My grandmother who has been a baker for family for about 50years she always leave the dough overnight and she taught me to leave the dough overnight and she was not wrong it is delicious and i love your videos about baking.
Used this method today, and second proved overnight in the fridge, was using a 60/40 flour mix of white/wholemeal. Did it work ??? Hell yeah, and is for me, a real game changer. I will now, happily, knock up some mix in the evening, aiming to get the final shape/prove ready for about 10pm, so its ready to bake 1st thing in the morning.the following day..fresh bread all day. Jack, your a legend, thanks mate...
Good talk. I let it rest and fold for 30 min four times then put it in bread pan covered for 12 hours. Then take it out to rise about 4 to 8 hrs. That works pretty good.
Really love your videos dude! THey've helped me imensely! I do have 1 gripe though, though I am a novice baker I am a trained painter and the cut in line of corner behind you to your right (our left) is waaaaaay to crooked and drives me crazy :) Thanks for sharing your knowledge though I really appreciate it.
Here from México, I usually like to wait until abou half my bulk fermentation time to put it in the fridge, then i Will deflate every 4 to 6 hours until i am ready to shame and hice the final puff
Here we go. I just read through the blog post twice (in my best British accent of course) and made the 1 kilo recipe. I'll bake one and put the 2nd tin in the fridge and bake it tomorrow to see how it goes. Sincerely, Needing to knead from over the pond!
Hi Just thought I would lyk I tried this the othernight. Like some of the comments below it worked perfectly for me. As you say in your video the dough rose more than normal. Which was a nice surprise as I opened the fridge door at 7am. Fresh bread for 8.45am. Seemed less tying doing it this way. So far I am left feeling you have to do something real bad to make a mess of a loaf. Or maybe I have just been lucky in that all the loafs I have made so far have all turned out well. Thanks again Gaz
I've been a devotee for the past couple of weeks and love Jack's vids. I followed the instructions in this one yesterday, and this was the most successful recipe so far. Jack's really demystified the bread making process. Thanks Jack!
11 pm in california USA. I will try that fridge to oven technique. I have tried doing my bread by leaving to rest in fridge. I was confused at first whether I did it on the first proof or last. I tried last cause it works better with my schedule. And I have to say it does come out amazing. I take it out shape it then let it get puffy again then oven. It gives more flavor. I had one question is it okay to mix flours when doing like French bread or Italian bread or pizza dough? If it’s okay which one is the best one that won’t really change the texture of the bread or add more flavor to it. ? Nice video came in handy cause I was going to make focaccia bread. Thank you Jack always with a smile in that face. 😊
I don't know in California how flour are commonly named but is ok to add to 00 flour, (unbleached refined) 10% to 30% max of wholemeal flour, or some other mix (oat flour I.e.)
I need to try this cos after making yr bread i just cant buy shop bought anymore, at the minute im baking 2x 2lb loafs a day and someone always comes and claims one, so need another way to make more bread in a day x
Help! I kneaded my dough in the bread machine and let it proof then forgot about it and came to flat dough in the morning. Its not really 2nd rising now, what do I do? (Yeast to leaven, not sourdough.)
This is a question about the first prove in the fridge overnight (rather than the final prove). Do you reduce the yeast content? I often reduce it by half if I am proving in the fridge overnight (I think because if I didn’t it might become too active. Although...the cold environment would slow yeast activity down though, right?). Thoughts?!!
Love your chanel man. I tried this overnight fridge fermentation. I put about 3g of fresh yeast for 450g flour. It took whole 48 hours to get desired rise. But boy was the taste worth it. Need to do it again. But on a bigger scale :) How much yeast do you use for 12 hours in the fridge? 2%?? Good work!
Hi. Made Challah dough for 3 liaves. Shaped 2 in balls and froze after first rise. Put in frig night before baking to thaw. 3 hrs on the counter. I just shaped / braided. Put in oven on proof setting. Waiting to see if I get a good puff. Is this the best procedure? Suggestions? Miss your regular Thursday vid ... hoping we'll all be back to normal. Thanks.
In earlier comments, Jack said u can leave it bare or if u don't want it to develop a skin, u can use a plastic bag, making sure the top doesnt touch the plastic. Or use a plastic container turned up side down. Since I had space in my fridge, i placed the tin in my large dutch oven, covered. It rose beautifully in the morning without skin developing over the top. Hope that helps.
@@EddoPanamenyo Mine rose beautifully above the tin. Im not sure to what extent your egg bread will rise. If ur using a tight cling wrap, it may hinder the full rise. A shower cap may be an option.
@@EddoPanamenyo You can't pull the towel upwards to give room to the tin like u can using a plastic bag or shower cap. If it rises well like it should, it will touch the towel.
So you refrigerate at work, take out of fridge for drive home and then refrigerate at home. How is that initial refrigeration and long is your drive home?
Hi Jack, Just started to try to make my own bread fo health reasons and love the channel. If you final prove and place in tin and pop in fridge and left there for 10 hrs but next morning it has collasped over the sides of the tin can it be saved or do I start again with a new dough?
my fridge is about 5-6 celcius, but whenever i put a dough in there to proof, it doesn't... i check on it every couple of hours and doesn't matter how long i leave it in there, almost no change in size. Now i'm all about developing more flavor and texture with time, but seeing how my dough doesn't really rise in the fridge, what should i be doing instead? proofing it first then toss it in the fridge or leave it in the fridge first then pull it out to rise?
Jack, I so appreciate you and your mission. I’m wondering if the Overnight Great White could be made by refrigerating overnight for the first rise rather than the second? Would it add anything in terms of flavor as it does for pizza dough? Thanks and take care.
Can you please consider a video showing you making it this way? Those of us who are neurodivergent (autistic in my case) learn better being able to watch it, not just hear about it.
My aunts were fabulous cooks. I learned that one of their secrets was to hold back a piece of their dough to add to the next batch. Every time. It adds a bit of something, call it character, I guess! Have you tried this? What do you think? Thanks for your videos. I've learned so much!
Leslie Severance that’s something I’ve heard too and would love to try in yeasted bread. I mostly make sourdough and only once a week. I guess the starter I have left each time that goes to make next week’s bread is doing a similar thing apart from being the active ingredient. I might have to try your Aunt’s technique tomorrow by leaving a bit of dough from trying Jack’s overnight white and starting another loaf on Friday too! Luckily I have all the family arriving for the weekend!
It's called paté fermenté which means old dough, and was/is prominent in french baking. I've read about it but mostly use starter for flavor and never held back dough.
In Italia we call it "pasta di riporto", this permit to use less yeast, (or not at all) while adding more complex aroma to the bread... if you make bread each day
I’m a retired chef of 25 years, and love working with Bread doughs. I discovered your channel some how and I’m glad I did. I truly wish you all the success in the world. You are genuinely talented. Not only your kitchen skills. But your speaking, and entertainment skills are very rare in our business. I would have given anything to have had one tenth your skill in media when I was working. Cheers
I grew up in a large country house and our cook made bread that she left in the pantry overnight - which even in the summer was cool as it was lined with tin and floored with black granite from New Hampshire. At night.In the winter the loaves in their tins and under muslin wraps were left overnight on the main table which had a marble top while the kitchen cooled. First thing when the stoves were lit one stove would be heated as much as possible - a cast iron Daisy - and then a maid would rake out the coals and in would go the loaves. Our cook said cold and cool was the way to proof. And I agree. Needless to say we did not have central heating.
Love, love this idea. I'm always late at doing things so this overnight concept can work for me. Oh, and the overnight cinnamon buns has me. drooling. Have you read the book, "Artisan Bread in 5 minutes a day, by Zoe and someone else"? That's how I got started with bread making. It's foolproof and this technique of yours, for proofing overnight is similar.
Hey mate can you make a video on how to work with 100% wheat flour to make decent fluffy bread. (I think i failed at kneading and shaping went too hard on the dough and it turned out into a brick😆) Also I want a tip on dough rise. Some say let you bread dough rise in a air tight container(no contact with air), some say use a damp wet cloth on it. Some just stick a stick dry towel on top. Why would anyone prefer to use one technique over the other here. Great channel learning a lot 👍 Cheers ☕️
I make cinnamon rolls for family every Christmas Eve with instructions! I bring them around that night, and set them in the fridge to let it final rise until the morning. Pull it out before preheating the oven, and pour a bit of warmed cream over the top to keep it from crusting and keep it soft. Then bake like normal once oven reaches temperature, and ice them afterwards. It's become a tradition that my children and family look forward to every Christmas morning.
Thanks for the tip, I work graveyard shift so I was trying to make the dough at 4AM and wanted to bake it in the afternoon when I wake up but wasn't sure if it's ok to put inside the fridge.
1am in Pensacola and I'm in the middle of a loaf of rye bread. Speaking of rye, am I the only one experiencing difficulty getting rye flour? I used to buy 5 pound bags in any grocery store. They don't seem to exist any more.
I know what you mean. So I purchase Arrowhead Mills organic rye in 22 oz size bags from VitaCost.com. I sweep up quite a few bags when they're on sale. It's Fast and Free Shipping on orders over $49 btw so stalk up on other items too.
I bought myself a Mockmill which attaches to the kitchen aid mixer, buy rye berries for $1.59/lb at the local earthfare specialty grocery, and grind up my own flour. And it's stone ground from that mockmill. No limit to supply.
Thanks for the video, I've been wanting to try this. I used to work in a doughnut shop and we did something similar. We made the dough for the next day and let it proof. Then we divided it by weight and cut out the doughnuts. Each doughnut went onto a parchment paper covered sheet that had been sprayed with a little oil, and then covered with another sheet of parchment paper. Then into the walk-in (cooler, fridge, cold room, etc). The next morning, about three hours before opening we put some of the sheets into a proofing oven, and some more into racks. After an hour, the ones in the proofing oven were ready to fry. When those were all cooked, the ones in the racks were ready. Then we just repeated until all the doughnuts were cooked. Sure beat coming in at one on the morning ....
Can I do both 1st and 2nd proofing in the fridge? I tried once and I got a hard bread. Time factor, I only have time to do mixing and shaping at night. I mixed and knead night 1, proof 20 hours or so, shape it on 2nd day evening, into the fridge for about 14 hours and then bake it early day 3 morning for breakfast. Problem was I got hard bread, never soft and fluffy.
Jack's voice reminds me of a TV character I think I've heard before and I just can't put my finger on who it is he reminds me of!! It's driving me nuts!! His voice and accent are so freaking familiar!! I never get tired of listening to your videos!! I can honestly say you have made me such a better Baker!! Thank you!!
Brill! I’ve done exactly that with my baguettes! I only used 1.5g yeast to 600g dough, mixed at 3.30pm and overnight in the fridge. Thanks to your number 1 tip about the pencil, I know this works perfect for me 😊😊
Tried this last night baked done and dusted by 7am, brilliant, no more waiting around for the next step. Even better, this was my lightest airiest loaf ever, did it taste better? Seemed to but maybe that was the lashings of butter. The crust was a bit darker than usual and in post dentistry Britain I took extra care but I can see this becoming my normal way of baking. Hope we're all supporting Jack by buying some merchandise as there's some great information in his videos, way better than PH. Have to agree about the decorating in the corner though, that cut in line is seriously dodgy.
An update to my comment last week, managed to do it again so it wasn't a fluke. I don't eat that much bread so delighted to find it lasts just as well as a loaf from my local baker. Fresh bread always tastes great but the overnight rise really seems to add something to the flavour when toasted, there's a real flavour to it.
What temperature is your fridge? I suspect that mine's too cold and while the load wasn't quite dwarf bread it wasn't sufficiently risen to make good sandwich bread.
Following Jack's suggestion, I just built a 65% 200g dough. After letting it proof to twice the volume at room temperature, I shaped it up, popped it into a small bread pan, and put it to sleep in the fridge overnight. The next day, when I retrieved the dough from the fridge, it appeared to have risen to the rim of the pan. But what I was actually seeing was a big bubble of gas sitting just under the top surface of the dough. I popped the bubble and baked the dough despite my disappointment that the dough as a whole had not risen as expected. Not surprisingly, I didn't get much oven spring. I think my main problem was that, overnight, all the gas escaped into the big bubble instead of being distributed throughout the structure. I've never seen that before. Comments?
I get similar results. The dough works fine at room temp and I get a mighty fine tall loaf. In the fridge it grows much less and I tend to get big bubbles just below the surface
Finally, my first try and it was gorgeous! I am a French Canadian and can't stand the lack of moisture in English Canadian bread. So hard to find a good 'pain de ménage' anywhere and I still had to find a recipe that would really reproduce the taste from home. Gosh, it felt like home and my Ontarian husband said it's the best ever :D
I get about 4 (800-900 gram) loaves out of a single 7g sachet of dried yeast. It barely registers on my scale (yes, I need a better scale) so I just eyeball it. If I change to a lower elevation (e.g. sea level) or wish to speed things on I may adjust it up to half a sachet. I much prefer bread that has fermented over a longer period.
First two attempts last week were spot on. Dough into the fridge at 6pm then out again at 8 the next morning and straight into the oven. Thought I'd try leaving it in the fridge a little longer. Made the dough yesterday morning and placed the tin in the fridge at 11. By 9pm it has risen wonderfully so left it overnight. Bugger!! Too long. Deflated by an inch or so and no 'spring' when baked. Lesson learned.
Jack please can you show us how to make a traditional Lancashire oven bottom muffin? Haven’t had one for years and miss them so much. They are nothing like the shop bought muffins we get today that are nowhere near as nice.
Hey Jack, I use your Simple Yeasted Loaf recipe all the time. It's great. But looking at this recipe, I have a question. The Simple Yeasted Loaf uses the same amount of flour, the same amount of yeast, the same amount of salt, almost the same amount of water, and a touch of olive oil. Yet you only specify to puff it for 1h, not the 1.5-2h of this recipe. What's the difference? The olive oil should make it slower, not faster. Is it that both recipes could go 1.5-2h, but for an easy loaf, 1h is enough? Is it something else? Trying to hone my instincts here!
Thank you...Finally found answer to my question. I followed someone else who said after the final shaping and put in the basket, to put in refrigerator overnight uncovered. So top was to dried to reshape. It did rise in oven some, but will go with my best instinct next time.
Jack, will the water content be the same if using with all-purpose flour or does it need some tweaking? How much water is needed if using AP-flour? Bread flour is pretty much rare in the groceries where I'm at and All-purpose flour is more abundant.
Would the conversion from fresh yeast to Active Dry Yeast be 0.4 and to Instant Dry yest Yeast 0.33? Does that sound correct to you? From www.kingarthurflour.com/pro/reference/yeast Thank you for all your videos (I have watched ALL of them), I make some amazing French bread.
Doing a few tests here to see if I can prepare dough in advance for a special christmas bread that is basically a roll with Ham in it. First tryong to prepare my dough and then putting it in the fridge. Today I pulled it out and the doigh was hard. Will keep tryong amd seeing what tweaks will work
Hi, Jack. New Greek subscriber here. I did this but it didn’t rise as much in the fridge. It developed a skin, cracked a bit, was really delicious but it didn’t rise as much. I the standard bread recipe, which is also your standard bread recipe. One kilo of bread flour, a packet of yeast, salt, sugar and olive oil. Could I leave it outside, and not in the fridge, to prove overnight cause the taste from the longer proving was much, much better. Thank you, if you answer me. I really enjoy your videos.
I bake100% rye bread. Since years. The longer it rests in the fridge, the better it is - even 48 hrs is good. Although, it demands very much attention later, after warming up and during baking. AND!!! I love your YT channel.
I currently have a ball of dough doing it's first proofing in the fridge, and it's been in there for about 40 hours. 😬 I read somewhere that you don't want to do it more than 5 days, so I thought it'd be fine.. That dough is half of a batch that I made in my second attempt with dough. The dough turned out WAY better than my first attempt, but still needs some improvement, I think. The half of that batch that I cooked on the same day did seem a little crumbly, stiff, and dryer that what I prefer, but it wasn't bad. I'm currently trying to figure out how I might be able to improve those things, which lead me to these videos.
Love Jack's videos!! I stick with Sourdough bread... When we travel I make a new starter (and label it) for each place... But I heard something this time... Proof in the fridge and then reshape it???? Perfect!!! Mine comes out of the fridge and has deflated until I put it into the oven.... This is the answer to my baking!!! :) Thank you, so much!!!
