If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed. Available in Asia tdithailand.company.site/ Brand new Canadian Store no-bs-baking.company.site/
Another great video. Really appreciate the time and effort you put into your videos. You are one of the very few that provide all the background info the allows us to study our recipes to see where we can improve as well as create new recipes. Thank you Sir…. Rob from Langley BC Canada.
Calculation correction Hey guys, just wanted to post an update to the pizza dough calculation I showed in the video. It was quickly pointed out to me that I missed an important step for calculating the pizza dough weight Straight linear ratios do not work with circles. You must calculate area of both pans first using Pi. Here is the corrected math Diameter 14 inch /2 = radius Radius= 7 pi x radius squared 3.14 x(7×7) = 153.86 153.86 = Area 10 inch pan 5 radius 3.14 x (5x5) = 78.5 78.5 = Area So now you can use ratio and proportion 154 x 250 grams divided by 78 = 490 grams rounded Sorry about the confusion...a little sloppiness on my behalf. Cheers And PS 490 would have been much better.
I love having Jack Nicholson teach me how to simplify, (and take the mystery out of), making bread. One question. How long can dough be kept in the fridge before it's unusable.
Depending on what hydration the dough is made with. As an example really high hydration breads are much softer and will move quicker even the fridge than stiffer doughs. That said If you mix the dough cold and get it in the fridge quickly I would say that 36 hours is totally workable....maybe even a bit longer. Keep in mind though that as you creep into the 3 x the size at the very least punch, the dough back or too much cO2 will begin suffocating your yeast. Cheers Jack hahahaha
i also thought, if the poolish also eliminates some negative effects from flour, why don't recipes use all the flour and water in poolish? or actually, can i do it? if we take sourdough method vs yeast method, is there any health benefit differences between those? or is the only difference the overnight process?
Then it would not be a poolish. Poolish is 50 water 50 flour , no salt and a little yeast. What the overnight method does is slow proof / bulk ferment the entire dough with everything in it. It is best described as a long , cold rest period.
I just discovered your channel and love all the information you so freely share! Another channel claims that long, cold proofs are breeding grounds for unfavorable bacteria so preferments are prefered. What is your opinion?
If that was the case, there would be no such thing as overnight refrigerated bulk proof or 36 hour fermentation. Can you get some undesirable bacteria? Yes of course. Can get the same thing eating dinner leftovers. This is just nature. As most leftovers are fine(even though they are more subject to bacteria degradation /spoiling), being in the fridge for 3 days or more. Baking is about fermentation with yeast and bacteria working together and 3 days is totally safe. Remember, unlike leftovers which may just be warmed...bread is baked which takes care of pretty much everything during this process. So to answer your question - fear mongering based on lack of knowledge. Keep in mind, I am talking about yeast raised bread products that contain salt. Just like leftovers eventually you will get spoilage. When and how long until that occurs is subject to what's in the recipe and temperatures stored at.
If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed.
Available in Asia tdithailand.company.site/
Brand new Canadian Store
no-bs-baking.company.site/
Another great video. Really appreciate the time and effort you put into your videos. You are one of the very few that provide all the background info the allows us to study our recipes to see where we can improve as well as create new recipes. Thank you Sir…. Rob from Langley BC Canada.
Calculation correction
Hey guys, just wanted to post an update to the pizza dough calculation I showed in the video. It was quickly pointed out to me that I missed an important step for calculating the pizza dough weight
Straight linear ratios do not work with circles.
You must calculate area of both pans first using Pi.
Here is the corrected math
Diameter
14 inch /2 = radius
Radius= 7
pi x radius squared
3.14 x(7×7) = 153.86
153.86 = Area
10 inch pan
5 radius
3.14 x (5x5) = 78.5
78.5 = Area
So now you can use ratio and proportion
154 x 250 grams divided by 78 = 490 grams rounded
Sorry about the confusion...a little sloppiness on my behalf.
Cheers
And PS 490 would have been much better.
Thanks again for another excellent video. I'm already impatient to discover the "ultimate lazy baker" bead process! ;)
I love your videos, so informative.
I love having Jack Nicholson teach me how to simplify, (and take the mystery out of), making bread.
One question. How long can dough be kept in the fridge before it's unusable.
Depending on what hydration the dough is made with. As an example really high hydration breads are much softer and will move quicker even the fridge than stiffer doughs. That said If you mix the dough cold and get it in the fridge quickly
I would say that 36 hours is totally workable....maybe even a bit longer.
Keep in mind though that as you creep into the 3 x the size at the very least punch, the dough back or too much cO2 will begin suffocating your yeast.
Cheers
Jack hahahaha
i also thought, if the poolish also eliminates some negative effects from flour, why don't recipes use all the flour and water in poolish? or actually, can i do it?
if we take sourdough method vs yeast method, is there any health benefit differences between those?
or is the only difference the overnight process?
Then it would not be a poolish. Poolish is 50 water 50 flour , no salt and a little yeast. What the overnight method does is slow proof / bulk ferment the entire dough with everything in it. It is best described as a long , cold rest period.
Regarding health benefits
Other than maybe a little less salt and no sugar or oil...not really. Bread is what bread is.
I just discovered your channel and love all the information you so freely share! Another channel claims that long, cold proofs are breeding grounds for unfavorable bacteria so preferments are prefered. What is your opinion?
If that was the case, there would be no such thing as overnight refrigerated bulk proof or 36 hour fermentation. Can you get some undesirable bacteria? Yes of course. Can get the same thing eating dinner leftovers. This is just nature. As most leftovers are fine(even though they are more subject to bacteria degradation /spoiling), being in the fridge for 3 days or more.
Baking is about fermentation with yeast and bacteria working together and 3 days is totally safe. Remember, unlike leftovers which may just be warmed...bread is baked which takes care of pretty much everything during this process.
So to answer your question - fear mongering based on lack of knowledge.
Keep in mind, I am talking about yeast raised bread products that contain salt. Just like leftovers eventually you will get spoilage. When and how long until that occurs is subject to what's in the recipe and temperatures stored at.
Thank you for your reply. I prefer to bulk ferment in the refrigerator to develop flavor, but mostly because cold dough is lovely to work with.
@swc2019
I totally agree. Better flavor, additional conditioning, drier, and nice to work with just as you stated. This is also my process of choice.