best bread recipe and yeast?

Originally Posted by md4958

try using active dry yeast and letting it bloom in warm (not too hot) water for about 15 minutes.

then, for the best flavor let your dough rise slowly in the refridgerator over night. Punch it down in the morning, roll your loaf and then let it bench proof until it has doubled in size.

You can also keep punching down and letting re-rise in the fridge for a few days. IMO the longer you let the dough rise the better flavor youll get.

Also, in your recipe always add a little sugar for the yeast to consume. And remember salt RETARDS yeast growth, so if you have too much you will not get a good rise.

If you need a recipe lemme know

happy baking,
Moe

Good basic handling tips! I forget about that salt thing, DAG. Seems like a little coarse grind sea salt is SO good in the finished product, but my "little bit" makes bricks instead of bread coming out of the oven. Bother.