Make ANY Bread Recipe a NO KNEAD Bread Recipe

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[@davidpowell5437]

I gave up kneading yeasted doughs shortly after I discovered stretch and fold for sourdough. I couldn't see any obvious reasons why it wouldn't work so I gave it a try and never looked back. It's just so convenient to stretch and fold in the mixing bowl - no work surface to clean until its time for shaping and I can easily use slightly wetter doughs that puff up a bit better. I don't think theres much point in doing anything for the first half hour after mixing, so I just use a 30 min timer, popping back to the kitchen to deliver a few stretches. Its a really user friendly approach! Forgot to add: Thanks Jack! I used to think stretch and fold was just something for trendy KZbin sourdough bakers before I came across to your explanations.

[@brennan353]

Something that would be even more awesome: Make any Yeasted Bread Recipe a sourdough Recipe. I have made some conversions successfully but tips from an expert would greatly help. The main reason for this is that sourdough bread is healthier as it has a lower glycemic index than the same bread made with yeast.

[@mandiigraham1596]

So true. Since I changed to sourdough almost 18 months ago I have not had the bloating and gut problems I had for many years. The only downside is that it is so delicious I can eat too much.

[@debbieepstein1205]

You can do the same with sourdough. More or less.

[@clsieczka]

@@mandiigraham1596 So true, it’s another tasty problem!

[@nancyneyedly4587]

This is such a helpful tip for people who cannot knead due to physical impairments and don't have the money for a big mixer. Bread for everyone! You are the best bread channel! I have really learned the most from your channel.

[@KJ99otis]

Exactly! Arthritic hands are too painful to knead for very long.

[@snyyng]

I just love the way you teach principles. This lets your followers know how to think through the process logically. Teach a man to fish…

[@Rob_430]

Hi Jack. I’ve been baking breads for over 14 years. I started with Jim Lahey no knead and graduated to sourdough with Tartine method. I’m still learning and still follow and watch videos. I find bread baking very therapeutic, and I’m over 70 YO. I’ve baked many kinds of breads and rolls, lately making Kaiser (hard) rolls. Thank you for your expertise and videos. I’ve been following you for a while and recommend you. Regards, Rob from NJ.

[@Gepstra]

I love comments like these, cheers Rob :)

[@stevenharness2283]

I've been eperimenting. Two identical doughs; one rolled, one kneaded. Baked together as bloomers. The rolled version has been slightly better, both times, with five 20 minute rolls. Same experiment with 50% wholemeal and the difference was greater, just a bit. In fact overall the 50/50 wholemeal gave the most satisfying result. However the poor sod eating the results has definitely inflated but with decidedly less bounce. On a different tack I have found better results from using the non fan oven function (top and bottom heat) and it is cheaper on fuel costs; I wish I had realised this before. Jack, you are a superstar.

[@jklphoto]

Well aren't you a cheeky rascal Jack, keeping this top-secret strength-building technique from us! Thanks for sharing!

[@cathyjarmon6863]

Yes, yes, yes!!! I honestly don't need to knead. I love no-knead techniques. Thanx Jack.

[@graciekinkopf2007]

I will NEVER knead again! The dough had great strenghth and gave a great oven spring. Followed your tip and raised the hydration from 62% to 65%.

[@vandyFixer]

Nothing better than watching Jack, eating toast made with Jack's yeasted loaf recipe. Keep up the good work Jack.

[@emmelia-6068]

Right! ... unless it's watching Jack while eating peanut-butter toast made with his sourdough loaf recipe! 😉❤

[@vandyFixer]

@@emmelia-6068 you raise an interesting point🙂

[@heidimolan179]

This is a great idea. I’ve struggled kneading my dough lately. It’s a 300/700 gm wholemeal and white blend. Yesterday I gave up and just left it and went out. I did some stretch and folds when I came back prior to a pre shape and final rise. It puffed well. So next time I’ll treat it more like my sourdough (which is what I mostly make)

[@Rexyspride]

I love how you explain things. I've seen so many bread videos but your explainations are always the best. Thanks Jack!

[@rossk7927]

This technique is fun to use while playing with the amount of yeast (to extend or shorten your working time and build more or less structure), hydration percent, and aggressive degassing for fine crumbs or handling with extreme care for open crumbs. It also is the easiest way to do high hydration breads IMO.

[@makingbakingnana9652]

I’ve done this for a long time with yeasted dough and it works perfectly. 🎉🎉🎉🎉

[@MrKennyBones]

Been doing this for years, especially useful for pizza dough

[@SandiHooper]

I really love this rolling method of stretch and folds. The more I get to play with the dough, the better! Jack, your videos have really done so much to give me the confidence to be the baker I always craved to be. You just make so much sense.

[@gavinindar5021]

Educating us every day!!! Great job brother

[@ecoconatus8089]

Searched so intensly for an optimal stand mixer. Lazy part of me is so happy to dive into no knead world before any expensive purchase

[@tl4214]

Ooooo! How exciting!! Thanks, Jack

[@22anamae]

I love this recipe, thanks for sharing 😊

[@Mrs.Patriot]

I have hand and arm issues so will certainly try this. Thank you! Also: There is a recipe using a similar method in Bernard Clayton's book on bread. It's called "Egg Harbor Bread." It calls for punching down after 30 min, then every 15 min 4 times. WOW does it puff up! A real show stopper! I love bread.

[@belindadavis5497]

Thanks Jack. Another great informative video. But I must say that I love kneading. I find it very therapeutic. Love your videos.

[@suemerritt1679]

Great tip! Thank you 🥰

[@AllisonDReid-ge6zl]

Thank you for this tip! This method is PERFECT for my all-spelt bread recipe which is more delicate and easy to over knead. The bread's texture came out amazing!

[@trishthehomesteader9873]

Thank you Jack! I must have been channeling you yesterday as I made a few hamburger buns. Yes, it worked fabulously!👍 Blessings!💜

[@elgee8837]

Thanks!

[@nujjy95]

Thanks Jack 😍

[@juliadavid3637]

I like/love every video you do Jack ❤️

[@theresamimnaugh1190]

Again and as always, an amazing video meant to help us reach our breadmaking potential. You’re one of a kind.

[@Bakewithjack]

Thanks Theresa :-)

[@chopsddy3]

I added a thirty minute mark roll up into my regular rookie sourdough recipe. I even formed the loaf with the same roll. Wow! Thanks Jack. The puff was epic.

[@bcvahsfam]

Thank you for this video!!! This is just what I was wanting to see. I don't like kneading. You are so amazing!

[@Bakewithjack]

You're welcome Cari :-)

[@hopeb4658]

Wow, great tip! I am going to have to try it soon. Also, I love the tip (I just saw today) on saving a small ball of bread dough to add to the next batch of bread to increase flavor. I can't wait to start doing that! : )

[@CrazyCalabrese78]

My mum said back in her village in Italy that instead of yeast, they would pass on a piece of proofed dough from one person and use it for the next person’s batch of dough and so on. Basically, pre-fermented dough instead of starter.

[@kathleenfairykats1166]

Jaaaaaaaaaaaaaaaaaack this was a great video, thanks so much! You are so fun to watch, I just love you to bits. Happy March to you and yours 💚

[@catsarefancy9053]

Lol never change Jack 😂 I love these videos so much

[@bekahbeeb]

Awesome! Been doing this with my pizza dough. Glad i can start doing it with my bread too!!

[@flopoldible]

Jack too uses this principle on his pizza dough (video 153). I guess he forgot to mention it here ;P

[@itsame_th2283]

Great stuff as always Jacky boy

[@omf2007]

Than you!

[@robinwatson5970]

Thanks, great video

[@Bakewithjack]

Thanks Robin :-)

[@mimmociaccio5470]

Ciao Jack! Fresh roll today 3 different flours yummy

[@didifutures]

Thanks Jack! We continue to learn new and amazing bread tips and tricks from you. This was such a great explanation. Really looking forward to the launch of the HBC :) xoxo

[@Bakewithjack]

Thanks for being here Diane, I hope you love it when it comes.

[@9brian99]

The hot cross buns were terrific, not so much the marmalade glaze. Now I’ll have to try this, really enjoy the no kneed sourdough. Thanks

[@Bakewithjack]

Nice one Malcolm :-)

[@pino_de_vogel]

i always dop a double rest. knede > shape and create tension in a bal > 60/90 min > kick down and fold and reshape in a bal > 30 min > final shape ( slap out in lenth then fold in left and right and roll up) and final rise in the tin till it seems ready. I feel that extra rise gives me a nice finer crumb that way which i prefer.

[@easternhealingarts33]

Will you teach how to make dumplings and flatbreads or how to use other different kinds of flour

[@henrytheturnip]

I've been doing this over the last year or so, with a higher hydration dough so stretch and folds instead of rolling, to make focaccia with a nice open crumb. After the last set of folds, push it out onto a baking tray and then into the fridge overnight. The next day, pull the tray out of the fridge at the same time you put the oven on to preheat. Make the toppings, then in it goes.

[@Bakewithjack]

BOOM Ploppy McPlop. Smashing it :-)

[@henrytheturnip]

@@Bakewithjack Cheddar and jalapeno is the favourite at work, I'm very popular :)

[@samip5734]

Is rolling the dough, as shown in video, better than stretching and folding like when making sourdough or, is it just preference?

[@gslasercraft]

A friend of mine was having nightmares with her bread maker machine. Three consecutive bakes, three failures. I invited her over and we both made a loaf and rolls using this method. Worked perfectly and she will be using this method for her breads in the future. I understand that the bread maker has now been consigned to the recycling.

[@orcharddweller1109]

I dont think you can beat using a bread machine for the initial mix, knead and rest phase using the pizza setting, then by hand shaping, proving and baking. Only thing against it is that you cant process more than 700 gr of flour at a time.

[@uppergorple]

Quite a few years ago I read of a French(?) method of v short kneads interspersed with rests. I think it's what Lepard or Bertinet have come to recommend. Done it every week for ages. Better results than the traditional 10 minute knead. Just saying...

[@KimClarke777]

Funny you should appear in my sub box right now because I may have just bought your book on Kindle.

[@Bakewithjack]

SPOOKY! Thanks Kim :-) I hope you love it!

[@martinlohne5128]

I have been baking all of our bread since early 2020. Guess how many times I've kneaded it? That would be zero. It gets mixed up the night before, is let sit for about 12 hours and is dumped out, flattened, foldeed several times into a loaf and left to raise for about 70 minutes in a cold oven. After the 70 or so minutes, the oven is set to 425 and the timer set for 45 minutes. The bread puffs up just fine. I have another recpie, still no kneading, from which I can have French bread in about 1.5 hours from start to finish.

[@en2oh]

what are your thoughts on "slap and fold" ala Richard Benette - seems a lot quicker - results are good

[@nancykelley9246]

I added a round of slap and fold to a no-knead recipe and found it definitely improved the structure. The bread proofed up better, got better oven spring, and had a chewier texture.

[@adrianrevill7686]

Jack, you are getting closer and closer to using a mixer and dough hook. What you described here is very similar to what I do with my Kenwood. Mix, rest 40mins, a short wiz, 40mins, short wiz, ball shape, 15mins final shape.

[@doraharrison1642]

great info, but a question, do you put the dough in your pan for the final 30 min rest after the 2nd or 3rd resting period? Thank You Jack for sharing your knowledge. Dora from Gulfport, MS

[@Bakewithjack]

Nice one Dora, Do the 90 minute rest with the roll ups in between, THEN you're reasy for your shapiing stage, proving up like normal (an hour or so for me) and baking.

[@doraharrison1642]

@@Bakewithjack thank you so much,Jack. Have a great weekend...Hugs

[@fossfix]

You so funny, very enjoyable to watch. 🤣😂

[@alanreynolds2125]

Hi Jack, have spent many hours over the last 3 years watching you! and I thank you, a little question would you answer please! every now and then when making a white tin loaf after baking and then cutting l get an air pocket just under the crust have tried many ways to rid this problem! and would you give me a little reason why this happens please. 😋😋😋😋

[@Rob_430]

Just my thoughts, I’m sure Jack will answer. Could be a combination of underproofing and loose shaping.

[@magdavanrooyen3167]

We only bake wholegrain, wheat & spelt. Will this method work for that?

[@Bakewithjack]

Yes, the principle is the same. Might take a bit of tweaking to get it just right :-)

[@ruthdoyle3572]

Hi Jack I’d like to join the online classes, can you give me the details

[@Bakewithjack]

Here RUth: www.bakewithjack.co.uk/online-courses

[@brucetominello325]

Exactly how I make my sourdough bread and have for years.

[@fistsup5700]

But I love kneading bread!!!

[@Bakewithjack]

ME TOOOOO :-)

[@mwjrva]

Sign me up for the Home Bakers Club

[@PilladoHiladoTV]

🇨🇦🇵🇭❤️

[@PVflying]

But without the initial knead, the dough is too sticky to stretch and roll like you showed? 🤔 It just sticks to my fingers whenever I touch it

[@jadelyn171]

Wet your hands 😃

[@easternhealingarts33]

Is there a specific video that teaches you how to need because I end up needing like a cat

[@easternhealingarts33]

Have you ever made noodles will you cover noodles

[@davidclark9086]

Not really for me, I knead it to get it over, rest an hour then move on using Jack's basic system. Works every time and is great.

[@easternhealingarts33]

This is this is what women who are nannies do

[@kelvinrichards7426]

But what about the exercise...or I should say, lack of exercise‽ 😀

[@loyeyoung1068]

So the "messing with it" time ends up about the same. If you mess with the dough twice for three or minutes, that's not much less time than simply kneading the bread once for 8 minutes. I think my own real problem is not kneading, but impatience. Kneading the dough for eight minutes saves much more in total clock time. Watching this video took me not much less than kneading, yet the time flew by. But when I knead for 8 minutes, the time seems to crawl. The problem is my own sense of time and lack of patience.

[@criswilson1140]

Most of the time when I'm kneading I'm either watching a youtube video or listening to a pod cast so that I don't get bored to death while kneading.

[@JustADevMaster]

Do you really think the real breads are made from yeast?

[@MillikanVersuch]

Wow! So you just talked the entire time instead of showing stuff!

[@mimmociaccio5470]

Sorry jack Kneading is the best part of bread making lots of effing.. and blinding!