Why does my Tinned Loaf ALWAYS Split HERE?

You are not alone. This is such a classic! And there are more reasons than "it's underproved".
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[@YesHoney2]

I don't want to talk about bread. I just want to say that you are very entertaining and you made me laugh a lot with this video.

[@uschihase3331]

No not with this one. With every single one. Have a look at "The ONE question" , ............. I´m still laughing.

[@suehedges436]

Thanks Jack, it’s good to see you so positive and smiling so much! I feel the same as you, the bread still tastes great and who doesn’t love an extra crispy bit! I use your triple loaf recipe every couple of weeks and freeze it as you suggested, we love it, I no longer buy bread it’s always a big disappointment. I’m working my way through your brilliant book all the recipes are great and I love the step by step photographs. Thank you so much for all you do and be happy!☺️

[@leighcontella811]

Man… this is timely! I’ve been wondering why my loaves are doing this…. And now that I know what I’m probably doing (or not😂), I’m not gonna worry about it! Thank you!

[@brendaleong596]

I always wait for the “ roll it!….” 😂😂😂

[@jax2482]

Thank you Jack for another brilliant video! I'm becoming a confident home bread baker all thanks to you!

[@persephonewildfox9128]

My loaves always break out in that place. Thanks for explaining why. I don’t really mind either - they all taste great.

[@juliegraham5033]

I bake your yeasted bread twice a week, 2 loaves and 8 mini baguettes. My hubby has baguettes for lunch Mon to Thurs, the other baguettes I give to neighbours along with the 2 loaves. I rarely eat bread, but love the therapy of making it. So thank you Jack, from me, my hubby and my neighbours 🤗

[@tl4214]

Ooooo! A new video!! So true, too. It's delicious and unique each time it comes out of the oven.

[@judystennett6020]

I'm so glad "ROLL IT" is back! I bake with fresh milled flour, so sometimes I have to try lots of things to get my bread great. I've learned a lot from you, so keep the info coming.

[@rbtubee2]

"ROLL IT!" ♡ ♡ ♡

[@MrJafar16]

Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it

[@ginette2100]

The quality of the flour has been my aha moment. I followed your instructions and tried your recipes. My sourdough bread has a beautiful bloom and my yeasted loaf so tasty. Thanks Jake for all your precious videos. Bye from 🇨🇦

[@damianrhea8875]

Hi Jack! My loaves of very basic bread almost always crack on the side like here; however, I no longer mind at all, because I derive so much enjoyment as well as nourishment from them, as you have always reminded us! Thank you.

[@johnwiggan8893]

Remember me, fast rising 70 & decided to have my first crack at bread making for 50 years. Well I have made two, first one was ok, second one even better & the Mrs loves it. Thanks for the inspiration, Bake on !!

[@vandyFixer]

I've got my first sourdough loaves ever, using your tutelage , in the oven as I watch/write. Wish me luck Jack.

[@cisium1184]

Finally, a bread-related issue I seem to have completely dodged (so far). Probably bc I live in a very humid place and proof with oiled plastic wrap and a tea towel.

[@helenedesmarais8697]

I sprits some water on top just before putting in the oven. In case.

[@Thekidfromcalifornia2.0]

Lately I have been proofing my loafs in my oven With a hot pot of water ( it’s cold in my kitchen) and my raise has been great!

[@brywalker7199]

I have been using your recipe for the last 2 months... I love it more than I can express, but this has been happening to me. Thank you for this explanation.

[@Nivlaek5thAge]

I've been making discard loaves and this has been an issue from day one. It's not a problem until day 2 or 3 and the top wants to separate from the bottom when cutting. Thank you! I'll give this a whirl.

[@Earthling3996]

I LOVE eating that split!! 😍😍😍 When buying bread, I actually look for a loaf with giant splits. 😛

[@mememan5466]

My last few loaves have done this so the timing of this video is perfect

[@suemerritt1679]

This happened to me last night! Was afraid to let proof any longer and placed in the oven... Viola! Mega rise and cracked on the side... New recipe to me. Next time I will know... Thank you Jack🥰

[@gigi3242]

Thanks Jack. Take care, be well

[@kathleenaeby7706]

Jack, thank you so much for your expertise delivered with so much enthusiasm and positivity. I look forward to your videos and you've proven you can teach an old dog new tricks. Bless you!

[@susangordon1153]

I absolutely love your take on bread, solutions and life in general. Keep being you Jack. ❤

[@user-xj1wb3li9t]

Hi Jack. Thanks for making this video a year ago. I found you because I noticed this happening after I recently started adding (25% of flour as) AP flour to my recipe to save $$ . I believe the cause is because the bread flour is stronger than AP, and less likely to break. Taste is great either way. I'm making food for my family not art. I know my dough was well developed, proofed enough, and I always use a water bath for steam.

[@musicmamma1159]

Bought the book when it first came out. The recipe ideas are "smashing", as you are wont to say and I never want to miss a video. Pictures and videos are worth a thousand words especially when Jack is narrating. Thank you so much for your expertise, pedagogy, introspection and spirit.

[@JustJ0nathan]

This exact same thing just happened to me today and I felt so disappointed. Thank you for the positivity. I should be proud of my loaf. It’s my best one yet and I’ve come so far in the last 2 years of making bread. Cheers. 🤗

[@josephpasquence6459]

Thank you! I've had this issue for awhile and wasn't sure how to approach it. I appreciate the additional tips!

[@goattactics]

The only time I get a perfect looking tin loaf is when I proof it with a 2nd tin on top and bake it the same way. I always thought it was because it was well steamed. Might just be because the skin isn't dried out. Thanks Jack

[@cynk956]

I'm glad I watched this video! I'm using a bread machine and sometimes the loaf isn't always perfect. Now that I know it's not a biggie to have my crust split, I will continue to make my sheltie happy by peeling off the bits of crust and giving them to him! :) He certainly doesn't mind that the bread isn't perfect.

[@alf3553]

Sometimes I use the microwave to prove a loaf of bread. Nuke a cup of water to steam & warm up the inside then stick the loaf in for an hour or so.🔥🍞

[@trishthehomesteader9873]

Thank you Jack! I just pulled mine out of the oven so I'm done for a few days. I'm with you about the, "Eh." No matter that it may not be perfect. It's always delicious. 😋 Blessings always!💚

[@bcvahsfam]

Just what I needed! Thanks Jack!!

[@livebree8879]

This happened to me several times when I was experimenting on flour. I thought it was because I changed the type of flour which was different from the original recipe. Then at times I thought I didn't knead the dough enough (I use the stretch and fold method all the time). Thanks for this video. Yep, it makes sense now. I was just lazy to do the poke test sometimes. LOL

[@sherry3661]

Thank you for giving me the gift of baking!

[@mimmociaccio5470]

Not enough Puff!! Ho dear Jack, i thought u were at home. maah!!

[@georgehardisty8948]

I rub butter over the top of my loaf just after putting it in the tin, and use a pan of water in the oven. If that doesn’t work, we eat it anyway.

[@MrJafar16]

Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it

[@nujjy95]

Thanks Jack 😊 always enjoy watching your videos. Learn so much 🙌🏽

[@dorothythorpe6183]

Thanks for the information and the pep talk!

[@sharonclaridge]

Mine do that ... a lot. I never really thought of it as a fault though, more as a sign it was homemade which is good enough for me :) Of course now you've gone to the trouble of making a video on how to avoid it, I feel it necessary to at least try to bake a tinned loaf without it!

[@DonnaRatliff1]

I LOVE YOUR VIDEOS and have subbed! I hope you talk about fresh milled flour from whole grains. I'm in the US, brand new to making bread. Ive bought 40pd buckets of grains to mill fresh at home. I live on a farm and grow most all my own food.I want to use those grains for everything they can possibly be used for. Great channel !

[@kimwood8311]

I hope so too. Wouldn't that be amazing! It's a learning curve, that's for sure!

[@joecapers6743]

Good one, Jack!

[@kylemain4314]

Great advice!

[@ronalddevine9587]

I usually cover my loaves with plastic wrap, and have never had this problem. BTW, that bread looks great, how about sharing the recipe? Cheers from New England.

[@lindaczyzewski]

Thank you for another great tip!

[@belindadavis5497]

Thanks Jack. Another great video with your wonderful smily face. Very informative and entertaining.

[@davidpowell5437]

When it all goes wrong, I just eat the evidence😋

[@doraharrison1642]

I didn't gt an email today from you, I just happened to see you had a video out today. Such an informative video. and I sure needed to laugh tonight, I love your comical presentation. Thank You Jack Hugs from Mississippi

[@followthetrawler]

Best place Ive found to prove dough - the oven. No draughts, insulated. Turn the bulb on, close the door - in my oven at least that gives me an enclosed draught free 25C

[@rachellemazar7374]

Wow, thanks you for this video, I have this problem frequently. I think my problem may be not keeping the dough moist enough while proving here in dry California

[@mattmallecoccio8378]

Does going with a higher hydration help a whole wheat loaf get better oven spring and fluffy texture?

[@BobTheBald2]

Timely vid, I had a feeling I've been over proofing my dough so I didn't proof as long this time, and my bread split. Guess I need to find a better happy spot.

[@Robert-Herman]

I'm in the Northeast USA, in the winter the air is pretty dry. How about covering the proving dough with a damp towel? Or, maybe, misting water over the proving dough?

[@paulblichmann2791]

@0:43 I haven't seen anybody do that snap thing since the year 2009.

[@Bakewithjack]

X-D Keeping it ALIVE!

[@NITSUD-yr6rg]

Could convenction bake do this as well? I'm not sure if I under proofed or not. The bread dough seemed so nice before I popped it in the oven I had high hopes!!

[@lisacobb7525]

I have a quick question about rolling dough. I seem to remember a spot on one of your videos that showed what to do but I can’t find it. How do you keep the dough from shrinking back as you roll with the rolling pin? It doesn’t want to stay rolled out, it just springs right back. I’m sure it’s something super easy but I can’t remember. Thanks so much!

[@swc2019]

My loaves did just that yesterday. I suspect they were under poved. (I wanted to go to bed! Lol)

[@psmiddy5742]

When i made a roll just now it rose really well but when i took it out the oven and tested the bottom the bottom was cracked-any idea why?

[@Wildflower_Breads]

How does one get those slightly diagonal ribs on the top of the loaf?

[@brendadodd1075]

This has been happening to me & makes me so mad! I couldn't figure out what was going on as I was touching it to check the proofing and mynindention was cojmg up slowing so thought it was good enough. Thank you so much, I'll try the steam trick. And yes my oven is hotter on one side. UPDATE...Letting it proof 10 minutes more helped tremendously. Thank you

[@MrJafar16]

Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it

[@ben-ledi]

Hey Jack, I want to prove my bread in a banneton AND add some seeds to the top. Can it be done?

[@Tsunami7964]

No matter what I do I find I either get a split or a hollow bit underneath the crust and a load of cracks as it cools. What causes that?

[@lolam.9291]

I’ve been taking my bread proving to the edge lately and it’s been collapsing slightly in the center 😖🤪

[@geminil2415]

Jack should you put water in if you're baking a soft loaf, like sandwich bread; won't it get a nard crust?

[@harleyinred]

why would you get a hole in the center part of the loaf?

[@SteenyLou]

How do you get the top of the bread looking like that? Do you have a tutorial somewhere?

[@Bakewithjack]

Try video 130 Lou :-)

[@Bakewithjack]

or 204 ;-)

[@petermartin9102]

why did the last loaf i made have a big hole in the middle ?

[@TheSwissy4me]

Favor: have you ever created weight chart (in grams) for the different types of flours? I’m getting a little confused because 1 cup of whole wheat flour doesn’t measure the same in grams as White bread flour, for example and according to goodie. Lol. I’m going by weights now in my bread baking and we’ll all across the baking gamut. I was just curious if you had a chart that you would share? Google doesn’t give consistent answers whole wheat 1 cup is 115 grams and if you just say, “flour” it comes up with 125 grams.

[@TheSwissy4me]

That’s google. Not google. Lol

[@MrJafar16]

Everyone please copy the SCAM ALERT comment and repost it the scammers reporting the ALERT so people don't see it

[@Gepstra]

Our oven has a gap where the steam escapes instantly and the fan has a function where it stays on for 5 minutes every time you start and stop the oven -_-

[@Raul28153]

because you timed the rise wrong?

[@GARDENER42]

I watched this only because it's never happened to me. 😁🙃😉

[@MrJafar16]

Who is there ?

[@MrJafar16]

Knock knock

[@MrJafar16]

Who is there?

[@MrJafar16]

Scammer who?

[@MrJafar16]

www.youtube.com/@bakewithjack. Notice the dot in the end

[@MrJafar16]

**Deer viewers please notice** There is an imposter pretending to be Jack to scam people on Telegram. **Please don't fall for it**

[@mattcom2]

Yo, Jack…..Something’s happened to your audio. Big echo…reverb…harsh equalization and/or excess compression. Makes you sound manic. Cue this into the “Roll it” exclamation and spot check here and there. For an example of perfect audio in comparison, listen to the track on#192.