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23 Comments
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But what about the exercise…or I should say, lack of exercise‽ 😀
I will NEVER knead again! The dough had great strenghth and gave a great oven spring. Followed your tip and raised the hydration from 62% to 65%.
Exactly how I make my sourdough bread and have for years.
Lol never change Jack 😂 I love these videos so much
Thanks Jack. Another great informative video. But I must say that I love kneading. I find it very therapeutic. Love your videos.
Not really for me, I knead it to get it over, rest an hour then move on using Jack's basic system. Works every time and is great.
Again and as always, an amazing video meant to help us reach our breadmaking potential. You’re one of a kind.
This is such a helpful tip for people who cannot knead due to physical impairments and don't have the money for a big mixer. Bread for everyone! You are the best bread channel! I have really learned the most from your channel.
Funny you should appear in my sub box right now because I may have just bought your book on Kindle.
Thank you for this video!!! This is just what I was wanting to see. I don't like kneading. You are so amazing!
We only bake wholegrain, wheat & spelt. Will this method work for that?
Thanks Jack! We continue to learn new and amazing bread tips and tricks from you. This was such a great explanation. Really looking forward to the launch of the HBC 🙂 xoxo
I love how you explain things. I've seen so many bread videos but your explainations are always the best. Thanks Jack!
This technique is fun to use while playing with the amount of yeast (to extend or shorten your working time and build more or less structure), hydration percent, and aggressive degassing for fine crumbs or handling with extreme care for open crumbs.
It also is the easiest way to do high hydration breads IMO.
great info, but a question, do you put the dough in your pan for the final 30 min rest after the 2nd or 3rd resting period? Thank You Jack for sharing your knowledge. Dora from Gulfport, MS
I've been doing this over the last year or so, with a higher hydration dough so stretch and folds instead of rolling, to make focaccia with a nice open crumb. After the last set of folds, push it out onto a baking tray and then into the fridge overnight. The next day, pull the tray out of the fridge at the same time you put the oven on to preheat. Make the toppings, then in it goes.
I just love the way you teach principles. This lets your followers know how to think through the process logically. Teach a man to fish…
I have hand and arm issues so will certainly try this. Thank you! Also: There is a recipe using a similar method in Bernard Clayton's book on bread. It's called "Egg Harbor Bread." It calls for punching down after 30 min, then every 15 min 4 times. WOW does it puff up! A real show stopper! I love bread.
I’ve done this for a long time with yeasted dough and it works perfectly. 🎉🎉🎉🎉
Wow, great tip! I am going to have to try it soon. Also, I love the tip (I just saw today) on saving a small ball of bread dough to add to the next batch of bread to increase flavor. I can't wait to start doing that! : )
But I love kneading bread!!!
Yes, yes, yes!!! I honestly don't need to knead. I love no-knead techniques. Thanx Jack.
Well aren't you a cheeky rascal Jack, keeping this top-secret strength-building technique from us! Thanks for sharing!