Thanks. I'm at the experiment stage, where I know my oven, my water, my flour, my room temp, it's all affecting my pizza results. So I decided to make many micro batch trials to learn, not necessarily to make a big pizza dinner every time. You're up against a lot of competition in the baking/pizza yt space. Good luck!
oh- the proofing - 7-8 hours on the counter OR overnight in the fridge? Or did you mean 7-8 hrs fridge or overnight in fridge? if it's all fridge, then as far I can tell you only have 2 hrs non-fridge proofing time. That's really enough?
When I say 7 - 8 hours / overnight, it is in the fridge. 7 - 8 hours is the minimum time and overnight is more than 8 hours. For me, I made the dough in the evening, so I proofed it in the fridge for about 15+ hours. I should probably mention that in the video, so that was my bad. But in my channel, I try to focus on easier recipes/methods. So, I am trying not to overcomplicate things in my videos. A lot of my viewers are beginner bakers, so I teach them to make good bread without a machine or any fancy equipment. Or long proofing times. I try to simplify the recipe or the process of making the bread. But usually, my preferred method of making pizza is using pre-ferment. The ferment will be left for 16 - 24 hours. Then, it will be added to the pizza dough. Then, the pizza dough will also be required to prove more. Also, I apologise for the misunderstanding in the proofing time, I will be clearer in proofing time with my future videos.
Actually, I just realised I didn't properly answer your question. Proofing in room temp for 2 hours is just enough, it avoids a lot of waiting time. Especially if you are new to baking. The fridge proofing will be enough. Appreciate the comment 🙏🙏
Thank you for your comment! That’s a great question you’re asking. In the video I am using instant yeast which doesn’t really need sugar for it to work, but it does not matter what yeast you use either Fresh Yeast, Dry Yeast or Instant Yeast. You can simply dissolve them in the water the skip the blooming part, or mix the yeast with the flour. Because yeast when processed that you buy are loaded up on food, they have alot of sugar inside them. The yeast will froth by itself just being placed in pure water. Don’t get me wrong though, you are correct in terms for yeast needing sugar, but caster / granulated sugar are too complex for the yeast. It’s the water and the amylase enzymes from the flour that converts it to simple sugars, which is better for the yeast to consume. By adding sugar to the dough it will absorb the water, which yeast also requires. Meaning less water, which means it will slow down the process when converting complex to simple sugars. So the amount of water is important, so that there is enough for the complex sugar to convert to simple sugars, and for the yeast. If the amount of water is right, enough for the yeast and the converting process. You can add sugar which then will play its part, to help the yeast make Sucrase (enzyme that coverts complex table sugar to simple sugars). Bear in mind that yeast on its own will take a longer time to convert these, so adding sugar will speed this process up. Along with the amylase enzyme from the flour your dough will have more activity. In the video I am making Focaccia, a very hydrated dough. Meaning it has a lot of water, if i wanted to I can add sugar to the recipe and it will help the dough’s activity. But the characteristics of Focaccia is a slow rising bread, it requires time to build up the flavours and air bubbles. To sum it all up, you can add sugar if you want as a safety net for the dough, but it is not needed because the yeast has enough sugar on its own.
Great job! Good work on the French fold too! Most everyone does not do it properly, but you did. If I may critique one thing please, people need to know your kitchen temperature. Not everyone has the same temperature around the world, and this will fail if people don't realize they need to keep temperatures not too cold, and not too hot.
Another point for me: i don't have (or plan to buy) measuring cups. 1) they measure volume, not mass. measuring something like whole walnuts is incredibly imprecise 2) why bother if a digital scale is just better p.s. 1:29 precise*?
Well done! I'm not very good at this French fold technique, but i can see you can do it better than most everyone on RU-vid, except for professional French bakers. Almost nobody gets the stretch in there. Everyone wants to turn it 90 degrees after every slap and fold, and this just tears it apart. Again, well done! All the best in your bread baking!
Thank you so much for your kind words! I really appreciate your support. Keep practicing the French fold technique, and I'm sure you'll get better at it too!
I always wanted to make sourdough bread for myself, but that is a lot of work. I guess the satisfaction is when you make it right and the smell in the kitchen would be wonderful. Maybe one day I will try sourdough, but it’s so much easier to buy it. 😂 From VRA family.
I totally understand, making sourdough bread from scratch can be a lot of work. But the satisfaction of creating something delicious with your own hands is truly rewarding. Thank you for stopping by ! 🙏
