Online Courses in the Homebaker’s Club:
Dough Scrapers and more in the SHOP:
Buy my BOOK
Amazon US:
Amazon CA:
UK and everywhere else:
Sign Up for Free Stuff
Home Baker’s Bulletin:
Follow on Instagram:
Follow on Facebook:
THANK YOU for supporting this channel on Patreon:
source
20 Comments
Leave a Reply
You must be logged in to post a comment.
THANK YOU ❤
Good, BUT….don't you think it's better to heat or NOT heat the water to get a proper dough temperature? End up with a 74-78 dough tempurature and you'll be good. Slightly warmer for cold room. Slightly colder for warm room. This is crucial if you want consistent rise times.
Uno de los mas importantes. El manejo de la.temperatura. Algunas recetas que he visto con una cantidad infima de levadura porqie en el obrador hay una temperatura ambiente de 30⁰
Whenever it’s cold enough to have the windows down and heat on, my house is at 60F/15.5C. That section of your book was super helpful for planning adjustments to my bakes as a result. I’ve seen some other bakers online talk about temperature but I haven’t found anyone as stingy about heating costs as I am. 😂
It’s definitely fun to see how different the timing of the same recipe is in the summer compared to winter!
Bread guru ❤
Totally agree. Am so grateful that you give out this reminder regarding ambient room temperature. And not just the room temperature of the kitchen in a house…I have always told other home bakers that humidity is important as well. We live in the tropical side of the world and this affects bread making as well.
Good luck Jack, since you have gone off YouTube you're a nobody except to your arse lickers
Thank you so very much for talking about this.
I thought that I had failed because my recipes took so much longer to rise.
I'm still learning and can't thank you enough for the recipes, tips, and videos you have shared with us all.
Now I know which book will be my first for bread baking.
Yup, my kitchen temperature is much lower, 19C, so everything is slower.
But I got the same sticky notes on my favorite recipes in your book, heck every cookbook😂
Dough temp even better! Also check out The Perfect Loaf by Maurizio Leo.
I actually got a humidifier for my plants but now I use it for my starter because it tells the temperature as well. Im still in the process of making my starter!
My loaf will be easier once I know my starter is ready and tell the temperature how long it’ll take to bulk ferment
Baked your multi seed bloomer today and my kitchen was 17 degrees C. First rise very little, ditto second but I followed timings and hay presto – tiny bloomers. Tomorrow I will try again and leave them longer to see what happens.
In winter my Victorian kitchen can change from a 6h summer rise all the way to 24h! I only figured it out from learning to trust my own knowledge not the recipe
This. I check the temp of my dough everytime i touch it. Telling someone to wait til the dough has "Doubled in size" means nothing without knowing the room and dough temp.
You are so right…my kitchen is colder than it used to be and all bread timings changed! You're great. Thank you!
Ken Forkish’s book is my bible because he lived just down the street when he was perfecting his recipe. Same water, same temp, same humidity, same suppliers. I get the same results, too.
I miss your regular postings too. Recently made your sourdough starter over 4 days followed by the overnight proving. Lovely sourdough bread and it made me realise why they are £4 each in the bakery near me.😂. A Labour of love.
I also like to monitor the dough temp as well
And regarding your topic of this video, you were the only one I learned that from because I had such a difficulty waiting for my dough to puff up. Not realizing that temperature had everything to do with it and once I learned this from you, I had great success, thank you so much for discussing the importance of this issue. ❌⭕️🙏🏽♥️
I wish you posted more Jack. I really really miss watching your videos. Blessings to you and your family. Hope everything is well.❌⭕️🙏🏽♥️