51: How to shape up perfect bread rolls - Bake with Jack

Summary

In this instructional video, Jack from bakewithjack.co.uk shares his expertise on shaping rolls to achieve a perfect round form. He starts by dividing the dough into portions suitable for various roll sizes and emphasizes minimal flour usage for grip during the shaping process. Jack demonstrates the technique of folding, turning, and rolling the dough with a 'claw grip' to maintain tension and ensure a tight, uniform roll. He also addresses common issues like excess flour and provides tips for consistency in roll size, aiming to inspire home bakers to create impressive bread.

Takeaways

• 😀 Jack, the host of 'Bake with Jack', is sharing a practical guide on shaping rolls.
• 📝 The video is intended to be a free resource for home bakers to learn a specific bread-making technique.
• 🍞 The dough should be divided into 8 or 12 pieces depending on the desired size of the rolls.
• 🌾 A small amount of flour is used on the table to prevent the dough from sticking.
• 👐 When shaping the rolls, use the minimal amount of flour possible to maintain grip for shaping.
• 🔄 The shaping process involves folding and turning the dough piece multiple times to build the roll's structure.
• 🤲 The use of a 'claw grip' technique is recommended for rolling the dough into a tight and round shape.
• 🚫 Excessive flour should be avoided as it can prevent the dough from gripping the table surface properly.
• 🔄 The process may require practice to master the technique of keeping the top and bottom of the roll intact during shaping.
• ⚖️ For uniformity, the dough pieces can be weighed after cutting to ensure they are the same size.
• 👍 The video aims to help viewers make impressive bread at home and encourages likes and subscriptions for more content.

Q & A

Who is the presenter of the video?

The presenter of the video is Jack, who can be reached at bakewithjack.com.

What is the main topic of the video?

The main topic of the video is demonstrating how to shape bread rolls to make them nice and round.

What is the purpose of the video according to the presenter?

The purpose of the video is to provide a practical guide on shaping bread rolls and to build a useful resource channel for everyone interested in baking.

What is the presenter's website mentioned in the video?

The presenter's website mentioned in the video is bakewithjack.com.

What is the approximate weight of the dough made from half a kilo of flour in the video?

The approximate weight of the dough made from half a kilo of flour is around 850 grams.

How many pieces should the dough be divided into for making rolls of different sizes?

The dough should be divided into either eight pieces for larger rolls, like burger buns, or twelve pieces for smaller rolls.

Why is it important to use a minimal amount of flour when shaping the rolls?

Using a minimal amount of flour is important to ensure the dough has enough grip on the table for shaping, without causing the dough to stick or slide.

What is the basic technique for shaping the rolls as demonstrated in the video?

The basic technique involves folding over the dough piece furthest from you, turning and folding the dough several times to build the roll foundation, and then using a claw grip to roll the dough in a circle to tighten the shape.

How many turns are suggested for shaping the rolls in the video?

The video suggests doing five or six turns to shape the rolls properly.

What should be done if the dough is too sticky and not gripping the table?

If the dough is too sticky and not gripping the table, the presenter suggests removing some of the excess flour to regain the necessary tackiness for shaping.

How can viewers support the presenter's channel and encourage more content like this?

Viewers can support the presenter's channel by liking the video, subscribing to the channel, and engaging with the content to show their interest in more similar videos.

Outlines

00:00

🍞 Shaping the Perfect Bakery Rolls

In this video script, Jack from bakewithjack.co.uk introduces a practical tutorial on shaping bakery rolls to achieve a nice and round form. He emphasizes the importance of using minimal flour to prevent sticking while maintaining grip for shaping. The process involves dividing the dough into eight or twelve pieces depending on the desired roll size, then shaping each piece by folding and turning it multiple times to create a tight, round roll. Jack demonstrates the technique with clear, step-by-step instructions, highlighting the need for practice to master the skill. He also addresses common issues such as using too much flour, which can prevent the dough from sticking to itself and the table, and offers solutions to maintain the integrity of the roll's shape.

05:02

📈 Ensuring Uniformity in Roll Sizes

The second paragraph of the script focuses on achieving uniformity in the size of the rolls. Jack suggests weighing each piece of dough after cutting to ensure they are of equal weight, which will likely result in rolls of the same size. He reiterates the method of shaping a tight and proud roll, which will help them rise well during proofing. The video concludes with a call to action, encouraging viewers to like the video and subscribe to the channel for more content. Jack expresses gratitude for the viewers' support and emphasizes his commitment to helping them make amazing bread at home.

Keywords

💡Home bakers

Home bakers are individuals who bake bread or other baked goods in their own homes, typically as a hobby or for personal consumption. In the context of the video, the host, Jack, is addressing his audience of home bakers and providing them with a tutorial on shaping bread rolls. The term emphasizes the amateur and personal nature of the baking being discussed.

💡Rolls

Rolls refer to small, round bread loaves that are commonly used for sandwiches or as accompaniments to meals. The video's main theme revolves around shaping these rolls to be nice and round, which is a key skill for home bakers looking to improve the presentation and quality of their homemade bread.

💡Dough

Dough is a mixture of flour, water, and other ingredients that is kneaded and fermented to create bread. In the script, Jack mentions having the dough ready to go, which is the starting point for shaping the rolls. The dough's consistency and preparation are crucial for the final product's texture and appearance.

💡Flour

Flour is a powder made by grinding raw grains or roots, primarily wheat, and is a fundamental ingredient in baking. In the video, flour is used both as an ingredient in the dough and as a dusting agent on the table to prevent sticking during the shaping process. The script mentions using 'a little box of flour' and 'a little touch' to facilitate the shaping of the rolls.

💡Shaping

Shaping in baking refers to the process of molding the dough into a desired form before baking. The video provides a practical guide on how to shape bread rolls to achieve a uniform, round shape. Shaping is essential for both the aesthetics and the even baking of the rolls.

💡Burger buns

Burger buns are a type of roll that is specifically designed to hold a burger patty. In the script, Jack suggests that if viewers want larger rolls for burger buns, they should divide the dough into eight pieces instead of twelve. This example illustrates the versatility of the shaping technique for different types of bread products.

💡Tension

Tension in baking refers to the elasticity and tightness of the dough's surface, which affects the final texture and structure of the bread. Jack emphasizes the importance of having 'all the tension on the top' when shaping the rolls, indicating that a smooth, tight surface is desirable for a professional-looking finish.

💡Grip

Grip in the context of the video refers to the dough's adherence to the table surface during the shaping process. Jack advises against using too much flour because it reduces the grip needed for the dough to hold its shape. The term 'grip' is used to describe the dough's friction against the table, which is necessary for successful shaping.

💡Practice

Practice implies the repetition of an activity to improve skill. Jack mentions that shaping bread rolls might require some practice, indicating that it's a skill that can be honed over time. The script suggests that viewers might not get it right on their first try but will improve with repetition.

💡Proofing

Proofing is the final rise of the dough before baking, during which yeast ferments the sugars, causing the dough to expand. Jack hopes that the shaped rolls will 'prove up nice and tall and proud,' which means he wants them to rise to their full potential, achieving a desirable height and appearance.

💡Subscription

A subscription in the context of online content, such as YouTube, refers to a user's choice to follow a channel to receive updates on new videos. Jack encourages viewers to subscribe to his channel, indicating that more subscribers will enable him to produce more videos, which is a common call-to-action for content creators to grow their audience.

Highlights

Introduction to the tutorial on shaping rolls by Jack from bakewithjack.co.uk.

The video aims to be a practical guide for home bakers to shape rolls round.

Jack's content is free and created for fun to build a helpful baking channel.

The dough is divided into 8 or 12 pieces depending on the desired roll size.

Use a minimal amount of flour to prevent stickiness while shaping.

Begin shaping by folding the dough and building the roll's foundation.

Turn the dough piece by piece, ensuring all joins are underneath.

Smooth the top of the roll to ensure a nice finish.

Tighten the roll by using a firm grip and rolling it on the table.

Maintain the roll's tension and ensure the top and bottom remain in place during shaping.

Excessive flour can cause the dough to slip and slide, making it difficult to shape.

Correcting over-floured dough by removing excess flour and reapplying pressure.

The importance of grip for the dough to hold its shape without sticking or sliding.

Demonstration of the correct hand technique for rolling the dough.

The roll should have a nice, tight shape and be firm to the touch.

Weighing the pieces after cutting for uniformity in roll size.

Final result of nice, round rolls that will hopefully rise tall and proud.

Encouragement to subscribe and support the channel for more baking tutorials.

Transcripts

hey you're home bakers this Jack here

bake with Jack coke dot uk' and now I'm

gonna show you how to shape up rolls

nice and round hey everybody welcome

back I'm gonna do a little practical

video to show you how to shape up rolls

nice and round the hope it's useful for

you I hope to bring more of this stuff

like this but like I say it's tricky for

me to do everything that I do on here

the moment of this present time is on

film and this is for free so I just do

this for a little bit of fun for myself

to hopefully build a nice channel for

everyone so make a real nice resource

for everybody and that's what I do so

that's why these videos are few and far

between without further ado let's shake

up some rolls let's do it come on

okay here we go for the roly's I got my

dough ready to go I've got as always a

little box of flour what to help me out

and my trusty bakery Jack dose grape

available from the website if you need

one yes so first things first a little

bit of flour on the table so nothing

gets too sticky just a little touch

nothing major right now got divide this

up into either eight or twelve pieces

depending on the size this is half a

kilo flour here makes it dough around

about 850 grams so just need to cut it

into eight pieces if you want some big

rolls for like burger buns or whatever

if you want some smaller ones 12 is a

good number

let's cut out

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okay I've got my pose now they're all a

little bit skewer for a little bit

different I'm gonna give a little dust

on the top and it's really important

when you're shaping up Brits to use the

tiniest amount of dust possible

especially this because you need it to

grip now let's start with this one pick

it up it's got a top some dusty and a

bottom this nice and sticky it goes

upside down onto the table so it doesn't

stick to anything like this now I'll

give it a little push

I'm just gonna take the little piece

furthest from me here fold it over like

this and I'm building the foundations of

our role here okay this piece that

peaceniks give it a turn do the same

that piece to give its own

and what's that five or six turns or

something like that all the joins are

here underneath put the top back on the

top nice and smooth and that is your

role however I want to tighten out

really nicely some use my hand like this

and the sort of cruel grip like that all

of this part of my hand touches the tape

when it stays there

I don't lift my hand up like this I'm

gonna roll it in a big circle like this

for show I'm doing fast and then show to

you slow there we go

and that's your roll okay nice and firm

and bouncing all the tension on the top

as normal so let me show it to you one

more time this is one of those things

either comes naturally to you it doesn't

it might require some practice but once

you get you know exactly what you're

getting a little dust on the top nothing

major flip it over like this now it

looks like I've got a lot of flour here

but it's not really this is stuff onto

the table it's not flour everywhere push

push push push push

fold turn fold turn three four five six

something like that and then turn over

now hand like this on the table claw

grip like that roll with it like this

what I'm doing is I'm putting quite a

lot of pressure on it it's going in my

thumb into my palm and off the top of my

fingers like this the top always stays

on the top and the bottom always stays

underneath see that all those joints it

never rolls over if I take my hand off

like this it's going to roll over all

over the place I'm going to lose where

the top and the bottom was okay but if

you keep your hand like this top stays

on the top

on the top on the bottom it's always

gripping the table and that's really

important I can feel it gripping onto

that table and that's why I said no not

too much flour because we need the grip

we don't want it to stick we don't want

it to slide we want to grip notice

what's happening now show you one more

time with too much flour already okay

let's get keen with a flour right flour

everywhere like this this is what

happens this is why I say not too much

flour turn you put them upside down on

here like that fold it in so we're way

to becoming an issue where it's trying

to understand not sticking to itself now

see this it's not sticking to itself too

much flour keep persisting and you

should be okay this bit becomes tricky

when you turn it over this nothing a

snap on him it's just slipping and

sliding around and it's turning into a

back we need the grip to hold the dough

so all turns in on itself make it a nice

tight spot not happening here see too

much dust get rid of some of that dust

get rid of it hopefully we can bring it

back if we're firm with a few more folds

bringing that stickiness that tackiness

back yes if you want a more the same

size by the way because they're not that

ones big that one's small that was

medium you can weigh all the pieces

after you've cut them and you can make

sure they weigh the same and they're no

more likely to look the same but that is

how you shape a nice roll nice and tight

and proud so there you have it nice

round rolls that will hopefully prove up

nice and tall and proud for you I hope

this videos helped you out somewhat in

your quest to make amazing bread at home

because that's all that I'm really here

for if this video has helped you out

please click that thumbs up and if you

haven't already subscribed hey subscribe

the more subscribers that subscribe the

more I'm able to produce nice videos

like this it is as simple as that you

know they thank you so much for being

here every single week

take care

by

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