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

[@marksjordan]

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

[@he15rgp81]

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

[@christinecunningham8503]

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

[@twatmunro]

Fap with Jack! Age no obstacle!

[@JaneH3675]

🤣🤣🤣

[@lyndabosworth887]

😊

[@justintorro898]

😂😂😂

[@lingobingo7299]

🤣🤣🤣🤣

[@PalmettoPrepared]

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

[@patriciazander2072]

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

[@copalt]

I like the way he talks about plumping and pushing his sausage

[@klcpca]

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

[@Lookatmeshine]

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

[@nathanielharter1643]

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

[@Bakewithjack]

Thank you!!

[@Matt_H_26]

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

[@libby9836]

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

[@locater2]

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

[@LightZone9]

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

[@lisettegarcia]

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

[@patburke5733]

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

[@markyfromars]

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

[@mgl63823]

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

[@TheJoaovbt]

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

[@susanlemieux2451]

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

[@allonszenfantsjones]

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

[@tonyarnold9784]

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

[@lisarct1012]

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

[@derekmitchell2076]

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

[@chrismoran7955]

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

[@pamelakombo9578]

Thank you Jack for making it looks so easy.

[@Bakewithjack]

My pleasure Pamela 🤗

[@dakshapatel7037]

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

[@addammadd]

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

[@doughirdler1985]

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

[@Off-Alba]

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

[@ZenandeB]

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

[@cachef1]

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

[@nimeshahansanee5525]

2024. Still worthy for watching ❤❤

[@lisagregory5515]

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

[@Bakewithjack]

Nice one Lisa ☺️👏🏻👏🏻👏🏻

[@DL-rr1tx]

Hi Jack, thanks very much for your wonderful videos! You slashed your bread after shaping. Would there be more oven spring if you had slashed it just before baking? 🍞

[@rcx160]

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

[@tonyweavers4292]

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

[@marknarouz4337]

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

[@normanziegelmeyer7693]

Outstanding video, crystal clear. Thanks

[@Bakewithjack]

My pleasure Norman ☺️👌🏻

[@DrawfullyFun]

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

[@WordAboveAll]

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

[@wchinner]

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

[@tarasummerville4295]

Thanks to this video- my bread looks perfect! I struggled with wonky looking loaves, and the last batch looks perfect! Thank you so much:)

[@Bakewithjack]

Nice one Tara! 😃👏🏻👏🏻👏🏻

[@krissys4424]

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

[@lisettegarcia]

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

[@craigmcewan3277]

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

[@susanbucasas804]

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

[@melissapingelinnervestment1445]

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

[@melanieeng2570]

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

[@luannesiliamaa4034]

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

[@sherrymartin8020]

Love to watch you work the dough, so gentle

[@KalpeshPanchal]

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

[@Bakewithjack]

Tanks Kalpesh 🤗

[@juliadavid3637]

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

[@lindah2651]

Beautifully done! : ) first time watching.

[@mayow8753]

Love the “Roll, push, roll push!” 😆

[@lisa5551]

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

[@TheChewyleaf]

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

[@victoriaradut6386]

Bravo Bravo.Excellent work.

[@Bevieevans8]

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

[@doralevitt2879]

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

[@odellpark]

Excellent teacher!

[@bakingmywaydowntown]

This video was so helpful! Thanks for sharing.

[@joycemaggitti9002]

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

[@abb101760]

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

[@armandoalmada2969]

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

[@rosasaeidizand8438]

Thank you so much Jack! 1. seeing your hands working with the dough is so soothing. 2. could you please record that video for preshaping? 3. I didn't get it why we should first fold the two sides in and OVER each other? 4. what will happen if it's not a pointed shape dough and is a triangle-shaped one?

[@cory2300]

Yes please to all of these! (As well as a basic rundown of how this loaf is made, it would be nice to see start to finish for once, as I really like Jack's techniques)

[@tvrhtube]

2. Tip 58

[@lately111]

Hi, for your Q 3. - I believe it's because of the size of the tin - you fold the sides over as much as you need to reduce the length of the base of triangular shape. You see, for the longest tin, Jack didn't fold sides at all, because the length of the doe was just fine for the particular tin.

[@karlsangree4679]

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

[@donamills863]

I used this method snd my loaf came out to perfection. It looked commercial grade!

[@snoopaka]

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

[@yiyibkn9514]

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

[@downrangeops]

I have a new loaf tin w/lid that measures 32cm x 12cm x 12cm this gives me a pan volume of 4608cm³. How do I find/modify a recipe for soft white sandwich bread that will fit my pan? I have another smaller pan w/lid that measures 26cm x 12 cm x 12.5cm - volume 3900cm³. I've used this smaller one twice and each time it looks lovely on the outside, but my loaf has been way too dense. Help, Please!

[@jennyw8397]

Thank you Jack

[@concatinate]

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

[@anickperreault2564]

I now always see the breads I make as sausage. Cool video thank you very much I learned some things!

[@ccw5739]

Great video. Great tips. Thanks Jack!

[@sjwestmo]

My go to for bread making, thank you!

[@101mosioatunya]

That's poetry, Jack! I shall be shimmying the flour like the billy-o now :-) . . . only with a dusting, obvs :-D

[@jkh-t6y]

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

[@ilovstodance]

I think your the greatest next to slice homemade bread >> good attitude make my day all those greats Jack thank you

[@jmp0035]

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

[@cisium1184]

I've been making this once a week for a couple months now. Recording every step in a book and altering one thing every time. Getting huge puff. My goal is to make my own pitas, baguettes, and Italian bread (pane francese). Maybe rolls or little one-day loaves I can thaw in the fridge overnight and bake in the morning.

[@rw4578]

You're a great teacher!

[@royksk]

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

[@Ash_G]

You should watch that old Channel4 series by the Baker Brothers. I think it was in episode 1 where the baking chap did a loaf tin which he used for a chip butty afterwards. Very interesting way of shaping his dough prior to dumping in the tin.

[@Rye_d_baker]

So helpful. Great loafs. Thank Jack

[@royallclark6331]

Hey Jack.... do you have any videos showing how to properly use the Pullman tins or covered loaf pans? These pans look like they would make nice sandwich slices without the big pillow top. Just worried about buying and trying until I see how they are used. I would guess too much dough would be a bad thing here. Love the videos you produce

[@eklavya3160]

Yes please to the divide and shape video

[@elektras6325]

Thanks Jack. Love this!

[@elliez.3561]

I'd love to see the cross-section, and if there's any detectable spiral shape, based on how you rolled it.

[@lelalu101]

Hey! I know it's wildly late but I made bread with this message and there's no detectable spiral

[@suejames3208]

None at all. Jack is an absolute gem.

[@fantasticfay]

Bread baking never been so sexy, thanks Jack xx

[@charliethebubbles]

I've only just found you and watched a couple of your videos. Easy to follow, very informative. Your confidence shines through, and I guess helps.

[@mikeangelamjmajpcwfm3153]

Ahh Jack, you can't help it, it's just the way you are---You're adorable and your confidence is JUST right, with a hint of cocky = ) You make me grin ear to ear.. Okay now to the content of your messages-- Last video I watched you were adamant to not add any extra flour, that if the dough was worked long enough and well enough it would become smooth and non sticky. You were right, it works. Today, I see you've learned something different and I'm happy to add back a touch of flour. I am struggling with my loaves being loose in the middle (Yes I know about enough vital gluten and over proofing--haven't conquered them completely) BUT I wondered if it's possible I'm not forming the loaf tight enough or...? Could how I form the loaf be an issue?

[@electro9480]

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

[@LauraCourtneyette]

Excellent video!👍🏼

[@trickytricky100]

That’s for all the help you’re showing it’s appreciated, but I can’t find the 2lb tin size anywhere ? Can you post a link for it please Thanks Rich

[@brantmorrison3704]

Jack - I like your bread videos! There is a product in the US (maybe in the UK, too) called "GOO GONE". It does a great job of removing label residue like on those pans. Wash the pans well after using the GOO GONE.

[@lisa5551]

A little bit of olive oil also works great for removing the sticky label residue IMHO. Cheers! 😁

[@gregrobellard9448]

Very well done my man.

[@Bakewithjack]

Thank you 🤗

[@leonardchang1948]

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

[@LindaAnger]

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

[@jeanipin3430]

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

[@robertnordeen4631]

OOH yes. For some odd reason I went back to bread pans today with my sourdough bread. I have the long ones. I really have to re-do them cuz i made a dodgy mess. But they are in fridge for overnight in long tins, slashed them too. I got them on parchment paper, and a bag over it , a tall one. I'll take em out tomorrow to thaw. I might just leave em be to rise an bake. Will see. NOW I KNOW how to roll them up. Thanks Jack.

[@maryireland4253]

Jack, this video is so much better than the original shaping video. My dough seldom looks as soft and manageable as yours does, and it does not relax after preshaping into a boule and resting. Is that because of lower hydration or too much surface tension? Anyway, thanks for another very useful video and another recipe to try! 😉