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When your BREAD DOUGH just doesn't look right - 216

Bake with Jack

78,861 views

It's SO ANNOYING isn't it? When you get some SENSE that something's wrong with your bread dough? Maybe it feels a little too dry, or too wet and sticky, but you can't quite put your finger on it. Here's how to find out EXACTLY what (if anything!) went wrong, and how to fix things from there.

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20 Comments

@sharonirvine2899 3 years ago

I’m a 65 yr old starting to learn how to make bread when I was told about this great video on sourdough starters… this was the beginning of an amazing relationship with bread and an energetic, vibrant young man that just brightens my day every time I watch him. Thank you Jack, your knowledge is unbelievable…you encourage me and add a smile to my face everyday as I watch these wonderful videos 😊

@kenwalter915 2 years ago

I don’t get it, your videos have thousands of views and only a few hundred likes. Come on people! Smash that thumbs up button!

@ronmcc100 3 years ago (edited)

Leaving "Cups" for weight was a BIG improvement in my breads, switching to METRIC system improved it even more! Good advice! I try not to notice "minor" inconsistencies with my bread dough with the little white lie to others as "It's artisanal bread!", but on the inside, I try to figure out what I did wrong, different, or find what else is different. Sometimes these little "accidents" give us something new and better (?)! Best reason to keep a Bakers Log Book. Mise en Place! Is the mark of a PRO!

@padiwari62 3 years ago

You probably forgot the most important one:
Make sure the batteries on your scale are still ok 😄!

@burnscheadle 3 years ago

Thanks Jack—over the course of lockdowns and all the other thrills of the past couple of years, you have been a reliable injection of wisdom, sanity and many chuckles into my homebaking learning curve. This video, however, OMG-SO GOOD! I look back on my early days of bread making and the anxieties when I thought something was wrong. Thanks to your videos, book and the Homebakers Club, I have become much more relaxed and confident and if something feels a bit skew whiff I no longer break a sweat—just take a note and get on with it. Thanks brother for all you taught me!

@jvallas 3 years ago

I'm sure this isn't recommended, but I tend to add water and/or oil if it's dry, or I add flour if it's wet. I'm just lazy.

@clare82 3 years ago

I just bought your book and am making your sourdough recipe today. I've made your recipe before when it was on your web site, and it makes a fantastic loaf, better than other recipes that I've tried from other books. It's so funny that I can hear your voice when I read your words; I'm sure it's because I've watched so many of your videos. You are a delight to watch and learn from. Thanks for sharing your knowledge and putting it out their to the masses. We appreciate you.

@robinwatson5970 3 years ago

I forgot to thank you for the laughter, you always make me smile

@Fiona2254 8 months ago (edited)

It never occurred to me to weight the “offending dough” and add the difference with depending if wet or dry. Or make a double batch subtracting the extra.

Genius!

@Cari-N 3 years ago

I ALWAYS get nuggets of wisdom from you, Jack! :) You also make me smile and often laugh out loud. You are a great teacher and entertainer. Your explanations are very clear. Thank you for this video. I often find myself in this exact situation. I will now hear your voice in my head as I am working and hopefully follow your advice.

@Drew-mr6tr 3 years ago

You've just cracked me up with the margarine comment. Who would use something like that , 1 molecule away from plastic..
I have forgotten the salt before. Not good. But sliced up and lathered with "Garlic BUTTER" and toasted. MMMMMHHHH.
I'll continue to watch the video now.

@maxineb9598 3 years ago

Things like altitude and weather can make a difference to dough no matter how accurately you weigh stuff.

@gigi-phoenix 3 years ago

seeing your bruises made me sad, but also made me grateful that you had not been seriously injured; it could have been so much worse. Glad to have our cheeky Jack back.

@nimblenemo 3 years ago (edited)

This came in a week too late 😂. I just threw a bowl of dough that I had kneaded for 30 minutes no less! Got fedup, chucked the dough and decided I’ll follow the measurements next time.

@joerouth6255 1 year ago

I read a post somewhere that said you don’t start to get things right till about the 10-12th loaf.

@swc2019 3 years ago

Such simple yet often overlooked bits of wisdom! Thank you, Jack!

@pekvale8255 3 years ago

NOW I know what to do...weigh everything!!! Thanks Jack!

@rllewis 3 years ago

For no-knead baguettes, if I don’t use 400g of water to 500g of flour, the bread turns out too dense and without air holes. But the dough is sticky and hard to work with.

@trishthehomesteader9873 3 years ago

Thank you Jack!
Yes, you look much better this time! 🙂
Ah! And we're back in synchronicity! My bread is proofing as I watch. ☺️
Blessings always! 💜

@DartmoorPaul 3 years ago

Your videos are just wonderful. Love them, Jack. You always bring a smile to my face even on a wet, miserable July day in Devon. Now to make that bread ❤😊