8+ Simple Habits that will MASSIVELY improve your Bread Making - 213

It's the SMALL things.... that is literally why BWJ exists. Make these part of what you do and reap the rewards!
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0:00 Hey Homebakers
0:38 Habit 1
1:28 Habit 2
2:16 Habit 3
3:04 Habit 4
4:14 The fifth Habit
5:26 Habit 6
6:48 Habit 7
8:19 Habit 8
9:33 and a few more for good measure

[@jax2482]

Who else loves Thursday's because of the Bake with Jack videos! ❤🍞

[@TheSwissy4me]

ME❤! I’ve been telling everyone I know and other KZbinrs to check his channel out.

[@jax2482]

@@TheSwissy4me I make the tastiest bread thanks to Jack! AND if i can do it, anyone can!!!!!

[@MrsJax304]

These are awesome tips

[@ronalddevine9587]

We Americans normally bake using volume measurements. I have recently found some bread recipes that are in weights. A HUGE difference. I no longer add flour while kneading and I get consistent results. Every bit of advice in this video is the TRUTH. THANK YOU.

[@dominiccrimmings6925]

Jack has actually done a whole video on why you shouldn't use the "volume" technique ie. measing by American "cups" etc. He found big differences in what is a cup and what a cup can actually hold depending on the quality of the flour etc. By weight is by far the better and more accurate technique which is why it's used in all recipes in the rest of the world.

[@ronalddevine9587]

@@dominiccrimmings6925 I believe that with the westward expansion that was starting when we were still British, necessitated volume baking. Scales were scarce, inaccurate, not to mention expensive. Old habits are hard to break!

[@Bakewithjack]

Nice one Ronald :-)

[@sc_arriola382]

The only baking recipes I see in volume are like brownies or cookies. I've never seen a real bread recipe in volume.

[@markparker5585]

Its always wise to weigh all ingredients. There is a significant difference in the weight of sifted flour compared to the same volume of compacted flour. A cup of sifted flour weighs around 130g, whereas a cup of compacted flour weighs around 180g. Try it for yourselves, I just did. That’s almost a 40% difference in weight for the same volume, with the potential for very much messing up any bake, whether it’s bread, cakes pastries etc. Weigh your ingredients.

[@mrcp5261]

As a seminary student, you say things all the time I feel could be used in a sermon! 🤣 We don't bake to make stress, do we? 😂 Your information and personality are delightful. Thank you for education and motivation! Blessings, good man ♥️

[@michaelprozonic]

I am a retired engineer who has been making pizza for about ten years now. I have only recently branched out into making breads, mostly for my grandchildren. As you may know, an engineer cannot do anything without a spreadsheet so i have made spreadsheets for all my different pizza doughs and breads now that automatically calculate for different quantities, able to change bakers percentages including the calculations for preferments. Living in the USA my kitchen is 72F year round so that removes one variable for me. My only nemesis is an air-conditioning vent that I sometimes forget to close before starting in summer months

[@darrenjosephgregory]

The eight minute knead is one of the best tips ever. Pair that with a one handed knead technique with a dough scraper in the other hand and you never get that horrible sticky mess ever again. Top work Jack. And of course you also need a dough scraper, scraper for those stickier dough recipes 😉

[@Bakewithjack]

Nice one Darren :-)

[@ellenrik]

I always feed my starter the night before and at the same time I put the kettle on and dissolve 16 grams of salt in 400 grams of boiling water. I started this when I had coarse pickling salt that I needed to use up. It has become a routine and the whole process only takes a couple of minutes. The following morning it's at room temperature and I just add the 200 grams of starter to the 416 grams of water and salt, and just top it off with the rest of the water (220 grams for 72% hydration). A simple but effective step. Thanks Jack, from Canada.

[@kvid45]

No flour for kneading, kneading 8 minutes, and room temp water are my favorite tips. So helpful!

[@JDLuke]

Mise-en-place helps with all my cooking. Just glad I have a dishwasher.

[@roneldejager542]

Hi I am from Soutih Africa. I just say to you. Tank you. I am medically disabled and I don't even a bread sraper or a scale ect. I love baking it is so relaxing. I am going to bake bread in near future. I just to say to you. THANK YOU, YOU CHANGE PEOPLE LIVES OVER THE FUTURE WHOLE WORLD

[@26BloodKiller]

I will be making my first bread loaf tomorrow. I have made alot of notes, so i will let you know how it goes. And in the next 3 days a sourdough loaf as i made the starter today.😊

[@SummaGirl1347]

For the last few months, I was having terrible trouble getting consistent rising results. First, I blamed my cold winter kitchen. Then, I discarded an entire bag of dried yeast, thinking it had gotten too warm or too old. Then, I blamed the size of my tins. Then, I realized that my scale probably was not sensitive enough to weigh out yeast and salt consistently. I purchased a gram scale and the results were amazing. I was beginning to think I was losing my bread mojo. It was such a relief knowing it wasn't me!

[@Bakewithjack]

Boom! Sounds like you cracked it, well done for persisting :-)

[@dumontanne-catherine7410]

Extra tip: I wrote the weight on the bottom of each bowl I use in my kitchen😊; that makes it easy to check if it contains all the ingredients of my list when preparing the dough.

[@annsfrench]

We are on the same wave length! I was thinking of doing the very same thing, since double checking the weights would be easier that way. 😊

[@DNPaterson]

I've done that as well, although they're on a whiteboard rather than on the bowls. I'd be worried about them washing off, even using permanent markers. I've also noted the weights of my jugs, pans, baking trays etc. which comes in very handy.

[@johnoxley3397]

For doubling up recipes I wrote myself a spreadsheet so I just enter in my amount of flour and the rest of the recipe changes. I also wrote in 6 different hydration levels.

[@lancelotslover3713]

Jack, I just cracked open your book today and simply a few pages in I read tips that clarified some of my most baffling problems! Is my yeast good? I dissolve it in "warm water" with sugar, it's cloudy, is it foamy? is it working? hmm....I can't tell if this is foamy. Read Jack: "pop some in a glass of water with a pinch of sugar and if it moves around making bubbles, it's good." Aha! So that movement of the little grains floating about and some bubbles are all I need to see! I did that a few times then said, heck with it, I'm going with Jack's method and just trusting my dough will puff. It always does. "Adding milk tends to slow the rise, so expect milky doughs to take a little longer to puff up." Aha! My enriched kolache dough always took F O R E V E R to puff. . .It has a lot of milk, eggs, butter, and sugar. And my kitchen was always 66 degrees F. Now I don't stress if it takes three hours to puff. 🙂 You're the best tutor anyone could have. Thank you!

[@Bakewithjack]

This is so lovely to hear LancelotsLover :-) I'm chuffed to have helped you!

[@CarmenMarie01]

Jack I love all your tips. Many I used already to finally master your basic sourdough recipe. I really need to weigh everything out ahead and double-check. I live in a warm climate and one of your followers named, Cris, gave this great advice: "I live in SC, USA and during the summer my kitchen often gets to 80F/27C and higher. When that happens I end up cutting the time in half for the steps in Jack's 101 video. Late spring and early fall I take about 15 minutes off of the steps. As you bake more, you will learn from your mistakes and will be able to just look at the dough and know it's time to do the next step or it needs a few more minutes." Thanks for great content.

[@pfefferle74]

I control the temperature of my dough's puffing environment by putting its bowl into a larger pot half full of water at the desired temperature and then close a lid over both of them to keep the warmth and moisture inside. Putting the pot on a stove lets me give quick boost to the water temperature if it drops too low.

[@Lindelwirt]

It's a real pleasure viewing this video whilst consuming and savouring my freshly baked faultless sourdough bread with some spread.

[@oliviawoods5418]

Just love this….so sensible. Great young man!

[@Bakewithjack]

Thank you Olivia :-)

[@jasoncarignan7602]

Adding fresh sweet potato mash to my husband's favorite spelt bread blew him away! Thanks!

[@dominiccrimmings6925]

I saw a tip on another video that works brilliantly. If you kitchen like mine has a temperature that varies massively depending on whether I've had the heating on or not (cos it's col outside) or whether the washer / dryer has been on. The answer is really simple. 1. As long as the oven hasn't been on yet, simply turn on to the fan setting and just set the temp to bare minimum so the "heating" light comes on (the one that usually goes off when the required temp is reached). This will warm the enough to about 20c - with the door closed obviously. Leave it like that whilst you mix and knead your dough. 2. Once your dough is ready to rest, simply turn off both the oven and the temp control then if you have the facility, just set the oven selector to "light" on it's own. This will maintain roughly the 20c temp. 3. Cover your dough in the bowl and cover and place in the oven for required proving time. I've used this and it ABSOLUTELY takes out any variables in temp - it will always be the same and once you've tried using this method a few times you will know EXACTLY how long to prove each recipe.

[@Bakewithjack]

Nice one Dominic! :-)

[@dominiccrimmings6925]

@@Bakewithjack Absolutely love getting your vids - being able to make all my own bread now (thanks to you) has changed my life - but a little thanks has to go to @JohnKirkwoodProFoodHomemade - it was one of his vids that I saw the tip about the oven - check out his channel, he's great. Thanks Jack x

[@glynwalton5202]

When making sourdough I always have a bowl of cold water nearby to wet my hands and scraper when kneading and stretch and folding. Any water left on the dough is absorbed and helps the "wetter is better" philosophy. And it stops the dough from sticking to your hands, scraper and workbench.

[@wifeoflurch3572]

Mise en place saves me every time. A little bit of effort ensures my best outcome.

[@MsOwenMeany]

I cannot recommend enough, the Bake With Jake Bread scrapers. I have three of them(with a personal note from Jack! Thanks Jack!) They increase my bread puffiness exponentially. They make me remember the tips from Jack.

[@Bakewithjack]

Amazing, thank you so much :-)

[@marcb2120]

I have a litre water container that I fill the night before Bread Day and leave on the counter. Room temp water guaranteed!

[@peterthomas5792]

My biggest tip would be to ignore proving times in recipes. Not only do they depend hugely on the temperature of your kitchen, but also on the health & type of your yeast, and your flour. Go purely by volume & feel. And obviously, measure everything. In grams, you know it makes sense.

[@deniserosburg9663]

I absolutely love you! I have been trying for 2 weeks to make a proper sourdough loaf, with no luck at all. I am feeling confident after watching this video, namely because I have had all of those issues, and can't wait to give it a go again tomorrow. Ha, and I thought the hard part was going to be the starter. You are simply adorable! 💙

[@paulmatthews7428]

I started making bread about three years ago but during these last few months I' ve taken my bread to an extra level - thanks to your videos. Thank you Jack

[@5757Beth]

Love Thursdays....knowing I'm going to get another bread tip from you... I'm a new baker, making sourdough....You have helped me so much and you are quite Is entertaining all at the same time. Thank you for sharing!

[@Bakewithjack]

THank you Beth :-)

[@danielpurdom6487]

I have to admit, I tend to use warm water and have the problems you mentioned. Learned something today. Thank you.

[@TheCelestialhealer]

I missed you Jack, didnt bake at all for a few months. Love your tips ❤

[@26BloodKiller]

First loaf didn't puff up much but the second one puffed nicely thanks Jack.

[@helenedesmarais8697]

Get to know your oven. Take it out to dinner. 🤣🤣 You're the BEST" 🥰

[@teresakirby8827]

Yep! These are great tips - I've learned so much from you, Jack. Thank you. One thing I do that I find useful is to take one third of the flour and usually just less than half of the water, with the yeast (I reduce this to about 3/4grams for 600g of flour), and leave this to work overnight (up to 18 hours) and then I make the bread the following day - just as you describe.

[@susangordon1153]

I love the basics! They are tried, true and trusted and make my life easier. Thanks Jack! ❤

[@clarehartland150]

Great tips Jack! As a baker of cakes too, I wholeheartedly agree that weighing out your ingredients individually before you start and writing down scaled weights before you start is a much more zen way of doing it!

[@swc2019]

These are really great tips. Thanks to you and your wonderful videos, the more I bake bread the more comfortable I find the whole process.

[@janwinters7362]

‘don’t dust while kneading’ The first thing that popped into my head was ‘yup or your dough will be filled with cat and dog hair’ Lol’s

[@kathleenfairykats1166]

🤣

[@janthie5787]

If you bake with an oven stone and you know how long it takes for it to get hot enough, set a timer for that amount of time too. If you don't know the precise time, set it for an hour. Most recipes are pretty vague on when to start preheating your oven. So, read the recipe, make a note of the total amount of time you think you will spend and use that to decide when you will start preheating - and when you do turn on the oven*, also set the timer for an hour. That way, if the process goes faster, you will not put the bread into the oven too soon, because you have set your timer. *Yes, many ovens will tell you when they have reached a certain temperature, but your oven stone will not be as hot as the rest of the oven. Also, that inbuilt timer is often wrong; so even if you don't use an oven stone, use a good(!) thermometer that will tell you how hot the oven really is.

[@billkeogh1591]

Do stones usually take an hour to warm up? I know they take longer than the air in the oven, but wasn't aware that it takes that long.

[@AlanW]

If you get easily distracted and forget to do things, it might be a bit of ADHD, I learned this the long and hard way. Love the channel, take care.

[@belindadavis5497]

Great tips Jack. Thanks. As always, I love you videos.

[@chopsddy3]

Thanks Jack. You’ve been a big help. (my starter sends its regards as you helped save its life). I can add one thing to your sage advice. Weigh your vessels. Jars , mixing bowls …ect.. Write it down and on the jar or bowl. It helps when one ignores most of what you said, or is baking tired. It helps when trying to find the missing component when your dough doesn’t seem right .

[@janthie5787]

Yes!!!

[@criswilson1140]

Or when the battery dies in your scale. 😞

[@GARDENER42]

Individual weighing also removes the possibility of the bloody scales taking a wobbler & switching off as you're adding the (unweighed) water... Your advice has taken me from producing barely acceptable tin loaves to rolls, cobs, farmhouse loaves & also experimenting with temperatures (this week was 2 wheat/rye cobs for 15 minutes at 250°C, then 30 minutes at 180°C - a definite improvement on my previous regime of in at 250, then immediately drop to 180 for 50 minutes. Both with steam).

[@Bakewithjack]

Haha! Yes we've all been there :-)

[@kathleenfairykats1166]

It never occurred to me that the scale might shut off mid-add of an ingredient. I think you scared me enough to stop doing that! lol

[@DNPaterson]

The weighing separately tip is top of my list. It's not as important with basic bread, but once you get into more complicated, fruity, enriched goodies, it's really important to make sure you have everything, and the right amounts of them. Getting them all organised lets you check against the recipe so you never suddenly have to run to the cupboard for something in the middle of mixing (as I used to do 😆).

[@christinaball]

Thank you for continually giving us such wonderful tips and guidance

[@Bakewithjack]

My pleasure Christina :-)

[@prubroughton2327]

i have a jug of water on my bench for baking always

[@doraharrison1642]

Thank You Jack, a lot of great info as usual.

[@nicolettatemporin1906]

Thanks Jack for all your usefull suggestions and tricks! You are special! 😊

[@gigi3242]

Thanks for the tips. Have a great weekend.

[@suehedges436]

Thank you as always Jack, brilliant tips! I love my Bake with Jack dough scrapers. 😊 Using a scraper and not adding extra flour whilst kneading are game changers! 😊

[@Bakewithjack]

Thank you Sue :-)

[@matthewmorgan2975]

Wise words from a wise man who knows his bread 🍞 Jack, you are a ‘legend’ and I’m so looking forward to the ‘Homebekers’ Club 🎉👏🏻👌🏻🙌🏻💥👍🏻

[@Bakewithjack]

Nice one Matthew :-) Won't be long now, I hope you're gonna like it.

[@matthewmorgan2975]

@@Bakewithjack Thanks 🙏🏻 Jack, I will ‘love’ it! 😁🤗

[@alf3553]

😂 From Years of watching “ Bake With Jack “ I found out these tips really Work. But I also have Jack’s Book 👍 🔥🍞🍕2 years of COVID craziness has really improved my cooking.

[@stitcherscottage]

As always a fun and informative video.

[@annsfrench]

Thanks for the tips! Great reminders.

[@ma.arlenejavier9160]

happy to learn thanks

[@LindaH69]

I never add flour when kneading but I do keep a small bowl of water nearby and dampen hands now and then when kneading. I usally start with stretch and fold technique and five minutes in change tenhique. This method keeps my hands and table reasonably clean.

[@Bakewithjack]

ooooh nice tip Linda!

[@nigelriley5538]

Play 8 minutes of your favourite tunes to time your knead!

[@prubroughton2327]

great tip some i had worked out for myself

[@ColletteWiedecke1]

My dough is really sticky, so I found if I knead it for the 8 minutes, then rest it for 10 minutes, then give it a tiny dust and a couple more kneads it comes out nice and smooth, then I put it in the bowl for it's first puff. Thanks Jack. BTW, I use the 20% whole wheat recipe, and I also have the 100g from last week's loaves that I work in 😊

[@rebeccaclock3858]

Full stop.... 😅😅😅 that's priceless. I was corrected when I came to Canada

[@magpie1492]

My oven has a hotspot in the back left and my oven temperature needs to be turned down by 15 degrees, bakes need to be pushed as far to the right to miss that hotspot. You speak my language! I am a pretty confident cake baker, taking bakes into work most weeks. I get lots of people asking how I bake and can I teach them because they always struggle. The first thing I tell them is to buy a free standing oven thermometer to test the accuracy of their oven temps. Secondly I tell them to watch for hot spots as you say. Then it's down to good recipes. All translates over to my bread making. Made 3 dozen of your hot cross buns for Easter, using the overnight first proof in the fridge. Went down a storm with everyone, thanks Jack x

[@Bakewithjack]

THREE DOZEN! Wow, nice one! I just ate the last of mine this morning ;-)

[@mattlock1054]

Ha ha thanks Jack! Funny enough… I did weigh out my ingredients separately the other day, felt there was something wrong with the dough, but carried on, then I found the salt still sitting in its little pot on the worktop 🤦‍♂️😂 still… put it in kneaded a bit more and got away with it 😅

[@martianrobber]

Jack's got some new tats!

[@gailgulliver8970]

Thank you Jack my sour dough is brilliant thanks to your great cook book and your many baking tips I have just succeeded in making my first sour dough pizzas the family loved them ..x

[@Bakewithjack]

Amazing Gail :-) You are welcome!

[@billkeogh1591]

Thank you for all of these valuable tips Jack. I have one quick question for you. What kind of wood is your prep surface made of? It looks like maple but I just want to be sure. Thanks again for another free video to help us new bakers. Bill 🇨🇦

[@annebenissan2647]

Thanks!

[@Bakewithjack]

Thank you Anne :-)

[@fred130556]

Jack, On your video, tip 4 recommends always using a timer. Which magnetic timers do you use?

[@juliedahl507]

Roll that tune...I'm off to bake a new loaf. Feeling inspired.

[@Bakewithjack]

HAVE FUN Julie!

[@dilboteabaggins]

I learned to male wet doughs because i hate kneading. French slap and fold is where its at lol

[@mimmociaccio5470]

Hi jack non problema with puff! Too much puff no good either Ciao

[@Alcooliques_sans_frontieres]

I always calculate everything in my head and never write anything down. Bad habit? I also start my dough differently. I put all my water into a bowl, add a teaspoonful of sugar 1 G of yeast and 100 G of flour and mix that. Then I wait until the yeast has multiplied and the bubbles are starting. After that I add the rest of the ingredients to the dough like flour and salt and mix. Then I let it rise for a while, nock it all down, stretch and fold and off into the fridge. I always give my dough at least twelve hours or more to ferment. Am I doing that wrong? Btw: my favourite hydration for bread is 65%. Soft dough, easy enough to handle.

[@chrissylew4669]

Jack, there is sth. Really bothering me, when I work with french T65, flour I have never produce good breads, it's smaller in size , denser, thicker crust, i knew it's about the gluten development. I am in singapore, I mixed flour with ice water and also with the ice jacket outside the mixing bowl, fermenting in wine fridge,but it seemed I could never behave like US bread flour. When it puff up it still has shinny surface, I baked all sourdough breads, next question, is french flour not so suitable for long cold fermentation vs bread flour? I appreciate your help. I really love the flavour of French flour.❤❤❤

[@therbstewart]

LOVE your videos!!! I do find it amusing that so many bread recipes say to let dough rise in a warm place, and then they don't give any indication of what "warm" is. I live in Deep South Texas, just north of the border with Mexico, and my house (with air conditioning) is 75 degrees (23.9C) about 10 months out of the year. I definitely don't need anything other than room temperature, even though my grandmother still thought you needed a "warm" place. Ignoring the fact that when she was growing up air-conditioning was non-existent and room temperatures could be as high as 95F (35C) during the summer.. I can't even imagine how fast dough would rise at that temp.

[@kathleenfairykats1166]

I'm in southeast Texas and I hear ya!!

[@MrShinentwist]

ROLL IT!!

[@glennathornhill8994]

Does anyone else find the dough stays sticky and doesn't get smooth in the summer when it is very humid? Is there away to adjust for the humidity? Kneading in the winter is a treat!

[@mandiigraham1596]

I’m making sourdough bread while watching this video at 1:30 in the morning.🤣 why am I doing it at this time! My starter was ready and I didn’t want to start again in the morning. Well normal morning time anyway. So that’s an important point TIMING. I absolutely agree with pre weighing/measuring everything separately. In fact I do that for most of my cooking.

[@katekramer7679]

Take this with a grain of salt because I don't have personal experience with using unfed starter, BUT I've seen many loaves made with starter that isn't "ready". It just means the loaf might take a little longer to fully proof. And the timing for that can also be changed with temperature. Mixing unfed starter with bread flour is basically a feeding anyway.

[@kathleenfairykats1166]

@@katekramer7679 When I first got going with sourdough, the woman who gave me the starter she'd made told me to wait 24 hours after feeding and then make bread. Then I read in several places online to feed the starter and just when it starts falling back (usually 3 or 4 hours) is the time to use it for bread. I keep my starter in the fridge, so I usually follow the second method and either bake or put the starter back in fridge if I don't need bread. I've had the starter since spring 2019 and it is going strong.

[@Butchamyx]

Sometimes I leave off a cup of flour and knead it in

[@davidasherson1915]

Great video . Several recipes I have seen mention using diastatic malt powder. How do you feel about using it?

[@Bakewithjack]

Never done it, on my list!

[@davidasherson1915]

@@Bakewithjack I am unsure. Have tried it but not really convinced it makes a material difference.

[@peterthomas5792]

Likewise 'bread improver' which seems to be a mixture of diastatic malt, citric acid & enzymes. I have some and use it often, but am not convinced that it really makes a difference.

[@annsfrench]

My Goggle search tells me it promotes a strong rise, adds a mild natural malt flavor, and enhances appealing crust browning. I first learned about it when I watched a bagel recipe video. It seems to aid in the proper browning of bagels in the oven.

[@alanreynolds2125]

Hi Jack why do I get the odd air bubble in my loaf??? tried everything! drives me mad! 😡😡😡😡

[@annlicano3416]

What about using a dough hook on my mixer???

[@Carol_in_Spain]

Many items in your shop are out of stock. For example the original scrapers - there are only the extra large ones. Are these the ones you use or should I wait for the 'original' size? Also, most of the bundles are out of stock. Will the shop be re-stocked sometime soon? PS Thank you for all your videos. I am just starting off making bread and have been binge watching your past episodes.

[@charlesbruggmann7909]

You forgot the two most important thing of all: (1) throw out the chemical yeasts and learn how to use sourdough and (2) use the best quality flour you can: no ‘white flours’, use ‘bread’ or ‘brown’ or ‘wholewheat’ flours instead.

[@traceyburzynski5591]

can you cover 'baking from a cold oven', the price of baking iwith electric is frightening. UK prices are shocking

[@MrsJax304]

Gahh Thank you for this, signed up on website also

[@Bakewithjack]

Thanks Mrs Jax!

[@michaelwinningham6166]

Mmmm, #3 is especially true for me. Pizza dough without yeast comes out...flat.

[@katekramer7679]

Then it's just flatbread! 🤣

[@michaelwinningham6166]

@@katekramer7679 My wife and kids would call it a fail. And of course, they'd be quite right. :D

[@justanoldman697]

can you knead your dough in a mixer ?

[@katekramer7679]

Yup. I know people who've done that too. It's much easier for people who find kneading difficult, but you still have to check to see if the dough is ready of course.

[@katiebee6216]

I have a Ankarsrum stand mixer and it has been very good for making bread. I have back & foot issues that makes standing to knead on some days not enjoyable. I do still hand knead to check the dough, but this mixer has made making bread much easier for me. Jack had a video on this mixer and after checking reviews and such we decided it would be worth the money. My hubby has a medical condition where iron is an issue and most bread is super high in iron. I found that making bread with a flour not fortified with iron has been very helpful keeping his iron levels lower and he gets to enjoy his sandwiches and pizza again. 😂

[@persephonewildfox9128]

I use a Kitchenaid to mix my dough but finish it off with a couple of minutes hand kneading.

[@janthie5787]

Sure, though then it is a good idea to invest some money in it, if you bake regularly, of course. Two tips from master baker Richard Bertinet: - first put the fluids into the bowl and then the solids; things tend to stick less that way. - use cold water; the movement of the bread hook will warm up the ingredients; if you start with cold water, you compensate for the hear generated by the machine.

[@janthie5787]

Yes. I forgot to mention that; most doughs will still be too sloppy after the machine kneading - but with your scraper you will be able to tighten the dough within minutes; just don't use extra flour.

[@jennyleemiller6546]

Am I lazy or just busy? I like to make my bread with water from the water filter that comes from a tank that is always at room temperature...waiting for me to make bread.

[@Bakewithjack]

Perfecto

[@alie3003]

why you change your scraper jack..? i remember at the old day you said cream color plastic scraper is the best, not the stainless steel one, but now you use stainless 😂😂😂

[@Bakewithjack]

it's plastic Alie: www.bakewithjack.co.uk/shop/bake-with-jack-dough-scraper

[@alie3003]

@@Bakewithjack very nice color, i can't find that color in Indonesia, only the yellow one, thanks a lot for your knowledge, i watch your videos along my baking journey, 😜😜😜

[@paulzsoka9037]

👍