"I CAN'T KNEAD!" ...but can you whittle?

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[@dorothyrushforth888]

I love when you say ‘Roll It’ - it gives the promise of a great video and I’m never disappointed 😊

[@ginette2100]

Same here ! Don't forget the little riff 😀

[@dorothyrushforth888]

@@ginette2100 oh, of course! I did forget that lol 🥰

[@Prayer17]

I am new to bread baking, this is my 4th time baking bread. And I mill my own soft wheat flour. Thanks to your info on using brown flour, I didn’t panic, used a 50/50 blend, added a little extra water and made your #130 bread. It’s awesome! I have usually made it 100% brown flour with chaff, not knowing I could sift it. All KZbin self taught. This is beautiful! Thank you.😘

[@woolymittens]

I'm with Helene, arthritis in my shoulder made kneading very unpleasant so I finally invested in a stand mixer. Now I can happily knead the toughest and stickiest doughs for as loooong as it takes without so much as a wince! 😂

[@dorothyrushforth888]

I bought a KICHOT dough mixer and proofer machine as I have a bad shoulder too and it’s the best thing I have purchased in a long time! I just put the ingredients into the bowl, set it for however many minutes I want it kneaded and how many minutes I want it proofed press start, make a cuppa and relax for the next hour. Knock it back again then shape it by hand and 2nd proofing in oven with light on and heat off.

[@mandiigraham1596]

Defiantly needs a video on working with different wetness of doughs. I would also like to see a refreshed video on working with inclusions. I am aware from experience of different results when working with different inclusions.

[@HAB828]

I like your idea of a video on a higher hydration dough like ciabatta. I had an epic failure with my first loaf. Also, consider doing a video on breads that use a pre-ferment.

[@MrImagin]

i hope you have a course on how to whittle that spoon out of a twig so i can stir my starter.

[@IMBlakeley]

My starter has lived in various plastic containers for the last few years, it always gets made with metal implements and my dough does its first rise in a metal bowl.

[@rpug2920]

Jack, just to throw my hat into the ring. Our youngest family member, our starter Fernandough, is going to be 5 this coming May and has lived in a 3"x5" plastic Snap-Lock container his entire life. I try to make sure he's fed once per week and resides in the refrigerator the rest of the time. Plastic has not affected his growth or appetite. Also I'm so impressed with you and your KZbin videos. If I remember correctly you had about 12 thousand followers when I first found you. Keep up the wonderful site and may the best you desire be yours.

[@jackieporter5705]

Great idea, please include baking with freshly milled wheat. Thank you.

[@sabenegeorges6935]

Keep making bread in almost every video. Don't worry about repeating yourself. Define yeasted breads vs. sourdough - it is clear to you and me, but I think not to everyone. A video talking about the benefits of sourdough fermentation, gluten development vs. bulk fermentation vs. cold proofing...how long to cold proof...etc. Sourdough hydration and how it affects crumb - tightness, airyness, etc. You are AWESOME!!!

[@ingridkarm8922]

I would also love to see a series on milling your own with ancient grains, rye, spelt etc and how to adapt to what the dough is telling you things you should be looking for. During the madness of the last few years, bread flour was hard to come by so I ended up with wheat berries and now a consequence of all the lockdowns that we had in Victoria Australia, all the local shops where I could buy pre milled organic ancient grain flour have closed. So I have kilos of berries and have had enough of making "bricks".

[@magpie1492]

'Whittled a spoon from an oak tree', OK I am off to find an oak tree...🤣

[@dorothyrushforth888]

😂😂😂

[@dorothyrushforth888]

Remember and tie a yellow ribbon round it 😂

[@numero480]

Can’t wait for the online courses!

[@micheleschroyer85]

Yes could you do a video on English muffins? Please?

[@dkexp725]

Hmm. My comment seemed to just disappear. Anyway, so happy you found your way back to sharing your passion! I would like to see lidded tin sour dough sandwich bread and sour dough rolls (dinner or sandwich). Thank you!

[@marsfran55]

I LOVE the various bread roll shapes! Those are fun😊

[@susanblauss5829]

Your book came in the US, Massachusetts, FINALLY. Having soooo much fun trying out the recipes. thank you thank you.

[@John-oz5xe]

Hey JACK, John here from Portland Or. Bought your book from amazon and I really love it. It's great for filling in the cracks from the videos!! Thank you for your hard work !!!

[@MrShinentwist]

Hell yeah! I'll need those imported whittled by Jack spoons!

[@michaelwinningham6166]

Love the BWJ brotforms I ordered, and many thanks for the consistent high-quality content! Discussion about add-ins (practical considerations and constraints) could be interesting in the future.

[@notnotnever]

Jack, thank you for being here in service to us! My husband keeps asking when I'll make your focaccia again!

[@mimmociaccio5470]

Thanks jack . Good point how to deal with wet dough! Keep the good work.

[@GawkerWeb]

I’m in Texas and I’ve been waitlisted for a King Arthur class on my birthday this Sunday. I’ve been dabbling without ever taking a class and enjoying myself immensely but I would really love to take some classes with a good teacher and improve my skills. Watching Bake With Jack videos I’ve even hung up my KitchenAid mixer and starting doing literally everything by hand. I would very much love to take actual classes from Jack and up my game. I’m a lifelong cook and HATE baking. Too precise, can’t even know if somethings gone wrong until you’re six hours in. Jack, if you do start offering lessons in an affordable price range I’ll be signing up every chance I can get in. My only real day off where I can bake is Sundays and I live here in Texas. If you do this classes thing can we ask questions and or suggest tactics that work for us?? I really want to take a multitude of classes through 2023 and become a better baker.

[@dillywhite8679]

I love using my Danish dough whisk for kneading high-hydration doughs.

[@denaross]

I have ordered your book so it might be in there, but in case it isn’t - I’d love a seeded rye sourdough bread recipe!

[@ginette2100]

Thanks Jack

[@rebekahmaycock9259]

PLEASE 🙏 Oh PLEASE do a video of you baking with your kids. I am a Momma to five, three of which are old enough to help me in the kitchen. I want to know how to get my babies involved in the process! Thanks!

[@annbenner4663]

Love your tips it as been helpful

[@dottyk1637]

I was also a bit sore in the past from kneading, till I followed your methods, thankyou, I'm doing better. P.S. I've made your focaccia 5 times already since last summer, the fastest,easiest, most luxurious dough that I can ever imagine and it never fails to impress whoever has a taste. Grateful forever.👍

[@ianwalker3144]

I love 65-67% hydration with the flour I favor, Lehi Roller Mills Turkey brand bread flour; gives me a softer bread without sticking all over. Thanks for the instruction and information, Jack!

[@karalombard9720]

Thanks!

[@maxineb9598]

I don't knead either so at home it's either my Kenwood mixer or the no_knead lift and fold method. Both work for me really well. I don't make sourdough, just plain old white or whole-wheat bread.

[@jamessteele7010]

Great idea

[@rossk7927]

Hey Jack, lately I've been contemplating how I could control the flavor and experience of the crust. The char level, the thickness, the hardness, the shine, the texture, the mouth feel, and the smell. As well as how the crust will be the second day out of a bag or from the toaster. For example I find that a standard white bread base can have a "dry dark/charred" scent and mouth feel even if these properties don't carry as much into the taste. Cooking cooler or under foil helps in this regard, but also gives up too much of the good crunch and chew and you'll never get those crisp flakes from misting the bread directly on the way in. Maybe there is only so much I can achieve from a home oven but that thin, crunchy, lightly golden, lightly blistered but ultimately smooth crust of a good (admittedly grocery store bakery standard) French loaf eludes me. Maybe what I need to focus on is the skin of the crust alone, the paper thin outer layer might hold the key to what I'm looking for...

[@rochelleferrera595]

I’m gonna have to get your book because I just found your videos today, have had my sourdough starter for years and it’s name is Jack lol 😂

[@Bakewithjack]

Aha! It is meant to be Rochelle :-) Hope you love it!

[@maryamn2441]

Hi Jack, I appreciate your video on sour dough. Would you please bring a sour dough bread with home mill flour.?

[@ColletteWiedecke1]

Hi Jack! You have helped me so much! I am however struggling to figure out how to make a great loaf using ww flour, swbf and oatmeal. Thoughts? Thanks 😊

[@loriehabel1552]

This is going to be fun. Signed up. Let's do this😉

[@davidclark9086]

Having designed, written, produced and distributed hundreds of on-line courses for the US Army in Europe and several colleges starting in the early 90's, I am positive you will do very well and your students will learns tons.

[@lornamahoney1042]

Hi Jack, how do I tighten my sourdough up a bit when I tip it onto my baking sheet before it goes in the oven ? Do I dust it a bit more with flour before final proof ? And please keep on with “roll it” ❤

[@nujjy95]

Hi Jack. Have you done any experimenting on chapatti flour? Be interesting to hear and see how it differs from strong white flour with the kneading process. Thank you 😊

[@willhas8416]

I never knead bread now because of bad joints in my hands I just let prove for 60 mins then follow the recipe but usually make up my my own recipes at a 64% hydration and found this really works for me

[@DaveOBrien]

I normally mix it roughly, wait 35-40 mins then slight knead. Time does a whole lot of work when developing gluten

[@kathleenfairykats1166]

I have noticed that after mixing the dough, if I let it rest a while, it is much shorter kneading time. I have the same problem with my wrists and shoulders.

[@marcuzzell7790]

Commercial artisan bakeries use stand mixers so no problem for home use, just on a smaller scale

[@tessa2737]

Hi Jack, thanks for all your great videos. We love a bit of freshly baked bread at the weekend and so the sourdough works well for us as it gets baked in the morning when the shaped and proved dough comes out the fridge (providing I remember to get my starter out of the fridge in the first place a couple of nights ahead!) and is then good to go for lunch. I'm just not efficient enough to get my yeasted dough going in the morning on the day I want to eat it. I have experimented a bit with putting my yeasted dough in the fridge for an overnight first prove and then shaping up the next day. Is it better to shape up the night before and then put in the fridge? I suppose it depends! Fridge temperature, etc.....? But any tips?

[@melaniefisher8823]

HI JACK!!! how about some sweet breads, or fried breads, or stuff you can do with the dough? Since I live alone I only need one loaf, but I love bread and want to make different things with the dough (other than loaf bread).

[@alanhirschman1320]

I’ve been baking sourdough for years, and from the beginning I’ve used a plastic container for my starter without a problem. As for metal, what’s the bowl of your stand mixer made of? Maybe glass, but more likely metal.

[@quigon50]

One thing might be interesting are tricks for introducing multigrain breads. I like to mix in 1 part whole wheat to 2 parts regular white bread flour . I am trying to find ways to use barley flour, but it has a bitter edge so perhaps I need to use less and or add a little honey or sugars. Your thoughts appreciated.

[@quigon50]

Sorry Jack, I found it in Vids 136, 137, 200 and 45. You have already covered this topic.

[@kathleenfairykats1166]

Your "roll it!!" and the music make me so happy. And yes, you did stop doing it--seems like it stopped during lockdown. Gads, that was all such a mess, and bless you, we all could tell the toll it was taking on you. The roll it is part of your persona, so let's always keep it, shall we? lol Great video today!

[@pamcullen537]

Love your tutorials and have bought the book, I get a bit frustrated making a beautiful (in my eyes) loaf but being on my own have no one to share with ! 😂

[@billschultz7702]

My wife is gluten-free, so pre-Covid, I brought extra bread to a soup kitchen nearby

[@pamcullen537]

@@billschultz7702 How lovely for you to do that, I live on a boat in uk in the middle of the countryside & lost my husband a year ago ago (also gluten intolerant) I wish you all the very best 🦆💕

[@sjking1111]

🙏🏼 PLEASE PLEASE PLEASE get into freshly milled grains 🌾 for your bread. It'll be a whole long fascinating series. I can basically only watch you for entertainment now since we've switched to grinding our own flour. And there are so few people online making understandable videos about it. Please get your lab coat 🥼 on and experiment. 🙏🏼🙏🏼🙏🏼🙏🏼

[@Ginaguggy]

🤣😂❤️❤️ Love this guy

[@Smudgey81]

Is there any difference in the recommended hydration % when baking with bread flour vs all purpose flour?

[@John3-16KJV]

Please could you do something on braided bread i.e. challah? Oftentimes mine looks great but seems to meld together in the oven losing the pretty braided pattern, also loaf goes flat instead of nice and high x

[@shannonsmith4103]

Howdy Jack, and greetings from across the Pond. Out of curiosity, is there a happy medium for building strength in a sourdough aside from your stretch and fold method? I'm by no means a novice bread baker, I've been hand kneading yeasted doughs for 21+ years. As a tactile baker, I can usually tell when my doughs are ready for proofing, but I'm having a bit of a bother with the sourdough stretch and fold method. My sourdoughs don't seem as flippy-floppy after resting and fermentation as yours do in the videos between each time frame. Mine don't really seem to want to develop any bounce or elasticity without a good and proper beating (a good knead). I'm fairly certain my flour to water ratios are ok, but they feel stickier than what yours look like in the videos. My first recipe, which I kneaded the crap out of, came out fantastic, a big bang of spring in the oven...my most recent 2, not so much. Also, for some reason, it seemed to me that my stretch and folding resulted in overproofing, flat, dense loaves in my most recent 2 recipes. So, is there a happy medium between the two methods? I've been doing this far too long to let Sourdough beat me, and I refuse to give up. Recommendations? Cheers and much respect from Ohio.

[@pharmtec24]

You noticed me!! Peace be with you on your newest journey.

[@pino_de_vogel]

I personally don't knede anymore as i have a fancy kitchenaid to do it. But frankly i came to realize that kneding is about the least important part of the proces... measuring, shaping, creating tension on the rises, final shape, final rise, steam is way more important then the knede.

[@sjfno1]

I’m a Brit now living in Australia where there is a lot of Turkish bread. I really like Turkish rolls, so do you have a recipe for them? I normally avoid white bread because I am diabetic, so I buy light rye bread. I quite fancy making both of these if you could do a tutorial.

[@Mrs.Patriot]

I ordered your book before Christmas and it still hasn't arrived. 😣

[@alwilson6471]

Nice one Jack. I have a question for you - Every video I have watched about sourdough making uses the stretch and fold method. OK, I see that's traditional, but what's wrong with putting everything into a stand mixer and letting the tool do all the work? I tried with a sourdough using Stout instead of water, and with cheddar cheese added. It may not have been the most risen load I've made but it was sure one of the tastiest. So, please explain why no-one seems to use a dough hook for sourdough. Cheers matey.

[@reawilkinson9521]

I have a gas stove and in my quest to perfect sourdough I have discovered the biggest issue I have is inconsistent baking temperatures. After parking my butt in front of my oven I realized the up to 75F temperature range while baking. I am blaming this on the huge oven size that North American ranges seem to think is necessary. Nevertheless, here I am. The problem is to get good oven spring I need a higher temperature for a dutch oven but I find the bottom crust is too crusty often verging on burnt. Any suggestions? I have tried raising the racks but have gone as high as possible to still allow for the dutch oven.

[@suemerritt1679]

Fresh milled flour. I hope you do soon also. In the states it's very popular! However, no one really does bread videos other than a standard wheat bread? No varieties what so ever...... Would be a lot of work though on your part. It might not be worth it to you. Roll it! 🥰💘

[@ericpearce7219]

Where is the assistant baker who made her own loaf? She should be on to encourage youngsters!

[@kathleenfairykats1166]

By the way, I was one of the folks fussing about plastic starter jar. I believe on a microscopic level, plastic ends up altering food in a bad way. We get enough of that crap in our bodies as is. So glad you are using glass, now.

[@marcuzzell7790]

Commercial artisan bakeries will all use plastic, normally big gastronorm bins made from polycarbonate. I have my starter in a plastic Tupperware for years and works fine

[@kathleenfairykats1166]

@@marcuzzell7790 I'm sure it does. Not saying that it harms the starter, but I think plastic makes its way into our bodies enough as is.

[@bcvahsfam]

I can't knead or at least I feel like I can't. I also don't like my KA mixer and how it kneads. It never looks like I think it should. What I like and would like to understand better are stretch and folds for sourdough. When do stretch and folds work? I do it for two recipes and it works great. Can I just opt to do it for other recipes too? i don't mind the process going overnight. Also what I need to know more about is home milled flour. I have a Mock Mill and want to use it more. I would like instruction on home milled breads and sourdough. I like getting your updates and hearing plans for the future.

[@live_long_and_prosper]

4:00 no Jack, you should not use plastic jars because they can easily be contaminated and they are difficult to sterilize. Get the wrong bacteria into a plastic jar and they can stay there. Take a glass jar and bacteria and moulds can always be completely removed. Either boil them, which doesnt kill some bacteria completely, if in doubt just put the glass jar at 150 ⁰C or higher in the not pre-heated oven. Cool down slowly.

[@Bakewithjack]

Nice one Live Long! I'll switch to glass :-)

[@francisbarlow9904]

I have an Ankarsrum and it's a great bit of kit, but I'm afraid it's rarely used. I love working my bread by hand (thanks to you and your video's). We eat good quality bread from Shipton Mill flours, which I buy by the sack, but our favourite is a Canadian white/einkorn mix. Recently I have been experimenting with a 70% hydration white dough and have pulled out what bit of hair I had left. Today I made my first really good loaf and had some for tea... fantastic!. I used the Richard Bertinet slap and fold method (which I haven't truly mastered), how do you find it?

[@francisbarlow9904]

By the way, I can whittle much better than I can slap and fold!

[@kelvinrichards7426]

Francis, what white/einkorn ratio are you using? I had a Shipton Mill delivery this morning, I might include some einkorn to try in my next order! Tomorrow's loaf will be Light Malthouse....still waiting for Jack to do a video on granary-style loaves!

[@francisbarlow9904]

@@kelvinrichards7426 Hello Kelvin, (I go by Frank), I like to use 60/40. You need more strong white because einkorn is lower in gluten, having said that it's really packed with flavour (a nutty, toasted flavour). I have seen others use 70/30 for this reason. Hope this helps.

[@kelvinrichards7426]

@@francisbarlow9904 Thanks, Frank!

[@marcuzzell7790]

I also go for around 60/40, usually with white flour 4 from shipton then various whole grain / malt house / eincorn etc for different batches. Good flavour but with lightness and structure from the white flour

[@itsame_th2283]

ROLL IT

[@jacquelinefrancis8127]

Help!!!! My sourdough has been kept in the fridge and been using it successfully until today and it’s gone mouldy!!!!!

[@howardammerman5961]

suggestion/request: discuss or show comparisons between SWBF doughs(i.e. your basic loaf breads), and other doughs: such as brioches, Italian breads, French breads. etc. (You probably did this already, though I've been practicing the SWBF loaf recipe while my wife in unable to make them). Since most recipes are written with 'American' measurements, (cups, ounces, etc.), converting every ingredient to metric, without a 'standard' proportion of ingredients (in metric), would be injecting as large degree of uncertainty and error, right?

[@judystennett6020]

Jack, I didn't mean that 'roll it' was gone. It just seems like I didn't hear it in a very long time.... maybe I missed some videos!

[@learnwithlillian8509]

Hi Jack, enjoyed your video, as always. Do you get bored with reading that? I recently made Pan de Cristal. Best bread ever! And so easy. I think we’d enjoy a video on that style of bread.

[@sherry3661]

How about a baking with your kids class?

[@RaniNazz]

Nice vedio Wow

[@cornetaljaard6272]

I did ask you before. Perhaps it got lost in lockdown and got smashed by a virus:) I am asking again. My Mom is 85 years old. I grew up with vetkoek and home baked bread. She has kneaded enough and is now not strong enough too. Please just tell me how to convert her recipe into a NO-knead bread. She is beautiful, and strong willed, and won't buy bread. Please help me to make her bread making easier. You are a star. If you can't help ...... then I am not sure where to go

[@murraym8826]

Pumpernickel…

[@criswilson1140]

I'll second that request for a good pumpernickel video

[@williamfowles2940]

Funny how some people like the "roll it" bit. Its the one part I cant stand, it makes me cringe and I avoid it whenever possible.

[@optionout]

As I was researching baking bread , I got diagnosed with diabetes 2. No more cards for me..

[@trishthehomesteader9873]

You may find that playing with the recipe will give you some wiggle room. Using whole grains and milling them yourself helps. You can also experimental with swapping out some or most of the wheat flour with g.f. oats, or other g.f. blends. I used to do this for my ex who was type2. Good luck!♡

[@optionout]

@@trishthehomesteader9873 TY. Is that why he's your ex? 😅

[@trishthehomesteader9873]

@@optionout Not at all.☺️ Actually we both did really well on the ADA diet.👍

[@dottyk1637]

Diabetes 1,or 2, does not imply no bread, you have to manage your total amount of carbohydrates, which includes sugars (table sugar, sugars in fruit juices, sweets, vegetables) as well as starches (flour, vegetables, potatoes, pasta, breads) on a daily basis. Remember also that sodas, pops, can have lots of sugar, you would shocked. Condiments, jams, have tons of sugar too. Read the labels on prepared foods, it's an eye opener. So go ahead, have that slice of sourdough bread and have a slice of cheese instead of jam. The A1C that is measured is a reflection of your glycocylated hemoglobin over the span of a red cell lifespan, 90days. So you have 90days to balance the level. I know you can do it.

[@optionout]

@@dottyk1637 TY appreciate your effort!! But I was gearing up for like 4 large baquetts a week. Can't do THAT now. Have to go strict low carb until AC1 remission, THEN add back carbs. Very kind, TY.

[@micheleschroyer85]

I think you switched to theme tune. But roll it is better.

[@John3-16KJV]

The true Gospel: Simply believe that Jesus Christ died for your sins, was buried and rose to life again on the third day. Put your faith in Jesus Christ that He has paid your sin debt & you are saved, sealed by the Holy Spirit and Heaven-bound. It's that simple folks. Get saved today 🙌 🙏 Please obtain a King James Bible and read it. The Gospel of John is a good place to start. Please avoid all modern per'versions' as they all add or take away from Scripture & reading them will have you confused & doubting your salvation (as is their purpose!) God bless you ✝️

[@sherry3661]

Thanks!