If you add the larger dough scraper to your shop (a good idea), then a package of 2 with 1 of each size is useful. I now have enough of the original, but there have been times with double batches when a larger one would help keep my fingers cleaner.
Number one best, life changing tip was the scraping method of soughdough starter. Made me realise what a nonsense is the care I used to give the mother. Thank you Jack!
Agreed. I keep my jar in the fridge with a smear of old starter on the inside surface. When ready to bake again I take it out of the fridge, take off the lid, add 100g of light rye flour and 100g of water. Stir it with a chopstick, leave it out at room temp and 8 hours later I can make Sourdough.
I drool over that CDK dough knife, but bought 4 of your BWJ dough scrapers and I adore them! I bought extra to give them to friends but can’t let them go yet ☺️
My Bake With Jack bundle arrived yesterday, beautifully presented like a gift, the scrapers are slightly larger than my other and better, the apron and cloths excellent quality and I'll be baking at the weekend with a pencil behind my ear. Thank you Jack, you're awesome!
I find it handy to have that metal one - not for bread, but to grab up vegetables, etc. that I’ve chopped up. In one quick motion, you can scoop everything up and transport it to your pan. Or clean all the leavings off your cutting board and into the trash.
I have small hands with some arthritis at the base of my thumbs. The dough scraper I had was too bendy and made my hands hurt. I bought 2 BWJ dough scrapers and I love them. They are so much easier for me to hold and they are just flexible enough to do the job without making my hands hurt. I love them!
Nice to see the videos making a welcome return, and both of my BakeWithJack dough scrapers are used, nearly every day. I do like the idea of a larger, rounded edge scraper. I have a larger, plastic scraper, that came as part of a set with my first banneton, which I use in much the same way as you advised using the metals ones in the video, and is a boon for cutting / separating dough before baking. Would be very interested in a larger, BakewithJack scraper though. Keep smiling
My dough scraper is similar to the one at 3:28 but it's silver and doesn't have a logo on it. It's very useful for cutting and shaping doughs, but you can't use it for scraping bowls, so I use a spatula for that.
I asked a friend in the UK to order your dough scraper and include it in my Christmas present. I wanted to help support your efforts. She ordered one for herself, too. We're both amazed how helpful and useful it is. It turned her on to your channel, too!
I love your scraper for making bread. It is the perfect size for a home bread baker and I find myself using it just about every time that I mix something up in bowls. A larger one would be nice for making cookies and cakes in a mixer though!
Thank goodness I've got one of your scrapers! Way better than the spatulas we were using. My plastic cards are being made thinner and thinner so I'd better not have a dough emergency. Thanks, Jack!
I have an assortment of dough scrapers, but honestly reach for the Bake with Jack one the most. It has a great shape and just enough give without being too "bendy". Would love a bigger version when I'm mixing up larger batches of dough.
The best videos! Thanks Jack....keep them coming! From the U.S. am new to sourdough baking and your videos help tremendously. Due to the pandemic I couldn’t find yeast in South Louisiana so I converted to making my own! Have learned so much from you!
b. vulpine ...and grapes, and apples. Also a “pate fermentée” or old dough - which is to save a piece of dough from your previous batch and use it as a starter for the next one. The recipe I use also adds 1/4 t actual yeast at a later stage in the fermentation, but there’s lots of info if you look up the term. Or lookup “sponge” or “mother dough” - these are all just ideas for people who like to experiment with all different methods.
I had been using those key cards that we get from hotels as scraper until I got a real one. Of course I used to clean them nicely before starting. They work awesome. Thanks for endorsing my idea 😊
You sent my dough scraper to Texas, along with grignette and blades and they arrived super fast!!! Wouldn’t be without my little gadgets, LOVE them‼️💯❤️🤩
I know what the secret is! I have a few dough scrapers too and the ones I use the most are the Campbell's for shaping and yours for getting dough out of bowls.
I love a good dough scraper and truth be told may have a slight addiction 😊😂 I would definitely like to see a larger version of your already excellent BWJ dough scraper available in your online shop 👍🤘
Hey Jack. Always a joy to see your smiling face on the videos. Trying to get a thermometer like yours in the shop - as you are out of stock - but the reviews on most of them because of inaccuracies in temperature readings are awful. Do you know when you might have some more in the shop or can you recommend a brand which is reliable?
Hey, Jack! After I've "mastered" the yeasted bread, I've been experiencing with no knead, long fermentation and cast iron pans... Would you talk about no knead any time soon? I enjoy the way you talk about the principles and not the recipes and I would love to hear your thoughts on the subject. Thanks!
I've been doing no-knead long fermentation yeasted bread for a couple of months now. I autolyse a 750g of flour, 600g water, tsp yeast and 1.5 tsp salt. After 1 hour a glug of oil, mix, then stretch and fold stick it in the fridge. Next day (and every day after) stretch and fold, cut off the amount I want, and bake (Dutch oven or Pan bake) makes great pizzas too. This gives me super fresh bread daily, lots of texture and taste, no fuss and the Dough remains active till it's used up 6 or 7 days later. Jack did a no-knead video #62
Hi Jack! I'm new to your channel...stubbled upon it by accident and started following you seconds later! I'm slowly making my way through your videos. I don't want to miss anything. I love all of the tips and how easy you make everything look. I have a question for you. Do you have a recipe for a basic bread starter? One that I can feed daily and maintain? Or is that not recommended? TY!
I’ve always used a traditional Scottish dough scraper - that’s the metal one and hand made plastic ones of my own design. For me the metal one should have a handle either moulded or fitted on, not one where the sheet of metal is rolled over to form a handle. It should also be quite sharp and the edge bevelled on one side. The plastic ones are cut to shape with craft knife and/or scissors; the last one was from a useless sock-aid device, nicely curved and flexible. I've never damaged a work surface with my metal blade and use the plastic one mainly for scraping out bowls. Another wrinkle I picked up years ago from a baker was, when using a very wet dough use a pair of builders trowels to fold and stretch.
I need to buy one of your dough scrapers! I’ve been using my cake icing smoother 🙈 i mean it works haha. but it’s completely square so a bit of an a** to use sometimes. But use what you’ve got right?!
Can you do a video on how to make a light and fluffy 100% whole wheat loaf by hand? It's difficult to prevent such bread from becoming dense and chewy.
Sadly I am in Australia and I ordered your kit with the dough scraper but didn't get one. someone must have put a lame in my parcel instead. :-( However it's a 1st world problem.
Hi, thank you for your videos, I have learnt a lot. My bread turns out really well, but recently, although coming out crusty, it soon looses it's crustiness. Not sure what I'm doing wrong reaaly. I put hot water in with my bread to get steam. Any ideas please? Thanks :)
Heeeeeeey Jack, make sure the credit card is disinfected before you use it to scrape your dough, we wouldn't want to see anyone contract the disease. Cheers!
Is there some way to estimate the proving time for sourdough when the room temp is much cooler or warmer than the baseline temp of 21C? So many times I overproofed my dough because I don't notice when the temperature of the day rises slowly but surely. Here in Ontario Canada at this time of year especially, the morning can start at say, 16, with a high of 26.
Not sure about a formula for estimating time because other factors will affect rise time (hydration, how active the starter is, type of flour(s) etc. Another RU-vidr (hint: he's German) presses a small bit of dough into a small jar (think baby food / juice glass, etc.) with a rubber band at the level of the dough. When it has nearly doubled, your proof should be about complete. Good visual and measurable indicator.
Sammy O sourdough doesn’t have any butter or oil (unlike brioche etc.) and therefore dries out far more quickly. I find that freezing my sourdough and defrosting it in a microwave for a few seconds if I cannot use it within a couple of days.
@@sammyo2583 It's all good. Check out jacks video for on liquid versus solid. If you add butter you will need to reduce water because butter is liquid (works the same with other ingreadients. I've been experimenting with beer instead of water (using local ales and stouts) and also with honey. I use olive oil instead of butter sometimes. I have been experimenting for about 2 years after a neighbour taught me first a simple puglese recipe and then sour dough. Jacks videos have helped me improve my game but I am not an expert. Trying different ingreadients messes with your preciseness but it helps to get the "feel" for what you are doing and makes every batch an experiment. A bag of linseeds are cheap but add a suprise to a standard loaf.
I'm not sure whether this works for all wholemeal flour, but I use Tesco strong stone ground 100% wholemeal bread flour, with a hydration of 70% and that seems to work out OK. So with 500g flour, I use 350mls of water. Hope this helps!
Hi there I have seen your youtube video and channel. your video content is good. you deserve more audience in your video.but your video SEO score and optimization are not too good. if you need any help for your youtube video SEO then DM Me. I will help in your success
