03 if you are a type ‘ A ‘ personality then this is for you . . . 🤠

[@peterbrute7360]

Please try a japonise milk bread its really good

[@PrairieMom]

longer rests ... need a video on that please, Jack. How do you let it proof during the 1st proof without it collapsing? Does it have to be refrigerated? Mine usually look like they will overflow the bowl. Maybe I need a much larger bowl?

[@pgonyea]

Do you ever add a Dutch Crunch to your loaves? That’s fun and would be great to share.

[@energyhealthkc1913]

My expectations...thanks for clearing that up. I wonder what a-holes gives this video thumbs down. Why would you care enough to do that? Are there people out there that just live to hate?

[@rosasaeidizand8438]

very useful Jack! Could you please talk about different ingredients as well, I mean more precisely? like eggs in the bread, what makes it cotton like? stuff like that? Thank you!

[@Bakewithjack]

Try this one for now Rosa 🤗 kzbin.info/www/bejne/jl6cpIlmjc6Hqq8

[@sandymccrae951]

Another bit of wisdom...but I was very distracted by the loaves you cut to for visual variety. How were they scored or treated to get the narrow bands? Classy looking.

[@asmaytalem2905]

what do You advise for those who cant get strong flours? more folding or less water?

[@elizabethwallace8015]

I use a mixer with a dough hook for 10mins, and then fold before resting one hour for first rise. Then I knock it down and put in loaf tin for about 45mins does that sound ok.

[@wsheldon75]

how do you make the best pita/ flat bread? just curious

[@peterstephens3149]

Hi Jack, I love my bread making and don't eat anything else. BUT and it is a BIG BUT, I have been diagnosed with Type 2 Diabetes. GP says maybe brought on by steroids for rheumatism not being overweight. My GP says adding loads of seeds and nuts slows down the conversion of carbs to sugar - great, I love seed and nuts. But there are also bread recipes substituting standard flour with almond flour, ground Flax seed. etc. They tend to be OK, but have little of no crumb, solid but tasty lumps. Any ideas? Peter

[@radiey6738]

Does the use of xantham gum really helps in making chewier bread? But what it is made of?

[@dandarte]

I normaly make dough for 4 breads and y leave the dough in 4 boxes in the fridge, for the daily use. so the last dough is 4 days resting in the fridge. Is it fine to leave the dough for 4 days in the fridge?? thank you!

[@mudamoody98]

A little bit late to watch this video, but I have a question. What do you think about "water roux" in bread dough?

[@1jugglethis]

Love the tips, Mr Jack. Thanks for your efforts and expertise. If I may be so bold: would you *consider* doing an episode on those 'bits and bobs, fairy dust, and hocus-pocus" you mention in the video? I bake naturally and commercially leavened breads at home, and at my workplace, but I am always looking for more information on how to improve my products (like using malt powder in my pretzel buns, olive oil in my ciabatta, etc), and some of these magic ingredients, like dough conditioners, humectants, and blither-blather are interesting to me from a purely scientific perspective. I don't know what many of them do, why they are used, and how they affect the final product. A short "primer" on what these things are, and why you may/may not want to use them, would be tremendously helpful. Thanks again, Mr Jack.

[@Bakewithjack]

I’d love to but... I have no idea what they are... 🤷🏼‍♂️ 🧚‍♀️

[@1jugglethis]

@@Bakewithjack Heh...well, I guess that makes sense, since you don't use them :) Never the less, I always enjoy watching your vids. Thanks for putting them out there.

[@angeladiamond1041]

What happens if you over prove on the first proving and the bread collapses? Can you the knock the dough back and redeem the bread so it is eventually okay?

[@johngalt5411]

The only thing you didn't mention was yeast. Perhaps it was implied but I can only imagine using different brands of yeast, like different brands of flour, could yield different results as well.

[@sostlouis1074]

How long can I leave bake homemade dinner rolls in the over,