97: Sourdough: STOP your Dough STICKING TO THE BASKET!

[@stereodreamer23]

Jack, I'm 54 years old, and my grandma taught me how to make bread when I was about 10. I've been baking my whole life as a hobby, and I've tried just about every kind of bread--it is a really fun hobby, and matches up with my other hobby-homebrewing!. All that being said, I've learned so much watching your videos. My grandma was a GREAT baker--she was the wife of a dairy farmer, and baked for her family, her neighbors, the church bake sales, etc. She had been baking for over 50 years when she taught me! Her bread was sort of famous in her community--it was uniquely delicious, with an amazing crust, and an open, toothy crumb (even though it was a yeast bread--NOT a sourdough). She wasn't a "scientist", or a professional baker--she was a farmer's wife, just trying to feed the people she loved. I learned a lot from her, but you really satisfy the "nerd" in me, with all your fantastic technical information, and all the great professional baking tips, that we can use for home baking. Thanks for a great channel, and keep it up. Even an old-school veteran home baker like me can learn a lot from you, and your videos are helping me to grow, expand, and improve my baking skills!

[@pfscpublic]

Hey Jack, what was your grandma's name?

[@CountDrunkula]

Yeah, there's a lot of crossover with homebrewing and breadmaking. The forums always end up with a bread making section or mega-thread.

[@bingingwithbabishisamazing4034]

He is relatable. He is professional. He is amazing.

[@jerryjohnson925]

I have new bannetons and almost didn't press them into service today because I have no rice flour and so many sources claim that's what you need to avoid sticking. A small thing but when Jack says "I'm not going to go out and buy rice flour just to keep my dough from sticking," me heart leapt. Finally someone who appreciates the fact that saving a bit of money remains, for some of us, one of the great joys in doing things for yourself!

[@lisarct1012]

So true, but guess what I had just bought the day before I watched this . . . 🙃

[@jerryjohnson925]

@@lisarct1012 Oh, I talk a good game but I broke down and bought a bag too, about 15 minutes after leaving that post!

[@happytang1802]

I watch your videos multiple times, repeatedly, and every time I learn something new as I’m at different stage of learning to bake. This is amazing

[@Huwodox]

Amateur Baker here. Essentially agree with everything said here. I like to get a nice skin on my dough with a 24-hour cold proofing in the fridge before baking. The banneton is dusted liberally with rice flour before the shaped dough is placed in it and into the fridge. I bake in a Dutch oven so tend to flour it liberally with bread flour first (once hot) then rice flour to limit the blackening of the bottom of the loaf. To get the rice flour, I actually use a refurbished Krupps coffee grinder that had fallen into disuse. I put it on the finest setting and just grind a little bit of the basmati rice I have in the cupboard as and when I need it. I then just put that in a cheap flour shaker I picked up from IKEA. You don't use a lot so you don't miss whatever you grind. I like the crunchy finish that rice flour lends to the crust so I sprinkle on top too before scoring and misting with water. After baking and cooking I tend to scrape off any excess flour on the bottom of the loaf. Works for me!

[@earlyword2906]

You have changed my bread baking life. No more experimenting with different flours, no more tons of flour sticking in the bannetons and on the loaf and best of all, no anxiety about whether a loaf will stick. They ALL come out perfectly. Thanks for all your tips and your enthusiasm for home bakers. Very inspiring. In exchange, here's another tip that was a revelation to me. When using a Dutch oven, you don't have to preheat it. You don't even have to preheat the oven itself (but don't forget to turn it on). Makes getting the dough into the Dutch oven much easier.

[@margienung9788]

Finally someone who tells you EVERYTHING.! Makes so much sense Thank you Jack!

[@barbaraeisenhower454]

I’m new to this whole sourdough thing and I’ve watched so many videos and read so many blogs that I must admit has me literally confused! Your videos are so simple, straight forward and to the point. Thank you so much for telling me that I don’t have to go buy rice flour! I want my bread making to be fun and as stress free as possible. So thanks again Jack for posting such awesome videos and giving great advice!👍🏼😊🥖

[@albertjimenez8898]

I was so frustrated and didn’t understand what I was doing differently in my baking. Tried the flour and all that stuff and my loaves were sticking where they hadn’t before. But thanks to your video you BEAUTIFUL human being!! I understand that before I moved states, I proofed in my banneton, and since the move I have been proofing in a ceramic container which doesn’t allow breathing and a skin to form!! Thank you SO MUCH for relieving my frustration! Cheers❤

[@purplealmondwellness8903]

THANK YOU! I was about to give up on my baskets all together! This is a brilliant video. Thanks again. 👍🙏

[@leonardovieira9431]

Dude, you're amazing !!! I am a Brazilian cook now living in Germany and here I discovered a hole new world of bread. And since I started making sour dough, I have this problem, which led me to reduce hydration to 60%. Usually I tend to think technically, but I was not getting hit. Thanks and congratulations for sharing your knowledge!

[@tracycruzen6253]

The little semolina chappy-boy, I’m entertained and learning. You are too adorable!

[@hacgarimman9660]

Brilliant video. Very informative, well laid out and brilliant presentation. Thank you! That end point was key. Experience shows there.

[@roykelsey8584]

👏👏👏😎Insightful as ever Jack and totally compelling. Thank you for your time and effort in compiling this valuable video library resource "Every Single Thursday". We, your humble followers are thankful for your presence and enthusiasm. It rocks! YOU rock! Kind regards. Roy. 👏👏👏😉

[@dorieduvall]

Thank you so much Jack. You always share something that helps me to solve bit more of the mystery. Today's video was phenomenal, thank you for taking the time to really describe the importance of developing that skin straight away with the first shaping. I can wrap my mind around how this is a building process, and is a gamechanger. I will adjust my intention with today's shaping. My favorite part of today's video though was watching you dust the excess flour with the brush... I am totally going to indulge in that. What a delight! Happy Valentines Day!

[@Bakewithjack]

Amazing! SO pleased you enjoyed it this week ☺️☺️☺️🎉

[@jessieroff113]

This was so super helpful not just about the dough not sticking, great explanation and run down of the whole process:) Excellent, thanks

[@beckyshields700]

YOU..Jack are one of the most knowledgeable & entertaining Bread Guru

[@stephenrobertson7768]

Followed jacks tip , had the best oven spring iv'e ever had.It's all in the shaping and surface tension .Got it now ,Cheers Jack.

[@JMFMmeButterfly]

Thank you!! I suddenly have had this issue and I switch up part of my method... I think this video hit the nail on the head!❤

[@northwoodfalls1403]

This makes sense to me. So much of what I hear about baking sourdough makes my eyebrows go up. Do we really imagine people centuries and more ago were using digital scales, thermometers, ph measuring gadgets, and had the ability to be super picky about their flour let alone have access to rice flour in regions where rice was not grown? Much of what I see online is information that comes from large scale commercial bakery’s that obviously have different production expectations and parameters than the at home baker. I just want a reliably good bread. I’ve learned a lot from your channel and appreciate information like that presented in this video. It helps me to understand what is going on in the process and why and that information arms me to be able to manage what is happening right in front of me in my home kitchen where elements are changing constantly. Cheers 😊

[@bestcrossroad]

Thank you Jack! You helped me figure out why my dough in the fridge develops so much moisture recently , I cover it with plastic film! I used to cover it w tea towel until recently. But the bread remains ‘delish’ but was just having a hard time coming out of the banneton . Thanks so much!

[@jeanahollings]

jack you have had a big hand in improving my dough and my understanding of dough. you are very helpful, thank you! specifically on this video i've been going crazy with my banneton sticking and making dodgy loves. this video was super helpful! thanks!!

[@royksk]

Another belter Jack. For anyone of a certain age who was made to eat semolina pudding at school 🥵 it’s just semi-milled flour ie about half the milling that other flours get. It's recommended for putting on a pizza peel to help it slide off, a bit like a layer of ball bearings. I also use it on the base of pies etc whether blind baked pastry or not; it absorbs some of the filling's liquid to prevent a soggy bottom. Another thing: you mentioned rice flour and this, mixed into a paste with water, is what’s used to make Tiger Bread. The paste is spread on the loaf before baking and can’t stretch so cracks and splits giving the effect. 👨🏻‍🎓😃

[@Bakewithjack]

I LOVE semolina pudding 😋 ...with jam ...and nutmeg 🤤

[@richardharris5336]

Great post! I hadn't actually thought about it like this but whenever I've had minor sticking problems (very minor, as I'm so heavy with the flour), it's been because the shaping has been awful and I've torn the outer membrane, and/or when I've covered with plastic. The last couple I've put in the fridge completely uncovered... they didn't explode! I don't bother covering anymore, one less thing to faff around with. People never seem to mention the importance of the non-stick membrane when it comes to this... thanks for sharing!

[@Bakewithjack]

Nice Richard, you’re welcome!!

[@gregoryaz8406]

98% of the bread I make is sourdough. After trying several dusting substances to address the basket-sticking challenge, my favorite is a little wheat germ I sift out of a cup of the whole-milled flour I'm using for the dough. It's plenty course enough to do the job, and it has a great look on the finished loaf. Thanks for your videos!

[@Bakewithjack]

Nice one Gregory! ☺️

[@belleepoque07]

Thanks for your explanation! I have been wondering why the social media bakers often suggest wrapping the banneton with a plastic bag or shower cap. In my experience, lots of moisture gets trapped inside the bag making the top wet. I started adding a kitchen towel to absorb the condensation. Now you have confirmed my suspicion that this plastic wrapping method is not good!

[@Bakewithjack]

Yes. Exactly. It makes things steam up and get STICKY. Avoid 👊🏻

[@sirkid8553]

Thank you Jake. I just purchased some banneton baskets and just used them today and my dough stuck to the inside of the baskets and I was at the point to just buy some rice flour, which is silly just if it is only to dust the basket. I'll do what you said and next week put it in the frig without wrapping them so the outside can get hard. Thank you!

[@DavidWhite-ri9zv]

Jack, thank you very much for this video. I just had my DUH! moment when you talked about not using a plastic bowl. It is the only think I currently have to proof my bread in the icebox over night. Now I understand why it stuck to the cloth. The first time it stuck to the cloth so bad that I lost about half my loaf. I was able to salvage some. The second time I was able to get the cloth off, but I will lost some. Definitely going to get me a good proofing basket. Thanks again for all of the videos you have done. I am slowly working my way through them.

[@louisegreenwood6693]

Thanks Jack, this is really helpful. I’ve never put the dough in the fridge, but might be brave and try.

[@theophae]

You really deserve more subscribers ! Always good explanations and good advices.

[@edwardjdeaton]

Love your videos Jack! I was sad you didn’t touch on using cloth lined bannetons. I switched to the linen liner to help build a skin because short of using a pile of flour, I seemed to often get sticking. So far it has worked well. I, and I’m certain many others, would love your input on using cloth liners. Pros n Cons. Thanks

[@bestcrossroad]

Linen liners seem so interesting. I want to know mire re linen liners. Currently, I’m using flour to dust.

[@satopham]

Brilliant advice Jack. I didn't know that the pre-shape/shape stage was to allow a skin to be formed. Presumably this will make it a lot easier to slash as well. At the moment slashing my dough is like slashing freshly chewed gum...and that's not easy!

[@robertmason2707]

This is absolutely correct

[@horaciosalles]

I totally relate to the slashing issue. This resting time seems to be key.

[@nancybergdoll4820]

I actually have learned so much in this year about the science of baking bread from creating and keeping a starter, using different flours, the best temperatures, cooking on a stone with a cloche, loaf pan, cast iron Dutch oven… tonight my loaf stuck to a banner in for the first time. I was mortified coaxing it out to see it look defeated on the parchment….Next time I will generously dust!!!!

[@kdstoffel7574]

They sell the bannetons with a linen liner. I use the liner as a cover when I put the dough in the fridge.

[@davidpowell5437]

So it's not the stuff in the box, it's not how much of it you toss in, it's the skin - the final element of structure that I need to make happen. Structure is such a useful concept to work with. When I baked my first loaf - too many years ago - cookery books told you what flour to use, quantities, temperatures, how long to knead etc. but they never explained the aims of it all, so when I ended up with a brick I really couldn't see too many ways to improve - I learnt to enjoy bricks. You've fixed that! You - and weighing the water...

[@laurienicholas]

As you mentioned the flour is secondary, however I must say I have had great results with rice flour on 80+% hydration loaves where a thick skin can impede the crust. And I didn't have to buy it especially, I just milled a little white rice in a Nutribullet! (I don't own a food processor)

[@Bakewithjack]

Nice Laurie 👌🏻

[@22anamae]

Thanks for the tips. I use 1/2 AP Flour and 1/2 Corn Meal on my proofing basket.

[@Ellen6448]

Thank you so much!!! Finally had a loaf that didn't stick, been going off other recipes that recommended lining the basket and said not to use much flour. Much less stressful bake today not spending 30 mins peeling off the linen. You're a life saver!!

[@susanwardell1788]

thank you so much for this . . . hopefully tomorrow's bake won't be stuck - I think my issue has been the skin not being thick enough . . . huge thanks for all these videos - love them

[@tndnr82]

Damn brother. First video I've seen, but this one was exactly what I needed today. Minutes before I watched I was like, "I gotta buy rice flour?!?" Thanks brother!

[@danielsay9842]

This is easily your most informative video yet! Thanks for all the help fella if it wasn't for this channel I wouldn't be baking such delicious bread.

[@leacruz7311]

Makes sense. I have been using plastic box, lined with cotton cloth. I see condensation after 12 hours in fridge. Thanks.

[@TheLavachild]

I love the "Excess" flour. It adds an extra depth of flavor on the crust. Just my preference.

[@gapey]

I don't use rice flour either but seems like everyone on youtube, well everyone except you, uses it. Glad I'm not missing out on something. I'm a beginner, only made 2 loaves and haven't really had much of a problem with it sticking yet. My most recent loaf stuck a little bit but not too bad.

[@dove-qs5or]

Thank God I found this❤ I've been making sourdough for about 5 months now 😔

[@x_Isaiah_x_]

Hey Jack, If you make us a simple start to finish sourdough recipe, I'll buy 10 of those dough scrapers and give them away to my friends and family. I'd love to see your expertise in providing a simple to follow, yet delicious recipe for a sourdough loaf.

[@Bakewithjack]

Isaiah Contreras done. Tip 101 🔥👊🏻🔥

[@josephgosselin1808]

Isaiah Contreras just seeing this now. Hope you bought the scrapers.

[@ulf373]

Jack, this is a great video! My bread 624g of spelt flour, 40g of honey, 80g of sourdough starter (also spelt,) 15g of salt and 415g of water has been fermenting over night and this morning I kneaded the dough and applied flour from all sides. I then transferred the dough into a floured up proving basket. What I don't know is if I should allow it to ferment for another 24 hours in the fridge before I bake this puppy. Thoughts on this would be appreciated :)

[@TelamonianTeukros]

I did buy a bag of rice flour just for dusting for my... 92% hydration hearth loaf! (I'm still surprised I pulled it off) Hey, I was trying to cover every possible base... (I have cane bannetons) One word of caution: DO NOT clean your banneton after use!!! DO NOT EVER scrub it - unless you actually see mold, in which case, you do have to scrub it and start over. Let it dry after each use and mold should not be a problem. A well seasoned banneton, like a well seasoned cast iron skillet, is a joy. Good advice overall. My last two (hand kneaded) loaves have been 72% hydration (2/3 all purpose, 1/6 whole meal, 1/6 high gluten) and they were very nice.

[@gilbertwalker6769]

Jack I always learn so much from you and your videos! Thanks! I just got a couple of bannetons several weeks ago and you’ve confirmed my experience and explained exactly what is going on. Please keep up the magnificent work!

[@Bakewithjack]

Amazing, thank you very much ☺️

[@Manoagrl]

I just put two loaves in the frig with plastic on top and now I see your video. Running to the Kitchen!!!

[@patvernon212]

I have learned a lot. What I need to know is what size proofing baskets to use for a one or two pound loaf.

[@maz8869]

It’s just dawned on me now you’ve explained! My last few loaves have stuck, and it’s because I’ve been using cling film recently instead of the teatowel! Simple when it’s pointed out to you, thanks :)

[@Bakewithjack]

YESS! Good luck for your next batch 🤗

[@dumontanne-catherine7410]

Another very useful video; so happy to discover I can do without the rice flour👍! Thank's Jack and happy Valentine to you😘

[@Bakewithjack]

Thank you!! ☺️

[@LH-minis]

Hmm.... that is the first time I have heard a sensible reason and understanding of why the banneton stuck the first time I tried it, ever since I put the covers in and dusted them with flour so if it was a bit sticky I could peel it off carefully. So now I'm going back to naked banneton! And covered with only the cloth in the fridge instead of a plastic bag to see if that improves my proofing experience. Thank you Jack!

[@sagichdirdochnicht4653]

I like to use proofing baskets made from pressed wood, there are several advantages in the home bakery, but a main one is, that they only need a slight coding of flour, so nothing sticks - so I also don't need to get rid off the excess flour off the bread. But I don't know how easy or difficult they are to get outside of of germany. A basket with a cloth inlet also works very well, only a slight coting of flour is enogugh then. But you are of course right, a skin is the thing you want. Not to dry and thick or something, that's not productive, but a very slight non stick surface will do wonders. I also sometimes use rattan baskets for long fermentation (altough I'm more the first proof cold guy). And I usually not tend to have any problems with it.

[@crishamilton6678]

I am new here and just subscribed. I bought into the rice flour thing and it didn’t work because I left it overnight in a plastic bag like the recipe said to. No more! Thank you so much!

[@leonardchang1948]

Hi jack, u r always worth watching. I always pick up something useful/helpful. 🙏

[@KellieAndersonfoodtoglow]

Great video, Jack. I use rice flour and shake it in with a handled icing sugar shaker. Such even distribution with it. I like semolina and oats, too. Oats by hand, of course 😊

[@carlossalazar796]

Great explanation!! Thanks

[@1cleandude]

So is a basket absolutely necessary? Thanks Jack🙏🙏🙏

[@maryjanestoltenberg6969]

All this fuss when there is such an easy MODERN solution! I did not want to cake up my new bannetons with flour. I line them with Glad Press 'n Seal wrap (sticky side down of course), spray with Pam, dust heavily with flour place the floured dough inside and leave to rise. Not only does the dough NOT stick, my baskets stay new AND I still those lovely artisan bread lines!

[@ipedros7]

Nice. I started with the rice flour many moons ago, although I never had a sticky problem, because in recipes it mentioned it 'helped' or it was the 'professional' way. One of the two, hey probably both! I then discovered I like the extra texture it gives on the top of the crust so I still use it just for that purpose. A bag goes a very very long way.

[@scabaco]

Your energy is fantastic, thanks Jack! I do use a piece of cheese cloth inside the banneton and dust the cloth instead. One of my cloths has been dusted so many times I hardly even need to do the dusting anymore :)

[@repunzelification]

Yeah. I was thinking what's the cloth thing that came with the basket for? You just solve my mystery! Thanks♥️

[@baitalhail2657]

Brilliant hints . Thank you from Kuwait ♥️👌

[@barryirlandi4217]

يا هلا

[@baitalhail2657]

@@barryirlandi4217 شكرا لك 🙋‍♀️

[@gnileo99]

Thank you for the tip! Now I understand why my dough stuck to the vessel even though i dusted it liberally. I wrapped the vessel in plastic bag before storing it into the fridge. That created condensation and resulted in the dough sucking up all the flour i use to dust and stuck to the vessel.

[@RuthlynWills]

Thank you so much Jack!!! I wish I could send you photos of how my bread looks now, I feel so professional 😁... I went searching on how to flour your banneton without rice flour and found you... BOOM!!! I hit the like button and subbed 🥰

[@Bakewithjack]

BOOM! Welcome 🤗

[@kkelson7048]

Uh oh. Banneton? Never made a sourdough before and was recently inspired to create a starter after watching Jacks videos about it. Love that he makes it so accessible for the lay person. Every other blog and video I’ve seen about it says “do it exactly...measure just right...don’t forget or else!” But Jacks approach is “ just do it and don’t stress!” Love that. So uh yeah I jumped right in and am at day 5 of my (slow growing winter time) starter and just now realize after watching this video that I’m going to need one of these baskets. So I guess I’m going shopping. Since I bake in an extra large toaster oven, I can’t make a full sized loaf (a standard bread pan bread burns on top). I always split my dough into half sized baby loaves. Is there a banneton that is small like that for me? What would be a half size?

[@GrandmasGardenofHope]

You're going to cry mutiny, but I butter my narrow but tall glass bowl. My main reason for this is that for dental reasons I have to have a soft crust. I really appreciate your explanation of letting it sit in the fridge to form that initial "crust" so to speak and will give that a go. Thanks!

[@Bakewithjack]

Wow that’s such a good idea for a soft crust!

[@dcollings]

Great video. The challenge I’ve had is getting the dough into a hot Dutch Oven (I now use baking paper)

[@Bakewithjack]

TRICKY 😬😬😬

[@RJAWriter]

Even better: buy a cheap thin plastic “cutting board” and dust it lightly with semolina. Turn out your bread onto the plastic, take out your hot Dutch Oven and slightly bend the cutting board like a li’l plastic slide to funnel it right into the pot!

[@bestcrossroad]

Hi Darren, I use my ever faithful Lodge dutch oven to bake my sourdough. I eventually learned this technique myself: I use a wooden chopping board (because that’s what I have), put parchment paper the length of my cutting board, turn it ( both) over on the dough on the banneton ( so that, parchment paper is on the dough then cutting board on top). Turn banneton upside down onto cutting board. If I’m lucky that day, dough comes easily out, if it’s stuck, I’ll pry it ever so gently round & round until all the sides of the dough get unstuck . Afterwards, I score it, lift dough up by holding on to parchment paper on both sides onto the hot dutch oven. Happy baking!

[@Patchworkdaddy007]

Thanks for this tutorial!👍🇩🇪 If it sticks or not is a question of hydration.

[@margariteolmos3457]

I just oncovered the resting sourdough in the refrigerator. It had a plastic cover that was holding in moisture leaving the dough wet on top. Hopefully it will be dry tomorrow when I bake and easier to remove, as you suggest. Thanks!

[@johanniegenesse360]

Hello Jack!! Thanks a lot this is helpful! You talk about sourdough but can we do the same with yeast breads?

[@nailog2727]

Thanks jack

[@terrypogue]

I make rice flour in the vitamix all the time to use for breadiings, . As a beginning baker ill try it in my baskets.

[@davidcarroll2035]

A really big thanks for this learning video. Just the point I’m needing to work on. Excellent even x

[@carlcortez79]

Good video. Thank you for sharing. I wish you made a video about cleaning proving basket.

[@orlaisaacson6138]

Thanks Jack! So helpful! I’ve had this disaster a few times - If I leave overnight (10 hours) it sounds like that might not be enough to create a proper skin. Thanks again!

[@kerryllewellyn7783]

I didn't attempt baking sourdough until I'd watched several tutorials by an assortment of recommended "experts". When I hit upon your videos, Jack, that was my "Aaaaah" moment when all the rubbish fell away and my sort of practical requirements were met. As I followed your directions I've never had a problem with my loaves sticking. Bannetons were impossible to buy due to every man and his dog taking up sourdough baking during Covid, so until I was able to order them through the Thermomix site I improvised with and oblong wooden dish, a tea towel and face washers rolled up along the sides to give shape as well as a silicone dish with the sides rolled up, and they worked a treat! With my combi-steam oven I'm turning out 2 loaves most Sunday mornings, loving the process, experimenting with assorted add-ins (mixed seeds, Caraway seeds, fresh Thyme, dates + walnuts for example) and my husband and I love that we're eating home-made, nourishing bread. I've recommended your videos to others here in Perth, Western Australia. THANK YOU!

[@indybonome2041]

2 words: Rice flour.. I've worked as a professional baker for 11 years now and not once has rice flour let me down, give it a go.. blend of rice and white also works well :)

[@Bakewithjack]

🤣 ...it is however just a piece of the puzzle...

[@jred5153]

No Jack, rice flour does not absorb moister at the same rate as wheat flours. No other mystery in it. It has long been a staple in professional bakeries the world over. All the best.@@Bakewithjack

[@patricia294]

I use rice flour as well and it's perfect.

[@saltlakesuperman]

That is what I use and it always works.

[@dfeuer]

Once I started using that for my pizza peels, the pizzas suddenly stopped sticking, without horrible raw flour flavor.

[@Bevieevans8]

Wow! So easy thank you for this video. I use rice flour to dust on my brotform Banneton and cover with a shower cap and nothing sticks. However, when I use a cane Banneton, guess what! it sticks! I’ll try your method of leaving it ‘bare to the wind’ in the fridge 😊😊

[@SonicDeluxx]

50% White Flour / 50% Rice Flour works best

[@Bakewithjack]

🤣👇🏻

[@zakariamoufti6006]

Thank you very much bro, straight to the useful point 👌

[@evanhirsch6940]

Very helpful and entertaining video, once again! Question for you - just looking at it, it seems easier to roll the dough out of a batard shaped banneton than a round one. Any suggestions for how best to do that? I put a plate on top (with parchment paper) and zoom - bang - shazaam - presto, turn it over rapidly and hope for the best! Certainly not the best way... I bought rice flour for this purpose (high hydration dough, rye starter), but it leaves a weird texture on the bread that I don't love. I have a dough proofing in the fridge as we speak - covered with a [clean!] plastic shower cap. I will try cloth, but I worry about any other flavors being picked up by the dough. So, how to get dough out of round banneton - and, lastly, how best to clean banneton, when they dried/crusty dough stuck! Thanks!!

[@r.thomassen6285]

I have heard to use rye flour, just because it doesn't get brown in the oven, but stays white. I have covered my bannetons with plastic shower caps, but will switch to a cloth instead. Because it does stick a little bit, and now you have explained why. Thank you! Bread baking is really tough. So much that can fail, and it often does. And then I see the english, the french and the americans complain about this and that. Well, bread containing only 99,9% or more of white bread flour, how on earth can that fail? Then try to bake norwegian or german bread, full of course flours and wholegrains and whole kernels, seeds, rye, barley, oats and what not. That is seriously way more difficult, especially when trying to use as much wholegrain as possible, preferably 100%. But also can be sort of easy, if you follow true and tested recipes (which I almost never do) with a high percentage of white wheat. But those english/american/french all-white-wheat-only breads, if that is not fool proof, I don't know what is. What I really struggle with now, is how and what to add as a fiber additive. I have tried bran, with little success (too much bran, and you have a brick). I have tried psyllium husk powder, which makes bread very moist, but it doesn't destroy the rising. Whole psyllium seeds work better, but they are quite hard when just dumped in the flour, and soaking them makes the gelly you get from psyllium powder, and a moist bread. But not as moist as the powder. The next I will try is to soak the psyllium powder in oil, so that they hopefully not can soak up water. We'll see how that goes. Psyllium is really great for the stomach, but a pain to bake with. But do you know of any good fiber additive that works well in bread making?

[@meralmeral2585]

Hi Jack. Nice video again. Thanks. I have a question. When I use white flour with 70% hydration, shaping the dough is quite easy. But yesterday I use half white flour half traditional whole wheat flour, I can not stop the dough sticking. The same hydration ratio but dough is really sticky. What should I do? Thanks

[@paulwaddle970]

You’re a legend. Been following countless recipients but when I adopted your principles I finally get a good loaf!

[@patrickryan8636]

G’day Jack, I’m new to baking sourdough and enjoying the many challenges and education..... Is it necessary to shape the dough to the shape of the proving basket? All was going well until I stretched my two loafs to fill out my rectangular baskets..... the result was interesting ;(

[@mitzid.5850]

Wow. The first time I did sourdough I did my second rise with out plastic just a bakers cloth. When I went to transfer to the kettle there was a definite crust. I thought I’d done something wrong and threw it away. I am going to try your method tonight in fridge. Quick question if I do not have a long banneton can I form my loaf in a loaf pan with cloth dusted with flour?

[@lissyperez4299]

Jack is so smart!!! Learned something new today!

[@alena5608]

thank you for this video!! i should have watched this before baking my bread 😂 now i know better!! also a suggestion, if you could put subtitles or headers so it's easier to follow thatd be great!! i watch videos on mute and youtube auto-subtitles option isnt always perfect..

[@Rapcar79]

Many many thanks! You are great! Thanks for sharing your experience!

[@thepowderriverfarrier9545]

He's at it again ... the man is out of control. Do the authorities not notice that Jack is providing free, insightful, proven information that makes people happier? Surely there must be some law on the books regulating this man's ideas. . Way to go Jack! Your videos just keeping getting better every week mate. The 'Bake With Jack' tools purchased from you have become a necessary ( like I can't work without the bowl scraper ) part of my kitchen.

[@laurademarrais3248]

thepowderriverfarrier I think he is married...

[@barbarabrown5517]

VERY HELPFUL! Thank you!

[@lina987]

It needs to be breathable!!! 💡💡 Thank you, Jack!

[@Bakewithjack]

☺️👌🏻

[@horaciosalles]

My sourdough stuck badly today. I gave it absolutely no rest time before throwing it into the proofing basket. I'll add that "breathable" rest and see how it goes. It makes lots of sense, let's see what happens. Thank you for the tip!

[@horaciosalles]

It worked great and it never stuck again, I can't thank you enough for the insight.

[@HeyWatchMeGo]

@@horaciosalles I missed the 'breathe' part too, let's see what happens in 30 mins when I try to take it out of the basket... I sprayed the baskets with a wee bit of water, and Really doused them with Rice flour and let them dry. Fingers crossed!! I hope your bread turned out. I follow the Chainbaker guy, and have learned to make great sourdough!

[@ianburrows9391]

Yesssss! Thanks for the post bake shots :) look incredible.

[@calvinyip364]

I don't have that wood thing or a baking stone. I just bought the basket. Can I bake my bread on a baking tray? And does it need to be heated first?

[@stupollock6851]

I love hydration percentages now. I find total of 1000 g of flour gives me two small loves and I prefer bigger. Been experimenting with larger amounts of starter so bakers percentage is so helpful rather than a recipe. I can’t help thinking the larger percentage of starter will result in more rise and more of a distinct taste. Can you make error by using too much starter? Guess I’ll look on your list of vids.

[@double0bum]

I'd like to know the answer to this too.

[@stupollock6851]

Anna Garside Well I kinda found out but jury is still a bit out for me on amount of starter. A chap did an experiment doing his best to control variables and determined less starter delivers the most twang. Not what you would expect but if you consider the rational behind it it does make sense. Less starter equals less ferment necessitating in a longer time thereby delivering a concentrated taste. Another thing I pondered was the hydration of starter. Made sense to me if making bread at a 70 percent hydration level then why not make starter at same level keeping things easy. Well I did run across another chap that didn’t stick to the 100% hydration and did just as I suggested. I’m used to 100% now so I’ll most likely stay doing so. I have used two hundred grams of starter in a single loaf and might continue that as well. I have had great bread doing that so who cares. I use spelt flour in my starter and find if I add say 20 % into my regular floured loaf it gives me a nice easy mix loaf.

[@double0bum]

@@stupollock6851 Very interesting, thanks for the reply. What I think i'm learning about sourdough is there are many different ways that work for different people. After all people have made bread this way for thousands of years right. I've made two loafs so far and neither were perfect but both were totally, absolutely delicious. All the best.

[@stupollock6851]

Anna Garside absolutely correct. If not edible then good doggie or deer treats.

[@billybass4189]

Two questions jack, does it work just the same with the basket lined? And will cornflour substitute rice flour?

[@VicTaurie]

Why was this so amusing😂 but totally informative!! Tk u so much :))

[@spartas00]

Great video man! Would love to see how you shaped those sourdough loaves, apologies if you've already got a video up and I just haven't found it!

[@Bakewithjack]

On it 👊🏻