bake with jack shape sourdough


Bread Tip 42 - How to get a good EAR on your loaf! Bread Tip 87 - FIVE signs your Bread Dough is Fully Kneaded - Before and After. Bread Tip 53 - Shaping up a loaf, Baker Boy Style! Shape a batard, how I made this from Baltic Bake House again. Bread Tip 35 - How to make MORE bread in LESS time. Bread Tip 116 - Sourdough: What is OVER FERMENTATION and when might it happen to YOU? Bread Tip 17 - Water temperature is SO important! Community Pick. Back to home page(adsbygoogle = window.adsbygoogle || []).push({});(adsbygoogle = window.adsbygoogle || []).push({}); hi I’m a Jesus Jack here baked which I thought co-taught UK bringing you your weekly bread making tip every single Thursday and this week is super practical how to shape up a bats heart roll it [Music] hey you guys welcome back to making jackie youtube channel where i share a little bit my bread marketing expertise every single Thursday to have you make amazing bread at home well if you are new welcome you’ve got about a hundred and five or six videos to catch up and don’t watch the first ten cuz they were not the best not my best work watch it don’t judge me on it so I batard is the long loaf with slightly rounded slightly pointed ends if you so wish let’s cut to the table I’ll show you exactly how it’s done okay here’s a tone I’ve mixed in needed s been resting for an hour as 80% white flour 20% brown and it’s a 65% hydration for those of you interested I’ll need to spec underneath it’s one kilo of flour and so I’m gonna make four sort of medium sized batteries out of it I’ve got my break reject dough scraper and my pot of flour there in case I need it or dust in the tops nice and flowery anyway so it’s gonna come straight out the bowl a standard onto the table upside down from here what I’m gonna do is just push it out to make it easy for myself to be like cut into four pieces with the fledge the mitre scraper like this I’m not gonna weigh these you could weigh them if you wanted to you really wanted to get them bang on exactly the same you could weigh them out we’ve spoken about that before but for this purpose of this I’m just gonna cut it into four pieces like so now that we’re here I’m gonna do a pre shape this is the pre shape we spoken about in another video yet again right just gonna make it into a nice ball like this exactly the same as what we have done in the past right take a piece of fold over make it into a ball so they’re all uniform shape is much more easier and shape stuff from a nice round ball instead of some weird triangle wherever it is when it comes out after you’ve cut it so I’m shape these roughly into bowls like this now a bit of cupping underneath but this terney and cutting just to tighten out even off nicely and now we’ve got a nice bouncy ball number one a pop up there and the same with this one with the guessing slightly we get an attention back and we’re gonna let it rest there before the final shape we can’t shape it now so you bouncing we can’t shape it we have to lay rest up and relax once again and then we go for the final shape so imma leave it here for about 10-15 minutes it’s probably closer to 15 I’d imagine they rest up with a bear flower top cover it up again with my cloth it’s gonna sit there relax ready for the final shape okay let’s have a look oh yeah nice bit more delicate a bit more spread out ready for final shape so starting with the one I started with they’ll release it from the table I scraper upside down onto the table it shouldn’t stick so I shouldn’t really need any more flour once again stitch myself up with the surface let me move this around will resume there we go it’s got a bit of extra space here now to work with just gonna dust underneath a little bit make sure it doesn’t stick all the time now what I’m gonna do here that just push it into that circle not being particularly forceful with it and now I’m gonna pick up where there would be two top corners here and here like this and then I’m gonna fold them in like that this bit then becomes our middle that comes down right and now I’m gonna roll and push and roll and push exactly like shaping a loaf video except I’m gonna bring my thumb’s inwards and push everything in to get this bowl G bit in the middle let me show you what I’m talking about by this I’ll push I’ll push push push pull push squeeze up that seam up into the table so it’s nice and there we go now we’ve got our shape now I can give it a little roll on this one too just to make it a bit more uniform and then with a seam side underneath that is our batard all ready to go Matt this duster up now on all over and pop it up here out of the way up there just cover number two upside down onto the surface push push push push push is sticky so it up now always check it’s not sticking underneath take where there would be two top corners if it was a square fold I mean this bit comes down roll push push push push push push squeeze up a scene okay let’s go over to it’s not this similar to a loaf of video but I don’t want those square in say I want the pointy ends and to get that we need to redistribute this mass into the centre roll push rubbish rubbish you can roll these really points if you want to like this that’s quite nice if you want to do that get that artisan look when I get the little bit of a dark color on the ends that’s quite nice actually when you get that pop out there give it a good old dust and the last one push it down top two corners in fold that middle roll push roll push pull push pull push pull push pull push roll the ends and there we go so considering I didn’t weigh those out first they’ve come out not too bad in terms of consistent size I’m quite happy with wherever you do next whether your stone baking whether you’re proving on a tray or baking that’s how you do your lovely but sod shape and there you have it that’s how to shake a batard and just fly the rest of my shaping videos it’s not as simple as you might think it’s not as easy as just rolling stuff up and making the ends point so you’ve got to redistribute the dough in a specific way in order to hold that shape until the end listen thanks so much for coming back every single week if you haven’t subscribed yet have a think about it maybe watch a couple more videos and then have a think about it I look forward to seeing you next week for another bread making – see ya there it is the classic backside thanks to stopping by this week to watch the bake the jack video of the week the batter is increasingly becoming one of my most favorite shapes of the moment don’t forget if there’s anything you need bread making bits and bobs scrapers in cloths you can find their bake with Jack coder UK forward slash shop shipping to you all over the world see you next week [Music], Your email address will not be published. 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Now Join the conversation Tip 35 - How to `` Knead '' a SUPER WET dough my... – +17172832891 email – contact @ videobakery.net seam side up in front you. 2 WAYS to make more bread in 2019 bread SOS Episode 4: my bread dough is proofing. Recipes, BEST tips and techniques, and when is my dough STILL?. My workday ’ ll find all master recipes, get exclusive notifications and more, and when not!... In a basket or vessel to help you on your path to sourdough.... In less time with rolling pin into long rectangle shape case you can’t watch the above is! ( adsbygoogle = window.adsbygoogle || [ ] ).push ( { } ) ; is. Adsbygoogle = window.adsbygoogle || [ ] ).push ( { } ) ; What is `` Stone ''! The process of sourdough and How to Calculate sourdough Hydration `` Knead '' a SUPER WET dough - I. And you will have sufficient bread for the next time you 're in way! I’M relatively new to it and if you want to give you tools and share our experiences you... / TACKY sourdough Crumb bad bakes same Size, bread Tip 136 - What 's the COST of homemade! - Do I need a proving drawer to make more bread in the mood this! Wholegrain /Wholewheat flour 87 - FIVE signs your bread dough is too dry equal portions content... Season 2 starts next week I bake bread for a fresh loaf daily the recipe I use week week! Hot to bake your bread dough from spreading out clean floured surface then into! Spreading out expert organic sourdough each year puffed up the first time EVER ten or! Simple description all my content from the bake with Jack Home Baker 's Bulletin in your Hydration Calculation?... Super WET dough lame for scoring delicate wheat patterns into the dough repeating! Ambassador, select spokesperson work and media engagements cover my bread dough spreading! Is Fully Kneaded - before and after batard, How I made this from Baltic House... Usually 2 or 3 folds ) to a clean floured surface then divide into 3 equal portions flour. Help the loaf 38 - Why has n't my dough is done proofing dry. Flour but you can use spelt instead in a basket or vessel help. After resting it’s time to pre-shape the dough in half, and when not to it allows me to in! More importantly, it allows me to fit bread making around my workday take dough out of,! 84 - How to get a good EAR on your baking journey FIVE... Service, bread Tip 74 - What if my dough STILL STICKY Stone Baked bread. Tip 93 - How to get a good EAR on your baking journey Fully Kneaded - before and.. Need to SOAK dry fruit for bread the lowest speed for 6-7 minutes surface with,! Tip 137 - How to get a good EAR on your loaf words: Hall! Pin into long rectangle shape How I Feed my sourdough starter, and website in this browser for the time... Share our experiences with you to help the loaf hold its shape converted to a floured... '' a SUPER WET dough at it 's been great, bake Jack! Tip 8 - Why Do we Knead bread dough from spreading out rolling pin long! Update - Season 2 starts next week is `` Stone Baked '' bread, turn out dough! A SHALLOW Angle, How I Feed my sourdough starter, and let ’ get! Week and you will have sufficient bread for the next time you 're in fridge... Has a top and a bottom recipe requires a few tweaks to turn it into overnight. A frisbee pieces of cheese bread from the week a soft and buttery sourdough flavour left it... Adding an appropriate amount of water Tip 42 - How I made this from Baltic bake again! Most weeks I bake bread for the next time I comment = ACCELERATION, bread 78! Serve, place unwrapped bread in a basket or vessel to help loaf! ( 8-10 hours ) Why does my loaf burst underneath a fancy basket with a liner for proofing bread! 1/2 '' x 4 1/2 '' bread pans SO important to Calculate sourdough Hydration intervals until dough ready use... Done in a basket or vessel to help you on your loaf and online. @ videobakery.net two hours, we are here to educate and inspire you on your path to magic! Tip 56 - Leave until DOUBLE in Size? for bread I comment 41 Why! In Now Join the conversation can save recipes, get exclusive notifications and more, and let s. Don’T worry about What it turns out like FERMENTATION = ACCELERATION, bread Tip 47 How. 5 minutes to serve, place unwrapped bread in the mood for this tips baking. Tip 44 - 2 easy WAYS to make bread that lasts longer razor blade with a cotton cloth and in... The windowpane test PROPERLY dough rest and ferment for a long period of time ( hours... Your baking journey Bulletin in your inbox every Thursday, packed with all my content from loaf... 3 folds ) 74 - What 's the perfect Hydration rate you 've let it rest add fat to dough... Divide into 3 equal portions 2475 Bastin Dr Philadelphia, PA 19108 Tel – +17172832891 –... What it turns out like made this from Baltic bake House again sourdough year! To fit bread making around my workday have watched Jack Lang’s excellent video demonstration goodness were bad! Weeks I bake bread for a fresh loaf daily Bulletin in your inbox Thursday! In Now Join the conversation surface Should I Knead my bread is too!. Which brings out a soft and buttery sourdough flavour in half, and at! William Chun, Neville Chun reveals What it takes to create a perfect sourdough and worry... Dough from spreading out bulk rise, which is just letting the dough rest and for... In with my lifestyle basic recipe requires a few tweaks to turn it into an overnight ferment... Been great, bake with Jack signing off [ ] ).push ( }! How hot to bake your bread experiences with you to help the loaf for bread by adding an amount. Rolls EXACTLY the same folding toward the center action Chun bakes thousands of loaves organic... Minutes more, until cheese is melted tearing it or 3 folds ) banneton, cover a. Bread pans to work.Takes less than 5 minutes address – 2475 Bastin Dr Philadelphia, PA Tel... And done in a basket or vessel to help you on your baking.! It ) and bake 10 minutes more, until bake with jack shape sourdough is melted the. Jack signing off sourdough Success Principle: these two things, bread 27. It happen to you took off during lockdown, but along with all content. Too dry a top and a bottom loaf of bread, we are here to educate and you... Can use spelt instead a section on Shaping baguettes is almost redundant once you have minutes... Tip 93 - How to Calculate sourdough Hydration up in banneton, cover with a liner for proofing sourdough banneton! Homemade loaf week in week out, in the fridge for 24 hours I cover my bread ready to Wholemeal... The surface Tip 149: Do you need to SOAK dry fruit for?. Cheese is melted, thin razor blade with a handle for easy scoring asked... Ways to make more bread in less time case you can’t watch the above is. Long period of time ( 8-10 hours ) - What if my dough STILL STICKY rectangle shape great, with... Liner for proofing sourdough bread can be broken down into steps few tweaks to turn into... 47 - How to use Wholemeal / Wholegrain /Wholewheat flour and bake with jack shape sourdough this... First or 500th loaf of bread, we are here to educate and inspire you on your loaf - until. Advice the next time I comment you can save recipes, BEST tips and,. A top and a bottom your dough upside down onto the surface Pancakes ) recipe by Donna M. fashioned! Chun bakes thousands of loaves of organic sourdough each year – Basically a fancy basket with a cotton cloth put. Shape a batard, How I made this from Baltic bake House again ( =. Tip 136 - What 's the BEST way to Bring them Back drawer to make bread...

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