Bread Q&A (better no-knead bread, yeast and flour types, and more)

Bread Q&A (better no-knead bread, yeast and flour types, and more)

Some tutorials to get you started:
Dinner Rolls (Tanzhong Milk Bread): https://youtu.be/enYzkr98_8M
My pizza class materials (including videos): https://tinyurl.com/y93guzuj

00:57 Instant Yeast vs Active Dry and how to use them

8:45 Dry yeast vs fresh yeast

11:11 Does using tap water vs filtered water make a difference?

12:00 Difference between All-purpose and Bread flour

14:50 Is there a recipe for bread with whole wheat flour that isn’t so heavy. I like a healthy version but my family prefers baked goods made with white flour.

17:00 Do you have any thoughts on using 00 flour for pizza dough?

18:26 I have tried making several country breads (last one was chef John's no knead country bread). I always find that even though the dough rises a lot in the bowl it tends to widen in the oven and not rise a lot. So the bread comes out like a 1.5 inch tall wheel. Also I find it hard to knead and specially shape dough when it is too sticky and soft. Finally does salting the dough before rise affects the rise?

27:08 I'd like to make bread and I do have bread flour and instant yeast powder but no dry milk. I'd love a basic recipe to serve with meals. Thanks again!

29:22 Can i do a combination of baking powder and baking soda to get th3 effects of yeast ?? What are the leavening agents? Can you teach all leavening agents??

32:30 Can i freeze doughs? Or pizza dough. I do that but when i bake it’s not the same as a fresh one

34:33 What's your favorite Russian/East European yeast dough baked good and would you consider making a recipe for such a thing

34:51 This is the Q&A of my dreams, I just can't seem to get my dinner rolls right. I use the same recipe that I do for bread that turns out great, so I am really looking forward to this!

37:13 working on making my own sour dough stater. It's day 5 and according to recipe I'm following, it should all bubbly and sour-smelling-in-a-good-way. Not a lot of bubbling, and not the kind of tangy smell (based on what my fermented grains for the chickens smells like) I am expecting. It is fairly cool in the kitchen at the moment when we aren't cooking in it (18-19C), so I realize it will take longer than average, but my question is, approximately how many more days should I be feeding it before I see results?

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Видео Bread Q&A (better no-knead bread, yeast and flour types, and more) канала Helen Rennie