Bread Tip 136 - What IS Wholemeal / Wholegrain / Wholewheat Flour? Bread Tip 53 - Shaping up a loaf, Baker Boy Style! Preshape into a boule (ball), be careful not to degas too much, and allow to bench rest for 15 minutes cover with a cotton cloth. Bread Tip 21 - How to slash a loaf of bread - Using a Grignette Part 2, Bread Tip 20 - How to Slash a Loaf of Bread - Using a Grignette Part 1, Bread Tip 19 - How can I tell if my bread is fully baked? Baguette. Delish has the best collection of recipes and menus online. Bread Tip 68 - How to Make a Sourdough Starter, Bread Tip 67 - Why I Don't Convert my Recipes from Grams into Cups, Bread Tip 66 - How to keep your Banneton Basket Clean. Bread Tip 106 - NO WASTE Emergency Croutons, Bread tip 105 - Why I NEVER Use a Machine to Knead My Bread Dough, Bread Tip 104 - How to Use Cling Film PROPERLY and Re-Use it After, Bread Tip 103 - How to Get BUTTER into your BRIOCHE by Hand. Where to start? Address – 2475 Bastin Dr Philadelphia, PA 19108 Tel – +17172832891 Email – The Great Christmas Bake Off (S11E00): Season 11 Christmas Episode Watch Online, Kids Baking Championship S09E03 Party in the Sky – Watch Online Season 09 Episode 03, Kids Baking Championship S09E02 Garden of Eatin’ – Watch Online Season 09 Episode 02, Kids Baking Championship S09E01 Flying Colors – Watch Online Season 09 Episode 01, The Great British Bake Off: The Winners S01E01 Watch Online, 10+ Best Сhocolate Bread Recipes in 2019, Bread Cream Pastry | No bake Pastry | Very Simple and easy recipe | Eid Dessert, 11 bread recipes easy to cook at home || tasty || 5 minutes recipes || restaurant || easy snacks, How to make tasty&spicy bread omelette at home(తెలుగులో), How to make Bread ทำขนมปังแบบง่ายๆไว้กินเองที่บ้านเป็นอาหารเช้าช่วงโควิด19 รายระเอียดอยู่ด้านล่างจ้า, The Softest Anise Bread || Quarantine Eats || #stayhome and Cook With Me- Episode 197, Chicken Bread | Urdu / हिंदी | The Cooking Hut, Pork hopia|How to make hopia baboy | Filipino Bread series vlog no.8, How To Bake A Christmas Ham Monkey Bread w/ Chow Chow Dip | Foodie Nation, ब्रेड से बनाए आसान स्वादिष्ट पौष्टिक नाश्ता | breakfast recipes | easy recipes | bread recipe, ബ്രെഡും തേങ്ങയും ഉണ്ടെങ്കിൽ 5 മിനുട്ടിൽ സ്നാക്ക്സ് റെഡിയാക്കാം|| how to make bread coconut balls, Teasty bread omplet recipe in Tamil/ Snacks recipe/The hunger cook, Rasmalai New style Easy Bread Rasmalai Recipe I Rasmalai recipe I How to Make Bread Ras malai, #breadpizza #dominos#pizzaforeverTasty bread pizza on tawa and ovenटेस्टी ब्रेड पिज़ा टवे पे, The Great British Bake Off (S11E00 Part 2): Best Bits – Season 11 Episode 00 Part 2 – Watch Online, 15 Minute Bread Cake | Bread Cake Recipe Without Oven | No Bake Cake. Bread Tip 94 - How to Freeze SMALL Rolls and the BEST way to Bring them Back! Cover the pans with lightly greased plastic wrap (or a couple of plastic shower caps), and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours. Bread Tip 56 - Leave until DOUBLE IN SIZE?! Bread Tip 134 - SIX Reasons why your bread dough DIDN'T PUFF UP Properly, Bread Tip 133 - THREE Variations on your Simple Loaf Recipe (Yeasted). Bread Tip 44 - 2 WAYS to make bread that lasts longer. Lame (pronounced lahm) – Sharp, thin razor blade with a handle for easy scoring. Shape or knead the dough. Bread Tip 55 - What is a Banneton Basket? Form each portion to a ball. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. This recipe is one I have made many times with great results. Bread Tip 4 - How to shape a loaf of bread. Please use a kitchen scale if you want to be exact. Sourdough bread banneton – Basically a fancy basket with a liner for proofing sourdough bread in the fridge. Cool the bread. Heed his advice the next time you're in the mood for this tangy, satisfying carb. Shape. Bread Tip 35 - How to make MORE bread in LESS time. 800g Strong White Bread Flour 200g Wholemeal Bread Flour 650g Water (65% Hydration) 24g Fresh Yeast 16g Salt 20g Olive Oil, BUY Bake with Jack Dough Scrapers and Merchandise here (now shipping worldwide! Fold right to centre and fold left overlap it. Guests serve themselves by ripping pieces of cheese bread from the loaf. Shape the dough into a ball really quite tight without tearing it. Bread Tip 52 - WHAT IS Modern Bread? | Vlogmas #8, NO BAKE CRANBERRY CREAM CHEESE BREAD- BÁNH MÌ NGỌT PHÔ MAI KHÔNG CẦN LÒ NƯỚNG BY NGUYEN TABLE, Diary Vlog | Baking Banana Bread, TV Show Recs, More Carbs, Time to bake again bread bread, saraap, బ్రెడ్ మంచూరియా తయారీ విధానం/Bread Manchurian Recipe in telugu, New Breakfast recipe | Recipes With Bread | Bread Cheese Roll | New Recipes | Potato Cheese Roll, Keto bread time to cooking low carb bread . Prep 1hr (+12-14hrs / overnight + 30min standing, 8.5-10hrs proving and 1hr cooling time)Bake 45-50minMakes 2 standard loaves This is a well-tested recipe to begin your sourdough baking. bake the jack video of the week the batter is increasingly becoming one of my most favorite shapes of the moment don’t forget if there’s anything you need bread making bits and bobs scrapers in cloths you can find their bake with Jack coder UK forward slash shop shipping to you all over the world see you next week [Music] Jun 17, 2020 - 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. Bake. Your email address will not be published. Bread Tip 43 - What is a Bakers Percentage? Required fields are marked *. Nov 12, 2020 LIVE from Bake with Jack "Studios" Oct 22, 2020 Bread Tip 147 - The Natural Sourdough Life Cycle; Oct 15, 2020 Bread Tip 146 - The BAGEL PRINCIPLE; Oct 8, 2020 A New Chapter of Bake with Jack; Oct 1, 2020 Bread Tip 145 - Dough Scrapers Bread Tip 69 - What is "Stone Baked" Bread? Flatten with rolling pin. DEAD!? Prep time does not include proofing time. Shape into baton (see above). Get the Bake with Jack Home Baker's Bulletin in your inbox every Thursday, packed with all my content from the week. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. To make the dough: In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough.Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Bake for 15 minutes; open foil and bake 10 minutes more, until cheese is melted. Bread Tip 5 - Why do we knead bread dough? Making sourdough bread can be broken down into steps. We will call this sourdough bread 101. Bread Tip 80 - Sourdough: Fermentation = ACCELERATION, Bread Tip 79 - How to CLEAN your Bread Linen. Take dough out of fridge, and fold at hourly intervals until dough ready to shape (usually 2 or 3 folds). Bread SOS Service, Bread Tip 137 - How to USE Wholemeal / Wholegrain /Wholewheat Flour. 2. Recipes / Sourdough Breads. Bread Tip 28 - Poolish? SBR E0029: I Bake Bread for the FIRST TIME EVER! Bread Tip 132 - Keep it up! Community Pick. Bread Tip 32 - Bread Making Machines? Sourdough September: Everything you need to bake the perfect loaf If you’re planning on making rolls instead of a loaf, use a dough scraper to easily slice through your mix Bake With Jack Sign up for your Home Baker’s Bulletin here:, Bake with Jack on social:, Pancakes RecipesWaffles RecipesPies RecipesCookies RecipesBread Recipes. No kneading required! Bread Tip 76 - The Sourdough Success Principle: These TWO things, Bread Tip 75 - How to do the windowpane test PROPERLY. Bread Tip 33 - What's the Best Bread Flour? Bake the loaf Bread Tip 73 - SOURDOUGH: Sleepy Starter? Here’s to YOU! Bread Tip UPDATE - Season 2 starts next week! This time after resting it’s time to pre-shape the dough. Bread SOS Episode 4: My Bread is too PALE! In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. I’m relatively new to it and if you want to learn a lot more about sourdough bread, check out this guy. Bread Tip 27 - Potato, a Magical Ingredient in Bread Dough, Bread Tip 26 - Three Great Bread Making Books. You’ll find all master recipes, best tips and techniques, and an entire community of Bakers just like you! To serve, place unwrapped bread in a napkin-lined bread basket. Bread Tip 11 - Why add sugar to bread dough? Bread Tip 17 - Water temperature is SO important! The CAR! Dust your surface with flour, turn out your dough upside down onto the surface. Bulk rise, which is just letting the dough rest and ferment for a long period of time (8-10 hours). On the road again, the first demo of 2017! Bread Tip 40 - Keep it Simple - The Best Advice for Beginner Bread Makers. This is the recipe I use week in week out, in the way I do it to fit in with my lifestyle. Shape a batard, how I made this from Baltic Bake House again. Using the fridge for a lunchtime bake. An Overview Of Sourdough Terms. Regardless if this is your first or 500th loaf of bread, we are here to educate and inspire you on your baking journey. Bread tip 47 - How hot to bake your bread. How to make a Focaccia - Full Demonstration. Bread Tip 64 - Your bread dough has a top and a bottom! The dough will be very stiff. Contact us to learn more! Bread Tip 42 - How to get a good EAR on your loaf! Bread Tip 140 - How to Calculate SOURDOUGH Hydration. My advice is to enjoy the process of sourdough and don’t worry about what it turns out like. In the evening: Mix dough, seal it up and leave it a kitchen counter, and then get on with the evening.Takes 20 minutes to mix and clean utensils for the family bake of 4 x 800g loaves. The classic Batard is fast becoming my favourite shape of the moment, and yet another shape that is not as simple as it seems. That "Hollow" Sound, It's been great, Bake with Jack signing off. Bread Tip 22 - What if my dough is too dry? Bread Tip 141 - What to Include in your Hydration Calculation!? Bread Tip 3 - When is my bread ready to bake. How To Make Sourdough … Bread Tip 78 - What's the COST of a Homemade Loaf? Perhaps more importantly, it allows me to fit bread making around my workday. Shape the dough. Preheat oven to 450 degrees before the dough is done proofing. Shape the dough by repeating the same folding toward the center action. Bread Tip 131 - Kneading Bread Dough in REAL TIME, Bread Tip 130 - Simple Loaf Tutorial, Start to Finish, Bread Tip 129 - The Essential kit you NEED to make your first loaf of Bread, Bread Tip 128 - First Time Bread Bakers: Watch this BEFORE you begin, Bread Tip 127 - 7 Reasons to Make our Own Bread in 2020, MERRY CHRISTMAS: A Boxing Day Message :-), Bread Tip 126 - Making Bread in Advance: The PART BAKE Principle, Bread Tip 125 - Three EASY Ways to Transform The Texture of your Homemade Loaf, Bread Tip 124 - How to Shape a Christmas Wreath Bread, Bread Tip 123 - FIVE Ways to Stick SEEDS to you Bread Dough so they Don't Fall Off, Bread Tip 122 - How to Shape a Loaf in a Tin, Bread Tip 121 - It's not a PROBLEM untill you Give It A Name, Bread Tip 120 - Can You OVERknead Bread Dough By Hand? Bread Tip 84 - How to "Knead" a SUPER WET Dough. (Or 10 minutes by hand.) Place the dough seam side up in front of you. It's made with white flour but you can use spelt instead. Bread tip 88 - WHY is My Dough STILL STICKY? Roll out with rolling pin into long rectangle shape. Best Sourdough Bread Recipe (with Video!) Subscribe to our news letters so you can save recipes, get exclusive notifications and more, and let’s get baking! Bread Tip 41 - Why does my loaf burst underneath? Bread Tip 100! Bread Tip 85 - What Surface SHOULD I Knead My Bread Dough On? Bread Tip 115 - How I feed my Sourdough Starter, and when is it ready to use? I love my lame for scoring delicate wheat patterns into the dough. Bread Tip 149: Do you need to SOAK dry fruit for BREAD? Sponge? – A Couple Cooks This is your #1 online baking destination! 10 Genius Ways to Bake Better Sourdough Bread | Real Simple Bread Tip 25 - When to add fat to bread dough, and when not to! Bread Tip 109 - You HAVE to FAIL to make great bread. Bread Tip 58 - Shaping up TWICE... Game changer! - Real Bread Week Special 2018 - Bake with Jack, Bread Tip 51 - How to shape up perfect bread rolls, Bread Tip 49 - How to save an overproved dough. We asked an expert from La Brea Bakery for this tips on baking homemade sourdough bread. If you are not familiar with sourdough baking, there is a glossary of terms below. The dough can also be refrigerated for at least 12 hours. Bread Tip 99 - Quick Fire SOURDOUGH Questions: Part 2, Bread Tip 98 - Quick Fire SOURDOUGH Questions: Part 1, Bread Tip 97 - Sourdough: How to Stop Your Dough STICKING TO THE BASKET, Bread Tip 95 - QUICK FIRE Questions (Yeasted Breads). Bread Tip 62 - Can you make bread WITHOUT kneading? Biga? Bread Tip 101 - Beginners Sourdough Loaf, Start to Finish. Bread Tip 36 - Three Things Written into a Bread Recipe that will Stitch You Up! 20 People talking Join In Now Join the conversation! Place seam-side up in banneton, cover with a cotton cloth and put in the fridge for 24 hours. The basic recipe requires a few tweaks to turn it into an overnight bulk ferment. Pre-shape. Bread Tip 83 - WHY Slash at such a SHALLOW Angle? SECOND DAY. (Yeasted), Bread Tip 119 - The Overnight Final Proof (Yeasted Bread), Bread Tip 118 - How to Change the Blade on your Bordelaise Grignette. Bake this recipe twice a week and you will have sufficient bread for a fresh loaf daily. Bread Tip 102 - Fan or No Fan for Baking Bread? To shape: Transfer the dough to a clean floured surface then divide into 3 equal portions. Let dough rest for 10 minutes. Once a tight ball is achieved flip it seam side down and push it gently in all directions across the work surface to build tension in the outer layer. Bread Tip 77 - Bread is at it's BEST, after you've let it REST! Bread Tip 23 - Are you adding flour when kneading your dough? Bread Tip 87 - FIVE signs your Bread Dough is Fully Kneaded - Before and After. Bread Tip 39 - How much Should I Knock Back my Bread Dough? Expert organic sourdough baker Neville Chun reveals what it takes to create a perfect sourdough and how to avoid baking a frisbee. Bread Tip 82 - How to fit Sourdough into your Schedule! #bakewithjack SUPPORT & 50K! (please see attached video) On a weekday morning: Feed the starter and go to work.Takes less than 5 minutes. Bread tip 148: BREAD - Make it EASY for yourself, Bread Tip 144 - How to EASILY handle Bread Dough, Bread Tip 143 - How to make a CRUST that STAYS PUT, Bread Tip 142 - Why I DON'T Knead Sourdough and why you might WANT to. Whether you have ten minutes or two hours, we have mouth-watering recipes. If you have doubled the recipe to make two loaves, divide it into two at this point with the flat side of your dough scraper. Bread Tip 116 - Sourdough: What is OVER FERMENTATION and when might it happen to YOU? - Your Single Most Powerful Bread Making Tool! Shape the dough into a loaf. Bread Tip 54 - What's the perfect hydration rate? Back to home page(adsbygoogle = window.adsbygoogle || []).push({});(adsbygoogle = window.adsbygoogle || []).push({}); hi I’m a Jesus Jack here baked which I thought co-taught UK bringing you your weekly bread making tip every single Thursday and this week is super practical how to shape up a bats heart roll it [Music] hey you guys welcome back to making jackie youtube channel where i share a little bit my bread marketing expertise every single Thursday to have you make amazing bread at home well if you are new welcome you’ve got about a hundred and five or six videos to catch up and don’t watch the first ten cuz they were not the best not my best work watch it don’t judge me on it so I batard is the long loaf with slightly rounded slightly pointed ends if you so wish let’s cut to the table I’ll show you exactly how it’s done okay here’s a tone I’ve mixed in needed s been resting for an hour as 80% white flour 20% brown and it’s a 65% hydration for those of you interested I’ll need to spec underneath it’s one kilo of flour and so I’m gonna make four sort of medium sized batteries out of it I’ve got my break reject dough scraper and my pot of flour there in case I need it or dust in the tops nice and flowery anyway so it’s gonna come straight out the bowl a standard onto the table upside down from here what I’m gonna do is just push it out to make it easy for myself to be like cut into four pieces with the fledge the mitre scraper like this I’m not gonna weigh these you could weigh them if you wanted to you really wanted to get them bang on exactly the same you could weigh them out we’ve spoken about that before but for this purpose of this I’m just gonna cut it into four pieces like so now that we’re here I’m gonna do a pre shape this is the pre shape we spoken about in another video yet again right just gonna make it into a nice ball like this exactly the same as what we have done in the past right take a piece of fold over make it into a ball so they’re all uniform shape is much more easier and shape stuff from a nice round ball instead of some weird triangle wherever it is when it comes out after you’ve cut it so I’m shape these roughly into bowls like this now a bit of cupping underneath but this terney and cutting just to tighten out even off nicely and now we’ve got a nice bouncy ball number one a pop up there and the same with this one with the guessing slightly we get an attention back and we’re gonna let it rest there before the final shape we can’t shape it now so you bouncing we can’t shape it we have to lay rest up and relax once again and then we go for the final shape so imma leave it here for about 10-15 minutes it’s probably closer to 15 I’d imagine they rest up with a bear flower top cover it up again with my cloth it’s gonna sit there relax ready for the final shape okay let’s have a look oh yeah nice bit more delicate a bit more spread out ready for final shape so starting with the one I started with they’ll release it from the table I scraper upside down onto the table it shouldn’t stick so I shouldn’t really need any more flour once again stitch myself up with the surface let me move this around will resume there we go it’s got a bit of extra space here now to work with just gonna dust underneath a little bit make sure it doesn’t stick all the time now what I’m gonna do here that just push it into that circle not being particularly forceful with it and now I’m gonna pick up where there would be two top corners here and here like this and then I’m gonna fold them in like that this bit then becomes our middle that comes down right and now I’m gonna roll and push and roll and push exactly like shaping a loaf video except I’m gonna bring my thumb’s inwards and push everything in to get this bowl G bit in the middle let me show you what I’m talking about by this I’ll push I’ll push push push pull push squeeze up that seam up into the table so it’s nice and there we go now we’ve got our shape now I can give it a little roll on this one too just to make it a bit more uniform and then with a seam side underneath that is our batard all ready to go Matt this duster up now on all over and pop it up here out of the way up there just cover number two upside down onto the surface push push push push push is sticky so it up now always check it’s not sticking underneath take where there would be two top corners if it was a square fold I mean this bit comes down roll push push push push push push squeeze up a scene okay let’s go over to it’s not this similar to a loaf of video but I don’t want those square in say I want the pointy ends and to get that we need to redistribute this mass into the centre roll push rubbish rubbish you can roll these really points if you want to like this that’s quite nice if you want to do that get that artisan look when I get the little bit of a dark color on the ends that’s quite nice actually when you get that pop out there give it a good old dust and the last one push it down top two corners in fold that middle roll push roll push pull push pull push pull push pull push roll the ends and there we go so considering I didn’t weigh those out first they’ve come out not too bad in terms of consistent size I’m quite happy with wherever you do next whether your stone baking whether you’re proving on a tray or baking that’s how you do your lovely but sod shape and there you have it that’s how to shake a batard and just fly the rest of my shaping videos it’s not as simple as you might think it’s not as easy as just rolling stuff up and making the ends point so you’ve got to redistribute the dough in a specific way in order to hold that shape until the end listen thanks so much for coming back every single week if you haven’t subscribed yet have a think about it maybe watch a couple more videos and then have a think about it I look forward to seeing you next week for another bread making – see ya there it is the classic backside thanks to stopping by this week to watch the bake the jack video of the week the batter is increasingly becoming one of my most favorite shapes of the moment don’t forget if there’s anything you need bread making bits and bobs scrapers in cloths you can find their bake with Jack coder UK forward slash shop shipping to you all over the world see you next week [Music], Your email address will not be published. Words: Nadene Hall Images: William Chun, Neville Chun Neville Chun bakes thousands of loaves of organic sourdough each year. Be the first to know about new courses, workshop dates and special offers in the monthly Bake with Jack Newsletter and get all my content from the week for FREE in your weekly Home Baker’s Bulletin, Bread Tip 147 - The Natural Sourdough Life Cycle, Bread Tip 150: Incorporating Fruit into Bread Dough in REAL TIME. Save my name, email, and website in this browser for the next time I comment. Likewise, a stiff starter can be converted to a liquid starter by adding an appropriate amount of water. Bread Tip 15 - 2 easy ways to make your homemade bread amazing! Second rise, which is shorter and done in a basket or vessel to help the loaf hold its shape. WORK WITH US We’m available for brand ambassador, select spokesperson work and media engagements. Bread SOS Episode 5: STICKY / TACKY Sourdough Crumb. Bread Tip 8 - Why hasn't my dough puffed up? This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Bread Tip 31 - Do I need a proving drawer to make great bread? ):, Bread recipes and articles here:, Learn to bake bread with me in person here:, Get ALL my content in your inbox every Thursday for FREE. Yukon Sourdough Flapjacks (Pancakes) Recipe by Donna M. Old fashioned pancakes just like the prospectors used to make on the trail. Baking sourdough took off during lockdown, but along with all the crusty goodness were the bad bakes. I recommend using this method in my Beginner's Sourdough, but I also use it when shaping a miche, a porridge loaf, and even dough with heavy mix-ins like potatoes.It works especially well for loaves with lots of whole grains and presents a nice canvas for getting fancy with decorative scoring. No waste, no discard. Bread Tip 38 - Why I Don't Do Gluten Free (sorry!). 5. Bread Tip 14 - Why and how to bake bread with steam, Bread Tip 13 - How and when to add seeds to bread. We want to give you tools and share our experiences with you to help you on your path to sourdough magic. Divide the dough in half, and shape each half into 8" logs. Bread Tip 114 - 7 Sourdough Myths BUSTED! A section on shaping baguettes is almost redundant once you have watched Jack Lang’s excellent video demonstration. In case you can’t watch the above here is a simple description. Sift bread flour or all-purpose flour … Score the dough (make a cut in it) and bake. In the online sourdough class I am taking (Bake Artisan Sourdough Bread Like a Professional by Teresa L Greenway), the instructor puts the dough on the pizza stone then spritzes the dough itself with water before covering it with the top of a turkey roaster. What is a preferment? Bread Pudding | How To Bake Bread Pudding | Easy Bread Pudding Recipe, Easy bread to bake during the holidays | Focaccia, LET’S BAKE CHOCOLATE CHIP BANANA BREAD! Cover the bowl and let rest at room temperature for 8-12 hours. Bread Tip 24 - How to stop your bread dough from spreading out! Here’s how I shape it up my way… Don’t forget to share your bread on Instagram using the #bakewithjack so I can see! (adsbygoogle = window.adsbygoogle || []).push({}); WHAT IS “”? You've probably just got TOO MUCH, Bread Tip 72 - The Room Temperature Water Rule, and The EXCEPTION, Bread Tip 71 - SOURDOUGH - The Scrapings Method - No waste, No discard, Bread Tip 70 - The FIRST Rule of Homemade Bread. Shape the dough into a boule (see above). Shape the dough into a ball or loaf, place seam side up on a parchment paper lined cookie sheet (sprinkle the paper with flour and the top of the dough or a Banneton Basket, cover with plastic and let sit at room temperature from 8-10 hours. Most weeks I bake with a 24 hour ferment, which brings out a soft and buttery sourdough flavour. I’ve learned a lot about bread making from the Bake with Jack’s channel. Three things that'll help, Bread Tip 91 - Making Bread: Cleaning up the MESS, Bread Tip 90 - How to get a Filling INSIDE your Bread Dough, Bread Tip 89 - DO NOT "Knead on a Floured Surface!".