90: How to get a Filling INSIDE your Bread Dough - Bake with Jack

Nuts, seeds, dried fruit, olives and sun dried tomatoes are all delicious in your bread BUT how do you get them inside? This is the technique I use for most fillings to make sure they are evenly distributed throughout the final loaf.
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[@Caleuche3]

You are the Bob Ross of bakers

[@Bakewithjack]

Googling... thank you!

[@sabinewalter9887]

This happy little sourdough lives here..... :)

[@Dina_tankar_mina_ord]

@@sabinewalter9887 hahahaha I was thinking the same thing! :D turn the speed down and you the exact equivalent. If you haven't seen bob ross your missing out.

[@arthurprs]

It'd be nice to see shots of the finished product!

[@steveearley8352]

Great comment!

[@elisabethseaton6521]

He said one of his former videos has the finished product. I'm going to look for that one. You must be expert at it by now- wish me luck!

[@robinwatson5970]

I have been following you forever and this was a question I couldn’t answer because I had forgotten, love your videos, and that fact that they are still out there to help me When my memory fails. Looking forward to your book

[@clericneokun]

4:45 "That's pretty even now." Keeps on kneading anyway because we all love kneading just for the heck of it.

[@Bakewithjack]

🤣

[@powderriverfarrier]

Not going to embarrass myself by saying how I used to put in filling. Suffice to say I thought I knew what I was doing until I met Jack. Who would have thought to only put in half the filling then roll up and fold and put in the other half ... duh. Way to go mate!

[@Bakewithjack]

Thanks Mate 👊🏻

[@GlenAndFriendsCooking]

Thanks Jack! This is going to help me in a few minutes when I try to get too much fruit into my panettone.

[@Bakewithjack]

😂 hope it went well!

[@GlenAndFriendsCooking]

@@Bakewithjack The folding technique worked great... Some other trouble, but I'll get it fixed! If you ever make it to Toronto, look us up and we'll do something together!

[@applegal3058]

@@GlenAndFriendsCooking I'd love to see you two do a collaboration!

[@redhousepress]

Just in time for the holidays! Thank you so much for all of your expert advise Jack. You give me a lot of confidence with my beginner bread making because you explain everything so thoroughly. Ah and btw, I just received my wonderful dough scrapers in the mail....all the way to Washington State. I have some dough rising at this very moment, however this morning I used one of the scrapers to cut butter into a pie crust dough to make a galette and its the best tool ever. Its perfect! Thanks so much Jack! Ld.

[@dfeuer]

When I add chocolate chips, I always do it after bulk fermentation so I can get one plain challah and one chocolate chip one. I use a gentler method. I fold in chips in three or so batches, letting the dough rest after the first two. Then I let it rest again and do just a little more stretching and folding to finish. The general idea is to go slowly enough that the gluten sheets can fold around the chips rather than just getting torn up.

[@TahtahmesDiary]

Wow, I thought I just learned the right technique but something told me to watch this too and I must say Jack your video is the best of them all, thanks for sharing this tip! 💟

[@Bakewithjack]

My pleasure 🤗

[@shirleywong4684]

Just discovered your channel! Your instructions are so clear and simple. Thank you so much! ❤️

[@WillieBStudios]

So helpful! I have been on my sourdough journey for a little over a year and I'm going to try a maple pecan cinnamon loaf next!

[@jessekynaston9581]

Thanks for the videos Jack, Every video is an answer I've been searching for in the back of my mind! Appreciate it

[@Bakewithjack]

Nice. Thank you Jesse ☺️☺️☺️

[@Brakken99]

Another great vid Jack! Request: Do one one on the different add ins and how much to add based on bakers percentages. Be right in line with this vid.

[@Bakewithjack]

Good call bracken!

[@makingbakingnana9652]

Spot on again Jack. Great vid👏👏👏

[@mcsignson]

frickin awesome - tried this - worked really really well - amazingingly JUST like the video. - and also baked beautifully. THANK YOU

[@jaychoksi7386]

Just the video that I needed!

[@oojit007]

Brilliant timing. Just got back from the shop with seeds and no idea how to add them to my bread. Thanks for the video :)

[@Bakewithjack]

Nice 👌🏻 you’re welcome 👍🏻

[@mcvons]

fab tip - works brilliantly - didnt believe 150g would get in but does just like the vid. reliably repeatedly.thanks for this timely tip

[@glenellynrunner]

Happily I used the same technique for the panettone loaves I just made. Works very well.

[@Bakewithjack]

Nice one David 👍🏻

[@Rob_430]

I just made a loaf last week of raisin cinnamon, recipe from your neighbor in the UK, Steve, Steve’s Kitchen. This was a sourdough, adding the cinnamon & raisins in the beginning for bulk ferment. I agree with you to add in after bulk so add ins don’t become mush. I enjoy your videos and your personality here from the U.S. Rob

[@Bakewithjack]

Thanks Rob!

[@steveearley8352]

As ever, a friendly and easy to watch and understand video 👍

[@Bakewithjack]

Thank you Steve 🤗

[@gardengirl9099]

Hi Jack. Love your videos. Can you show us how you would do this with sourdough bread. Would you add them in right before the last rise and work them in this way? Pam

[@doejohn6197]

Same I wanna know too

[@lisashaw8]

Love your videos; thank you

[@aaronevans5450]

I really wanted to see the results. Still, thank you for sharing and all your great tips and ideas.

[@22anamae]

That looks delicious, wish I was physically able to knead my fillings as you. But thanks for sharing

[@poppabenis6524]

Nothing like making bread at 11 o'clock at night. Good stuff

[@FrugalOverFifty]

Aha - I've been looking for a video like this, because when I make fruit bread I get so upset at how much of a mess it makes. Now I see that this folding technique can eliminate some of the mess. And I can see that the rest of the mess is actually normal and I will just have to grit my teeth and keep going. Thank you!

[@zerozerotwo5543]

This is the important technique. thank you! I'm now waiting for your book (pinned version is available at Amazon. (USA)

[@quickrecipes3656]

Good stuff buddy

[@QuirkyQuillify]

Exactly the information I need! Thank you for doing these videos, I've been going through them all, and it has helped with my baking

[@Bakewithjack]

Pleasure. Happy to help ☺️👍🏻

[@Aetheros89]

Any tips for mixins with sourdough, specifically around the doing the stretches and folds and building structure after adding in the mixins? I find the dough tears very easily and it's hard to build up any tension after I have my mixins

[@ww4102]

I am resurrecting this old question, but to anyone interested I would say you do a proper lamination to add your inclusions, followed by gentle coil folds between rest times. Sorry for my English

[@thomasortlieb2146]

lovely

[@samhart5806]

Just want to mention. Being a baker myself. Make sure to be careful not to tear the fruit open as this can have a retarding effect on the yeast activity and can cause your loaf to not rise correctly when baking.

[@Bakewithjack]

Oh that is interesting! Thank you Sam!

[@michaelmckenney7214]

Love the tips, great technique! How about your “go to” recipe for bread?

[@zvisualstv]

I am SOOOO glad I found your channel! Paul Hollywood is great but a bit too fast ....you are a better teacher.

[@rw4578]

Paul Hollywood has the blue sparklies but Jack has the full package!

[@MrVuvuzaala]

If Paul Hollywood was made of chocloate, he'd eat himself and tell just how good he tasted; if Jack was made of chocolate, he'd share himself around and show you how to make yourself out of chocolate! :D

[@physicaltech12]

Hi Jack. I am new to your channel and in the world of sourdough. Do you have tips on how to get a less dense, lighter and less sour bread? Love your simple approach to bread making.

[@carynschutzler7844]

Thanks Jack!! Wow, the kneading makes it all pop out! Will give it a go! Still want to know what an XD dougnut is!!

[@tanyapearson4854]

Perfect timing! I’m just about to try olives in my sourdough. Do you need to soak olives too? 🤔 Thank you 😊

[@Bakewithjack]

Nope 👍🏻

[@livingstone8347]

Jack did you not also say in another video you've put nuts and seeds in before mixing with the dry ingredients also? That's how I've been doing it and I'm sure I learned to after watching your video.

[@bharatimajumdar9545]

Hey Jack. Great videos! What about cheese stuffing? Same method? I imagine not.

[@peterstephens2497]

Hi Jack, another great vid. Question - I saw someone pre-soak their sour dough starter as you recommend, but they added the salt dry after the 1/2 to 1hr pre-soak. Does this make any difference compared with adding the salt at the beginning to the dry flour? Secondly rather than adding dry salt to the pre mix, would it make more sense to use some of the water from the pre-soak liquid to dissolve the salt and would this give a more even mix of salt in the dough or is this over thinking it? Peter (from Sour dough course earlier this year)

[@stitcherscottage]

What material is your table made of? Your dough hardly sticks without flour. I use a silpat and have sticking issues. Just ❤️ your videos and energy. Thank you.

[@royksk]

Another good one Jack. With that much fruit in your dough, would the baking temperature and time be the same as a plain loaf?

[@Bakewithjack]

Yes I think so. I never really thought about it so I guess I must be doing the same 🤣

[@amanda67]

When soaking fruit do u take some of the bakers persentage eg water and use for the fruit i tried using 65% water with fruit bread found it very sticky. But my 5th try very close yo store bought falour.

[@kisserravnsrensen369]

I don’t like dried fruit in bread or cake. But I put seeds in ALL my bread. I put it in with the flour.

[@carolkennedy7810]

Thanks! I am going to try this! BTW, I live at 5, 482 ft. so I use a high altitude recipe. My dough is never as wet and sticky as the ones I see on You Tube. I wonder if that my dough is supposed to be that dry due to altitude? It “always” turns out beautifully and tasty though. Just wondering.

[@worldsojourner1]

Thank you for the video. Is the technique similar to making a calzone, except with the calzone the filling is kept inside the dough?

[@Bakewithjack]

Sort of, a calzone I’d do more like a Cornish pasty. Bit thinner 👌🏻

[@digidigoza8596]

Can you tell me when i put some in dough? Ehen i need to fold it or preshape or shape?

[@kathleenchisholm4672]

can i add fruit once the bulk fermentation is done or is it to late

[@clarisabingham6091]

Any tips if your dough recipe is drier? Or do you only add stuff to the dough with higher hydration?

[@Alansmithee007]

Thank you for this. I do have a couple of questions about this. Like I use seeds mix, dry and find it soaks up the hydration? I heard you say you soaked the raisins and nuts is that how you stop that from happening? I have just added more liquid to the mix. I'm afraid to soak the seeds and stuff as they get very soft? Can ya help out here?

[@Bakewithjack]

I used to soak seeds and now I don’t bother but you’re right about them soaking water from the dough. Try both and see what you prefer 👌🏻

[@juancarlosvalquiyohann6931]

i think it is easier if you just proced with folds after incorporating the fillings, considering that they will start tearing apart your dough when you knead with them

[@karljolejole4549]

Is it the same procedure for sourdough? Or do we modify the process for SD?

[@fitrinatalia7007]

Jack you're da best !!! Btw, how much "stuff" can you put into the dough ? let say to a 500gr flour with 65% hydration recipe.

[@HussiAli123]

Around 75g

[@Carlie_flower]

How long do you soak the fruit and nuts?

[@tyronem.3413]

Why soak the raisins and nuts? What if you toast the nuts, should your still soak them?

[@carishmajames331]

Thanks. But it's to be baked at what temperature???

[@billsimpson2392]

1:18 Any chance that you could elaborate on this please Jack? (Soaking it in water) I'd like to make a Raisin bread for toasting. That might be a good video for you to make if you haven't already!

[@mcsignson]

would you use the same technique with your no -knead sourdough for beginners loaf approach??? thank you

[@viktorijalim]

I'm interested too!

[@mcsignson]

@@viktorijalim you know - i tried out putting it in towards the middle folding when some structure in dough? worked just dandily

[@Mrsfabiana]

Why do you need to soak in water? Tks Fabi, Brazil

[@GenWivern2]

Whoa ... I only mentioned fruit bread yesterday. :-)

[@Bakewithjack]

YES!

[@pault477]

What’s your ratio of nuts / cranberries to bread dough weight? My loaves without filling are abut 1000 grams.

[@Xemwood]

I can get this to work ok with fruit, but had a disaster with black olives and sun dried tomatoes - ugh! Ended up with cavernous holes around the sun dried tomatoes, less so round the olives. The tomatoes were from a jar with oil; I got them fairly dry before adding, but I’m guessing the oil from inside them created a pocket of steam within the loaf that’s pushed back the dough. Any ideas?

[@chenrowenais]

How do you include for sour dough?

[@claireguthrie1234]

BRILLIANT! Do u need to dust w flour to prevent sinking like in cakes? Do u soak first? How long? If i use canned jalapeño do they need to be coated in oil or flour first? Last question- can you do this with sourdough and when would you add the bits and bobs? Cheers. Claire x

[@Bakewithjack]

No. Yes. About ten minutes in hot water or overnight in cool water. No. Yes, somewhere along the folding process, I would probably go for the second fold 👍🏻 ☺️☺️👌🏻

[@johncipolla8335]

How do I do a cinnamon spiral bread ?

[@mustachealexej]

Hi Jack! I make an olive focaccia (happy to share the recipe) with 85% hydration. I cannot knead on the table but only inside the bowl. What is the best way to add olives? Adding them directly feels like they're messing with the gluten net and the dough collapse a bit after rising

[@bambijackson465]

mustachealexej would love the focaccia recipe 😀

[@mustachealexej]

@@bambijackson465 plain flour (I use 470 g for a 35x28 tray) 10%oil Water to reach 85%hydration Olives 2 grams of salt per 100 g of flour 1 g dry yeast Mix using Jack's wet dough method, let rise for 7-10 hours, spread it into the tray, let rest 1h, bake at 180° for 30-35 minutes

[@AndrewMStein]

I just use seeds in my bread. I usually just toast them. Should I soak them too?

[@Bakewithjack]

Up to you... toasted is quite yummy

[@zarachastellaris9016]

Hi, I'm new!

[@ampp3692]

Is it the same with sourdough bread?

[@sabinewalter9887]

Great idea! I usually only add spent beer grain to my bread and that I add at the beginning, before the first rise. It's only about a hand full, and wet (since I freeze portions when we brew and thaw out when I want to bake), but I did make a walnut/blue cheese loaf the other day. That double folding-over trick you do is awesome! I just placed the filling on top and carefully folded it over, but didn't really knead it much. Needless to say, some slices had less "stuff" than others. ;) But I didn't want to have disappearing blue cheese. How would you handle cheese in bread?

[@Bakewithjack]

Check the video, 4 ways with cheese ☺️👌🏻

[@monkeydonna]

Jack, may I know why do you soak up your dried fruits and nuts?

[@Bakewithjack]

I always soak raisins to make them super juicy and so they don’t absorb the moisture from the dough and make it tight 👌🏻

[@ethelpepper]

What happens if you bake bread without kneading it enough?

[@morehn]

Lots of bad things: doughy brick like no rise no taste wasted lots of time

Instead of kneading the dough after the second fold, keep folding it. Maybe 5-10 times until you get an even spread inside the dough. If you knead it like that the gluten will tare, as you can see it do in the video. Try it. :)

[@thebest41or2]

But doing the same kneading with olives would make the filling rather mushy, don't you think?

[@liasmith2095]

How long did you soak the filling?

[@criswilson1140]

I soak mine in warm water for about 30 minutes. Some people cover with water and microwave for 2 minutes and then let them sit for 15 minutes.

[@liasmith2095]

@@criswilson1140 thanks for your reply. I ended up soaking it about 30 minutes. The flavor turned out great but I didn't get much puff!

[@criswilson1140]

@@liasmith2095 The extra weight of the filling can decrease the puff. Sometimes you have to let it rise longer.

[@laurademarrais3248]

Bits and bobs...😂😂

[@laetitialalila7390]

Who else says the intro with him? 😀

[@Bakewithjack]

I do 😜

[@laetitialalila7390]

@@Bakewithjack Hahaha 😂 LOL!

[@edgeontap]

no final product?! what a tease.

[@Bakewithjack]

Soz 😬

[@sallyang600]

Why does my bread has purple colouring after I bake it will walnuts

[@criswilson1140]

Chemical reaction between the gallic acid in the walnuts and the iron in the flour.

[@matiasbpg]

And the finished bread?

[@morehn]

dip the raisins in flour before mixing in

[@nahuelmeyer]

why not start with the fillings directly in the flour? nice vid!

[@Bakewithjack]

Because then they’ll turn to mush while I’m kneading...

[@mandiigraham1596]

I don’t understand why all the bakers incorporate the fruit nuts this way. Well yes I do but the spreading to the whole surface “evenly”! Think about it. The first fold : there ends up being double the filling because both sides that come together have the filling. Then the second fold: has just the one side with filling. I would place filling just to the lower 2/3rds so when the top is folded, it just has the one layer of filling as with the 3rd layer. Logical.

[@AvantTom]

Not sure if he's saying bowl, ball, or boule...

[@eBysta]

I wouldn't recommend the kneading part, because this will cause gluten to break. I'd rather do some sets of coil folds or stretch and folds.

[@ambrosewetherbee8301]

Agreed. The kneading negates the structure implemented by the lamination in the first place.

[@warmooze]

*ｆｏｌｄ　ｉｔ* *ｐｕｔ　ｉｔ　ｉｎｓｉｄｅ*

[@toresanderify]

And you didn't show us how it turned out??

[@Bakewithjack]

🤦🏼‍♂️

[@TelamonianTeukros]

Wow it looks like all of those raisins and walnuts really shredded the gluten, negating your earlier kneading. Better, I think, to use a higher-hydration "no knead" recipe and to add everything at the beginning, when mixing.

[@MC_Transport]

Why don't you put flour on the table before placing the dough on the table

[@MC_Transport]

The dough is too sticky to be on the table

[@ProgramKiraTV]

4:15 looks like the dough is falling apart and being ruined BUT you keep saying it’s okay and the result ends up being the dough coming back together. Important to know that what you’re doing is okay and trust the dough

[@Moforize]

Isn’t this degassing the dough by working it too much?

[@Bakewithjack]

no becasue it'll prove up after :-)

[@eldjswett]

I’m “like” #666 :-)

[@TillDerWilly]

damn, you're cute!

[@Bakewithjack]

☺️☺️☺️

[@Alex-sm9yy]

I want to see ur tattoos

[@PeaceLoveAndRico]

Guys with tattoos make better bread, in my experience...

[@m.a.robbins4907]

Trypophobia kicking in...

[@mirandacouey9456]

What about low hydration dough like bagels 🥯