TIME is your best friend. Use it well and you’ll make the best bread of your life while ALSO making it the most practical for you 🙂
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I'm sad that I just started baking bread and found your channel but I can't get any Bake with Jack merchandise. 😢 I love your videos.
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This has to be the most retarded proof I've ever heard of!
This was super useful! I have gotten into the habit of shaping up a loaf Saturday evening after dinner and baking it Sunday morning in time for lunch, but I have never been able to have fresh bread for breakfast then. Done it a few times but that second proof just gave me too late of a breakfast, I'll try the overnight final proof next time! Great to see that works for you, I always expected my dough to become way overproofed when I'd do that and so never tried it
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What a difference in the taste. ❤
I always cold ferment my bread now. So much yummier and easier ❤
New subscriber, thank you for your teaching.
Why does cold slowing the fermentation down improve the flavor? It's the same process except slower. I think
Name on the fonts thats used in the video?
Hi Jack, I have been doing cold ferment of dough in fridge with many different types of yeasted bread dough. I’ve tried both letting the dough warm up and getting it ready for oven quickly! Bread making is flexible and I fit it in at m convenience. Your bread looks so good!!! Going to be making some bread dough tonight and letting it rest in fridge if I can find room. I leave mine in a square plastic tub as I find it dries out too much if I leave it open. The downside is moisture forming inside the lid. Bread still turns out great!
Thanks for this video! Can this be done with all bread dough types, like say a sweet sweet dough for cinnamon rolls? Also, the basket dough, were they uncovered in the fridge?
Thank you I am one of those busy people that has to make two loaves of bread every two days basically, and has way to much to do to treat it like a hobby or watch it rise lol, so thank you!
I really like how you keep emphasizing that making bread can be flexible and worked into our lives. With experience we can realize that a recipe is a guideline and we can take control to make it work for us.
Dear Jack, question: I bought your book but I don't see where something is described about the fridge-rest! How long can the bread stay in the fridge until I bake?
I noticed JACK IS NOT REPLYING TO COMMENTS
Please tell me what I am doing wrong with my sourdough. I am new to making bread and my first two sourdough breads don’t cook inside and the crust is too dry and can’t chew on it. I can squeeze the inside that is already baked and make it into different shapes.
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Thank you for this tip, I have put it in the fridge overnight and made it up the next morning. The result was amazing and the best bread I have every made.
Hi Jack! My wife loves Raisin Pumpernickel Bread (an original New York, USA recipe). Do you have a recipe we could try?
You only drew it once! Can I order the original Bake With Jack cloth😇. No really I love this method! I’ve always had great results with day “old” pizza dough. And now (it’s late anyway) I’m going to toss a favorite bread recipe ahead and bake it on my stone tomorrow. Thanks! Again another great method from you. 👍