Why prove bread dough TWICE!? - 215

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[@HH-ey5mn]

Ladies, find a man who admires you the way Jack admires loaf #2

[@jdfrea15]

Just wanted to chime in to say your cookbook is one of the better ones in my collection. Haven't read many cookbooks cover to cover like I did yours. Well put together and thorough. Recommend it to anyone. Thanks!

[@Bakewithjack]

Thank you so much, I'm glad you are enjoying it :-)

[@cyvonn]

That's great to hear because I'm about to buy it momentarily ☺️

[@noelle8364]

You are getting very poetic now Jack, passionate and free flowing. Not only do I continue to learn, and enjoy my break making, but I am completely entertained. Can't believe it is ten years since I have been watching. Congratulations and thank you.

[@marciaogden8525]

I’ve been making whole wheat bread for years. I use a heavy duty mixer with a dough hook for kneading. After watching this video I decided to let it proof twice. Jack is right. The texture and taste are much better. I’m a Conver! Thank you Jack!

[@russel2352]

Yep, I was too hasty in getting my bread in the oven. Still a novice with about 50 loaves behind me, started late and now nearly 70 years old. Why the hell did I not start doing this years ago, it has to be one of the most productive hobbies which is now a way of life. Jack has been one of the many videos I watched to get this far, this a particularly important one as far as I am concerned and lesson learnt. Good stuff and well explained. I could smell that second loaf from here in S Africa.

[@melvynblunt]

Thanks for doing this one Jack. I have never wanted to waste my bread and my effort on such an experiment. Now I know I never will.

[@tl4214]

Ahhhh, Jack!! What a joy to see your face today!! And, that quintessential Jack sparkling wink!! 😉 Love seeing the details today!

[@canakaoglu7158]

Don't be discouraged by any roasters, haters or the like. You are doing great making baking at home easier and that's a powerful purpose! Also: Get well soon!

[@Bakewithjack]

Thank you :-)

[@cindyyeager8627]

You are one of the most delightful instructors out there. I love your videos.

[@tardisgarden]

Woo Hoo Jack I LOL'd through the whole thing! And re-learned a major principle. You're the man who taught me to make bread. Please keep the lessons coming!

[@spacial2]

Great video. A subject I've often thought about. My mum used to say, the first rise created the bubbles. The second, used them. But your point about flavour development also makes good sense. Thanks Jack, Always!

[@rajivahuja6541]

This was the properly detailed and scientific explanation I was looking for. Thank you and well done indeed.

[@qtrolazyg]

Nice to see you back! 👍

[@mistymick4905]

Poetry in motion. Thanks Jack

[@22anamae]

Your book "Bread Everyday" is fabulous, In my humble opinion a must have. Thanks again for continuing to sharing your bread making Thursday tips, they've been super helpful :)

[@Bakewithjack]

Ahhh thank you so much, I'm cuffed that you like it :-)

[@mimmociaccio5470]

Thanks Jack Great teacher!

[@gv7756]

Thanks for explaining the reason, i haven't actually found a good explanation until your explanation

[@matthewmorgan2975]

Welcome back Jack. Good to see you are recovering well. Another super video, full of useful advice to help us Homebakers make better bread 🍞 Can’t wait to check out your new Homebakers Club content 🎉🙌🏻💥👌🏻👍🏻🙏🏻 Bake on!

[@magikdust2095]

I have a friend who used to own a commercial bakery, and they never let their bread dough rise twice. It would be almost impossible to let that much dough rise twice. They made massive batches at a time. I have no idea what all they put in the bread... I know they put all the regular things in the bread, flour, water, sugar, butter, fresh yeast... but they also put some powders in the bread dough... but I have no idea what they were, and I never thought to ask. I liked their bread, and I liked the chewy crust... but it was more like store bought bread than homemade bread. I always wondered why they were able to only leave it to rise once...

[@frankcammarata4200]

One of the most informative and entertaining baking videos I've ever seen! Love your sense of humor and expertise! Bravo! I'm a Jack fan now!

[@Bakewithjack]

Thank you Frank :-)

[@katieberberich826]

I’ve often wondered this myself but never had the guts to try it. Thank you. 👏🏻 Your loaf #2 looks amazing. 🎉

[@giselsilva]

It's great to see you back! I hope you've fully recovered! 🤗

[@reijay4396]

(In my best English accent) Thank you for such an enthusiastic explanation mate!!🎉🎉

[@Bakewithjack]

😂 you’re welcome!

[@suehedges436]

It’s so good to see you again Jack, I hope you’re feeling better and your face has healed. You seem to have got your mojo back! This was fascinating and so amusing as well, great fun to watch as well as being informative. Recently I’ve been ‘pushing’ resting times. I call it ‘living on the edge!’ 🤣 I’ve noticed the time is soooooo important as you say, leave it alone, be patient and the bread is far tastier. I use your triple loaf recipe every week and it is good I make more for the family! I’m working my way through your excellent book and I’ve just bought another copy for my nieces 18th birthday, she enjoys cooking and you are the best teacher to show her how to make amazing bread - every day!☺️

[@theresamimnaugh1190]

I hope you’re feeling better! Thank you as always, for taking the time to explain the details. You’re a wonderful teacher.

[@Bakewithjack]

Thank you :-)

[@ruthdoyle3572]

The best teacher

[@bcvahsfam]

Another great video! It is always fun to learn from you!!

[@jhannon9495]

Thank you. Good explanation !

[@Frandalicious66]

I absolutely adore your narratives. ❤

[@southwife]

Jack, I use half the yeast, have 3 risings, not punching, but stretching and folding like sourdough technique... shape, 4th rise, bake...... love it.

[@doraharrison1642]

WELCOME BACK Jack great info in this lesson, Thank You

[@Bakewithjack]

My pleasure Dora ;-)

[@lancelotslover3713]

Glad to see you back at it, Jack! I laughed throughout this video, which I watched just after making three loaves of your simple sandwich bread. Going to try English muffins next.

[@Bakewithjack]

Nice one Lancelots lover, have fun :-)

[@dannyhardesty3692]

Jack the bread baker poet! Love it! The bread too! :)

[@gigi3242]

take care, be well... glad you are ok.... awesome video, thanks

[@cassieoz1702]

I've used a single rise for wet doughs that i wanted with big holes, like ciabatta or turkish bread. Works ok but i do use a pre-ferment for flavour

[@Bakewithjack]

Aha! Nice work Cassie :-)

[@nancypollard9819]

This was so helpful. I just made a recipe I found on you tube for 100% whole wheat bread. The recipe said to not prove it twice. I thought it was a bit strange by I tried it anyway. The bread collapsed when baking but we have been able to eat. The bread is very crumbly and I wondered if it was because it wasn't proved twice. The taste was great either . Thanks for the video.. answered my question.

[@31.8mm]

Hi, thanks for the video, it's nice content. I want to ask, on what process we could store our dough to bake it later days?

[@trishthehomesteader9873]

Thank you Jack! There have been a few times I've forgotten and over proofed my loaf. As long as my yeast is good, I've reshaped and let it proof again. It's wonderful what it does to the bread! 🙂 Blessings always! 💜

[@maxineb9598]

I left my dough in the car once while supermarket shopping to find the dough out of this world. Assumed it was no good so threw it out. Stopped taking the dough for a drive and leave it home now,

[@trishthehomesteader9873]

@@maxineb9598 Was the dough getting cabin fever?😊🙃💜

[@Kayenne54]

@@maxineb9598 I deliberately put mine in the back window of my car; but kept a close eye on it. Was worried I'd overdone a good thing though, at the time. From memory it seemed to work just fine, according to whatever recipe I was following...

[@clarewillison9379]

Loaf Number Two has a superb bouffant. Loaf Number One is bald with a combover. (Nothing wrong with a person being bald, but you really want a loaf with voluminous style.)

[@phoenixr6811]

This is great 😊 is there any chance you can do a demonstration on making bread for one or two people (small batch) or if you already have done so can you direct me to the video. You always do an amazing job making on bread🙃😊

[@TheJoan1959]

Great video that puts to rest some of my questions about proofing. Good to see that you are recovering from your "squashed face event"

[@Bakewithjack]

Thank you The Joan!

[@lawrencebushnell6122]

thank you

[@Pink-mandarina]

Hello Jack, I really appreciate all your videos. Can you pls tell me where you bought your transparent plastic box for proofing ? At the Swedish giant furniture’s kit maybe? Thanks by advance. Anne

[@1998tkhri]

The way I saw it was that the first proof is for flavor, the 2nd is for puff. Interesting to see that it affects texture too.

[@helenedesmarais8697]

They are for both things at once. doing the degasing and reshaping, remixes your yeast to 'attack' new gluten molecules = more taste and strength.

[@Cbbq]

I this also true of sourdough dough/bread? I have not ever noticed any one knocking down a sourdough dough ? Cheers from Canada

[@be.A.b]

Sourdough is more fragile I believe. It’s too well fermented

[@pauldean5050]

Great video Jack !- I'm new here, and having sort of 'Netflix' stylee binge watched a load of your channel videos, I'm learning a lot, but most of all it's inspiring me to bake bread most days & that way I'm learning even more. I have a request please - your Sourdough start to finish & your Pizza dough start to finish are both great videos in their own right - however............... is there any chance you could do a Sourdough Pizza dough video please??? The kids have been to Franco Manca and are expecting me to come up with the goods........... pretty please, with a cherry on top ;-)

[@toutlesag]

Honest to GOD ! This is what really happened : I usually cold ferment my bread dough for ~2 - 3 nights during its second rise; ~3 weeks ago, I was admitted to a hospital for an emergency surgery; I stayed there inpatient for 5 days; however, I had my bread dough in my fridge already for 2 days before my admission through the ER; that means: my bread dough was in my fridge for 7 days when I got home from the hospital; I baked the bread on the 8th day; it still did its rising alright and the bread was amazingly flavourful ! Now I am very relaxed about how long the cold ferment for the second rise - of course, not over ~2 weeks. Thanks, Jack !!

[@Bakewithjack]

YESSSS! Nice one, love it when everything doens't go to plan and you end up making the best bread ever :-)

[@toutlesag]

@@Bakewithjack Thank you, Jack !! Yes, some of the greatest discoveries and inventions in history happened by “accident “ - of course, I wouldn’t say my bread dough left in the fridge for 7 days for its second rise a “greatest discovery”, ha ha.

[@zeeteethreedee]

Flavor comes from fermentation more than anything else. It's why you get better flavor with long-period perferments and cold fermented breads. Bake the same bread with a same day proof/shape/proof and try a 24 hour cold proof/shape/warm 2nd proof, and you'll know what I'm talking about.

[@lynnlegault9297]

I've always raised twice ( 3 times if we count the rest/raise in the bowl), I recently tried a recipes with only 1 rest and 1 rise and I didn't like it very much.

[@sami1523]

Thank you so much, how long we should rest dough?

[@maxineb9598]

By rest I assume you mean "proof". Until the dough has doubled in size. Or do you mean after pre shaping? Then I only do for 10- 15 minutes but cant remember how long Jack leaves his. It's to allow the gluten to relax before shaping.

[@WholeBibleBelieverWoman]

I have thought that INSTANT yeast is made for going for just one rise (proof, rest) and that ACTIVE yeast is the kind of yeast to use for breads that will be risen twice. Is that true?

[@rmd9032]

Are you doing 2 proofs before shaping and then one more before it gets baked or are you calling the one after shaping the second proof?

[@lukoppc]

Question. Do that technique applies for French bread also ? I ask because some recipes call for direct method. If direct method exists I guess that is for a reason.

[@pino_de_vogel]

i do a tripple rise 50 min > 35 min > till done. between first and second lightly knede and fold. The result is a lot more but finer bubbbles and a way softer and longer lasting loaf from my experience. i dont see you butter your tins tho is that because you have tins that are non stick? i tried once and it was a disaster. But my loafs bottom half are always pale and not as crispy with buttering the tin. .

[@asderven]

I had a question, what if we make it into sourdough, let it only ferment once, like a no knead recipe, single rise. Flavour development and gluten development will come with time as well? Or are there differences?

[@robertrush6985]

Your the man I go to to make bread

[@orcharddweller1109]

Have you used dough improver? I recently got some from Matthews, the millers in the Cotswolds, it makes my bread amazingly better in taste, texture and size. Why would anyone not use it?

[@JonABaptist]

Raises question, if two times is better, why not 3 times?

[@Alex-sm9yy]

When ever I bulk ferment my burger bun dough. Later after baking the burger doesn’t hold a smooth shape on top (full of crinkles) what could be the reason for that.

[@moniquehebert178]

You should have done 3 - 1-2-3 rises. Who doesn’t at least do one rise first??

[@adriennesaffer4541]

Forget about loaf 2, My loaves don't make it to 1, if they did I would be very pleased.

[@ljneumann1]

Welcome back Jack! Glad to see the face is healing up. Try not to go landing on it again! But seriously, glad you’re OK. ❤

[@Bakewithjack]

Thank you! It feels good to be back :-)

[@annsfrench]

Ha, ha! I thought you were a professional baker! 😅

[@harryhthenorwegian476]

Why prove bread dough TWICE😀 I have been doing that for many years...

[@absurdusername9519]

I'm guessing sourdough doesn't get a punch down because the acidity would break down the gluten before the second rise completes?

[@marknarouz4337]

Thanks king Jack Please Jack can you make low carb bread Thx

[@davidpowell5437]

Strange coincidence, but life has just forced me to leave my baskets of sourdough in the fridge for several hours longer than usual. What can I say - I'll be doing that again!

[@Bakewithjack]

Nice one David!

[@brianjennings7644]

hi Jack!...(from Arkansas)

[@Department_of_Justice]

Finally.. an answer.

[@StinkersMcPoopers]

What yeast do you use for your bread?

[@maxineb9598]

Brand or type?

[@StinkersMcPoopers]

@@maxineb9598 both I guess🤷🏼‍♂️

[@peteskyrunner4845]

Yeast is not very good at moving about so it eats the sugars in the flour right by it. Knocking it back redistributes the yeast with other parts of the flour resulting in more CO2 production and a more even distribution of gas.

[@kevinkall8547]

I be confused. In previous episode, you said to never add flour to dough but you add flour right when added to pan?? in this episode @1:41 and @6:06.

[@kestag2110]

👍

[@johnscrivy]

Next test could be,how many times can you knock back before the yeast is exhausted

[@Bakewithjack]

Good shout John :-)

[@guyeshel9316]

But why knocking the air out?

[@LaneBeScrolling]

This video is 2/3s great detailed information about the why behind the how, and 1/3 Jack objectifying a loaf of bread 😂

[@moniquehebert178]

You should have done 2 and 3 not 1-2 proofs.

[@kirinightshade5320]

i proof it twice and i even let puff up a little longer and i knead until its smooth and i may go a little longer and it still comes out dense. i just chalked it up to not having the bread making magic i change water ratios and i tried different flour and its all turned out the same even different tins the one from jacks and a longer one since i have trouble forming appropatly if its to long i put it in the larger one and i like baking just doesn't work

[@thetruth5232]

Make sure you use flour with a high protein content. 12-13% are optimal. The higher the protein, the stronger the gluten. This will make the loaf much bigger and fluffier.

[@kirinightshade5320]

@@thetruth5232 i usually used king arthur bread flour since i looked up bread needed a lot of gluten and i kept getting upset it wasn't working so i tried gold medal bread flour, i even bought the king arthur baking book a lot of the bread recipes call for there all purpose flour which i did too all with the same result

[@kb2vca]

How much water do you use and how much flour? Also, how "hard" is your water? A very hard (alkaline water) inhibits the action of the yeast. You want to use water that is slightly acidic or closer to a pH of 7. You don't want to use distilled water (in my opinion) because the yeast really need the nutrients in spring water and distilled water removes minerals completely from the water.

[@kirinightshade5320]

@@kb2vca what ever the books call for since i can't eyeball anything i am very big on measuring everything, i use tap water, everything puffs great but when its done i know the crumb structure is dense and theres no air, i even steamed it a couple times and it didn't work

[@kirinightshade5320]

i even have jacks book because i like it more and i still can't do it i even buy new yeast when i think i've had the other too long and waste a bunch

[@danascully7358]

I don't know why but every loaf I have made in my current house for the past 1.5 years has not risen. I thought it was the yeast so I bought more yeast. I thought maybe the water temp was of so I bought a thermometer when in the past I had never used one and the temp is correct. I make sure the temp in the house while rising is ward. Not sure why but regardless of the recipe it will not raise.

[@DaveOBrien]

How do you mix the ingredients? I mix water+yeast+any seeds/herbs, then add the flour on top, then the salt. Never had a dough fail to rise unless I forgot the yeast.

[@johnyewdall398]

your water? Try a bottle of supermarket bottled water. My tap water kills my sourdough starter. I have to use bottled water for sourdough.

[@fistsup5700]

If you are using tap water, filter it. Or, pour it into a jug and let it sit over night. You may have all kinds of stuff in your water that is hurting the yeast

[@jvallas]

@@fistsup5700I always have a bottle of tap water on my counter. I don't actually know if it makes a difference, but that's what I use for bread-making. It'd be worth a try.

[@Kayenne54]

I moved into a place with a higher altitude. Weird but it has caused major bread making issues. Google that question just in case that may be a factor (I think I have to use slightly more liquid). Google basic quote: "Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with your bread-making supplies and processes." P.S. I use the highest protein content flour I can find, and filtered water. Tap water containing chlorine will adversely affect the yeast. My best loaf so far was made by A. Using a cold Dutch Oven into a cold oven, and putting some water into an oven proof tray at the bottom of the oven. When there was about 20 mins left on recipe baking time, I took off the Dutch Oven lid. I still have to experiment further as per Jack's video above, to get a better rise, but my cold oven method loaf had a great taste and a reasonable "crumb" (it wasn't too dry or crumbly, and held together well to put butter on etc.) My only issue was to adapt the recipe I was following for cooking time, to ensure complete cook through (the bottom was a little more dense than I liked).

[@jacquelinecroasdale7115]

I'd love your cook book but it's $34 😢

[@nigelriley5538]

Is kindle an option? £9.99

[@hatherlow]

loaf 1 has a sad face

[@clarkkent7973]

prove or proof?

[@Bakewithjack]

"puff"

[@jvallas]

I see both used to mean the same thing.

[@lynnepage8057]

Did you go to drama school?😂

[@Bakewithjack]

:-D :-D

[@mandiigraham1596]

Great to see you back online. 🍞🥖🥨