Yeasted Bread Basics! Compilation - Bake with Jack

I thought it might be helpful to have all these in one place, for those of you who are new and those who'd like to BRUSH UP :-)
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0:00 HEY Homebakers!
0:59 Part 1 Ingredients
12:41 Part 2 Principles
21:34 Part 3 Process

[@glennadavissr1700]

I have to say this tutorial was extremely insightful. You have put bread baking into the proper perspective. Understanding standing the nuts and bolts of why the bread does what it does is key. You're good at instruction. Thank you.

[@waynerowcliffe6585]

Don't know whether you read these, but I just wanted to say thanks for all you do. Yesterday I decided to try making bread using heavy whipping cream (35% milk fat) instead of water and butter. Thanks to all the bread knowledge you've shared, I was pretty sure it would work, and as you always say, just try it and have fun. I had 1kg of flour and used ~700ml of cream. Set the timer for ten minutes like you said and kneaded it. At the end it seemed more like maybe a pie crust than anything, so I did the math and realized I had basically a 40% hydration dough with a ton of fat in it. Figured I didn't have much to lose at that point, so I added 200g water to get it up more around 60% hydration. It was sort of a disaster getting the water incorporated into the already mixed dough, but eventually it came together into about the softest and silkiest dough I've ever made. Turned it into two dozen buns and they turned out great. Anyway, pretty well every step of the way involved using knowledge and inspiration from your videos. Also that video from a month or two ago of "know what you want and backsolve of how to get there." You're the best.

[@johngosling1]

I have to say that this is one of the greatest pieces of oratory I have ever heard during my 70 years on this planet - aside, that is, from being a wonderful overview of what making bread is all about.

[@perniciouspete4986]

C'mon, Jack, we know that's really you.

[@johngosling1]

@@perniciouspete4986 Not at all. Jack is a master of language !!

[@LaneBeScrolling]

Love this!! I feel like what holds me back most in my bread making is my lack of study 😅 I find myself thinking “When do I proof the dough? For how long? How do I know if it’s proofed enough, or too much? Why do we double proof?” Etc. videos like this that teach the fundamental “whats” and “whys” are always appreciated. I need to study more 😁

[@nevermind7253]

YES exactly 💯 Thanks as usual Jack 🤯

[@mariaj.hernandezflorentin8749]

I love this series ❤️

[@misterdubity3073]

Thanks for the great summary. Surprisingly small number of views; probably because it's geared more to beginners. I started watching Bake with Jack about mid 2020 - made an average of 1-2 loaves per week since then and haven't bought any bread from the store. Thank you! There is definitely a learning curve - but even the less than perfect results are still bread that's better than what you get in the store.

[@melvynblunt]

Jack, I am sure you are psychic. Last time I was having a problem suddenly a video came up answering it. Now when a friend has asked me to teach them to make bread you come up with just the thing to start her off - so clear, so easy, so entertaining. Many thanks.

[@laraq07]

Nice to review yeast bread baking for newbies and for those who have been baking for a while and may be getting complacent or need new ideas.

[@joanray6897]

Love your motivational and informative videos. Just what we beginners need. Thank you Jack.

[@powderriverfarrier]

Jack is brilliant.

[@deverymcneely9636]

You are awesome bro thank you for doing these classes I've learned more about cooking bread from you then any other channel and even some books thank you

[@oxysoxos]

Excellent introduction into breadmaking! You need to understand such basic princibles in order to really know what you are doing.

[@heidiklepsch2074]

You're giving me the education for which I've yearned. Thank you ♥️

[@uppergorple]

Nice one Jack. As you say, bread is simple really. Self-appointed artisans make it sound difficult, technical and full of hubris. It isn't! Once you've grasped the basic idea then the world's your sandwich. One thing is to write down what you did, because it's really easy to forget. I've got notebooks going back 12 years and I've lost the ones from before that. Different temperatures, procedures, flours etc - you can't keep track in your head. A book and a pencil are essential!

[@jennyleemiller6546]

Thanks again!

[@donaldduck9214]

Always useful to brush up,thank you,Jack👍🏻

[@susangordon1153]

Jack, I love the compilation! It's been awhile since I've gone over the pre-CoVid videos. This reminded me of why I appreciate you. Informative and entertaining instruction as always. 😘

[@georgeohwell7988]

Cheers Jack....👍👍👍

[@trishthehomesteader9873]

Thank you Jack. 🙂 It's always good to go over the basics. Off topic - I'm So happy for the news from the UK! Maybe soon you'll be able to get back to your in-person classes!👍 Blessings! 💜

[@marsfran55]

Putting this to the top of my list of go to bread videos!!!

[@paulabonarrigo7930]

Heeeey Jack, Happy 2022! This new vid was just what I needed; I've been playing with sourdough lately but you have inspired me to have a go with yeast again. What fun!

[@donnapitman1211]

I initially used your basic bread making video, as it was a no brainer really and the most informative I found for a novice. I now no longer buy bread, I make it every couple of days. My problem is temperature consistency. I spend time in the UK and in the USA and find it quite interesting how it effects the proving process. I think I'm going to try an overnighter next

[@christinerose4839]

Well I can honestly say I have learned a few tips today so thank you Jack

[@sjfno1]

Brilliant! Thank you.

[@fleebertreatise1063]

As someone new to this, this is super heIpful. I made a flat looking blob with all purpose flour a few weeks ago by reading a recipe, it tasted alright... ish. Lol. I know where I need to improve now

[@Bakewithjack]

Onwards and UPWARDS! 🤗🍞

[@annamaybaquirin9616]

Soo, I read a book on bread making. I never opened it again, since I watched your videos. The book was well written, had bread recipes and had the principles. Your videos were clearer and were easier to remember. I am a more confident novice bread baker now. Haven't bought bread for months!!! So thank you, Jack. I appreciate you.

[@kirklisuzzo8737]

What a nice refresher, Jack, THANK YOU! Awaiting in desperation for your book via Blackwell's. When are you planning coming to the U.S., so I can have you autograph the gem?

[@tracysamuels8754]

Hey Jake love all your vids & haven’t bought any type of bread for at least 6 months..So much nicer homemade. I would like to ask ‘do you have a recipe for the tiger bread paste’ as would love to make..Thanks so much xx

[@MildaGoesWild]

These are always useful - I do miss your proper baking videos though..

[@KhulZA]

Hi Jack. Thanks for all your hard work. Do you have any videos on making plain buns ? Like hamburger buns etc . I don't see anything on your channel about this.

[@saintceee]

crispy bacon and sundried tomato.....slurrppp!

[@mikehaxell]

Thanks Jack! I've cobbled together a couple of recipes (one is yours) to make wholemeal & strong white seeded loaves. This includes adding treacle. Presumably to help the strong glutin wholemeal puff more? Is this another possible bit & bob?

[@delisebomer8654]

Curious on your thoughts about using additions to enriched bread, like Amylase to condition and soften the bread? And/Or using bread machine yeast for the same reason? I find I am making more buns these days because the buns from the grocery are just awful. Life is to short to eat gummy tasteless buns with your burger! 🤣

[@johnscrivy]

Do you ever use Dough improver and if you do in what circumstances would you use it

[@Raz0r65]

Dude Jack I knew I subbed to you for a reason ;) watch his videos guys focus on sourdough get the nutrition! Jack here is saying yeasted bread but means the generic meaning of the word. I hope that goes without saying. Cheers Jack!

[@OrlaQuirk]

Jack, what is your opinion of adding Vital Wheat Gluten to dough? I had only nearly perfected my white bread when a family member's doctor said he needs whole grains in his diet. Unfortunately, he likes to eat that soft white bread with chemicals. I'm looking for ways to make soft, whole grain bread. Thanks for all the lessons you teach us!

[@Jeni10]

Olives and olives or olives and chives!

[@garrypienaar5883]

Hi, do you have a video of making yeast?

[@lancelotslover3713]

When you talk about percent hydration does that mean to get 65% hydration I would use 65 grams water for every 100 grams flour?

[@heatherklayman2796]

How do you shape an Italian bread? The recipe is a baked yeast. I understand the kneading part. I'm not sure what is the best method to form a foot long Italian bread.

[@tonycucb]

Hey Jack! what's the difference between Sourdough Yeast & regular yeast?

[@Bakewithjack]

Sourdough yeast is NATURAL yeast built up in a mixture of flour and water (starter) used to make sourdough bread and it is SLOOOOOOW 👌🏻 bakers yeast (dry or fresh) is super fast puffing up bread in an hour 👌🏻

[@tonycucb]

@@Bakewithjack Thank you!! I love your videos!

[@clareljulie5934]

Hi Jack, I am from Mauritius and I have a bread recipe for which I use an all purpose flour with 11.5% protein content and hydration at 73%, this recipe never failed me except for the last days since it is very hot and humid in here, causing my dough to be really slack, I have learnt that I could reduce the hydration by 10% but I am afraid this could be detrimental to the bread texture...any advice please?

[@shastafog2516]

Sugar???

[@ignominia]

actually Jack, I have a recipe of bread with onions which is easy and to die for without precooking the onion... ;-)

[@LovelyMagpie]

Two questions from a newbie: CAN one knead a no-knead bread, or is it detrimental to the dough? And is that a South Yorkshire accent?

[@H373N4]

DOH! Mistakes to note (am down to old staple flours & grains now, without the $DOUGH$ -pun totally intended) Lack of patience Needed at least 1,5 hrs in cold kitchen (recipe said 30 min! Learned here that is an outrageous abomination, hyperbolically speaking) Sprinkling while kneading = a no-no! Punching down= No need (or; no, knead! (Into pre-shape) Thanks dude! Sure I'll do better next time😊 Will endulge tonight's dense little pucks till then, flavor was OK tho crumbly 1st puff was promising 2nd puff not so much just like you said in this or a previous puff video! If only I'd found these videos b4 the fact, but always good to learn.

[@georgerussell519]

The fruit bowl is back!!!

[@mokong214]

✌✌✌

[@scaredyfish]

Love the video, but you missed a step: eat

[@Bakewithjack]

😂

[@fungiladdz6594]

Is Paul Hollywood bread daddy?

[@moathnatour1278]

Thank you, very informative video but next time keep your peaches in the bowl, very distracting.