Why YOU NEED to make bread with SWEET POTATO! - 212

Sweet Potato Mash brings subtle sweetness and unrivalled softness to your dfinal bread, one to try for sure :-)
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jayne federici
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[@matthewmorgan2975]

Love how you keep teasing us with ‘footage’ from the ‘Homebaker’s Club 😂 I for one can’t wait! Jack, you deserve every success with your new venture into online platform bread courses 🎉❤👌🏻🙌🏻👍🏻

[@Blamm83]

2 videos on one day? such a treat

[@cassieoz1702]

I always bake a 'spare' orange sweet potato in its skin, whenever I'm cooking a casserole, roast or similar. Then I can use it next day or freeze it for later. It peels and mashes easily, has its flavour intensified and doesn't mess up another pan😉

[@b_uppy]

The feta and sweet potato sounds like a nice contrast.

[@rpastore5429]

Let the sweet potato experimenting commence! I'm really looking forward to trying this out a number of times before Easter so I can spring it on my family get-together.

[@lancelotslover3713]

Jack, thank you, thank you, for showing me how to make bread! It took several weeks of frustration with me pulling my hair out with sticky, dough-covered hands, wondering WHY does my dough not work like Jack's? but I finally had my "aha" moment when I just stepped back, took a deep breath, and reminded myself of your casual approach. I began again and got into the zen of the process, and now I bake bread I love that I made myself channeling your love for baking. Thank you!

[@leechunli]

You could also steam it 20 min...works the same. I used steamed sweet potato for my steamed buns.

[@trishthehomesteader9873]

Thanks Jack! Blessings always!💚

[@MrJuan_Vzla]

Just yesterday I tried to make a pumpkin bread, let's say it didn't come out as I expected 😂🤣 I going to apply your tips next time. Thank you.

[@frankfurter7260]

Pumpkin is about 90% water. If you only reduce the amount of water in your recipe by 50% of the pumpkin weight your dough will be a lot wetter than your original no pumpkin recipe.

[@coastalcrocus]

This is awesome! I put cooked squash into my wholegrain loaves frequently and everyone loves it - now I will try sweet potato - thanks for the inspiration ❤

[@JHaven-lg7lj]

It seems like pretty much any starchy vegetable can work, you just have to adjust for the relative water content. I love the tenderness and spring it adds :)

[@lasaritameneses]

Thank you😊

[@pihwht]

Made a couple of loaves day before yesterday using a broth I made with a smoked beef brisket as the liquid. Skipped the salt and oil as the broth had plenty of both. I doubt I do it again, but the bread came out with a very faint smoked beef smell that was really very nice.

[@WalkOverHotCoal]

Good idea. Nowadays I don't boil my root vegetables such as potatoes and sweet potatoes. I use microwave instead. I reckon that you might lose the goodness in the water if you are not to use it in your dough. Potatoes and sweet potatoes actually help the fermentation process.

[@livingstone8347]

The main place you're going to lose any goodness is in the microwave.

[@WalkOverHotCoal]

@@livingstone8347 I just did a Google search and here I have two findings... (1). microwave cooking is actually one of the least likely forms of cooking to damage nutrients. That's because the longer food cooks, the more nutrients tend to break down, and microwave cooking takes less time. and (2. Electromagnetic waves do not destroy vitamins. The amount of vitamins in a given food will change when the food is heated and cooked, regardless of whether you use a microwave or not

[@laraq07]

I agree. I microwaved, scooped out and put my last sweet potatoes through the ricer. And used 1 cup (227 gm) in my loaf of sweet potato bread.

[@WalkOverHotCoal]

@@laraq07 Thank you for the reply. I am going extreme !!! I used the entire sweet potato, skin and all, for the fibres and I believe the nutrients that are in the skin of many food items (not banana tough). To raise the amount of fibres in my bread, I also add 40g of rolled oats, two wheat biscuits. I also put in an egg to ensure that having too much fibres may make the bread too crumbly.

[@damianrhea8875]

Jack, with the same idea, Far East Asians incorporate purple sweet potatoes - or called “ubé” - into their bread articles. The result has a deep purple hue and, of course, tastes great. Thank you!

[@frankfurter7260]

Highly doubt you can maintain the purple hue without including some citric acid into the dough.

[@belindadavis5497]

What a great idea. Can’t wait to try this. I, for one, love Jack and his videos. Keep up the good work Jack. You are a legend.

[@SurreyAlan]

Years ago on hols we bought some potato bread in Morrisons of all places and it was superb so this has to be one to try.

[@AngelaOas]

Thanks!

[@christinethair6146]

I love your chatty and totally inspirational videos. Keep doing what you do. I’ve been making yoghurt and now use the whey (leftover from sieving the yoghurt) in my everyday white bread. It’s delicious and full of protein, of course. No waste.

[@hudadaniels6792]

Does work the same for sourdough Brea?

[@amanda67]

What would have with this bread most likely a studio question ? Seeet or savoury?

[@nujjy95]

Fabulous 😍

[@LesserDragonYT]

Jack, lad, id love to watch your weekly tips playlist but its currently playing newest to oldest video so cant just play through in order

[@miriamcricc]

Hi Jack, just have came across your incredible videos. I would like to make a sweet potato bread can I use a sourdough starter instead of dry yeast if so, how much sour dough starter would I need to add to my ingredients? Thanks for your incredible videos I am loving them. 👍🙂🇦🇺

[@Bakewithjack]

oooh this is a tricky one! Sadly there is no easy answer to this, it's not as simple as a straight swap, ingredients quantities need to change to compensate and also the process will be WAAAAY longer. I'll put this on my list for a future video :-)

[@pickledbeetroots4413]

Will the homebaker's club be live videos or pre-recored so we can watch them whenever we fancy? :o)

[@EmadFayek16]

hey Jack, do you have advice related to the use of the Yudane technique?

[@mikewurlitzer5217]

Don't know about Jack, but as a rank amateur bread baker, I've never had a failure using Yudane and it always delivered in allowing more hydration, longer shelf life, and in the case of fresh Milled Whole Wheat breads it reduced the bitterness of the bran and created a sweeter tasting bread. So much so, I no longer make Whole Wheat without using Yudane. An added plus is you do not need any additional ingredients just an additional step in the method. I use it in yeast and sourdough breads.

[@miriamshorrick6707]

Looks delicious Jack ! Could sweet potato be added to your sour dough recipe do you think?

[@frankfurter7260]

Yes, of course.

[@miriamshorrick6707]

@Frank Furter thanks for your comment but with sour dough being a completely different ball game I wouldn't have thought that "of course " was so obvious. It will be interesting to know what Jack thinks

[@frankfurter7260]

Sweet potato is not 50% water. It’s about 77% water. It follows that if you want to adjust a recipe to maintain the same hydration after the addition of sweet potato you need to reduce the amount of water in the recipe not by 50% of the sweet potato weight but by 77% of its weight. The water content of sweet potato will vary based on various factors but 77% is close whereas 50% is way off.

[@jaynefederici9140]

But what about the other 23%. Doesn't that mean you want to reduce the flour by 28%?

[@edoardo2]

You forgot to consider how much water can retain the added ingredient. In this case its gelatinzed starch, similarly to a tangzhong, can absorb a fair amount of it

[@jaynefederici9140]

But anyway, Jack has made this and it obviously turned out fine so I would go with it.

[@frankfurter7260]

@@jaynefederici9140, bread can turn out well at various levels of hydration. That doesn’t change my point at all.

[@frankfurter7260]

@@jaynefederici9140 no, it does not. You don’t decrease the amount of flour because you are adding additional mass in your dough in the form of non-gluten forming vegetable. What adjust your recipe for is the additional quantity of water contained in the vegetable.

[@michaelmcnally1242]

voting this up before I even see it

[@paulblichmann2791]

REDUCE the water?? I've heard increase the water! Because ALTHOUGH potatoes contain lots of water, they can absorb more water than they provide.

[@mediatrixmuchisu]

Show the ingredients

[@offroadskater]

So, just to double check. No reduction of flower. 500g of flower + 200g Sweet potato + 225ml water. Same amount of yeast and salt. The reduction of the percentage of the salt in the dough doesn't affect the finished bread? I have 100 g more mass, haven't I?

[@frankfurter7260]

No adjustment to flour, yeast or salt amounts is required (though I believe Jack’s water calculation is incorrectly accounting for the water in the sweet potato). The vegetable adds mass and mass without gluten forming properties so it may require additional kneading or folds to sufficiently develop the gluten in the dough.

[@offroadskater]

@@frankfurter7260 Well, I will at least try it. Jack definitely knows more than I do, so without confirmation it's pure speculative doubt on my part. I just wanted to make sure I didn't miss anything crucial.

[@frankfurter7260]

You did not. However, if your dough feels too wet (and it likely will if your reference is your original recipe) to you it’s because Jack’s 50% adjustment is low to account for the amount of water contained in sweet potato. Don’t follow his formula robotically. Go by the feel of your own dough. It make take you a few times to get it right. Good luck.

[@offroadskater]

@@frankfurter7260 Thanks for the tip. Nice talking to you. Until next time.

[@ayberkfethan7576]

First like 😂

[@shopgoodwill]

How to Make BREAD with SWEET POTATO (Yum) 212..... I see no recipe and how you make this. I love the tips but you wrote how to make, and I don't see it..

[@Bakewithjack]

Noted thank you Din, Changed the Title :-)

[@jvallas]

He told us specific steps to take to incorporate the potato in a regular white bread recipe as well as giving us the exact quantities. If you need more instruction than that, maybe join his homebakers' club.

[@isobelsmith4690]

Need to make it vegan please

[@paulzsoka9037]

👍

[@oneitalia2312]

You talk too much. Just give the recipe as you are making it. You are too confusing otherwise, sorry, but, you are......and you are watering your spider plant too much.

[@trishthehomesteader9873]

Really?!😂 This is why most of us love him! 🙂

[@mikewurlitzer5217]

Post your own with your brilliant approach. Learned a lot from Bake With Jack and ZERO from people like you.

[@oneitalia2312]

@@mikewurlitzer5217 Hey Loser, keep taking lessons and zip it. 😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣😂

[@puppydr1254]

This channel is about learning the principles of break making. Jack’s videos have helped me go from a novice baker to being able to tackle bread recipes in any cookbook. It takes putting in the effort to learn the principles by watching the videos, however. If that is not for you, that’s ok. Maybe just go buy a bread machine.

[@oneitalia2312]

@@puppydr1254 You poor little puppy dog, I make bread for my family 4times a week. Keep watching your videos. Practice makes perfect! 😂