Comments on: UNLOCK amazing Flavour and Crispiness from the Simplest of Bread Recipes – 218

By: @cachef1

@cachef1 — Mon, 28 Oct 2024 09:35:53 +0000

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. 👍

By: @andreas_kok

@andreas_kok — Mon, 28 Oct 2024 09:35:53 +0000

Name on the fonts thats used in the video?

By: @meisievannancy

@meisievannancy — Mon, 28 Oct 2024 09:35:53 +0000

Why does cold slowing the fermentation down improve the flavor? It's the same process except slower. I think

By: @corasantos4872

@corasantos4872 — Mon, 28 Oct 2024 09:35:53 +0000

New subscriber, thank you for your teaching.

By: @pepperschnoodle

@pepperschnoodle — Mon, 28 Oct 2024 09:35:53 +0000

I always cold ferment my bread now. So much yummier and easier ❤

By: @ginette2100

@ginette2100 — Mon, 28 Oct 2024 09:35:53 +0000

What a difference in the taste. ❤

By: @GkIrel

@GkIrel — Mon, 28 Oct 2024 09:35:53 +0000

😊

By: @evelienvanerven5826

@evelienvanerven5826 — Mon, 28 Oct 2024 09:35:53 +0000

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

By: @jonathanvonwowern-barrefor6618

@jonathanvonwowern-barrefor6618 — Mon, 28 Oct 2024 09:35:53 +0000

This has to be the most retarded proof I've ever heard of!

By: @FlorentaPopescu-d7q

@FlorentaPopescu-d7q — Mon, 28 Oct 2024 09:35:53 +0000

❤