24: How to stop your dough from spreading out flat! - Bake with Jack

I could own a flour factory and still run out because I’m constantly trying to make soft bread that doesn’t go flat. I’ve watched a few of your videos today and I’m trying bread AGAIN tomorrow 🤞

This technique helps. Am I doing it wrong that i reduced the water in the recipfe from 425 ml to 390ml? Because of thinking that if it has less water, it will be less squishy and smushy and that there is a less chance that it will spread sideways ?

Another great video Jack - my bread has improved so much since following your tips. I do have one problem though which I dont think you have covered. My bread comes out of the oven with a wonderful crust but by the time it has cooed down it always goes soft . Any tips would be most welcome. Keep up the great work!!!

You may have just solved my main bread issue! Thanks much!! 👍

Thank you so much!

Jack, love you! You have taught me so much. I am proudly making sourdough loaves beautifully, thanks to your lessons. Please keep it up - we need you out here in Breadland!

Excelent.

Thank you . Info is priceless

Great video. My loaves get spreading and now I know why!

I'm going through your videos so sorry if I ask too many questions. I'm a beginner, self taught, I just want to know how do you calculate the flour and water for any loaf or artisan sourdough please. And what happens if you get amount of water and timing wrong, or how do you know when it's fully fermented before baking. Tyfayv😁

So glad I found this video. I’ve been struggling with knocking down and shaping the dough and your two videos are the best explanations & demonstrations I’ve seen. Many thanks

Laughing so hard at you trying not to try on the first load 😅 this was very instructive, thank you!

Optimistic. Definitely haven't been tugging on the dough that much. As soon as I let them go they flatten out. Crossing fingers!

Hi Jack, Dee here from this morning’s live chat on your 10 year anniversary. This is the video that helped me get a higher loaf. When I did it as you did and folded it in half then brought it in it held its shape. For me the key seemed to be the fold over first. Very good height. Thanks again.

Hi love this information, do you have a video on bread rolls?

What about a high hydration recipe??

Ha,ha, I can see the battle between your brain and your muscle memory when you're handling the first dough.

How do you get the top to start and end non stick? My issue is that mine is sticky everywhere. Even after it’s bull fermentation… with stretch and folds. Literally I just loaded my Dutch oven with dough that spread out in all direction 🤣 it’s not going to be a ball.. it will be a square loaf. It’s so frustrating to go through an entire day of care but end so bad 🤣🫣

How would you do a braided loaf shaped into a wreath so it keeps shape and doesn't bake flat?

But what to do when the top DOES split?!

Ok but like the dough you IMMEDIATELY already started out with is already more moveable and less sticky than my dough. By the time I get to this step my dough is still a sticky mess. So, I need to add mounds of flour to try to reduce that, but it does nothing.

Yep, I tried this the other day. Thanks Jack!

How can I stop my braided raisin bread from spreading out? I put butter, cinnamon, sugar, and raisins on 3 rectangles of dough (18"x4.5" each). Then I roll up each rectangle and braid the three "tubes." After letting the braided loaf rise, I bake it and the sides pull apart. i.e. It spreads How can I stop sides from pulling apart?

My dough is to sticky. Every time I try to make it into a ball the dough sticks to my hands.

Mines still spreading.

I have no idea why!!!

Eminim.verdiginiz bilgiler çok değerli üzgünüm alt yazi Türkçe seçeneğinin yok

Just love your videos. So clear, so easy to follow and a lovely guy to boot ! oops !

ah, so now i know how to stop flat my pizza dough you're so helpful your vedios chief.

I also wasn’t let my dough fully ferment…I guess the dough should be able to float? (a pinch of it in water) then it’s ready to shape

This video made my bread making a game changer Thank You M8 ❤

when i left my sour dough bread in the Banneton over night, the next day when i wanted to bake it, 2 things happened:
1. there were no beautiful marks from the banneton (sad).
2. When I took it out of the banneton to the dutch oven, it spread and did not hold it shape. Any ideas?
Fermented in almost 7 hours at, did two stretch and fold and 4 coil fold. 10% rye, 10% whole flour, rest manitoba baking flour. hydrating 68 percentage. I cant see what i did wrong.

thank you for that great tip. it was always a hit or miss with my loafs. I will try this and see how it works. My hopes are as high as my loafs.

Again Jack, you are so entertaining and knowledgeable. Such a pleasure to follow you .
Thank you for all your sharing of your knowledge.

Thank you

He sounds like Ringo.

Added too much water and got 82% hydration. Really too wet as I usually do 66%. Going to try and tension it up a bit and try salvage it. Thanks for the help Jack.

Cheerio from Texas- USA! I’m learning to speak “British” as well as bake sourdough, so you are the best instructor. I added too much flour to my dough; had no idea that was a mistake. I keep screwing up and starting over.

👍🇧🇷

Omg, after watching your video, I finally made my perfect one❤🎉

My bread is not proud 😢 it’s ashamed

I never seen a guy who was more a Jack

I don't want a giant sandwich bun. I want bread for toast. The bread is nice and soft but I want to have it with butter. I want tall bread not wide bread.

I will try that next time.

Thanks for this. Helps a lot. Just started out baking sourdough and my first three loaves have all been flat. I will follow your tips!

Great help. But how about for a Bloomer loaf that gets flattened & rolled after proofing? My last 2 loaves were a bit flat unlike my others. Thanks

But when the dough is wetter, that doesnt work

God bless Bake with Jack!

I am sad I discovered a baker I enjoy learning from and find out he's moved on.

Sweet I learned something new today

Does this apply to fresh milled flour