Yeast does it's best when it's cold!

Slow yeast growth delivers great flavor! Find out how from www.breadtechnique.com.

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People & Blogs

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• Yeast
• sourdough
• baking
• pizza

[hippymobster]

when you add the final ingredients, do you include an amount of commercial yeast, or do you let the yeast that has developed in the poolish ferment the dough?

[hippymobster]

@hippymobster and would you refrigerate french bread dough, for example, after it is shaped, or only products like bagels where a skin is desirable?

[BreadTechnique]

@hippymobster The final proofing of the french bread dough could be done in fridge if you have enough room. If you are speaking of baugettes, they are typically proofed in a couche (see my other posted video about couche use and care) or a piece of other canvas or table cloth. That process leaves the surface only partly protected from drying out so the extended time in fridge wouldn't be my preference.

[BreadTechnique]

@hippymobster Yes, I add additional yeast, but not a lot - typically a teaspoon. The proof time would be pretty long without it, but eventually you would get the rise you need. The problem would be keeping the dough covered for that extended time. If you have never looked at the book The Bread Baker's Apprentice by Peter Reinhart you should. It is a textbook/bible for beginning bread makers. I know you'll like it. More interesting info about at my site!

[BeeRich33]

How on Earth does one get a chewy crust? I can't seem to find the answer.

[BreadTechnique]

@BeeRich33 Crusty bread is made by using high heat and an baking stone, lean wet dough that is properly proofed and steam in the first few minutes of the baking cycle. You can see my steaming video Artisan Bread: Steam in your home oven for more info. What you want to do is the very thing people buy books like The Bread Bakers Apprentice and Artisan Breads Every Day. It is a learning process that takes committment and time. Good luck!

[Boat266]

Lots of good info in this video, really helpful.

[hippymobster]

@BreadTechnique thanks a million

[BeeRich33]

@BreadTechnique See I'm doing all that. I find the crust is too hard, and doesn't have the sheen that I'm looking for. I'll have a hunt for the books.

[DUBKID360]

This really helped with baking thank you's i needed to cook for my cooking class