Why prove bread dough TWICE!? - 215 

Thank you so much, I'm glad you are enjoying it :-)

That's great to hear because I'm about to buy it momentarily ☺️

Thank you :-)

Ahhh thank you so much, I'm cuffed that you like it :-)

Thank you Frank :-)

Thank you :-)

The best teacher

😂 you’re welcome!

My pleasure Dora ;-)

I left my dough in the car once while supermarket shopping to find the dough out of this world. Assumed it was no good so threw it out. Stopped taking the dough for a drive and leave it home now,

@@maxineb9598 Was the dough getting cabin fever?😊🙃💜

@@maxineb9598 I deliberately put mine in the back window of my car; but kept a close eye on it. Was worried I'd overdone a good thing though, at the time. From memory it seemed to work just fine, according to whatever recipe I was following...

Nice one Lancelots lover, have fun :-)

YESSSS! Nice one, love it when everything doens't go to plan and you end up making the best bread ever :-)

@@Bakewithjack Thank you, Jack !! Yes, some of the greatest discoveries and inventions in history happened by “accident “ - of course, I wouldn’t say my bread dough left in the fridge for 7 days for its second rise a “greatest discovery”, ha ha.

Aha! Nice work Cassie :-)

Thank you The Joan!

Sourdough is more fragile I believe. It’s too well fermented

They are for both things at once. doing the degasing and reshaping, remixes your yeast to 'attack' new gluten molecules = more taste and strength.

By rest I assume you mean "proof". Until the dough has doubled in size. Or do you mean after pre shaping? Then I only do for 10- 15 minutes but cant remember how long Jack leaves his. It's to allow the gluten to relax before shaping.

Thank you! It feels good to be back :-)

Nice one David!

Brand or type?

@@maxineb9598 both I guess🤷🏼‍♂️

Good shout John :-)

Make sure you use flour with a high protein content. 12-13% are optimal. The higher the protein, the stronger the gluten. This will make the loaf much bigger and fluffier.

@@thetruth5232 i usually used king arthur bread flour since i looked up bread needed a lot of gluten and i kept getting upset it wasn't working so i tried gold medal bread flour, i even bought the king arthur baking book a lot of the bread recipes call for there all purpose flour which i did too all with the same result

How much water do you use and how much flour? Also, how "hard" is your water? A very hard (alkaline water) inhibits the action of the yeast. You want to use water that is slightly acidic or closer to a pH of 7. You don't want to use distilled water (in my opinion) because the yeast really need the nutrients in spring water and distilled water removes minerals completely from the water.

@@kb2vca what ever the books call for since i can't eyeball anything i am very big on measuring everything, i use tap water, everything puffs great but when its done i know the crumb structure is dense and theres no air, i even steamed it a couple times and it didn't work

i even have jacks book because i like it more and i still can't do it i even buy new yeast when i think i've had the other too long and waste a bunch

How do you mix the ingredients? I mix water+yeast+any seeds/herbs, then add the flour on top, then the salt. Never had a dough fail to rise unless I forgot the yeast.

your water? Try a bottle of supermarket bottled water. My tap water kills my sourdough starter. I have to use bottled water for sourdough.

If you are using tap water, filter it. Or, pour it into a jug and let it sit over night. You may have all kinds of stuff in your water that is hurting the yeast

@@fistsup5700I always have a bottle of tap water on my counter. I don't actually know if it makes a difference, but that's what I use for bread-making. It'd be worth a try.

I moved into a place with a higher altitude. Weird but it has caused major bread making issues. Google that question just in case that may be a factor (I think I have to use slightly more liquid). Google basic quote: "Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with your bread-making supplies and processes." P.S. I use the highest protein content flour I can find, and filtered water. Tap water containing chlorine will adversely affect the yeast. My best loaf so far was made by A. Using a cold Dutch Oven into a cold oven, and putting some water into an oven proof tray at the bottom of the oven. When there was about 20 mins left on recipe baking time, I took off the Dutch Oven lid. I still have to experiment further as per Jack's video above, to get a better rise, but my cold oven method loaf had a great taste and a reasonable "crumb" (it wasn't too dry or crumbly, and held together well to put butter on etc.) My only issue was to adapt the recipe I was following for cooking time, to ensure complete cook through (the bottom was a little more dense than I liked).

Is kindle an option? £9.99

"puff"

I see both used to mean the same thing.

:-D :-D