42: How to get a good EAR on your loaf - The SIX main factors - Bake with Jack

[@jimpetrak7878]

Jack, your videos are the best and I've learned volumes watching them. You have the most Winning Attitude, Energy, and Information on the internet! Keep it up!

[@Bakewithjack]

Thanks Jim, I surely will do 👍🏻

[@asgharnasseri9142]

thank mate plz keep going you doing great😏✊

[@rlwalsh0815]

I’ve been practicing and just baked my 3rd loaf today. Prepared it yesterday and put it in the fridge for about 24 hours. Beautiful loaf with a large ear. Almost perfect. Thank you Jack. I did use your recipe for this one as well.

[@carloscampos6994]

Thank you Jack! Finally! FINALLY! I managed to get a great ear in my bread! The tension, the positioning and angle of the cut , the way you explained it.... worked great. FINALLY! Thank you!

[@sunshineny6910]

The most honest baker I have ever seen on KZbin. You give advisable tips and thanks.

[@NichaelCramer]

Another (very cheap) gringette option: I use a simple razor blade box-cutter that I got at the hardware store for a couple bucks. That is, it’s sort of thin and flat like a pencil, with a retractable blade. Also you can snap off the tip of the blade when it starts to get dull, so it’s easy to keep sharp. (Another feature I like is that the case is a bright, almost neon, orange so it’s always easy to find on my bench.)

[@cachef1]

Jack thanks again. It’s always good to go back and review the basics. When you first mentioned “eat” though I thought what’s is this - a commentary on my ears of corn in my garden plot! No can’t be. But again thanks for the reminders👍

[@sammiefeastingisfun6198]

So glad to have you back with your weekly bread baking tips. Going to have to practice with my grignette as never had any success slashing with it. Always sharpen my knife & use that.

[@IkOngkarSatNam]

After baking sourdough for about 3 years my first ear! F--- yeah! Nice easy to follow instructions, thanks for a great video

[@roylerroycerickson]

What made the difference?

[@gdgiannini]

Thank you for both this video and your video on shaping your loaf. Both videos have seriously helped me improve my baking. Thanks so much.

[@Bakewithjack]

You’re very welcome, happy to help ☺️

[@ramiroparodi4326]

I am not subscribed to almost any channel! But you have an amazing way of explaining such complex things! Thanks for the tips!

[@Bakewithjack]

Thank you! ☺️

[@warmooze]

I didn't want to spend money on a lame, so i got a razorblade and used a magnet to attach it to a small knife. Works like a charm :)

[@laura3071934]

I just discovered you! Love how easy is to understand your instructions! I’m looking forward to every Thursday now?

[@Bakewithjack]

Thanks Laura!

[@arejetko]

Great tips - the slasher is definitely key. And I use a pre-heated Dutch oven on a baking steel :) Will try the steam next time, mate.

[@NicolasEjzenberg]

Thanks a lot, that's one of the best videos on bread making I have ever seen. It answers to a lot of questions that I haved.

[@justinmegannoel9097]

Awesome thank you gonna try these, wish me luck. Wonderful video also I could watch you all day.

[@LorettaStJohn-tb2fw]

Thank you for your videos! Your lighthearted way of teaching is super nice. And it doesn't hurt that you're so gorgeous. :)

[@Bakewithjack]

☺️☺️☺️

[@paulbeatty9676]

Another nice energetic video as usual. I have two boules baking as I type this, I don't have a lame or a grignette, I just use a bare razor blade 😊. Keep the videos coming Jack and may your following increase.

[@Bakewithjack]

Thank you Paul ☺️👌🏻

[@sylviacarlson3561]

Jack, I wish you would demonstrate this. I'm a visual learner love!

[@582tird]

Jack, love your vids, you explain in such great detail so many secrets. Thanks

[@Bakewithjack]

You’re welcome Douglas ☺️

[@quet6014]

I don’t have one of those razors. Today I score my bread with one of those eyebrow razor (brand new of course) and it worked a treat!

[@sylviacarlson3561]

what is a eyebrow razor? I'm almost afraid to hear the answer.

[@elyseng7106]

@@sylviacarlson3561 it’s similar to a normal shaving razor 🪒 but has only one blade and it’s flat. You can google eyebrow razor there’s a picture of it. 😆

[@classicalgarden]

Hello from USA. You are awesome. I love watching your videos. You are also adorable.

[@inthewoods6137]

Yeah it's useful thank you so much for sharing! Sometimes I got very upset if the bread did not come out as I wanted. Like the ear thing. Bake on something hot really do a big different!

[@SWEETROSESINGSDANCES]

Than you, thank you Jack, I'm going to try it again, you make it so simple and clear!

[@downtimeplayers775]

thank you so much for this helpful life experience🙏

[@rafalkonieczny]

Thanks for your tips. It would be great if you could show how to tell if one has overproofed or underproofed dough. How it bahaves during scoring and how it bakes. And how it should.

[@Bakewithjack]

Good call! I’ll try my best ☺️

[@donaldbeck5602]

Thanks Jack! Got my gringette today!

[@spqr701]

Jack. Thanks for putting this video together. Regarding steam. What do you recommend? Is it best to spray the top of the loaf just before baking? Or is it best to drop of couple of ice-cubes into the Dutch Oven just before baking?

[@ldrobarts]

Great tips, great presentation!!! Thx a load mate!

[@matsu223]

Thank you Jack. I will get a new grignette, i think mine is not as sharp as it should be. I only have an old tiny benchtop oven from the seventies so there is not much room for my three small baking tins and also pour water to create steam. I might reduce the number of tins and use one ofr them for water or use a spray bottle instead.

[@Bakewithjack]

Mats Sundelin good call! I used one of those on holiday to made a cheese bread once and it came out really well! Because it was so small inside it kept the steam in really well and made an amazing crust! ...always remember that loaf 🤔😋

[@snazpizaz7706]

What ate your views on baking stone vs baking steel ?

[@titao61]

Hi Jack! Great, great videos! Clear and concise! Thank you! I do have a question though: Will a pre-heated cookie sheet do in place of a baking stone for something hot to bake my bread on?

[@Bakewithjack]

titao61 YES! ☺️ it won’t hold the heat as well as a stone but it certainly will help.

[@alwaysbecooking5856]

Excellent tip! My ears never turn out. Now I know why! Not enough tension.

[@sylviacarlson3561]

Do you hear better now?

[@Rob_430]

Hi Jack. You mentioned heat and I agree, but I have baked cold…..Room temperature dough, Rt vessel, cold oven…and I still get an ear.

[@edwardfigueroa1544]

Thank you, Jack.

[@saltlakesuperman]

I think higher hydration doughs also lend to better/bigger ears.

[@damienmartinezcoro7765]

Thank you for sharing your knowledge!!!

[@nicinac3401]

I feel kind of special because I am subscriber 1,001 ... thats me ... came here after two bread failures today 😳 Love your videos

[@Bakewithjack]

And so you should! Hope I can help you out ☺️

[@elizapedersen4702]

Thanks Jack! Super helpful as always.

[@Bakewithjack]

You’re welcome! ☺️

[@carpenterfamily6198]

I need help learning how to recognize my dough is at just the right proof- so I know the best time to bake it.

[@Chooibah]

They say that if you press lightly into it and it mostly springs back and leaves a slight dent then it's ready. If it doesn't spring then it's overproofed, it is springs back completely then it needs longer. I wouldn't worry about the "perfect" time, especially with sourdough as it's such a long process. Just follow Jack's basic sourdough recipe and adjust for temperature. Hope that helps.

[@vickigordon6810]

My loafs continue to fail to rise. I don’t know what I could be doing wrong! I stretch it, put it in the microwave with the door open since my actual kitchen is on the cool side. I put it in my proofing bowl, I then put it into my baking pan, it doesn’t rise much after than, & eventually I need to go to bed so I pop it into the fridge and wham it does not rise at all when I bring it out. What am I doing wrong??

[@davidselin9860]

Hi Jack, i have a grignett like the one in your videos but i don't seem to be able to make deep slashes because the plastc holder comes into contact with the dough. It appears i can make better slashes with a bread knife. Am i expecting to make too deeper slashes?

[@bekahbeeb]

So 5 and 6. I have a stone in my oven on the bottom rack for when I make pizzas (and will now use for baking bread). Should I move the stone to the middle rack when making bread? And therefore put a pan with hot water below that for steam?

[@katergil]

I'll start by saying that I am completely a beginner, but I have been doing quite a bit of research as I started baking sourdough a while ago. ☺️ But! I've heard a few options. The water in your dough is enough moisture IF you are baking with a lid, like in a dutch oven. I've also heard that if you are baking without a lid, you can put a tray of water below your bake like you suggested, or you can occasionally open the door to spritz with a water bottle (but then you risk uneven heat when the oven door opens and let's all that hot air escape). I'm sure there is so much more info out there to help answer your question, but I thought I'd at least share the basics of what I knew since no one else took a stab at responding. Good luck!

[@barbsnyder480]

Thanks Jack

[@Bakewithjack]

Pleasure 👌🏻

[@klaskristian1]

Nice. I have a question though. I only get this ear when baking with sourdough. NOT when baking with yeast. This seems strange to me. It should be the other thing around because commersal yeast has more proofing power. But strangely i only get the ear with sourdough. I dont think i ever seen a yeastbread with good ovenspring/ear. I may think it is something ither than yeastpower that tribute to this? But what. My guess is as good as yours???

[@jamesluu161]

Hi Jack, what does vinegar do to bread dough?

[@swosgs]

Do you recommend adding a baking sheet with like a quarter inch of water in it? And does it matter how I space it above or below the baking stone? I imagine it’s best to put it on the lower rack but I dunno

[@Hamza-gj2ix]

Thank you very much Mr Jack for this teaching. I m improving fast but still encountering some issues. Can you help please! :) issue n1) after shaping i usually put in the fridge before cooking it later. I notice that I have difficulties to have a clear cut (kind of gummy and even with sharpest knife difficult to cut clear) before putting in the oven when cold. So it does not prove well. Do I need to get it room temp before? Issue 2) after cooking. During resting time, when the bread sings it also cracks from top and humidity gets out losing all the crunshiness I built. I use a stone, a steam oven... So it is matter of some techniques I miss and still not covered in your videos. Thank you very much!!

[@elnymiel]

Hi Jack, if I'm baking with DO, is it still required the steam or no need? I have convection oven with fan. Can I utilize it with DO as I don't have pizza stone? Many thanks for your sharing.

[@lisaschmidt8077]

Hey Jack Thanks for the tips. Do you have a video on increasing steam? Is it anything other than the hydration %?

[@MartinThmpsn]

Lisa Schmidt try adding boiling water in a tray preheated at the bottom of your oven for the first half of your bake. Adds tons of steam. Then remove the tray for the second half to develop the deeply caramelized crust.

[@Ozzy6]

I have a brand new oven that I've tried to keep steam in with no avail. Some newer ovens are designed to expel steam so I couldn't keep steam in the thing. I bit the bullet and bought a big Pyrex bowl to bake the loaf in and boom, problem solved after weeks of trial and error trying to steam with the tray and hot water. I finally got an ear!

[@tamhewitt-baker5602]

Question - Will Biga or poolish not give the same sort of flavour profile as sourdough?

[@gdgiannini]

Also I'm a sourdough baker, and if you're keen to it I'd definitely enjoy some sourdough themed videos. Thanks.

[@Bakewithjack]

Hey Gary, I’ve been getting my head around sourdough for a while now, there will be videos coming this year 👍🏻

[@noemishaw6878]

So if you use a stone in your oven do you place the bread with or without a baking pan or place it with parchment?

[@Bakewithjack]

Put the dough straight into the stone for best results. Use paper if your worried about sticking 👍🏻

[@royksk]

You can give the stone a dusting of semolina to stop the dough sticking. Semolina is a coarser grade of flour as it is only semi-milled, hence the name.

[@katielucarelli275]

thanks for the super helpful video! what lame do you recommend!?

[@matsu223]

If i find that the loaf has over-proofed when i am about to put it in the oven, what can i do to save it? Can i just knead and re-shape again or is the yeast used up so it will not proof again.

[@Bakewithjack]

As long as it hasn't collapsed, bake it and it will be light and delicious! You CAN get away with retightening the dough and reshaping it and as long as your recipe is for a straight dough then I am confident it'll rise up a third time... and when it does, the structure and flavour will be even better ;-)

[@philipmalaby8172]

My new favorite cockney bread maker!

[@Bakewithjack]

👊🏻🔥

[@kimdyos796]

A question on grignettes... I bought one from you earlier this year, just like the one in the video, and my worry is, how long should that blade last me? At some point my razor blade will no longer be a sharp as a razor blade, but when this kindof thing happens over time it's hard to notice the slow deterioration. So how long, roughly, would we expect it to last, please?

[@Bakewithjack]

Hi Kim! Tricky one! I will last a while... each time you use it be sure to give it a wipe with a teatowel so any dough doesn't dry on and stick. I suppose when you notice it dragging or snagging too much it is time to change. If you bought the blue one, you can remove the blade and turn it around to get a bit more life out of it, then replace when you think its gone. Hope that helps!

[@elnymiel]

Hi Jack, can boule shape bread being scored of ear?

[@dolce13651]

Jack I'm a newbie having temperature challenges. My last 2 loaves also lift off the bottom as well as not developing ears. So they don't sit flat

[@roversmum]

Hi, I’m a new subscriber and new to baking bread. Firstly I shout point out that I’m using sourdough starter, my first question is will that work with your techniques? My second question is related to salt. I am trying to make my bread salt free due to doctor’s orders. What is actually the role of salt please, and does it have any relationship with rise, texture etc.? The person who got me into bread baking said salt can be left out of sourdough without any negative effect. Do you agree? Thank you for your incredibly helpful videos.

[@ssbmdomr9915]

Hey jack, I use a powdered sourdough base at work, also work with saf instant red, my ratio is 20lbs flour and 12lbs water, this dough is really tough and hard to work with but the recipe was givin to us by a traveling Baker from the bakemark company, I want to know if I can improve the overall quality and look of this product.

[@ssbmdomr9915]

I use 8oz to a pound of yeast for this recipe.

[@clericneokun]

I find that the size of the dough is also a factor on how easily you can slice it. A big loaf cuts open easily and smoothly but a small bun (around 100g of flour or less) is quite difficult.

[@Bakewithjack]

Yes that makes sense mark, there is less volume of dough inside for a real good PUSH!

[@ampp3692]

Jake, there is an english lady Elaine Bod, she gets beautiful oven spring starting the baking in a cold oven, it would be nice if you watch her videos. What would be the answer to that method?

[@monicafigueiredo7941]

Hey Jack! What about the type of flour? If I use all purpose flour instead of bread flour will it have any influence on the "ears"?

[@shirleytay6203]

I have been watching your videos. Useful videos! Question: How to create steam when I am using a Dutch oven?

[@raphaelited3234]

Shirley Tay add into the oven next to your Dutch oven a ovenproof bowl or tray with some water in it :) x

[@shirleytay6203]

@@raphaelited3234 thank you Serena. 🥰

[@carlottagehring1050]

Usually, because the Dutch oven prevents steam from coming out of it, the dough should stem itself. If you want to help it along, spritz it with a little bit of water right before it goes into the oven.

[@shirleytay6203]

@@carlottagehring1050 thank you Carlotta. Your point is much appreciated! I will definitely remember to spray some water before I cover it. 😃😍

[@annevomende9896]

Why do I want an ear on my loaf ? I mean. I like it. But is there a particular reason to achieve an ear ? (By the way today I got my first ear) 😊

[@virginiarosen7317]

Do you think a cast iron pizza pan would work as well?

[@robertnordeen4631]

Can you form a free standing boule? I usually make pan bread. i use a razor. I had 2 loaves that looked like a zebra. it was cut in an "z" shape across the loaf to the other side. It was fun after it got out, the raised edges were light to dark brown curvey lines all over the loafs. Then I made a video and posted it to FB. My friends said , Hey, when you going to make us a loaf? :) every day i learn something for the sourdough bread from you. Bummer , i no stone, yet. Steam from a pan of water and spray some in there just before i close the door. To far to travel for us. see u later.

[@ruddiesruddygoodpizza2158]

thanks Jack can you look at.my ear and See if any good and btw my first ear ever .. where can i send pic ?

[@leelah99]

Hi Jack, Leelah from Norway here, what temperature \and for how long do we bake them?

[@Bakewithjack]

I bake High for 15 Minutes at 230C then turn down for 25-30 minutes on 190 👍🏻 as long as there is PLENTY of steam it shouldn’t burn but do turn it down if it’s catching.

[@tracyreifkind3810]

love these videos Jack :) Would love to support you more than just subscribing and liking (did both). Really valuable content, thank you.

[@Bakewithjack]

Thanks so much Tracy ☺️

[@quoiddcost]

I'm waiting to do my happy dance.. Lol 😁

[@gohnana9346]

Hi Jack. I'm afraid I've mixed up my sourdough starter and poolish 😨.. May I know how can I differentiate it? Thank you!

[@Bakewithjack]

Smell it! Your sourdough should be more vinegary in theory... 🤷🏼‍♂️

[@fishoil2158]

ohhh Jack, my knives are sharp thanks for the granite tip

[@oldschoolgaming4763]

What granite tip?

[@YeastyBoy]

OldSchool Gaming did you actually watch the video .?

[@oldschoolgaming4763]

@@YeastyBoy Oh, I misunderstood. I thought the Granite tip had something to do with sharp knives as Fish oil said in post? I just thought i missed some sharpening tip.

[@dasargilamauloeapa]

Thnk jack for the tip, but I would be impresive if there is picture, Ilustration or demonstration too :)

[@Bakewithjack]

I know right!? ...in time ☺️

[@愿你被世界温柔以待]

Yes, just talking without the demo steps to show on how you get the ear cut after baked....sighs.........

[@macrame_and_knots]

I tried slashing my bread today and it collapsed.. I. Used the knife☹️

[@sylviacarlson3561]

Get a Lame love.....it's a curved razor on a stick basically. You will love it!

[@MarinaMichaels]

I'm new to sourdough. This is an honest question: why do you want your loaf to have an ear?

[@Bakewithjack]

Because 1. It looks nice and 2. Then you get that wicked crunchy crust in the middle but where it ripped open 😋😋😋

[@MadlyinLovewithJesus-1953]

@@Bakewithjack AND because it yells, "TA-DA! You did it....and it's a nice POUFED loaf...!" :)

[@lisettegarcia]

Not to be rude, but what is the point of the ear? Is it just an aesthetic tradition? Like a trademark look that tells you its sourdough on sight or does the slice meaningfully improve the quality of the final product?

[@johnonetrillion]

Jack ... is the tension from the loaf pref supposed to remain after 12+ hours cold proofing (in a banneton)? I get a reasonable amount of rise, but more sideways than up - and never get a decent ear. I suspect my starter is doing the right thing but I have an issue with dough strength (from gluten). Tips welcome! Cheers, John.

[@annawalcott7487]

New to your channel, timing the dough can you talk about that.

[@NichaelCramer]

OK, I think Jack’s videos are great. And I’m certainly going to use the techniques that he demonstrates in the video. But... ... was anyone else a bit creeped out when he started waving the gringette blade around that close to his eyes? ( 3:30 and following) Now, I understand that Jack’s control and mastery of the gringette is far better than mine will ever be. And I realize that this was probably the best way to get the right angle for the camera-shot. But still...

[@user-vg2lp1fd6z]

Why do I need an ear please?

[@Rob_430]

Great Videos on bread tips! Thank you so much. Your looks remind me of Harry Styles.

[@Bakewithjack]

Harry styles!? 😂

[@Rob_430]

Bake with Jack The singer from One Direction...........and England.......lol!

[@ninaberthachrestela]

Love it ♡♡♡♡♡♡

[@ampp3692]

Hi Jack, I have seen a baker that puts cold bread in cold oven and it always have a beautiful spring, how that happens?

[@rosasaeidizand8438]

THUMBS UP!!

[@Heather-fx7sr]

But my question is, WHY does a baker want the ear? Is it purely aesthetic? I personally don’t like the look, nor that extra crusty bit down the middle of the loaf. Not sure if it’s offering some other benefit to the bake?

[@Kev-3006]

Well I don’t know that much about bread but that pear in the background looks to be a bit over baked

[@vidadeimigrantche55]

Who else was expecting to watch he slashes a dough?

[@Heather-fx7sr]

But my question is, WHY does a baker want the ear? Is it purely aesthetic? I personally don’t like the look, nor that extra crusty bit down the middle of the loaf. Not sure if it’s offering some other benefit to the bake?

[@yaminalabidi7514]

👍❤️

[@avb5633]

You are so fricken CUTE!!!! Omg! Lol!

[@lindahuo2548]

I don't know Jack, I'm not a people person let alone building sexual tension... ;(

[@Bakewithjack]

Oh crumbs 😬😬😬

[@watermelonlalala]

Never seen bread that looks like that.

[@andreagil9275]

Great tips. Great accent, and a amazing mouth 😳 hehehe 😉

[@johnfalconer5778]

Cunny Funt!!!

[@wenzeslausunbear1905]

to much face, to little bread

[@Bakewithjack]

Thanks Wen 👊🏻

[@Blintzgrad]

My "Ear" looks more like a bellybutton hernia :-)

[@iamindigobaby]

Can't believe I wasted my time see you talking. I thought you would at least made a score. I can buy a loaf and talk nonstop about the copycat theories I saw on the internet too!