Halloween is all about sweet treats and my kids LOVE a sticky bun. These jam filled faces are super fun to make and a really nice oppotunity to get creative with dough!
You might find ciabatta tricky to make, and I think that’s because the dough is so wet. You can’t knead it in the traditional sense, you can’t shape it in the traditional sense either, and that’s the beauty of it!
Following on from a few sourdough videos I've made recently you guys have been requesting a recipe left, right and centre so here it is. This is the recipe I use week in week out, in the way I do it to fit in with my lifestyle. No waste, no discard.
All sourdough starters have a history behind them. A romantic tale of travel across the globe and changing hands from generation to generation, it's all very lovely. Sometimes the origins of a starter are unclear and sometimes they even cause arguments! Fact is that your starter is unique to you, so start your own history.
I LOVE Cinnamon Buns. But seriously, who doesn’t!
The little touch of malted flour in this recipe brings a subtle underlying flavour that many won’t be able to put their finger on, but it really is the difference between “yum” and “MMM YUM!”
Sweet potatoes I feel are often overlooked in favour of a butternut, but they have the softest, sweetest flesh and most incredible flavour.
It doesn’t take much to make a amazing meal to go with homemade bread. A few super tasty salads like this one, some cured meats and a baked cheese really make the bread the star of the show
Following on from this weeks Bread Tip video entitled “Can you make bread WITHOUT Kneading” I wanted to post a recipe here for a “No-Knead” bread.
This bread is so delicious and is made with Malthouse Flour which brings a wonderful malty flavour, super shiny golden colour and deliciously soft crumb.
You know what? I love making breads like these, and I think it’s because I don’t do it often. I am more of a rustic loaf kinda guy, and to plait pretty breads like these is really pleasing. I enjoyed making them, and teaching them in class, and I’ll enjoy passing them on to you too
I cant resist baking a cheese in my bread making courses. Here is a camembert in it's simplest and most delicious form.
Once I started picking fennel like this, I just couldn't stop. It keeps its crunch really well and the caraway seeds work just perfectly. Chances are if you've been on one of my bread making courses you'll have eaten this as part of your lunch or supper, it is one of my absolute favourites and I make it at every opportunity.
This bread is one I have been working on for a while. Chocolate and hazelnuts are one of those ‘can’t go wrong’ flavour combinations and what better way to celebrate them than to bake them in beautiful layers in a babka.
Polar breads are a nice alternative bread for making a sandwich. They are essentially quite flat breads with an open texture inside and a real nice bounce!
Stollen is one of my absolute favourites at Christmas time and thanks to all of you coming to my Stollen making demonstrations this year I have been making (and eating) loads!
Use up your leftover pumpkin this Halloween and make these delicious spiced doughnuts!
CONFESSION: these doughnuts only require 300g of pumpkin puree so they aren’t going to help you that much but hey, they’re delicious so go for it anyway!
So. We ALL saw the cottage loaf on the Great British Bake of this year, and it was less than a success, but it is much trickier to make a good one than you might think!
The cottage loaf is all about building structure into the dough and creating the right amount of tension. Sure, my cob loaf recipe that many of you have tried has to have tension built across the top to keep a good shape, but you can get away with it being a little uneven. The majestic cottage on the other hand, has got to be BANG ON
SO here’s a recipe for a bloomer PACKED with goodness. It is 50% wholemeal flour and 50% strong white bread flour which means it has loads of the good stuff, and still makes a lovely light loaf.
You may well have had this in one already! If you have been to one of my Bread Making Classes, I just can't resist baking a cheese when we're making bread! A baked cheese in the centre of the table with some homemade bread makes a super impressive starter...
OK, here is a super practical way to make bread for your family toast and sandwiches each week. This is EXACTLY how I do it and it fits in with my routine really well. Three loaves in one bake. Simple
These breadsticks were inspired by a Learn at Home Bread Making course I hosted WAY BACK in the beginning of Bake with Jack. During the course we had a chat about Zataar which I had previously never heard of...
So, after a number of requests for last year’s traditional hot cross bun recipe, here it is!
Ahh the hot cross bun… One of my favourites for sure and after a couple of attempts to create a chocolate version I feel pretty chuffed with this one I must admit...
So, to tie in with this weeks Bread Tip video all about Potato, I thought I'd pop in a recipe for one of my favourites. I have been making this one in demonstrations for a LONG TIME, because I like it so much!
By request, this is the simple cob loaf recipe that made its first appearance on my old website, and had sadly been left behind.
Here is is in all its glory, the one that (nearly) got away! Enjoy ;-)
Applying the ciabatta principle to a focaccia makes a SUPER FOCACCIA. Unbelievable flavour, light and airy, soft and bouncy, super focaccia.
Half way between a bread and a scone lies the humble soda bread...
Super quick to make, and perfect for stews and soups.
Roasted pumpkin brings a really nice softness to our bread. It creates a super smooth and silky dough with a beautiful yellow tinge, and helps the final bread to retain moisture too. A little bit goes a long way!
How delighted I was to receive and invitation to the World Bread Awards this year. An excuse to go to the big smoke, up town, our capitol city of London to offer a little of my bread making expertise. What an honour and what a day it was.
Five years ago, Jack became Bake with Jack.
I had an idea, ages ago. The idea was to bring people together, family and friends, around the kitchen table and make dough together. We would have tons of fun creating delicious breads and bake them in your own oven because it makes so much sense, right?
You can call me “Agency Worker”...
I’ve had a lot of jobs. A LOT. Seriously, when I left full time work in June 2014 I think the count was 13 full time jobs...
I think yesterday was a classic case of “youngface”. Let me explain what I mean...
This ad-hoc cheffing thing is a bit of fun sometimes... but a LOT of it at the moment seems to be all on my own.
...tomorrow I’m a Daddy, Friday I’m a Baker, Saturday I am Bake with Jack and Sunday I’ll be a chef again. I’ll plan next week tomorrow...
What a contrast; working in hours and days, not minutes and seconds. My experience moonlighting in a local bakery...
I am generally not a fan of moving dough about to find somewhere it will rise up, in fact, I never do it, but on the same hand I appreciate that temperatures vary all over the world and in some cases “needs must”, so when deciding what to do with your dough, here are a few things to remember:
All my recipes are written in my kitchen, in my home. Here in Surrey, England, as a rule I always prove my bread on the kitchen side at room temperature, let me clarify…
I never make baguettes. Well, very rarely anyway and I'm not entirely sure why. There are so many breads to make that every now and again one slips off the radar,
I must admit, I have always favoured kneading dough, but it doesn’t suit everybody...
What an age we live in! We've made butter out of soya, palm oil, water, and emulsifiers. We've made bread out of flour, calcium propionate, and humectants. We've made freeze dried just-add-water coffee that tastes just delicious! Right!?
Believe it or not, these two breads were made from the same dough, both beautiful in their own special way and each bringing a completely different experience when you eat them.
I’m a great believer and eating well over eating healthy. I’m not a nutritionist by any stretch but I do believe that everything in moderation is a good saying and that naturally, food that is real is better for us, it just must be right?
Bread Making Q & A
So I've made lovely loaves, wonderful texture, and now apparently have lost it, my loaves are splitting and flattening out.
Quick question Jack...
If you get a great first rise from your dough, but your second Rise at 45 minutes has not risen very much at all, do you just keep waiting until the second Rise actually Rises? Does that make sense?
I've been making no-knead bread now for a couple of months. Most always, even after precise measurements of ingredients, my breads come out flat and never seen to emerge as beautiful round loaves you and others so often demonstrate.
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