What are you Baking today?
- Thread starter JoeV
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JoeV
Dough Boy
Re: What are you baking today?
Hey Dee, your packet is good enough for this recipe, but you should go to GFS and get a 1# packet of SAF Instant Yeast for about $2.50. You just keep a small sealed jar in the fridge for daily use, and the rest in the freezer. It will keep for up to 2 years in an airtight container in the freezer. A 1# package is enough to make at least 100 loaves of bread. 2-1/4 t (.30 oz.) of Instant Yeast (1 packet) makes 2 loaves of bread.
Make sure to post a pic if you make the bread tomorrow. Also, time your baking so that the bread has at least 1-2 hours to cool down before cutting into the loaf. This is called the rest period, and allows the internal steam to dissipate and to firm-up the crumb. It is an actual step in bread baking. If you cut the bread while hot, you will crush the crumb and end up with a gooey paste between the crust.
Good baking to you!
You sure have that formula dialed in. Outstanding! I baked two loaves of old world Italian bread and three baguettes with the French bread recipe last night at the class. I've got bread all over the counter here today.
Hey Dee, your packet is good enough for this recipe, but you should go to GFS and get a 1# packet of SAF Instant Yeast for about $2.50. You just keep a small sealed jar in the fridge for daily use, and the rest in the freezer. It will keep for up to 2 years in an airtight container in the freezer. A 1# package is enough to make at least 100 loaves of bread. 2-1/4 t (.30 oz.) of Instant Yeast (1 packet) makes 2 loaves of bread.
Make sure to post a pic if you make the bread tomorrow. Also, time your baking so that the bread has at least 1-2 hours to cool down before cutting into the loaf. This is called the rest period, and allows the internal steam to dissipate and to firm-up the crumb. It is an actual step in bread baking. If you cut the bread while hot, you will crush the crumb and end up with a gooey paste between the crust.
Good baking to you!
lilbopeep
🌹 Still trying to get it right.
Re: What are you baking today?
can i get that in jersey or online joe?
there was a place around here where i used to get large silver bags of loose Fleischman's yeast. i think it was for bakery use because the smell during bloom was fantastic and the flavor was much better than the usual pouch or bottle stuff. but the place closed and i can't find the silver bags of yeast any where. it stayed good in the freezer and proofed for 4 years.
You sure have that formula dialed in. Outstanding! I baked two loaves of old world Italian bread and three baguettes with the French bread recipe last night at the class. I've got bread all over the counter here today.
Hey Dee, your packet is good enough for this recipe, but you should go to GFS and get a 1# packet of SAF Instant Yeast for about $2.50. You just keep a small sealed jar in the fridge for daily use, and the rest in the freezer. It will keep for up to 2 years in an airtight container in the freezer. A 1# package is enough to make at least 100 loaves of bread. 2-1/4 t (.30 oz.) of Instant Yeast (1 packet) makes 2 loaves of bread.
Make sure to post a pic if you make the bread tomorrow. Also, time your baking so that the bread has at least 1-2 hours to cool down before cutting into the loaf. This is called the rest period, and allows the internal steam to dissipate and to firm-up the crumb. It is an actual step in bread baking. If you cut the bread while hot, you will crush the crumb and end up with a gooey paste between the crust.
Good baking to you!
can i get that in jersey or online joe?
there was a place around here where i used to get large silver bags of loose Fleischman's yeast. i think it was for bakery use because the smell during bloom was fantastic and the flavor was much better than the usual pouch or bottle stuff. but the place closed and i can't find the silver bags of yeast any where. it stayed good in the freezer and proofed for 4 years.
JoeV
Dough Boy
Re: What are you baking today?
Sam's Club has has the same price, but you have to buy 2 1# packages for about $4.50. I believe Costco and the other wholesale clubs have a similar deal. GFS is in a 6-state area, and NJ is not one of them. Even at $4.50 for 2#, you are still money ahead over buying the little 4 oz bottle of "Bread Machine Yeast" that costs around $7.00. What a rip for the same contents...Instant Yeast.
lilbopeep
🌹 Still trying to get it right.
Mr. Green Jeans
New member
Re: What are you baking today?
Joe, you are an artist!
Joe, you are an artist!
lilbopeep
🌹 Still trying to get it right.
Re: What are you baking today?
I baked chocolate chocolate chip muffins this morning, they are yummy!!
I baked chocolate chocolate chip muffins this morning, they are yummy!!
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JoeV
Dough Boy
Re: What are you baking today?
WOW! Those look delicious. Tried to give you reps, but gotta spread some around first. Definitely worth extra reps.
I baked chocolate chocolate chip muffins this morning, they are yummy!!
WOW! Those look delicious. Tried to give you reps, but gotta spread some around first. Definitely worth extra reps.
Last edited by a moderator:
lilbopeep
🌹 Still trying to get it right.
lilbopeep
🌹 Still trying to get it right.
JoeV
Dough Boy
Re: What are you baking today?
Get ready for a few pics. This was week 2 of 3 at the bread baking class I'm taking at the International Culinary Arts & Sciences Institute in Chesterland, Ohio. Last week was getting used to the environment and making some basic baguettes and Italian breads, but this week Chef Tim had everyone making a different bread. The 3 hour class ran almost 4 hours, and the multigrain bread that I made was still in the oven when we left. Chef will freeze it and we'll sample it next week.
Here is the classroom we get to work & learn in.
Chef Tim offering advice to a student braiding Challah bread...
Rye bread fresh from the oven...
French baguettes and semolina rolls...
Challah fresh from the oven...
Check out the crumb; it's like cotton candy...
Here's a love shot of the rye, honey whole wheat, baguettes, semolina rolls, Challah and Focaccia topped with EVOO, Soprasetta salami, fresh thyme and fresh grated Parmesan.
Chef Tim managed to get a couple of blocks of cheeses for us to snack on while we sampled all the different breads.
Next week will be the final week, and we will be making Artisan loaves and sourdough breads. It should be fun. I gave everyone in the class a 2 oz. container of my fresh sourdough starter and instructions so they can build their own starter for next week.
Get ready for a few pics. This was week 2 of 3 at the bread baking class I'm taking at the International Culinary Arts & Sciences Institute in Chesterland, Ohio. Last week was getting used to the environment and making some basic baguettes and Italian breads, but this week Chef Tim had everyone making a different bread. The 3 hour class ran almost 4 hours, and the multigrain bread that I made was still in the oven when we left. Chef will freeze it and we'll sample it next week.
Here is the classroom we get to work & learn in.
Chef Tim offering advice to a student braiding Challah bread...
Rye bread fresh from the oven...
French baguettes and semolina rolls...
Challah fresh from the oven...
Check out the crumb; it's like cotton candy...
Here's a love shot of the rye, honey whole wheat, baguettes, semolina rolls, Challah and Focaccia topped with EVOO, Soprasetta salami, fresh thyme and fresh grated Parmesan.
Chef Tim managed to get a couple of blocks of cheeses for us to snack on while we sampled all the different breads.
Next week will be the final week, and we will be making Artisan loaves and sourdough breads. It should be fun. I gave everyone in the class a 2 oz. container of my fresh sourdough starter and instructions so they can build their own starter for next week.
JoeV
Dough Boy
Re: What are you baking today?
I expected a culinary school to have a better handle on metric conversions, but I see that I must be responsible for checking the accuracy of others recipes, regardless of their credentials. Two breads assigned to me were seriously lacking in hydration, and when I pointed out the errors in the recipes, the chef admitted the problem was the formula and not the student (me). I managed to salvage both doughs, but they were far from my best work.
This is the final week of the class and we will be covering sourdough breads and multi-day artisan breads. I will be baking both breads from my recipes at home and taking them in for review, since we only have a one-day class. I will attempt to get a no-knead dough to stand up for the 30 minute drive to the school, so I can shape and bake one formula in class.
Yes, I have learned some new techniques for dough handling, and most importantly, I learned to never trust someone else's bread formulas.
I expected a culinary school to have a better handle on metric conversions, but I see that I must be responsible for checking the accuracy of others recipes, regardless of their credentials. Two breads assigned to me were seriously lacking in hydration, and when I pointed out the errors in the recipes, the chef admitted the problem was the formula and not the student (me). I managed to salvage both doughs, but they were far from my best work. This is the final week of the class and we will be covering sourdough breads and multi-day artisan breads. I will be baking both breads from my recipes at home and taking them in for review, since we only have a one-day class. I will attempt to get a no-knead dough to stand up for the 30 minute drive to the school, so I can shape and bake one formula in class.
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