The Best Yeast For Home Baking
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Let’s bake this super simple and delicious no knead Dutch oven bread hallelujah. 🙌

INSTRUCTIONS 👇
1. In a large bowl, whisk flour, yeast and salt until well mixed. Pour in warm water and use a wooden spoon or dough whisk to stir until all the flour is incorporated and a shaggy dough forms. The mixture will be wet and very sticky to the touch.

2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours.

3. Preheat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

5. Using oven mitts, carefully remove Dutch oven from oven and remove lid. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

6. Bake 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

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Hand kneading dough builds character. #homebaker #breadbaking #bakingbread #kneadingdough

That was quite a performance, we are true beliebers. 🙏 #coachella #homebaker #breadbaking #bakinglove

DEVELOP THE GLUTEN INTO SUBMISSION 👊
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Who doesn’t love a good rainy baking day? ⛈️🥖
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Yeast cells c’mon and shuffle yo feet. 💃🪩

What does yeast actually do during fermentation? 👇

Yeast cells digest food to obtain energy for growth. Their favorite food is sugar in its various forms: sucrose (beet or cane sugar), fructose and glucose (found in white sugar, honey, molasses, maple syrup and fruit), and maltose (derived from starch in flour).
The process, alcoholic fermentation, produces useful end products, carbon dioxide (gas) and ethyl alcohol. These end products are released by the yeast cells into the surrounding liquid in the dough. In bread baking, when yeast ferments the sugars available from the flour and/or from added sugar, the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises. Thus, the term “yeast-leavened breads” was added to the vocabulary of the world of baking.
The ethyl alcohol (and other compounds) produced during fermentation produce the typical flavor and aroma of yeast-leavened breads.
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Double Dutch Bus, Molly Long

Don’t worry, my boss said it’s okay. 😉 @yellowstonenps you’ve helped us discover our younger selves, thank you. ❤️🥵 #nationalparks #breadmaking #homebaking #baking