CORRECTIONS AND CLARIFICATIONS: Hi guys, Thank you for your fabulous comments. I learned (or remembered) a whole lot from them. 1) use bottled or filtered water for a sourdough starter. chlorine in the water can kill yeast. 2) tortillas need baking powder 3) King Arthur white whole wheat flour is not just a different grind, it's milled from hard white spring wheat - a lighter-colored grain than traditional red wheat. Here is a tip from King Arthur website: "If you substitute some whole grain flour in a yeast bread recipe calling for white flour, let the dough rest for 15 minutes before kneading." I imagine that whole wheat flour takes longer to hydrate.
Hi Helen, love n thanks for this video. Even the questions is not fr me, but all the answers you have does teach me. I hv a question too 😊 @Some recipes put a lot of yeast, some just very little. 1. What's the purpose or different? 2. Is that any bad or good for health? Thanks Helen
I’ve found that any whole grain flour content (above say 30 percent) benefits greatly from an autolyse. Esp if the flour is not milled super finely. The little bits of bran and germ absorb a lot of water. I always let the dough rest and helps tremendously.
On the subjects of kneading, no-knead bread, surface tension of gluten structure in a wet bread dough, longer fermentation equating to flavour, etc., Helen’s explanation is so good! Thank you very much.
I have baked bread for a very long time. I researched all things related to bread over the years and you answered all the questions but in one place. People will greatly benefit from all your wonderful experience. I grew a sour dough started about 4 years ago and it continues to be active. Now it is like a family member…..☺️. We eat that more of the time, but my mother-in-law (95 years old) prefers a softer bead when toasted as her teeth are very fragile now. So a bread flour or white wheat flour bread has been a life saver. Love your videos!
I'm so glad I discovered this channel. This video has answered several questions about why my bread can be hit or miss. Also, it's nice to see someone echo frustration at the number of US recipes that use 'cups' as a measurement; they're never precise enough for baking. Finally, with her simple, clear and detailed instructions (and page-boy haircut), Helen reminds me of a young Delia Smith, a British cooking legend who also helped make cooking approachable -though Helen is considerably less stern : )
Thank you for this valuable, in-depth information - most especially on the types of yeast, which are so confusing in the supermarket. One bit of info I'd like to add is about "white" whole wheat: it is another sort of wheat altogether, and has a different color and lighter flavor. Although I don't bake much anymore, many years (lifetimes!) ago, I would buy wheat berries to grind into flour for bread. The white berries were a golden color, less bitter in flavor than the the "normal" red wheat berries, and even had a different aroma. Whole wheat flour from red wheat was pretty much all that could be found in stores back then. I was told that white wheat was more common in other countries, and it certainly seems easier to find nowadays than when I was using it so long ago. In those days, the white wheat berries I bought were called "Montana Gold" or something like that, and had to be ordered on line. Although the bread was not as tall and fluffy as that made with all white flour, even the totally whole-grain loaves had a really nice, mild flavor that appealed to kids as well as adults. Of course, the protein content of the flour varied in the same way as other wheat varieties (i.e., depending on whether it was made from a hard or soft type, grown in spring or winter, etc.). No idea what kind King Arthur uses. Thanks again for the Q&A, and good luck with the home-schooling! :)
Wow loved your post so interesting only worry about MA. Water where daughter lives chemicals in city murders my starters but there a way leave it out&it disapates
Thank you Hellen for another fantastic helpful video. I have been following your video recipes since the start of COVID crisis and I have been getting better at my baking skills, specially breads! You are a very good teacher.
I buy bulk yeast, homemade bread is my downfall but you COULDN'T find a pack of yeast or a bag of flour to save your life around here. I vaccuum seal my yeast and have used it for about year with no problem. I don't even know if I need to vacuum seal it but I figured it couldn't hurt. I love your channel ...my favorite recipe you ever made was the farro and mushroom. I literally make that once a week! It is one of my favorite grains and I had never heard of it before about 18 months ago. I also think the hardest part about making bread is a mental part people get so hung up about worrying about their yeast and their flour that they make making bread a whole lot more confusing and difficult. Sometimes the art of bread making is just knowing what a dough should be like. So you may need to add a little bit more water or milk or liquid in general or you may need to add a little more flour. If you know the dough is a sticky dough then you certainly don't want to dry it out but a lot of it just comes from experience and the only way you gain experience is to just dive into it and make bread! I've never made a rock or a really hard loaf of bread or one that didn't rise not once. I've shown lots of people how I make bread and they go on and make bread all the time and they say how easy it is now. I'm not a professional, so maybe my standards are lower but I think we will just take making bread way too serious and it should be an enjoyable process, and I think everybody should know how to make a loaf of bread and have that recipe that they feel confident making that turns out every time.
I couldn't agree more. Practice makes perfect. I actually find bread way easier and less messy (or labor intensive) than pasta. Once you get into the rhythm of it, it's really no big deal.
Many years ago, I bought a 2lb bag of Red Star Active Dry yeast at Costco. I store it in the refrigerator and have used it as you describe using instant yeast, without issue. I actually didn’t realize that there is a difference between Active Dry and Instant. Now, perhaps my yeast has declined in potency over the years, but because I usually make my dough on the wet side and let it sit overnight to work/activate, I don’t experience deficient rising and only use a teaspoon of yeast at a time.
There's another flour with more protein than bread flour called high gluten flour. It's got around 14% protein and used for things like bagels, challah, and pizza. Also, for certain pizzas like NY style, high gluten flour is necessary to achieve the characteristic chewiness.
Not only that, it's essential to make proper panettone or pandoro, blended with weaker flour it's also used for croissaints! It's called "Manitoba" in Italy/France, it comes from american winter wheat, it can go from 14 to 16% protein, milled to a Tipo 0 or 1 configuration usually.
If you have a Costco in your area you will find they have active dry yeast, however they don’t have instant variety. The tip about making good use of your yeast us to buy smaller bottles .
Thank you so so so much for answering my questions and many more. Now I’m off to try and bake something good. If it fails at least I know more details on what to fix and try again
Thank you ... good video and you have an excellent personality for what you are doing. I have been braking my own bread for about 3 years - a lot of trial and error. I have also received at lot of nonsense advise. I learned some new things from this video and had some of my own findings confirmed especially with relation to yeast and flour. Again .. thank you.
This is the best summary of yeasts I have seen. Thanks. I happen to be using SAF Instant (from Whole Foods) so I'm happy to hear it is your favorite brand.
I've had active dry yeast in my fridge for 2 years and I use a little more than called for, but it still works fine! King Arthur white whole wheat is actually made from white wheat, instead of red. I'm not sure that the grind it is any finer
Yes, using a bit more of older instant yeast does the trick :) Thanks for letting me know it's a different type of wheat. I haven't looked into that. My white wheat doesn't have any tiny pieces of bran in it the way most whole wheat flour does, so I assumed it's ground finer, but maybe it's due to a different flour type.
Hi Helen, covid restrictions aside, have you ever thought of travelling to do cooking classes?. We here is Australia would love to experience your classes and you would have a lovely holiday too :)
In my experience, (your mileage will vary): Paste Yeast: This is a "live" pet! You feed it, you talk to it, you NEED to care for it. Instant Yeast: More like a good, close friend, you call and they answer (every time). Dry Active Yeast: A dormant form of "Instant". You must "wake it up" before using. Rapid-Rise Yeast: A "turbocharged", hyperactive child for recipes that need speed. (Bread machines WITH a "hurry up" option) For the most part, Yeast is yeast. Wine, beer, bread ALL use the same yeast. However, yeast is a LIVING ingredient. It has an agenda of its own!
I congratulated myself for having the sense to get some yeast and AP flour. Then I watched your video and immediately deflated. I chose your least favorite yeast and flour. It will still work, but not as well. I love your videos..
In the past (and still in some areas) my family used baking ammonia when making special cookies. What’s the difference with this leaving agent vs using baking soda or powder? Thanks so much for enlightening us!
I live in Europe/Austria. We always have a lot of fresh yeast. and very cheap as well. I don't understand, how come, it cannot be found easily where you live. maybe people usually don't buy fresh and don't bake that much (I mean, apart from those bakery items, that rather call for baking powder and such). People from the southern countries here and also the influence of the Czech cuisine (dumplings and such) call for fresh yeast, and as mentioned before, easy available and cheap
@@helenrennie as I rarely make bread, but use fresh yeast for other things savory or half sweet, that calls for yeast (Turkish, Maghreb, Italian, Austrian cuisine). I rarely make bread, but it does work fine with simple white bread (no sugar, no milk). I can only say, when I tried dry yeast in the past, for me it did have a different taste, that comes through in the final product. maybe, when used too much yeast? can't tell, because with fresh yeast I never observed such thing, although I can see, how too much yeast in relation to the dough look like. the taste is still fine. the dry yeast is a bit like with baking powder I guess. it does leave a almost undefinable taste of consistence to the bread or cake, when overdosed. AND I noticed the last time I tried dry yeast - years ago - one does need a bit of practice. using fresh yeast mostly may effect, how I tried to use dry yeast. I suspect, it didn't work for me, because I overdosed or maybe didn't dissolve it enough in water?
Thanks so much for this very useful information. I have both types of yeast and keep it in the freezer. I have never had a problem with instant but active dried has caused me concern as the proofing of this doesn't seem to work for me. Now I will stick to instant!
The thing(yr'20-22)for me in my 70's&a pretty ok bread baker-darn stores had to have been back room storing proper dated yeast not to mention flour&I'm trying to keep my local in busn so less Amaz&Walmt so I bought two pks of ea kind did my oma not the Ital one&take tsp of each&proof the 1bowl bubbled so those pkgk in fridge & 2# of the thrown out one- was fine=fridge&felt better not to waste what 14%&00-I had left - I know U understand& can make it should sane🤭
Thank you for clarifying the banana cake (and not bread) issue - it really irritates me. And while I'm not a bread fan I might be ready to reattempt a loaf thanks to your detailed explanations... Re: freezing dough - I make beignets and freeze them in greaseproof paper for ages aka 1 month; defrost and semi-proof them in the microwave for about an hour (yes, I'm lazy), and they fry up perfectly...
Hello, Helen. If you ever get the urge to explore no-knead bread, a gentleman named Steve Gamelin has really put a lot of effort into coming up with recipes for different types of no-knead bread at nokneadbreadcentral.com/ I'm not affiliated, I'm just amazed at the amount of effort he's put into the project and I thought you'd find it interesting. He even has several recipes that are ready to bake in two and a half hours... and when I say 'several', we're talking about boules, sandwich loaves, baguettes, pizza dough, etc.
I have a problem with his bread and measurements. He measures by cups without saying the capacity of them. My cups are obviously different to what he uses so texture was always wrong. I have given up on his recipes.
I'm no baker, but once I ate at a restaurant where everything (including the coffee) tasted weird. I am positive it was the hard water. I think you'd know if your water was that bad though.
spelt flour tastes like whole wheat. I don't have any experience using it exclusively, but I like replacing 10-15% of regular flour with it to get a more earthy taste.
Hello Mrs Rennie. I would like to know your opinion on adding diastatic malt to some bread recipes. As far as I know, it promotes a better rise, flavour and colour. Do you use it, and if so, how much in proportion to flour? Also, would that help in making a flufier rye bread? Every time, my rye bread attempts end up in baked bricks.
for store bought yeast, it's not a problem. I hear from some people that it might be bad for a sourdough starter (when it's just a baby, before it has more micro-organisms). can you even imagine bakeries using only bottled water to make bread? the cost would be ridiculous.
Hi Rennie, love your channel~ I would like to know why my bread keep smelling very yeasty and how to improve on it. Your help would be much appreciated!
Sourdough starters are both Yeast and Lactobacillus. Lactic acid makes the "sour" part. These starters are DEFINITELY livestock (not a pet)! You feed them, you talk to them, you massage them, you harvest some (every month?). They are a balancing act between yeast and bacteria, that NEED attention.
Helen, You are a natural teacher, your videos are consistently lucid and thorough, and you are distractingly beautiful. Please keep up the wonderful work.
A suggestion about Chef John's Country Bread and/or similar no-knead recipes... I use a clean 8" cast iron (but anything about that size that is oven safe would work) skillet as a "mold". I let the dough rise overnight in a big bowl as suggested. Then I kinda cram/smoosh/fold a sheet of parchment paper into my skillet so that it pretty much conforms with the shape. I trim off the edges of the parchment paper so it's not sticking out every which way. It doesn't need to be an Art Class trim job. I do a moderate slather job of olive oil to the parchment paper after it's been more-or-less form fitted to the skillet. Plop your dough into the paper-lined skillet and you'll get a dome shaped loaf. I just finished a loaf I made about a week ago that was a good 4" tall at the top of the dome. Cheers and be safe!
15:28- The King Arthur White Whole Wheat flour is excellent. Recently tried it for the first time in a white bread recipe (Alex's white bread, to be specific) and it's definitely my favorite.
Ms Rennie, I very much enjoy your cooking tips. Even old grannies can learn new tricks 😉 I’ve been trying all kinds of new things thanks to RU-vid. I’ve been baking bread for almost 6 decades and have learned that home made bread is like sex: when it’s good it’s great, and when it’s bad it’s not that bad. (I have had some inedible failures I admit.) I learned that adding a sponge stage to my bread recipes improves the results-that’s leaving the dough wet like cake batter and letting it bubble for a couple of hours before adding the remainder of the flour and kneading. I got that tip just a few years ago from a Julia Child’s book. Wild yeast for sourdough is more sensitive to chlorine. For that you need filtered or bottled water. Chlorinated water will kill native cultures. Also, I buy my yeast in one-pound bags and freeze it in clean jelly jars. Lasts for years. I have a good twenty recipes-worth on hand, if only I can get the flour. I learned that from my mother, who taught me baking. We pinch pennies until they scream. My loaf shaping technique comes from The Joy of Cooking. I’ll have to try the letter fold and see how that works for me. Thanks, from Maureen
Most no-knead bread recipes that I've seen online (some as old as from 2010), immediately after mixing together the dough, they fold the outsides of the dough lump in, a few times, and repeat that after awhile, often while stretching the dough, and they call it 'just forming a ball'. I think it's basically the same principle as letter folding. Thanks for all your videos!
A Freezer is good place for yeast. I tend to by my yeast in the big vacuum bricks. (that look like a pound of butter) From there to a mason jar and into the freezer. I've certainly had them work for 2+ years . . . Same for baking powder. I've never had a yeast fail yet. Now that I've said this . . . who knows . . . it might happen. I am very very much enjoying your channel . . . trying to get over that deep Boston accent :)
Hi Helen, I love your videos and have learned a lot from you considering I”m quite a bit older and have been cooking for decades. I love making bread and now with the long fermentation making bread is so much easier and satisfying. I was hoping you had more about sourdough breads, I don’t like the very bitter sourdough but the long fermentation breads seem to have a mild sourdough taste to them. I’ll keep watching your videos because I’ve found you can teach an old dog new tricks. Woof
I find that it is way easier active dry if I dehydrate it first. I use to buy big blocks of Fermipan Yeast (Instant) and it would last a very long time stored in a glass sealer jar in the fridge. And air tight jar is better than a plastic anything as plastic is way too permeable which as I deduced after storing Pesto in a freezer - the plastic one spoiled where as the one in the glass jar was fine . I started using active dry because after an experiment I thought it develops a better tasting bread. I am currently using Fletcher's Active Dry and it has been kicking around my Kitchen for a long time without any issues. I don't proof it, I just mix it in with the water and when it is hydrated I add it to the flour mixture. My lead back into bread making was pizzas but now with covid-19 I am baking bread every week. I want to thank you for passing on your knowledge as It is much appreciated as it helps me up my game.
This is a fantastic Q & A. I thought the reason that you should "proof" the yeast before making the bread mix was that if your yeast is "dead", you end up throwing away cups of flour, instead of a tablespoon! Or rushing to the store to buy yeast and then trying to add it to the dough....
#realcomment We've been baking our own bread for about 40 years, but we are still learning new things! A few years ago we bought a Panasonic bread machine that produces a decent English-style loaf, but it takes the right flour and additives (seven grains) to pull it off. Recently, we became interested in producing a better French baguette using the Julia Child method and that's coming along nicely. We bought proofing baskets and proper French flour from King Arthur. Unfortunately, during the pandemic we have a flour shortage at the grocery and only managed to get a bag of Masa this morning. So, corn tortillas and tamales it is! Thanks to you we are more successful in making our own pasta. Ramen noodles are next!
i make my bread from scratch, and by scratch, i mean i grind my own wheat berries into flour. All store bought flour has all of its nutrients removed so it can keep on the store shelf without going bad. I had to switch because store bread was affecting my family's health so I had to make a drastic decision...do i no longer buy bread, or try and make it the old way? So I got a grain mill and I make my own flour with all the nutrients of that wheat berry intact. i generally have to use my kitchen aid 6 pro to knead the dough, but before i do, i mix the fresh flour with warm/almost hot water, 6 cups flour to 3 cups water. after a few seconds of it being completely incorporated, I cover the mixing bowl and let it sit for 20 minutes. this autolyse method allows the flour to fully hydrate. i still proof my SAF yeast with a bit of sugar, and i add salt and olive oil to the yeast after it proofs just to dilute the salt, and then add it all to the dough and let the mixer knead. the problem i have with 100% whole grain flour is that it is very tempermental towards air humidity and air temp when it rises. i find i get a better rise when its not hot and humid.
Many bread bakers I’ve watched or read do use fresh yeast, so just now I looked up why you’d use it. This was my first hit (& I didn’t research any further): “Fresh yeast is ideal for use in breads that require a long, slow fermentation and rise, as their active reaction lasts longer than that of dried yeast. It always works out very well when a recipe calls for multiple proofs.”
#realcomment Helen, thank you so very much for this video, I have long been confused by Instant and Active Dry yeast, and I’ll be buying some instant yeast! However, on Amazon U.K. there are some companies which are going with instant active dry yeast, or active dry instant yeast just to confuse things further!
Helen, your this Q&A session on Bread is great. I am in California, and yes, we are having a shortage of bread yeast in the supermarkets, too. How do you think of this German technique: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l8jbrE-BB9U.html and ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bM-GBUnnzGM.html ? Also, “tangzhong” is a Chinese word consisting of 2 Chinese characters, which Japanese language uses in its kanji: 湯種 or 燙種, meaning “soupy seed” or “seed that has been boiled”, respectively.
Just a comment on active dry yeast. To extend it's life keep it in the freezer. I've had a large pack of it for 2 years and it still works. Helen thank you for your great videos!
Thank you so much for this very informative video - I was actually thinking about writing you regarding yeast, there were so many types & I didn’t understand the differences. Many months ago I purchased the SAF red label yeast, based on your recommendation, but I didn’t understand how to use it, so it sat in my refrigerator all these months. Thanks to this video I’ve learned so much and I finally get it!!
all my recipes use SAF yeast, so just follow instructions in the recipe :) SAF yeast is very flexible. it can be added to either wet or dry ingredients.
This is amazing. I’ve been baking bread since I was a teenager, but it’s alway just... fine. It’s never been transformative. But now I have a lot better knowledge and context.
Miss..... Is there anything your'e not highly professional in when it comes to food? Your'e great! :-D You and John 'food wishes' are the best out here :-D
There is beer bread, that replaces the yeast with the beer, add in Baking powder and salt. Or use self-rising flour and some sugar. The basic recipe, 3 cups flour, a couple tablespoons of sugar, one 12 ounces can of beer (Can even be expired and still work), and one and a half teaspoons of salt mix and bake for 1 hour at 375 F internal temp of 200 F. (If using self-rising flour omit the baking powder and salt).
@8:52 In Sweden, we prefer to use fresh yeast and I for one can certainly taste a difference in the finished product. I would like to compare it with fresh herbs vs dried herbs. To say there is no difference when you haven't even tried it seems weird to me? Fresh is always better than dried imo, all categories.
That's true. I wasn't speaking from experience. i was just repeating what I read in bread books. That being said, what you are tasting in the bread is the flavor of the wheat, not the flavor of the yeast.
@@helenrennie From experience my favorite bread recipe tastes better with fresh yeast vs dried or instant yeast. In my opinion, yeast is not just there for proofing the doe, it gives taste to the finished product just as sourdough bread tastes different from regular bread. Bread baked with fresh yeast tastes more like something in between dried yeast and sourdough bread.
No yeast anywhere so I tried sourdough. Starter came out nice, frothy and boozy after 10 days. Made dough, overnighted bulk fermentation--next morn 2x in size but shaping was a disaster--could not manage and was a total mess. I savaged it into sweet potato pancakes that were great but have not made bread since. (FYI: my pasta skills are vastly improved thanks to your Rookie mistakes vid) I will try again when I get the courage but I found Lesaffre - SAF Instant Yeast on Ebay for less than 1/2 the price on Amazon!! Love your straight forward style, rich content and cute accent!
A very old American cookbook described how people would start their yeast growing and then mix it with mashed potatoes, spread it out thinly, cover with cloth and then let it dry. Now you had all the dried yeast you would need for the future !
I just wanted to mention Irish Soda Bread. I make it regularly with just flour, salt, butter, baking soda and buttermilk. 1 hr beginning to end and my family loves it No rasins!
Love your videos, and this one is very informative. I did not know the difference between Active Dry Yeast and Instant Yeast. I recently purchased a new jar of Active Dry Yeast, and I always store it in the fridge. I have found that if I don't wake up the yeast in water at a temp of 105-110 F with sugar (as the manufacture suggests), it does not rise properly. When I do wake it up ahead of time, it works much better. Going forward I will purchase the Instant Yeast, now that I know what it is. Thank you!
Another option for a sourdough starter could be if you know someone who is experienced they might be willing to give you a little bit of their starter that they have in order to get your starter going. If you have a friend who is experienced with sourdoughs then just ask them. I got my starter started on my own but for my cousin who wanted to get into it I just gave them a small amount of my starter to get them going.
I bought some instant yeast on Amazon, last month some time. I bought what I could find. I am supposed to get next month. Coming on a slow boat from China, I think. (I have made flatbread and Irish soda bread---haven't felt I was qualified to make sourdough--sounds smart I didn't start.)
Dear Helen, Thank you so very much for this tutorial. I’m new to bread making (along with half the country), and you answered many of my questions and solved some problems.
Thanks for a very informative video. I've always wondered why a sweet bread took forever to rise compared to regular. My logic was that more sugar would hasten he process, I didn't realize the sugar robbed moisture from the dough(yeast). Not only are you homeschooling your kids but us as well, Thank You.
I know the yeast scare is over now, but something I use just as another method - but will also save on yeast (sourdough starter does it, too, but I’m not that often in a sourdough mood) - it’s called an “old dough” method, which you can find if you look it up. I think Erin McDonald on food52 has a recipe. I use Steve Sullivan’s from Acme Bakery, but I got his from a Julia Child PBS series, and then her “Baking with Julia” book. In a nutshell, when you make bread, save a walnut sized piece of dough in the fridge, and within a couple or few days, use that in your next batch (& then you can use just a little yeast).
Thank you, nice video. I been thinking of making my own bread. I am doing my homework. Different lands have different companies. I never heard of the companies you mentioned, of flour or yeast. In the USA there is Gold Meadows & Phillipsburg Flours of different kinds. I live in Mexico and they have their flours too. I don’t really like them. But we have stores that have USA companies flours like Gold Meadows or Phillipsburg . I can get here “Bob’s Red Hill” flours. I am trying them out. They seem like a very good company. They are a family business, no GMO. They have all kinds of flours. From coconut flour, to you name it, they have it. The unbleached All purpose flour from them I got today, did not say the protein percent. So I am guessing it is the normal. I got it today to try making bread. I want to make Italian or French bread. For dipping olive oil & herbs in. I don’t know which is used for that, I think Italian. The yeast I get, the company is Fleischmanns instant dry yeast. It comes in packets, I am allergic to whole wheat, I will react to it is 30 minutes. But the cheap white bread is ok.
Very good professional videos. Have you worked with breadmaker machines such as Zojirushi BB-PDC20. Would love your opinion. We make our pasta dough in it.. Love it. We haven’t bought a store brand loaf of bread since we’ve had this machine and that’s 3 years, the machine paid for itself. There are newer models.
No-knead works, and works just fine, but from the problems I keep hearing, a lot of people are attracted to it by the notion that it’s a “short cut” to good bread. It is not. I am able to consistently make a no-knead sourdough loaf that has great oven spring, and is an all-around good loaf. But none of the three elements of dough development may be scamped without affecting the resulting bread. 1. To work, this must be a wet dough, mine is around 70%, but hardly “soup.” The dough stays wet; I use water in the stretch-and-fold, on the counter shaping, on my hands and scraper. Adding a lot of flour takes the desired hydration backward. 2. Temperature. Use filtered water at @90F. 3. Time, which is probably the most critical. This technique will not work with an hour’s rise, a proof, and in the oven. Not happening, if one insists on a shorter process, just break out the mixer and go back to more conventional techniques. If I start a loaf at 6 in the morning, it’s not cooling on a rack until 11:30-12:00. I think the reason no-knead became popular during the time of COVID is due to so many people being at home for the requisite period of time: this bread is not difficult, but it must be attended to periodically over @6 hours. That’s reality. I have seen “quick” no-knead recipes, I’ve never made one work to anywhere near my satisfaction.
I think you are Amazing!!! Soooo much knowledge and such an Amazing teacher...Thank you thank you thank you!!! I wish I had your instruction as a young adult!!
I am relatively new to your channel and absolutely love your videos. I recently returned from a 3 week trip to Southern Italy and have been obsessed with making pasta ever since. I've almost mastered the orecchiette shape but still quite slow at it. Now I would like to try my hand at some breads. Your Bread Q&A is extremely helpful and I was hoping you could possibly recommend a good traditional Italian bread recipe, preferably with a video to view. Thanks in advance!
