PERFECT Stone Baked Bread in 10 Steps

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0:00 Hey Homebakers
0:32 Step 1
1:04 Step 2
1:47 The Third Step
2:46 Step 4
3:22 Sponsor Alert
3:50 Step 5
4:25 Step 6
5:17 Step 7
6:16 Step 8
6:36 Step 9
7:44 Step 10

[@WacoRNF]

OMG -- I'm not sure I could watch the videos without the theme tune and you saying, "Roll that theme tune!" It's your signature! Don't lose it!

[@florentserraie]

#10 is resisting the urge to slice it straight out of the oven! Few minutes for it to settle before buttering and eating half a loaf. True story

[@ronmcc100]

JACK! Don't lose the theme tune!!! Yes... it sounds a little like what we call "elevator music" here on the other side of the pond, but IMO it adds a level of maturity, and professionalism. Furthermore, it is an audible signal to my family, to be quiet and not to disturb grandpa, because he's learning from the Master! I don't go to your videos to listen to music, I watch them for incredible bread baking tips. Keep up the fantastic work!

[@scruffynerfherder33]

I like this Jake guy. He sure looks like he knows how to bake.

[@martins8587]

"Bake with Jake". Love it! 🤣

[@karamay904]

And he’s pretty easy on the eyes ♥️ I started baking with Jack during the pandemic and he’s awesome!

[@Bakewithjack]

😂

[@nbks6w8]

Keep that theme tune….and intro to the tune!!! Great video….tight, funny..fabulous advice.

[@lawrencebushnell6122]

#6 - slow is smooth, smooth is fast.... #7 YES! thank you for confirming this. I use parchment on a cookie sheet. # 10 - enjoy the moment, and the bread. The worst home made bread is better than the best store bought loaf!

[@debralloyd9011]

When I first started watching your videos, I wasn’t sure what you were saying - “roll that (what?)”. I turned on Captions on several videos and it couldn’t figure it out either. It gave different answers on each one. Glad to finally find out it was “roll that theme tune”. Please keep! 😊

[@crisymays]

Please keep rolling that theme tune! It has a certain old-fashioned charm about it..and thank you for the videos and the bread!

[@nursetammy6470]

Jack, I love your theme tune!!! and the ......."ROLL IT!!"

[@kelliemast7509]

No your theme tune is the best! Not understated or pretentious..just perfect. KEEP IT!

[@wendycolglazier381]

10. Enjoy the process! Bread is very forgiving, and almost always tastes wonderful! Jack - PLEASE!!!!!!! Do NOT take away the theme tune!! I LOVE IT!

[@svneverforever]

I like the theme tune. Don't change it :-)

[@hazellimage6171]

I love the theme tune. And your videos. 😊

[@greenshallots]

Jack, I'm sure you've mentioned this before: if you have a fan oven and you can't switch the fan off, as soon as the door closes, switch the oven off for 10 minutes then turn it on again at maximum temperature. This gives a great burst as the steam is not dissipated by the fan, and was the final piece in my sourdough jigsaw. I was sceptical when I heard this, but it works. My baking stone is a piece of granite paving slab about 25mm thick, and I let the oven heat up for an hour. Thanks for all your help - we only eat home-baked bread now.

[@joycharmpoodlesplaying8210]

Please, keep the theme tune. I love it!

[@davidclark9086]

Keep the theme tune - I like it. Thanks!

[@billpotter3383]

Regarding the shimmy / sticking to the peel issue, I started using Rice Flour on the peel and since then I have had no problems. The rice flour acts like microscopic ball bearings and there is never any stick. I found this method empirically when making Scotch Rolls where rice flour is rolled into the dough surface during final shaping.

[@crisymays]

My tip? The first thing I do before I make bread - I make butter! It’s quick and easy, the buttermilk goes in the bread dough and I have fresh butter on fresh bread, perfect!

[@danielhostetler9493]

I didn’t set out to try this but when I first started teaching myself how to bake, in a moment of inspiration I decided that homemade butter was absolutely necessary. Off the the store I went and while the churning and processing was quite interesting I used the “buttermilk” but enhanced it with some milk powder and it was quite tasty even though I forgot salt in my dough!

[@cnjbernacki5057]

Jack, you are a good sport and professional in sharing baking tips. Love the way you made it easy and fun to watch! The best thing happened to me during Pandemic was starting my sour dough journey with your guidance on KZbin. Much appreciated, Jack! Caroline Your fan from Toronto, Canada.

[@jeffreytooms2965]

Another great video, thank you. For what its worth, my vote is please keep the theme song. I've always dug it as cool, jazzy, AND SHORT! Cheers

[@learnwithlillian8509]

Another informative & entertaining video. Please keep the theme music. It’s Pavlovian at this point! I’d miss it.

[@itsmenack0920]

I couldn’t thank you enough for these bread tips and principles you shared with us. I discovered your channel because I would love to bake sourdough. Years ago I only followed online recipes and had no clues why I was doing what I was told to do. But your videos help me LOADSS to understand! Now, I can make amazing breads that I can share with my family and friends. Thank you!

[@cfmca]

I found Jack's tutorials a couple of months ago and have learned soooo much. My bread is now easier to make and more consistently good. Spookily, while writing a review of one of the products I bought on his site, I mentioned Stone Baking... and here we are, 3 wonderful videos. Thank you Jack

[@spacial2]

A new Jack Video. Hey, Excellent!

[@RoryACCarter]

For my Sourdough I use a steam oven. Pre-heat the pizza stone @max (230˚C no steam) for 30mins. Bake with 1/4 steam @ 220˚C for 40mins, Sometimes I throw a splash of water in the bottom to kick start it. Thank you, Jack. You got me going. I bought your starter kit and watched loads of your videos.

[@godisgracious6439]

Jack, keep the theme song and your "Roll that feed tube"!!! It is a perfect contrast to your presentation style and I love it! It is short, quiet, and to the point, yet a perfect invitation to your bread-making videos. It is part of the attraction for me! Seriously! : )

[@stevemyers8065]

I would like to thank you for all of your time and effort in making these wonderful videos. Since finding your site I have been able to make some amazing sourdough, focaccia, baguette and recently the stone baked bread. I am currently making pizza dough for tomorrow night. Thanks again!

[@matthewmorgan2975]

Jake needs to have words with Brian! Brian is not a good friend 😂 Great tips Jack and please keep the ‘theme’ tune 🙏🏻👊🏻💥

[@helenedesmarais8697]

Not that theme tune ... NNOOOOOO ! DON'T LEAVE ME There is no life without that tune . Please stay.

[@jbnhayes]

I love your theme tune....wouldn't be the same without it.....your videos are full of wonderful information and they always bring a smile to my day....thank you

[@chataboutcakes]

I just received my "Bake with Jack" book for my 57th Birthday present. Happy days! 😁 Kent 🇬🇧 🍞 🎂

[@werelemur1138]

Thank you! My attempts at sourdough haven't been cooking on the bottom and I wasn't sure why. I didn't preheat the stone for long enough, only 15 minutes this latest time. (I cheated and turned my bread upside-down to get the bottom cooked through.) I'm also going to try using parchment because I've been having trouble wiggling it off the peel.

[@susangordon1153]

Loved it Jack! Always reinforce best practices because they are always the first things everyone starts skipping. My regards to Jake as well! 😆

[@kimrothermel5454]

Let the bread cool COMPLETELY before slicing! #10

[@lizbrett2731]

Entertaining and informative as always. Thanks.

[@maryequilter31]

Thanks as always!!!

[@Sk8erbaker]

Great video Jack. I dont have a stone but get along fine without one just straight into the oven. I usually go the Banetton route but recently decided to try freeform which is trickier and more challenging. The loaf came out wonderful! Just a few important points, when shaping up the final shape I hardly do any kneading but do pop out the big bubbles if there are any. Once decided on the shape, in my case the bloomer profile I made sure to tuck the long side edges in giving a small rock to and fro to build up structure! I wasn’t sure it was going to rise well but observing the pre rest time the shape looked stable even after a 2 hour rest. No doubt I’ll be trying a round shaped loaf next time. Keep up the bread wisdom.

[@roland8449]

Thank you Jack, you're awesome. Another great solution for upgrading your oven. I bought two large cast iron griddles. One sitting on the lowest level and the other one is in the middle. It needs time to warm up but holds the heat very well. I think it has higher capacity than stone. Moreover, cheaper than stone. Unfortunately, in a normal oven there is no heat radiation, thus these irons can help a bit.

[@mimmociaccio5470]

Thanks Jack.

[@pamelamcclaflin2849]

Thanks!

[@ianwalker3144]

#10. Keep the theme tune!!! I love your intro and outro music. I love the bread tips even more, thanks for helping us crack bread making, Jack!!!

[@melvynblunt]

Number 10? If, like me, your oven is hot at the top and inhibits your bread rise by drying out the top of the dough too quickly, put a shelf above the stone and a baking tray on the shelf. This will then diffuse the heat and allow a full oven spring. Then after fully sprung, remove the shelf to brown properly. Number 11? If again like me, your oven seems to be at the right temperature but you don’t get good oven spring, test the temperature by quickly turning it off and on again. I often find that although my oven thinks it is at the right temperature, it is 20 or so degrees below it. I therefore heat to 20 degrees above the desired temperature and turn down when I put the bread in. Oh, the individuality of ovens - I also find I get better spring at higher temperatures than Jack recommends. I love my oven!

[@numero480]

I’ve just started using steam when I bake. I’m gonna try stone bread. Wish me luck!

[@amysaunders480]

I like Jake! I could maybe learn to bake bread from Jake

[@Reinolds_Recipes]

Was looking for this kind of recipe :) keep sharing please… I’m subscribed to your channel ❤️

[@MrImagin]

for the steam step: i've used the shallow pan + boiling water. I've recently changed to use a bread tin filled about halfway up with the boiling water and a hand towel rolled up and soaking in the water. It seems to give off a lot more steam and continues to put off steam until i take it out. the problem i can have with the pan is that it runs out or doesn't seem to be actually putting off a lot of steam. but i know it works for many.

[@ullazitabinder2091]

Love your videos, I've learned so much about bread baking. I have one question, though: why does the water need to be boiling, before you put into the oven?? I rarely bring the water to a boiling first - mostly because I forget it :D what difference does it make, cold or boiling?

[@addammadd]

4:00 the tip about mis en place having to be recorded on the couch because mis was most definitely not en place… :::chef’s kiss:::

[@carriea2017]

Love the videos!! I’m still struggling with too wet dough- what’s the magic baker percentage if we want lots of airy holes… your gorgeous dough appears very manageable and not sticky…nor spreading…signed from a huge fan

[@danielpurdom6487]

Loading into the oven. Slow is smooth, smooth is fast.

[@juliedahl507]

Love your work Jack. I'm a bit sad these days, people are avoiding carbs these days and I have nobody to whom to give my spare loaves. I love the creative process of sourdough, the variety of yeasted bread and the smell of the baking. What on earth do you do with your left over breads?

[@gslasercraft]

Hi Jack, I am looking at the possibility of stone baking bread rolls. Is this possible please. Loving your videos

[@cddiehl]

I have an electric oven, use Fahrenheit settings. Should I use the convention bake feature or just regular bake? By the way, I love your book and all the breads I’ve been baking!

[@nigelriley5538]

Just got a cordierite stone from the middle of a popular budget supermarket!

[@eneal2056]

I love your videos so much and this is one of your very best. You are funny but also extremely helpful.. You're the only bread baker I study. Not to mention you're as cute as can be! (Note: I have no glass window on my stupid electric stove so I can't observe😮‍💨

[@davidpowell5437]

I was thinkling about buying a baking steel, but the way electricity prices are going - Well a 30 minute warm up is becoming expensive! I usually preheat my oven for 10 minutes anyway and have found that my old 2mm thick steel roasting tin gets hot enough in that time to make a real difference compared with inserting a loaf on a cold baking sheet. Worth trying!

[@mike..601]

Hi Jack, is the only reason not to use plastic wrap or a lid when proofing in the fridge because it can get “stickier” or are there other benefits to it? Just curious with all other flavors and aromas floating around in a home fridge specifically. Thanks!

[@uppergorple]

Nice one Jack. Essential tips/reminders. A question: have you ever risen dough overnight in water? I found an old East European recipe that said ' The water needs to be the temperature of a river in summer.' I liked that and tried it. It works! Your dough sinks then is bobbing about in the morning...

[@danielhostetler9493]

Fascinating, I’ve never heard anyone with this type of technique. What temp of water did you end up with and doesn’t the dough get sticky?

[@uppergorple]

@@danielhostetler9493 Sort lukewarmish, what I guessed an E European river might feel like in summer. The dough was ok, I hooked it out onto a floured surface and it was fine. Perhaps you could try it in a loose plastic bag, but there wasn't a problem.

[@danielhostetler9493]

@@uppergorple interesting, I’ll have to try that some time. What type of bread was it for? Rye? Whole Wheat? Im asking because I’d like to know what to look for…gonna do some research into it and it might help knowing what style of bread it made. Thank you for that feedback, I’m really intrigued.

[@jklphoto]

Only thing I'd add Jack is a baking STEEL retains and transfers heat more quickly. Also, they won't crack. They do take longer to fully heat tho. Perhaps some clever company like #pizzasteel could send you one to test.

[@fificat1129]

Hi Jack How much water do you put in the pan under the stone? I know, stupid question, but the first time I baked with a stone, I may have added too much, leaving me with a good loaf, but soft and dull. Any advice?

[@GARDENER42]

Looked at the price of baking stones.😮 Seeing as it's all about a heat source, would steel work? Reason I ask, is I can get hold of either 10mm steel offcuts for not very much. OK, so a 400x400mm piece will be kinda heavy (over 12kg...) but so long as my oven's shelf supports will handle it...

[@diariesofaladyangler2917]

I have an electric oven, and every time I put the hot water, the temperature goes down a lot. This makes me bake longer than recommended schedule. Is this regular for electric ovens? Are there other processes that I'm missing?

[@jimleese8524]

To No. 10 - buy the book "Bread every day" by Jack Sturgess ....

[@reybuizon249]

When baking the bread do you use both top and bottom heat or just the bottom?

[@joanray6897]

I use both because you need the high heat and my oven struggles to reach the temperatures mentioned by the professional bakers. I get good results.

[@peterhammond7535]

No.10 Please correct me if I'm wrong, but I don't think you can keep steam in a gas oven - it just vents out.

[@patriciagaffney5019]

Can you bake Challah on a stone?

[@jimgardner6394]

Quick question. Can the baking stone be left permanently in the bottom of oven or is that not recommended?

[@melvynblunt]

Mine stays in the oven all the time.

[@bubbyssourdough7431]

If the stone or oven very hot or too much steam that can stop the bake very fast

[@theodoraparris4090]

Butter and eat

[@none941]

For people with "sticky" dough, a pinch of semolina on your peel will act like ball bearings, keeping your loaf free to move.

[@kb2vca]

You can also use cornmeal. I always use the cornmeal when I make pizza, but have never had the need to when baking bread, no matter the water content.

[@joanner149]

Can you use a silicon baking mat instead of parchment paper, to save money and the environment?

[@veroniqueg2349]

Hi Joanne, I would definitely not advise you to do that! First of all the silicon will be sticking to your peel a bit (no advantage compared to using enough flour) and second it will not last forever either at the high stone backing temperatures (look at the max. temp you can use it). Also it's not water permeable, so you'll not get a crisp bottom on your bread. I'm all in favour of saving money and environment, so here's my take on how to do that ;-): You could reuse the paper a few times or use enough flour instead. With respect to the latter wholemeal flour works better and for pizza I always use semolina, both absorb less water and hence stop your dough from sticking to the peel better than normal bread flour. Hope this helps you too!

[@allisondennis8257]

Rule #10: Always listen to Jack! (Ice Age reference, lol.)

[@kelsworthy]

Hi Jack, getting error message repeatedly for this KZbin vid. Can u pls contact KZbin to advise problem?? Thanks

[@kraklakvakve]

No plastic in fridge: NoFrost fridges tend to dry things out too much so in that case you may want to (partially) cover your bread...

[@waynerowcliffe6585]

One thing I learned the hard way is that you can't swap in wax paper in place of parchment paper. Bad idea.

[@fonno_]

Step 1, Step 2, Third Step, Step 4... Hahaha

[@brianinbrisbane6632]

Hey, careful there, now my friends are blaming me their bread not working out...;)

[@etiennerivest7832]

Sorry to bother, but the French speaking guy from Québec that I am is still missing the understanding at 6:34, even after multiple time relistening it : do you or don't you add steam for the pizza? Thank you from the Bake-With-Jack enthousiast I am.

[@joanner149]

I wouldn’t add steam for pizza. It is used to add oven spring to a loaf, which you don’t need for pizza.

[@joanner149]

Watching it again, Jack does say “steam up everything, except for pizza”, so my previous reply was correct. I hope that helps.

[@etiennerivest7832]

The opposite would have surprise me too. That's why I really wanted to be sure of what he said. Thank you very much Joanne.

[@joanner149]

@@etiennerivest7832 That's ok. I also noticed you can access a transcript of each video, so that might help you next time you're struggling to understand something. My hearing is compromised so I can have that issue sometimes too.

[@etiennerivest7832]

@@joanner149 Thank you so much for pointing out about the transcript. I didn't notice before.

[@Halfgaar1]

The last 10 minutes i bake without steam.

[@carriea2017]

Also don’t try to put your proofing dough carefully protected in closed cardboard box unless you want a squirrel to get at it (a waste of 700gr of dough!)

[@kathleenfairykats1166]

PLEASE do not get rid of the theme tune! Cor, are you getting too big for your britches lol

[@Equihaviour]

10. Use your nose ... If it starts smelling like bread it's probably nearly cooked 😋

[@michaelden]

I steal a truck from the pizza guys, use coarse semolina between your peel and your dough

[@melaniefisher8823]

#10, don't go through all this trouble to make a perfect loaf only to top it with mediocre product, use high quality butter, homemade jams, high shelf meats & cheeses, or worst of all, not enjoying your breads at all!

[@johnoxley3397]

Don’t you dare change the theme tune.

[@frankfurter7260]

Get rid of the the theme tune! It’s unnecessary and annoying.

[@none941]

An enriched bread in the stone baked manner! Cheers! www.dropbox.com/s/9srwmqsy4g7cjpg/20220721_134028.jpg?dl=0