Make ANY Bread Recipe a NO KNEAD Bread Recipe

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Опубликовано:

8 мар 2023

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Комментарии : 99

@davidpowell5437 Год назад

I gave up kneading yeasted doughs shortly after I discovered stretch and fold for sourdough. I couldn't see any obvious reasons why it wouldn't work so I gave it a try and never looked back. It's just so convenient to stretch and fold in the mixing bowl - no work surface to clean until its time for shaping and I can easily use slightly wetter doughs that puff up a bit better. I don't think theres much point in doing anything for the first half hour after mixing, so I just use a 30 min timer, popping back to the kitchen to deliver a few stretches. Its a really user friendly approach! Forgot to add: Thanks Jack! I used to think stretch and fold was just something for trendy RU-vid sourdough bakers before I came across to your explanations.

@nancyneyedly4587 Год назад

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.

@KJ99otis Год назад

Exactly! Arthritic hands are too painful to knead for very long.

@brennan353 Год назад

Something that would be even more awesome: Make any Yeasted Bread Recipe a sourdough Recipe. I have made some conversions successfully but tips from an expert would greatly help. The main reason for this is that sourdough bread is healthier as it has a lower glycemic index than the same bread made with yeast.

@mandiigraham1596 Год назад

So true. Since I changed to sourdough almost 18 months ago I have not had the bloating and gut problems I had for many years. The only downside is that it is so delicious I can eat too much.

@debbieepstein1205 Год назад

You can do the same with sourdough. More or less.

@clsieczka Год назад

@@mandiigraham1596 So true, it’s another tasty problem!

@Rob_430 Год назад

Hi Jack. I’ve been baking breads for over 14 years. I started with Jim Lahey no knead and graduated to sourdough with Tartine method. I’m still learning and still follow and watch videos. I find bread baking very therapeutic, and I’m over 70 YO. I’ve baked many kinds of breads and rolls, lately making Kaiser (hard) rolls. Thank you for your expertise and videos. I’ve been following you for a while and recommend you. Regards, Rob from NJ.

@Gepstra Год назад

I love comments like these, cheers Rob :)

@snyyng Год назад

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…

@jklphoto Год назад

Well aren't you a cheeky rascal Jack, keeping this top-secret strength-building technique from us! Thanks for sharing!

@vandyFixer Год назад

Nothing better than watching Jack, eating toast made with Jack's yeasted loaf recipe. Keep up the good work Jack.

@emmelia-6068 Год назад

Right! ... unless it's watching Jack while eating peanut-butter toast made with his sourdough loaf recipe! 😉❤

@vandyFixer Год назад

@@emmelia-6068 you raise an interesting point🙂

@cathyjarmon6863 Год назад

Yes, yes, yes!!! I honestly don't need to knead. I love no-knead techniques. Thanx Jack.

@stevenharness2283 Год назад

I've been eperimenting. Two identical doughs; one rolled, one kneaded. Baked together as bloomers. The rolled version has been slightly better, both times, with five 20 minute rolls. Same experiment with 50% wholemeal and the difference was greater, just a bit. In fact overall the 50/50 wholemeal gave the most satisfying result. However the poor sod eating the results has definitely inflated but with decidedly less bounce. On a different tack I have found better results from using the non fan oven function (top and bottom heat) and it is cheaper on fuel costs; I wish I had realised this before. Jack, you are a superstar.

@Rexyspride Год назад

I love how you explain things. I've seen so many bread videos but your explainations are always the best. Thanks Jack!

@heidimolan179 Год назад

This is a great idea. I’ve struggled kneading my dough lately. It’s a 300/700 gm wholemeal and white blend. Yesterday I gave up and just left it and went out. I did some stretch and folds when I came back prior to a pre shape and final rise. It puffed well. So next time I’ll treat it more like my sourdough (which is what I mostly make)

@graciekinkopf2007 Год назад

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%.

@rossk7927 Год назад

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.

@MrKennyBones Год назад

Been doing this for years, especially useful for pizza dough

@makingbakingnana9652 Год назад

I’ve done this for a long time with yeasted dough and it works perfectly. 🎉🎉🎉🎉

@SandiHooper Год назад

I really love this rolling method of stretch and folds. The more I get to play with the dough, the better! Jack, your videos have really done so much to give me the confidence to be the baker I always craved to be. You just make so much sense.

@suemerritt1679 Год назад

Great tip! Thank you 🥰

@tl4214 Год назад

Ooooo! How exciting!! Thanks, Jack

@22anamae Год назад

I love this recipe, thanks for sharing 😊

@gavinindar5021 Год назад

Educating us every day!!! Great job brother

@elgee8837 Год назад

Thanks!

@nujjy95 Год назад

Thanks Jack 😍

@belindadavis5497 Год назад

Thanks Jack. Another great informative video. But I must say that I love kneading. I find it very therapeutic. Love your videos.

@juliadavid3637 Год назад

I like/love every video you do Jack ❤️

@AllisonDReid-ge6zl Год назад

Thank you for this tip! This method is PERFECT for my all-spelt bread recipe which is more delicate and easy to over knead. The bread's texture came out amazing!

@Mrs.Patriot Год назад

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.

@theresamimnaugh1190 Год назад

Again and as always, an amazing video meant to help us reach our breadmaking potential. You’re one of a kind.

@Bakewithjack Год назад

Thanks Theresa :-)

@trishthehomesteader9873 Год назад

Thank you Jack! I must have been channeling you yesterday as I made a few hamburger buns. Yes, it worked fabulously!👍 Blessings!💜

@robinwatson5970 Год назад

Thanks, great video

@Bakewithjack Год назад

Thanks Robin :-)

@bcvahsfam Год назад

Thank you for this video!!! This is just what I was wanting to see. I don't like kneading. You are so amazing!

@Bakewithjack Год назад

You're welcome Cari :-)

@hopeb4658 Год назад

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! : )

@CrazyCalabrese78 Год назад

My mum said back in her village in Italy that instead of yeast, they would pass on a piece of proofed dough from one person and use it for the next person’s batch of dough and so on. Basically, pre-fermented dough instead of starter.

@chopsddy3 Год назад

I added a thirty minute mark roll up into my regular rookie sourdough recipe. I even formed the loaf with the same roll. Wow! Thanks Jack. The puff was epic.

@ecoconatus8089 9 месяцев назад

Searched so intensly for an optimal stand mixer. Lazy part of me is so happy to dive into no knead world before any expensive purchase

@itsame_th2283 Год назад

Great stuff as always Jacky boy

@omf2007 Год назад

Than you!

@bekahbeeb Год назад

Awesome! Been doing this with my pizza dough. Glad i can start doing it with my bread too!!

@flopoldible Год назад

Jack too uses this principle on his pizza dough (video 153). I guess he forgot to mention it here ;P

@kathleenfairykats1166 Год назад

Jaaaaaaaaaaaaaaaaaack this was a great video, thanks so much! You are so fun to watch, I just love you to bits. Happy March to you and yours 💚

@catsarefancy9053 Год назад

Lol never change Jack 😂 I love these videos so much

@mimmociaccio5470 Год назад

Ciao Jack! Fresh roll today 3 different flours yummy

@didifutures Год назад

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

@Bakewithjack Год назад

Thanks for being here Diane, I hope you love it when it comes.

@9brian99 Год назад

The hot cross buns were terrific, not so much the marmalade glaze. Now I’ll have to try this, really enjoy the no kneed sourdough. Thanks

@Bakewithjack Год назад

Nice one Malcolm :-)

@pino_de_vogel Год назад

i always dop a double rest. knede > shape and create tension in a bal > 60/90 min > kick down and fold and reshape in a bal > 30 min > final shape ( slap out in lenth then fold in left and right and roll up) and final rise in the tin till it seems ready. I feel that extra rise gives me a nice finer crumb that way which i prefer.

@easternhealingarts33 Год назад

Will you teach how to make dumplings and flatbreads or how to use other different kinds of flour

@martinlohne5128 Год назад

I have been baking all of our bread since early 2020. Guess how many times I've kneaded it? That would be zero. It gets mixed up the night before, is let sit for about 12 hours and is dumped out, flattened, foldeed several times into a loaf and left to raise for about 70 minutes in a cold oven. After the 70 or so minutes, the oven is set to 425 and the timer set for 45 minutes. The bread puffs up just fine. I have another recpie, still no kneading, from which I can have French bread in about 1.5 hours from start to finish.

@gslasercraft Год назад

A friend of mine was having nightmares with her bread maker machine. Three consecutive bakes, three failures. I invited her over and we both made a loaf and rolls using this method. Worked perfectly and she will be using this method for her breads in the future. I understand that the bread maker has now been consigned to the recycling.

@orcharddweller1109 10 месяцев назад

I dont think you can beat using a bread machine for the initial mix, knead and rest phase using the pizza setting, then by hand shaping, proving and baking. Only thing against it is that you cant process more than 700 gr of flour at a time.

@KimClarke777 Год назад

Funny you should appear in my sub box right now because I may have just bought your book on Kindle.

@Bakewithjack Год назад

SPOOKY! Thanks Kim :-) I hope you love it!

@henrytheturnip Год назад

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.

@Bakewithjack Год назад

BOOM Ploppy McPlop. Smashing it :-)

@henrytheturnip Год назад

@@Bakewithjack Cheddar and jalapeno is the favourite at work, I'm very popular :)

@samip5734 Год назад

Is rolling the dough, as shown in video, better than stretching and folding like when making sourdough or, is it just preference?

@fossfix Год назад

You so funny, very enjoyable to watch. 🤣😂

@uppergorple Год назад

Quite a few years ago I read of a French(?) method of v short kneads interspersed with rests. I think it's what Lepard or Bertinet have come to recommend. Done it every week for ages. Better results than the traditional 10 minute knead. Just saying...

@mwjrva Год назад

Sign me up for the Home Bakers Club

@en2oh Год назад

what are your thoughts on "slap and fold" ala Richard Benette - seems a lot quicker - results are good

@nancykelley9246 Год назад

I added a round of slap and fold to a no-knead recipe and found it definitely improved the structure. The bread proofed up better, got better oven spring, and had a chewier texture.

@adrianrevill7686 Год назад

Jack, you are getting closer and closer to using a mixer and dough hook. What you described here is very similar to what I do with my Kenwood. Mix, rest 40mins, a short wiz, 40mins, short wiz, ball shape, 15mins final shape.

@doraharrison1642 Год назад

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

@Bakewithjack Год назад

Nice one Dora, Do the 90 minute rest with the roll ups in between, THEN you're reasy for your shapiing stage, proving up like normal (an hour or so for me) and baking.

@doraharrison1642 Год назад

@@Bakewithjack thank you so much,Jack. Have a great weekend...Hugs

@fistsup5700 Год назад

But I love kneading bread!!!

@Bakewithjack Год назад

ME TOOOOO :-)

@alanreynolds2125 Год назад

Hi Jack, have spent many hours over the last 3 years watching you! and I thank you, a little question would you answer please! every now and then when making a white tin loaf after baking and then cutting l get an air pocket just under the crust have tried many ways to rid this problem! and would you give me a little reason why this happens please. 😋😋😋😋

@Rob_430 Год назад

Just my thoughts, I’m sure Jack will answer. Could be a combination of underproofing and loose shaping.

@magdavanrooyen3167 Год назад

We only bake wholegrain, wheat & spelt. Will this method work for that?

@Bakewithjack Год назад

Yes, the principle is the same. Might take a bit of tweaking to get it just right :-)

@brucetominello325 Год назад

Exactly how I make my sourdough bread and have for years.

@ruthdoyle3572 Год назад

Hi Jack I’d like to join the online classes, can you give me the details

@Bakewithjack Год назад

Here RUth: www.bakewithjack.co.uk/online-courses

@PilladoHiladoTV Год назад

🇨🇦🇵🇭❤️

@easternhealingarts33 Год назад

Have you ever made noodles will you cover noodles

@PVflying Год назад

But without the initial knead, the dough is too sticky to stretch and roll like you showed? 🤔 It just sticks to my fingers whenever I touch it

@jadelyn171 4 месяца назад

Wet your hands 😃

@easternhealingarts33 Год назад

Is there a specific video that teaches you how to need because I end up needing like a cat

@davidclark9086 Год назад

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.

@kelvinrichards7426 Год назад

But what about the exercise...or I should say, lack of exercise‽ 😀

@easternhealingarts33 Год назад

This is this is what women who are nannies do

@loyeyoung1068 Год назад

So the "messing with it" time ends up about the same. If you mess with the dough twice for three or minutes, that's not much less time than simply kneading the bread once for 8 minutes. I think my own real problem is not kneading, but impatience. Kneading the dough for eight minutes saves much more in total clock time. Watching this video took me not much less than kneading, yet the time flew by. But when I knead for 8 minutes, the time seems to crawl. The problem is my own sense of time and lack of patience.