WOW you REALLY like MATH(s) :-)

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[@PliedTogetherPodcast]

I love when other people math for me. 😂

[@bcvahsfam]

I always wondered why sourdough didn't toast that well. THANK YOU! Great Question!! We would have so much fun if we were all in the same room together-- you and the people writing questions in the comments. You are an awesome teacher!! I do love math (I live in the USA).

[@chef-magoo]

Ha… A bake in as opposed to a love in, that’s the ticket

[@paulabuffham1241]

I also think no added sugar and the natural yeast converts more of the sugar from the flour - things toast or brown due to the sugar

[@nancybyrd2221]

Yes, Jack, we ARE here for the long term! Don't ever quit! HAPPY EASTER!!

[@supernoobsmith5718]

Used your advice about kneading. NO flour on table. AND the light touch advice CANNOT be overstated! Man oh man.....this is the best advice I've gotten. So easy to deal with. Thank you my friend.

[@ronnygweilo]

School of Rock!

[@trishthehomesteader9873]

Thanks Jack! We seem to have fallen into a rhythm where you post a video on my bread day.☺️ I enjoy when the comments become a chat too. In this space, you have good people. And you too. You interact as you might in a class. ♡ Blessings always!💜

[@elliottxanter2324]

Bake with Jack Black! School of ROCK Great video

[@katekramer7679]

Lovely singing bit at the end!

[@Bevieevans8]

Jack. You’re just a great teacher and inspiration. Be it Math, Maths or jiggery pokery. Keep on doing what you do best and I’ll keep learning 😊

[@belindadavis5497]

Thanks Jack.

[@sherry3661]

Happy (belated) Easter!

[@marsfran55]

The dough to pan size was one of my FAVORITES!!!! Keep ‘em coming!

[@Bevieevans8]

Thanks

[@chantalc6444]

Same here, one of my favorite videos, speaks to my nerdiness! 🤣(and yes, I did a spreadsheet with automated calculations for all the various pans I have!)

[@clipperscorner]

Hi Jack from Milton Ontario Canada. I just made Sourdough chocolate chip cookies awesome

[@nigelriley5538]

Or for high days and holidays, "Mathematics". "Sums" for dress-down Fridays

[@kisserravnsrensen369]

I admit I seldom use a recepie when I bake bread. I have baked so much bread that I use a certain amount of fluid depending of how much bread I want. And then I add what I feel like that day, like different kinds of flour and seeds, ‘sugar’ and what ever. The latest is peanutbutter. 😉🙄😉 and having baked as much as I have I know when to stop. I LOVE baking bread and I LOVE your videos.

[@MrShinentwist]

Your reaction while reading Goat Tactics….almost sliding off the desk….is how I felt during your 211 episode !

[@suehedges436]

Love the singing Jack but I hate maths although I’ve tried and tried to enjoy it! I just about got to grips with working out hydrations, thanks to one of your older videos. I do exactly what one of your other followers do and by the sound of it you as well 🤣 and have more dough and eyeball it! I’ll be making hot cross buns soon with your recipe, I used the same one for 40 odd years but yours is far better! Happy Easter to you and your family and all the subscribers.🐣🐥🐣🐥

[@sukiwoo2815]

Hi Jack, I've never been successful baking my own bread until I met you love !! Now could you help me again please, I would like to bake a 50/50 loaf [as I am not allowed to eat white on Doctors orders] but can't find instructions for one. thanks xx

[@superstitiousfishes1247]

i like your watch. mate.

[@chef-magoo]

Ellipse doing maths in my head, with visions of my high school, math, teacher, arms crossed, tapping foot, with that, knowing look that says see… I told you so.

[@spencergrundy9069]

Jack, could you give me some advice please. I have been making bread to your advice for a while now and have begun to experiment a little. I have been increasing the water content and i have found that 250gm strong white and 250 gram wholemeal flour mixed with 370gm of water and 30gm oil plus the yeast and salt makes a very light and tasty loaf. The problem is that when I knead it I cant get past the very sticky stage. I have kneaded for up to forty minutes but it still stays very sticky. After resting I fold it on a floury board and It is a lot easier to handle but I think I am using too much flour. The final result is fantastic but I think my method is incorrect. Could you point me in the right direction? Spencer, Wigan.

[@andreachinaglia5804]

You are using 500g of flour and 375g of water (the oil should not matter for the equation at least in that percentage so I leave it out of the calculation) and it equals to a 74% of hydration, that is not so simple to deal with hand kneading. I suggest you to use time and folds to your advantage, start mixing all the ingredients in a bowl, mix them so there are no more lumps, without really kneading it and let it rest for at least 15 minutes, then make some folds directly in the bowl using wet hands, not floured ones, procede with the folds until you feel that the dough develops some resistance, probably 6-8 folds will be needed, then let it rest for other few minutes, let's say other 5 minutes. At that point procede as usually, the gluten net will have started to form and the dough will be less sticky and much easier to handle so you will have to flour the board much less and somehow the new flour will compensate the water you added by the wet hands. If it is not enough make a second set of folds after the 5 minutes pause, then let rest other 5 minutes and put the dough on the board and proceed. I hope it helps you and please give me feedback here so I can know if the hint was useful and maybe give you further suggestions if needed. Ciao from Italy!

[@andreachinaglia5804]

An other trick that can be REALLY useful is to knead the dough inside the bowl using what I call a "slapping method", I link you 2 videos about it, the first one is one of Jack's ones: kzbin.info/www/bejne/aGjcaouHbq99o6c, you can see him slap the dough using the scraper from minute 2:30 on, the other video is kzbin.info/www/bejne/iZ_ThpuLgt6pY7M and you can see the author doing the same but using his hand again starting from minute 2:30, and notice that he is dealing with a 85% hydration dough, with you 74% will be much more easier. So my final suggestion is to probably to mix all the ingredients, let them rest for 15 minutes, then use the "slapping method", let rest for other 5 minutes and then do some folds inside the bowl or on the bench. For your 74% to add water in 3 phases like in the second video I link should not be needed, you can begin with all the water and the 15 minutes rest after mixing the ingredients is also really useful. Last hint is be very quick with your hands when you do the folds, the more time the dough is in contact with your skin the more it will try to stick to it, all those are able to handle perfectly high hydration dough that I have seen use very quick hands for that very reason. Again try and please give feedback here, it is important to me, thank you.

[@swatibalar5356]

Jack, please share eggless, gluten free breads please please please

[@steveavina6923]

Yeah the other Jack, that be Jack Black in School of Rock. 😂

[@ukcharlietaylor]

If anyone is interested, I've made myself a web-based baking calculator for scaling recipes, hydration, salt, etc up and down. Does all the sums. Lmk if you'd like to try it.

[@Fibonacci84]

Math's in the UK, Math in the US.

[@eurekalass]

Maths in Australia, Math in USA.

[@helenedesmarais8697]

Maths in Canada, Math in Australia

[@lancelotslover3713]

Sounds like it's maths almost everywhere but the USA! We just have to be different. :)

[@eurekalass]

@@helenedesmarais8697 Australia is mathS

[@mary_quin]

Wow! When baking becomes unlaymens' term...😅