Yeast

SB 016| How to Make Neapolitan Pizza Dough

How to Make Neapolitan Pizza Dough

Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. To be a true neapolitan pizza, the dough can only contain 00 pizza flour, water, salt and yeast.

The 00 pizza flour is especially important when making a neapolitan pizza, since the "leapording" or char responsible for the distinct look and flavor of neapolitan pizzas, taste bitter and burnt if any flour besides 00 pizza flour is used.

New York Style Pizza Dough

How to Make a New York Style Pizza Crust

This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or proofing stage. The longer the dough is allowed to proof, the better flavor it will have.

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

SCast 003| Sourdough Baguettes, Double Hydration, Soy Lecithin

This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.

Basic Baguette Recipe

French Baguette Bread

This recipe and it's methods were developed to replicate a decent baguette in a home oven, complete with the ever hard to achieve "crackly" crust. For a detailed video on how to make this baguette, including shaping and baking technique, please refer to the link in the "notes" section below.

Basic Sourdough Boule - 70% Hydration

70% Hydration Sourdough Boule

This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.

Sourdough Brown Bread

Erupean Style Brown Bread

This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.

Seeded Lavash

Seeded Lavash

This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.

Yeasted Brioche Doughnuts

Yeasted Brioche Doughnuts - Recipe

There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by

That is unless you make your own.

White Bread - Basic Recipe

Don't let the name fool you; this isn't your standard, soulless, supermarket variety of white bread. This recipe will yield you 2 loaves of real white bread that works great for toast, sandwiches or stuffing. It's also a great base recipe to which you can add any number of flavors to take your bread to the next level.

Hamburger Brioche Bun for Sliders

Hamburger Slider Bun

This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.

To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."

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