Never spend all day baking again | Easiest, Best Results and Flavor for any bread with less work.

[@zz-gc6sb]

Just found you and this is my second video. So much value that i just subscribed. Thank you for your time and knowledge.

[@hellruby]

i made 90% hydration no-knead no-mix bread with cold fermentation over 72hrs which is optimum for me. i guess experimentation is the key here. happy to see your theories explained so clearly so that i know if i was doing the right way.

[@monicayu5619]

I always have some questions regarding the science behind bread making. There are a few good videos out there doing the comparison AB test to explain a bit. But NOTHING LIKE YOURS!!!! Finally understand how yeast works!!! Thank you soooo much! Please keep doing this!

[@nobsbaking6391]

@@monicayu5619 Thank you. Please like and subscribe and let some friends know. Much appreciated.

[@monicayu5619]

@@nobsbaking6391 Hi! One question, after cold fermentation, do I need to wait for the dough coming back to room temp before shaping? Also, I used 1% of the yeast at final temp of the dough being around 76F, cold fermentation for 16 hours, the dough didn’t grow at all. Does that mean I should add more yeast? Thank you so much!!!

[@nobsbaking6391]

@monicayu5619 Sorry I thought this was my croissant video... disregard the stuff below. If your product doesn't double in size then you may want to add more yeast. Send the recipe to me at [e-mail] and I will take a look at it and respond promptly. Please send the recipe in grams not cups or tsp. But include in your message to me if this is what you used to measure your ingredients. Cheers JP The first thing you need to remember is that this is a very low hydration dough generally. You don't really want it to get light and puffy. You want the dough feeling fresh and pliable. So no, I would not add any more yeast until I made it at least once. Regarding the folding / lamination steps, yes, warm it up. Use the temperature window I explained in my video. Final shaping. Same. Use the temperature window for your final roll out, however when you start to make your triangles and roll up your can let the dough warm up as this is pre-proof shaping, not lamination building

[@nobsbaking6391]

@monicayu5619 Regarding shaping, NO, you do not need to wait for it to warm up. Shape it and pan it (basket or what ever you are doing) and then final proof it. Final proof will take longer because your dough is cold but don't worry cold dough is never a problem in final proof.

[@monicayu5619]

@@nobsbaking6391 Thank you! I was making fritters. It’s not a very low hydration dough( about 70% ) After 16 hours in the fridge, the dough is very cold and really didn’t change a thing since I put in. I then put them in the proofer, a warm environment, after about 1.5 hour, it finally doubled. Then I continued the rest of the process.

[@MrBearbait75]

Awesome? Thank you for the charts. That makes it simpler, for me anyway. Looking forward to your next "class".

[@estonian44]

real "live" saver, thank you

[@kellychin2895]

Hi! JP. Thank you so much for all the good videos! I always Like & Subscribed ! If for making donuts, do I need to use the overnight fermentation or just the straight dough method ? I wanted to start a small donut business .

[@nobsbaking6391]

It really depends on you, the products you want to make, and of course productivity and order volume. I will be honest that I really don't have much practical experience making donuts, but I would say that pretty much anything yeast leavened that contains flour benefits from longer fermentation and I believe donuts are in most instances not an exception. Do a little digging around online, and I think you will find this a common practice. Cheers JP

[@nobsbaking6391]

Oh and P.S. thank you for the kind words, and welcome to the channel.

[@kellychin2895]

@@nobsbaking6391 Ok.Thanks for the reply!

[@goattactics]

I've seen you mention several times bacteria along with yeast in the fermentation process. I am curious how much bacteria play a role in flavor with cold fermentation. I thought this only applied to sourdough since a culture of bacteria is not achieved in yeasted products, but i do get the best flavor when i refrigerate my pate fermentee. Excited to hear your thoughts. Thanks

[@nobsbaking6391]

Bacteria is very important in fermentation. It does many things but for a quick answer it produces lactic acid which conditions the gluten making it softer and more elastic and extensible. It's the bacteria doing much of the conditioning in long fermentation processes.

[@MichaelREFLECTS]

I'm a little confused because I always thought cold fermentation referred to not the bulk fermentation in the fridge but essentially what I've been understanding as cold proofing. What would be the benefit in bulk fermenting in the fridge for something that already requires cold proofing? If you bulk ferment in the fridge and then you cold proof don't you risk overproofing or possibly the yeast running out of food?

[@nobsbaking6391]

When I am referring to fermentation time, I am talking about dough development time. Proofing in my mind is the final rise after shaping, panning etc...just prior to baking. So cold proofing is exactly that whereas cold fermentation may be be more accurately coined "cold bulk fermentation. So anyway, some call proofing, proving. Some refer to cold fermentation as cold proofing and other call bulk fermentation table time. I am sure there are another few names around the world for the different stages. For me fermentation time is development. Proofing is final fermentation. It's all fermentation, really so call it as you like. Just like measurement systems, flour specifications, baking equipment and processes. It's different around the world. The name is not as important as understanding the process. Cheers JP

[@nobsbaking6391]

Oh and PS "What is the benefit of cold bulk fermenting and then cold proofing?" Besides maybe some additional flavor....TIME for making things fit into an extended baking plan. I can't really remember what Is in this video but I will assume my recommendation is normal final proofing conditions with a overnight cold proof as an option should you need it.

[@nobsbaking6391]

RISK RUNNING OUT OF YEAST AND OVER PROOFING. Your yeast needs to be balanced with your plan. There is enough food in the dough for 1 double in size bulk fermentation and 1 final proof for sure as this is how bread is made everywhere around the world. Some bakers even have more double in size rest steps up to 3 is common. Remember the golden rule ....double in size. Not triple and definitely not quadruple for most breads. The dough is ALWAYS punched back after each double in size step. It's not food you need to worry about its more often excess of CO2 gas that chokes and can even kill your yeast if the gas is not released ie punchback steps. I use 1% dry yeast as a general rule and it works perfect up to 18 hours in the fridge or 1 hour and a bit on my counter top, but I NEVER trust in time. Double in size is the rule.

[@MichaelREFLECTS]

@@nobsbaking6391 you are opening up my mind as a non novice baker. Thank you for your replies and clarification. I did know about punch down but never 3 of them etc. Perhaps I just need to read more but they never do explain why they need* to punch down lol. Wouldnt just adding less yeast be better? Admittedly I was never aware that double in size is more about CO2 choke and admittedly never really looked for that. I have baked many breads...miche... baguette..boillio....ciabatta...focaccia etc but it has always been something I sorta just waited for to "look big enough". I am definitely following g your videos. A big one I am excited to see is the pan size one....that one is definitely crazy how you made a bread and you didnt want it over baking over the dough. Additional Q for your expertise: I am thinking of investing in a FAMAG mixer. But I'm curious....in sourdough usually the name of the game is stretch and folds...etc. well what if you have a powerful spiral mixer that can take gluten development to full? Can one theoretically then just not worry much about stretch and folds? Curious. It's a pricey machine

[@nobsbaking6391]

@MichaelREFLECTS Sorry Michael, this last question seems to have slipped by me. Answer, yes. Sourdough can be mixed using a machine. At least 10 minutes but be sensitive to final dough temperature. Not exceeding 79 F . Because Sourdough requires long bulk fermentation you will still have to fold it a little bit to encourage a bit of tension in the dough.