I've been working on this for months...

Online Bread Making Courses in the Homebaker's Club: www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: www.bakewithjack.co.uk/shop
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Amazon US: www.amazon.com/BAKE-JACK-Brea...
Amazon CA: www.amazon.ca/dp/1529109701?t...
UK and everywhere else: smarturl.it/BakeWithJack
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[@Bakewithjack]

The Homebaker's Club has arrived! Find it here: www.bakewithjack.co.uk/online-courses

[@kewpiefan72]

LOVE the bloopers at the end! Thx!

[@Bakewithjack]

Nice one Connie, you spotted them! :-)

[@simonoliver4751]

Y'know, it's the darndest thing: i make hundreds of loaves every day professionally, all from scratch and hand shaped, they all come out beautifully. Whenever I bake something at home, it comes out like a weird potato.

[@nigelriley5538]

I need a new oven too

[@Rezzhuanne]

I'll share this with my sister.

[@Bakewithjack]

Thank you Rey :-)

[@karenpage9383]

Yay!!! And keep the bloopers coming!

[@Bakewithjack]

Haha! I wondered how many would see them :-)

[@trishthehomesteader9873]

Thank you Jack! Best wishes on your new endeavor! I'm also excited for those who'll be edified by becoming bread bakers. 🙂 ✋️Another vote for the bloopers! Those of us who love you appreciate that you have fun! 😄 Blessings always!💜

[@Bakewithjack]

Nice one Trish, thank you :-)

[@gigi3242]

Congratulations Jack

[@Bakewithjack]

Thank you Gigi :-) Hope you love it.

[@johncarson6851]

From NYC and eager to join. Just started baking and have watched every single one of your videos in order…. Never used your recipes however I HAVE used the principles I’ve learned from you to improve my bread from something that looked like a “cow pie” to something worthy of an instagramable beauty… Thanks so much for all your help.

[@Bakewithjack]

Amazing John, so cool to hear! See you in the club :-)

[@michaelwilson621]

Joined and really looking forward to making some bread Jack. 😁

[@ReibahDarling]

I ordered your book and love it! Thanks from Atlanta. You’re fabulous

[@Bakewithjack]

Thank you so much Reibah :-)

[@suyapajimenez516]

One of my bucket least for life was how to bake all the kind of bread possible. It turned out that you are right knowledge and practice …..and practice. I’m 65 and the great conclusion about is learn to speak the language of the different flours. These day I bake from sourdough breads to non gluten flours and still learning. Flours have there own universe.

[@kathleenfairykats1166]

Happy days, Jack!! All the best from across the pond.

[@Bakewithjack]

Thank you so much Kathleen :-)

[@jackieporter5705]

Will you cover using fresh milled wheat? That I would sign up for!

[@lindaczyzewski]

Congratulationsand best wishes! I love your book and although I've beenmaking bread for over 6 decades, I have learned a lot from you. While I don't want to take the beginning lessons, will you let us know when you are pas that section and are starting in on more advanced recipies?

[@Bakewithjack]

Nice one Linda! I will let you know when new chapters drop in :-)

[@laurasheepherder790]

Love this, so excited the doors are finally open! (Also, is it tea or coffee in that cup hmm? I've noticed you take it everywhere in these videos lol) Thanks for coming up with these wonderful ways to help peoples all over the world at their own pace & time! Awesome ideas, can't wait to experience it myself~!

[@Bakewithjack]

Thank you Laura, hope you love it! It's tea and it's not as good as the cup in the LIVE launch video :-)

[@AdyKing]

Could I get some advice please? I'm new to all this and loving it. I'd like to make enough dough at the weekend so I can have a loaf straight away and another midweek, what's the best way to store a proved dough? I'm thinking I can do a first prove on Sunday and pop it in the fridge till Wednesday and cook, will this work? The vids are great Jack, very encouraging a helpful for us noobs. ROLL IT!

[@hog_hedge]

Fantastic! Is there a list of videos/lessons I can have a look at before I subscribe? Also, you should create a video with all of your outtakes, it would be hilarious!

[@Bakewithjack]

Sadly not, for now you can find a rather tasty Sweet Potato, Thyme and Feta loaf (seen in video 212) and some no knead cheddar cheese baps (peeped at in 209) among others, no spoilers here :-) An good shour for a bloopers video, I'll put it on my list! Take a punt Hog, you'll like it I recon :-)

[@t3r1camp]

This sounds wonderful. What about baking with freshly milled flour? This is what I use exclusively. Can I join from the US?

[@Bakewithjack]

Sure you can Join T! A lot of people have been talking about Fresh milled flour recently, it's on my list!

[@t3r1camp]

@@Bakewithjack great! Thank you!

[@ronmcc100]

1st rule of cooking: NEVER let the food win! Most foods can sense fear in a new cook or baker, so it's important to keep a sense of confidence and an air about ones self that you really know what you're doing.

[@Bakewithjack]

Haha! together we'll fool them into thinking we know what we are doing hey Ronald :-)

[@MrsJax304]

Joined 🖖🏽

[@Bakewithjack]

Wahoo! Welcome Mrs Jax!

[@williamvanofferen6120]

I see the pricing is in the English pound. Will the sign up handle us over the pond in the states?

[@Bakewithjack]

Yes it will, sadly the website can only handle one currency but you will be fine :-)

[@live_long_and_prosper]

There was a lot about normal pizza. How about Sicilian pizza?

[@yingmingu987]

Please give subtitles!We need subtitles because we are from China

[@punotomalf6408]

I don't know, but you look like young gordon ramsay

[@paulzsoka9037]

👍