175: 9 STEPS to Great TRAY BAKED BREAD - Bake with Jack

[@dawnesmith-sliming7004]

Wise man once said if it’s edible, and you learned something ,it’s a win. I’d happily eat either of those loaves!

[@misterdubity3073]

4:44 ASMR Special Shaping Segment - Thank you. It really helps to see the details.

[@clairressagoad2789]

I still love this channel…you are wise beyond your years…💛💙💚

[@MattScottMusic]

🤣🤣🤣 Who did the foley sound effects?! Brilliant! I love it. All baking programmes should have these crazy exaggerated sounds on them.

[@manju331]

I’ve become addicted to baking bread and you have contributed to my love of bread making. Thank you Jack 💜

[@chrissylew4669]

Spot on Jack!

[@isabelab6851]

Perfection is not the goal…just good bread to eat…and baking at home is the only way to go!

[@adrianrevill7686]

A tip: Before Santa gave me a baking stone, I used to use an upside-down heavy baking tray or roasting tin instead. While not as good as a stone, it still gives the loaf a blast of bottom heat, as it is already hot. Putting a cold tray into the oven will take a while to warm up. The worst thing I have to bake bread on is a double skinned baking tray as it is designed to stop the bottom heat, I always get bottom splits with it.

[@maryjogallo123]

Thanks!

[@rosemarymillican6064]

Going in with a tray bake today alongside a tin bake to compare. During the rise the tray looks more promising !🤪 the preshape was mindblowing in its impact!!

[@rosemarymillican6064]

Update, the tray bake is best but mainly because I know what my tin bake looks like when it is perfectly puffed ….so having one in tin and one on the tray I knew when the tray was deffo ready, if that makes sense. Preshape added more structure and it held its shape well 👩‍🍳

[@PeterGregg]

Good video Jack :) Thumbs up, you are doing great with your YT channel, I'm so happy to see an inspiration 👍👍👍

[@Bakewithjack]

Thanks Peter!

[@sergecrevier4196]

Hello Jack! Your videos are always welcome in my house & they are a '' bread of fresh air ''! hahaha. Be well & take care mate!

[@lievermorgen]

Good one Jack!

[@stuntmanmarc]

HOW do you keep creating these videos?! Just when you think surely everything's been said about bread baking, you always pick out some absolute gems of advice to share! I admit to not always pre-shaping, so I'm going to do it more going forward. Thanks Jack! :)

[@Bakewithjack]

Nice one Marc! Glad you learned something 🤗

[@spacial2]

Thanks Jack. Always useful and encouraging.

[@erinlee5936]

TBH I hate those videos about baking sourdough bread in a baking stone or dutch oven (or clay pot). For people like me that live in developing countries, those equipment are expensive or unavailable. For the most part we have gas ovens and steel baking trays as the more common equipments. God bless you, Jack for making this video. I can finally bake sourdough using the equipment I have in my kitchen.

[@mattshadow81]

God damn it Jack, that was a really really great video! Honestly! I've been trying to bake breads for 2 yrs, and after a year of failed baking I came across your channel. I've had more than a year of perfect breads thanks to your content. This was my one last problem I hadn't solved yet. I thought tray bakes were the easiest!! Thank you for finally validating me by letting me know that this is actually hard and that I'm not dumb when I mess up. Great video. Love the content. Very very useful.

[@jennyleemiller6546]

This is a particularly great bit of useful knowledge!

[@DNPaterson]

Interesting stuff - every day's a school day. I suppose the "leave it to prove a bit longer" applies to rolls as well, to stop them cracking.

[@TheChefLady4JC]

Thanks SO MUCH for inserting the CHAPTERS into your video! You rock!

[@Bakewithjack]

YOURE WELCOME 🤗

[@ssskids123]

Had no idea while I was getting the underside bursting out. Will proof long on next batch! Thank you so much!

[@trishthehomesteader9873]

Thank you Jack. 🙂 The thing I like about making bread is that even the screwups are delicious. 😁 Blessings! 💜

[@OrlaQuirk]

I agree. My daughter and son-in-law are cooking their first Big Holiday Meal for Thanksgiving, and I reminded her, homemade bread makes everything better. Oh dear. That makes me sound like a much better cook than I am. Homemade bread is practically my only specialty.

[@gailthejam6573]

Morning Jack! Another excellent video and so very helpful 😀... Your 'cut to the table' demonstration is just the ticket as you can't beat actually seeing it done so as to try to emulate the process in your (my) kitchen... Thank you so much for all your help its much appreciated dear chap!

[@mrtech2259]

Thanks! that was a really good lesson!

[@Bakewithjack]

Thanks Mr tech 🤗

[@kevinkatz7027]

Those are gorgeous....

[@joywhite1903]

Thank you, thank you

[@royksk]

Bloomin’eck wor Jack, I'd never realised that it’s not normal to have low, winter sun down south. Up here in Northumberland we get lots of it and it’s horrible driving when it’s in one's eyes. Anyway, great, timely reminder on shaping, tension and reduced hydration. However, how is it that sourdough loaves have a high hydration but don’t slump? As for the burst, I sometimes deliberately underprove my tinned loaves to get a burst at the crown. It reminds me of our local baker's loaves from about 70 years ago. When mam sent me to buy a loaf I couldn’t resist pulling off the burst corners 😋. Sometimes - “burst is best”

[@Bakewithjack]

Yes we do ☀️ but I thought it had gone down already 😂 sourdough is an acceleratory process, always in the PUFF building momentum untill BOOM in the oven. Hope that makes sense 😂

[@kylieisola4735]

Precision hand work there Jack!..Keep falling in love with you..and your bread!….lol

[@matthewmorgan2975]

Another great video Jack 🙌🏻🙏🏻 particularly like the ASMR shaping section 👌🏻 nice seeing it done slowly and not at 100 mph like most shaping videos 😁🤣 Always learn something new from your videos Jack, thank you 🙏🏻

[@rlwalker2]

This is a terrific tutorial. It covers a lot of material that can even be used in a Dutch oven ... or anywhere else. Thank you. As others have said, I'd gladly eat either of those loaves.

[@robertsavage7804]

Great advice and tips as always. I've learnt so much about how to improve my bread making since finding your channel. Thank you

[@katieberberich826]

And just like that…. I’ve learnt so much more. 🙏🏻 Will be testing this out for sure. Thank you so much!

[@Bakewithjack]

You’re welcome Katie, have fun 🤗

[@jumper0122]

I think I have a pretty good steam system set up -- the lowest rack in my oven has a 3/8in thick pizza steel, which holds a lot of heat. Sitting on that is a cast iron pan. After pre-heating the oven for a *very* long time, I put a 300g ice cube into the pan, which boils continuously for about ten minutes. I ended up coming up with this system because I shattered my oven door by spilling water onto it...

[@svneverforever]

Another good one.

[@kestag2110]

They looked good to me. I bet they taste good too especially with some butter and jam 🤤

[@davidmcewan2277]

Great video Jack. I have suffered the random blowout and now I know why. Thanks

[@alexdodd6768]

I personally love the texture of the burst area. Specially toasted.

[@tahoemike5828]

This explains some things. I usually bake my sourdough in a Dutch Camp Oven. Which is to say outdoors in a dutch oven heated with charcoal briquets. Recently I had access to an actual kitchen oven, and tried to make bread in it. I did two loaves, and used the steam method you describe which I normally don't in the D.O. I did have some cracking, on the bottom. I thought it had to do with temperature control, and maybe being too high in the oven, but you have given me things to experiment with next time I bake in a real oven.

[@adrianrevill7686]

Video makers have bloopers, bakers have bloomers!

[@ourfreedomfarm]

I was literally thinking of trying to bake my bread on a sheet and then you did this video! So awesome! Thanks!

[@doraharrison1642]

Jack after the final shaping where you covered the loaves with the plastic box, how long do you proof before baking, Please. I sure look forward to Thurs and your videos..Thank You

[@lf4193]

I made my first 2 loafs of sourdough with your method, proofed overnight in fridge. Couple of things one 😆 I put them seam side down in my baskets and I did have the cracked side like you show here. But they looked nice and airy in texture and crust was good.

[@يومياتاموول]

Thanks a lot for the useful and important information. I would also like you to tell us about the correct temperatures to use the pastries, whether they are stuffed and closed or open like the Arabic manakish

[@christinerose4839]

Another great podcast Jack my bloomer came out amazing and cut like butter could not figure out how to post on Twitter but I’m going to get a an Instagram account ,but I did just lean a bit more about shaping from you thanks mine was a nice shape .looked like it was good enough for a bread shop .a million thanks love to the U K 🇬🇧

[@warrenalexander5285]

Great video. I almost always make round loaves on a tray following your shaping up rules. They always break a bit around the base but the taste is great so I really don't care. Next time I'm going try to shape up a bloomer and see what happens.

[@elenabello138]

Thank you Jack. I noticed that I have better results with my sourdough loafs with a lower hydratation , 60% to 62%. I can create better tension . I'm still working out the perfect way to bake as my oven is very old and is too hot in the upper part and lets escape the steam... I'm using a dutch oven at the moment. I've just baked the bread for lunch and supper. Elena, Italy.

[@Bakewithjack]

Nice work Elena 🤗 higher hydration (if it IS desirable) is something that can be worked UP to. I always keep my sourdough on the tight side, upping the water when I fancy a challenge 😜

[@tracysamuels8754]

Love your vids Jack..such a lot of great info.I’m a chef & have got my ‘bread baking/making’ buzz back again. Am loving making various breads for friends & family at mo..also gluten free varieties for my mum..Thanks again xx 🥰 👨‍🍳

[@Bakewithjack]

Nice one Tracy ☺️👌🏻

[@susangordon1157]

Lovely loaves Jack. Baking bread is somewhat like life. It doesn't always come out like you expect. It's not a bad thing, just different than anticipated. 😉

[@nanditakapoor9278]

Good afternoon! You have influenced my life in such a positive way words cannot express my appreciation you are truly an inspiration".God Bless You!. Can you please guide me which Oven I should use for making Breads Convection Oven or please guide some Brand name it will be of great help to me. . Thanking you for your kind consideration. Regards Nandita Kapoor India(Delhi)

[@mikealvas]

Awesome video as always, Jack! I used to always have bursts on the sides of the bread until I started using even more vapor action. Cold cold ice onto an even hotter oven at the start up till 210 - 220 Celsius for a shorter period ~20 - 25 minutes. This allows the bread to fully puff up without any punctures on the side and been really happy with this method

[@Bakewithjack]

AHA! Nice tip, I must do an ice test on here one day…

[@marilwalle9550]

Can you please do a class on how to make sourdough cinnamon rolls?

[@emilylee4528]

Thanks for this wonderful video Jack. Your bread looks beautiful with the scoring. When I score my dough, it’s always very “tough” and after baking, can’t see the marks at all. Is my dough too dry? Thanks

[@garryclarke9852]

I always heat the tray up at the same time as the oven, then take the tray out of the oven, slide the loaf on to it and pop it back in the oven. Never had a problem with the bottom bursting.

[@javiTests]

Nice video! But I think it's easier with white flour 😅. I always make my breads with 100% wholegrain and it's much more difficult. I've tried different hydrations levels from 60% to 80% and they are always much denser than the ones with white flour... but I like them nevertheless 😄. I haven't tried a bad bread... they are always good, even if they are uglier, denser or whatever 😋 I love them all!

[@Bakewithjack]

Yes you are quite right! There is more gluten per gram in a dough made with white flour, brown will ALWAYS be denser but still tasteeee ☺️👌🏻

[@OrlaQuirk]

I add vital wheat gluten to whole wheat flour. It does help the breads rise and hold shape.

[@lotsofpooches]

But I LOVE the bursts! LOL ❤

[@Simplycomfortfood]

Great content. I have never tried baking loaves on a tray. I have baked hamburger buns but I haven't experienced blowouts on those. Jack, what about those baguette pans that bake 2 or 3 at a time? I have thought about buying one to try. Do they work? As always, great video. Cheers

[@Bakewithjack]

Aha! I’ve never used one. It is in my list though 👌🏻

[@Simplycomfortfood]

@@Bakewithjack If I buy one I will give a full report with pictures

[@MrsSmudger1]

Hi Jack....HELP. Can you please tell me why my homemade bread looks a grey-ish colour. yours looks beautifully white. what am i doing wrong. My bread always rises and bakes well with a great crust just like yours, i just don't like the grey colour. Thanks

[@kimS1964]

i have to ask: STEAM ... ? my hubby says it will damage the oven as they are not meant to have extra moisture, especially as much as we need for baking bread? please advise or comment...

[@OrlaQuirk]

I'm no expert, but I put in some hot water in a pan boiling below and I like to spray some fine water directly on my loaves before I close the oven door. I have a couple of those single use pie tins out of aluminum. I put some hot water in one and heat it up with the oven. The chemicals in the city water turn the pie tin black, but I do get a lovely crust on top. I'm afraid to throw water at the bottom of my hot oven.

[@lawrencebushnell6122]

Is "wonky" a technical bakers term? :)

[@OrlaQuirk]

Yes, also used in many other trades, sewing, building, design, etc. Where I come from, it is often replaced with "whopperjawed."

[@jumper0122]

I always wondered if you could score your dough in advance -- I've tried making vietnamese baguettes a few times, and when you get them just right, scoring them is like trying to score a balloon. How far in advance can you score them, and is there any reason not to? Another thing -- I always to my last proof on a preforated baguette tray with no parchment paper, and the underside at least always turns out perfectly. I just ordered a preforated half-sheet pan in hopes that I can make my round breads better. Do you have a strong opinion one way or the other on preforated pans? Or not using parchment paper?

[@OrlaQuirk]

We have a bagette pan, but you just jogged a memory. My sister has a round perforated pizza pan. Boules!

[@LesaBear612]

❤️❤️❤️🥰😍😘

[@lizrd4me2]

I made a loaf this way today and it turned out very nice but i must have added salt twice 😢. Hmmm, maybe it will make good croutons.

[@valworledge8460]

Please stay with your videos. I watch them nearly every day. I love seeing your cheeky face. 😘🥰😍❤️

[@livebree8879]

I'm petite so I try to avoid dutch ovens, cast irons or clays as they're heavy for me. lol. So I either "open" bake bread using a loaf pan or a spring form pan (whether sourdough, sandwich, etc.) to somewhat support the shape. But I wanted to add steam other than the water in tray. Will it work if I cover the pans with another loaf pan or spring form to trap steam?

[@michaelprozonic]

I only bake on sheets. I make baguettes, ciabattas, and hamburger and hot dog buns. I tried using baking stones and steel but the bottoms always burned. Never had a single problem with baking on sheets. I always final proof my breaks on a couche and transfer them to the baking sheet using a plain cardboard “peel"

[@cachef1]

Thanks Jack. I bake on a Stone now but that hasn’t always been the case - and it isn’t the case when friends want me to bake at their house. Great to know why things happen.

[@canakaoglu7158]

Learned so much here. Thanks Jack!

[@pauldean5050]

Oh how I wish I'd watched this before today - that slice the parchment to reposition the loaves tip would have been useful to prevent my Siamese Twin Sub Rolls - still, something new learned AND we've still got delicious bread for the family lunchtime sandwiches tomorrow - Thanks Jack

[@awaitingthetrumpetcall4529]

*Roll that theme tune!*

[@davidclark9086]

How about SD bread on a tray?

[@margaretrungare906]

I just love watching Jack, he makes an amateur baker gain confidence. I love that branded chopping board

[@notnotnever]

I'm glad your loaf had this "imperfection" because your analysis of why the bread behaved the way it did adds another layer of understanding. Thank you Jack!

[@rose496900yt1]

Hi Jack, Why did you score just after you shaped the dough, compare with your ep 195, you scored after you shaped and let the dough final risen. I always confuse if I should score just before I bake or just after I shape the dough. Thanks Jack.

[@investorappu1271]

You should also try to be a dubbing artist 👍🤩

[@suecollins3246]

You have such _totally perfect_ presentation!

[@christophelombardi7810]

Great video full of useful pointers. Thanks.

[@suecollins3246]

That was a lovely final message!

[@suecollins3246]

And those loaves look _wonderful_ - I feel I want to _hug_ them!

[@suecollins3246]

You are _ridiculous_ 😂😂😂😂 !

[@suecollins3246]

It's a good thing that you number your videos.

[@chefe2152]

Jack ,not to mention how many bread recipes still use cups ,teaspoons,pinches and body milliliters, instead if grams and kilos!

[@suejose]

Only started watching yesterday. I'm excited to get baking with you. Love your teachings.

[@nikkisalese4156]

Jack, I love watching your teaching videos.

[@RFLarchitects]

how about when you preheat the tray, then slide in your loaf in the preheated tray?

[@violarichter9426]

hi jack thanks for all your tips .i live in New London NH USA LOVE WATCHING YOU

[@vogelinvlucht]

What if I have a big flat and wide bakery type of oven with no place to use steam, but still use a tray, which is placed on the bottom? Any other tips for not having steam?

[@Bakewithjack]

Use a couple of water sprays and spritz it up inside before you shut the door 👌🏻

[@vogelinvlucht]

@@Bakewithjack thanks a lot! Gonna give that a try!

[@alieteicole335]

@@vogelinvlucht how'd it turn out?

[@victoriablanc761]

you have helped me sooo much in just a few short videos. I made a great loaf of sourdough the other day after many so/so tries. awesome. I am now watching ever singe video you've ever put out. TY TY TY

[@ritageorge8748]

That has happened&I never put it together that it needed more time-but the worst was in a too big Dutch oven&my poor little fancy folded ect bread blew out its sides&somehow thought it was on a half sheet thanks

[@skinnygumbo9555]

Your pre-shape looks like you're playing with boobs.

[@asrowenj]

In a "Jerry Springer" sort of way!!!! That's hilarious! I use shower caps to cover my bowls. (Non-pink ones for this guy)

[@cornetaljaard6272]

Thank you for sharing your knowledge Jack. I value that. Please could you help me understand why I should knead if I could fold ... or when I should/could fold. The question is: To knead or not to knead? :) I am trying to convince my 84 year old Mom of an easier way to get the weekly bread. She has time but physical strength is not what it used to be. She also needs her freshly baked bread in the morning if she has visitors. Help?

[@kevinwoolass5946]

In the beginning, sounds like a sermon, I thought that I would make some bread not realising just how much there was to learn, but I have never thrown any of my bread away and the taste is always good, just want to do a more professional finished loaf.

[@Allonsbro]

The sun came out to see your lovely yeasty boys! Let Helios smile upon your work!

[@tes33720]

Thank you! I used this video (#175) and #130 to bake my very first bread tonight, and it turned out wonderful! I saw in front of the oven, smelling and watching my bread haha. Instead of 320g water (~64% hydration?) I used 310 to make it ~62%. Even though I used the measurements for 1 loaf, I split it into two. The left loaf turned out PERFECT! No breaking/splitting (at most you could say it was a tiny bit flakey on the bottom/side?) but the right one had slightly more imperfections (likely due to how I rolled it) on the sides near the bottom. I'm very proud of it. No bursting open at the bottom, perfect loaf! (only downside is it takes so long to make.. letting it sit/rise twice for an hour each, plus 3 minutes here, 15 minutes there, another 10-15..

[@tes33720]

I mean, the breads looked pretty much perfect. The ones in the video had minimal imperfections, to me.

[@tes33720]

"avoud droughts" section you don't mention how long to let it puff? In you're other video you said an hour so I'm gonna try that, I guess?

[@didifutures]

Great video Jack-this was very helpful. I am baking my first baguette loaves :/ Not gonna lie, I’m a bit nervous, But this is very helpful. Your videos never disappoint :)

[@anthonyn5910]

Great video, I love baking bread on a tray in the winter. I the summer use my outdoor wood oven. Would you by chance be doing any videos on wood oven bread making in the near future. That would be great. Thank you. Keep up the brilliant videos.

[@stevenfarmwald6979]

"Enjoy the process". Well said

[@kayaram8597]

Thanks Jack! I've only ever used trays or tins for the past 45 years and yes, I do get those break outs now and again and have wondered why. Now I know it was probably impatience ... rushing and not allowing the loaves/buns to rise to their full potential. You have taught this old girl more new tricks! Never too old to learn and adapt. Love your videos. All the best for 2022! 🍞😋💕