best bread recipe and yeast?

[md4958]

Originally Posted by Joan

Fleischmann's isn't doing it for my artisan rounds. What are you bread bakers using to lift your loaf?

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

[bazookajoe]

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 have access to fresh (cake) yeast you can skip the blooming step, softening the yeast in warm water and just crumbling it into the dough before kneading. With fresh yeast the dough will need to rise twice.

Originally Posted by bazookajoe

If you have access to fresh (cake) yeast you can skip the blooming step, softening the yeast in warm water and just crumbling it into the dough before kneading. With fresh yeast the dough will need to rise twice.

OOO! Okay! I will get some fresh cake today, try it out tomorrow! Excellent!

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.

[md4958]

Originally Posted by Joan

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.

Joan, make sure you use some salt in your bread, or else it will taste like cardboard.

Blooming your yeast will give it a good head start and adding a touch of sugar will help get it going too. The sugar and salt balance each out.

I made pizza dough once that i added too much salt to. They looked more like tortillas when they came out of the oven!

Originally Posted by md4958

Joan, make sure you use some salt in your bread, or else it will taste like cardboard.

Blooming your yeast will give it a good head start and adding a touch of sugar will help get it going too. The sugar and salt balance each out.

I made pizza dough once that i added too much salt to. They looked more like tortillas when they came out of the oven!

That's funny! I've made a lot of those tortillas, too. I mean A LOT!

I got a four loaf batch resting nicely on the sideboard right now, thanks to everyone's yeast advice. [deep bow] Thank Yew!

Mmmmm.... fresh bread with bison stew tonight, and a tart spinach salad with Honey Crisp apples and Pt. Reyes Blue.