What oil, sugar and yeast do in pizza dough (in varying amounts)

Рет қаралды 959,883

Күн бұрын

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@mostly_water 2 жыл бұрын

What's really cool about this channel is that if you watch chronologically, he steadily, gradually builds on what he's learned. It plays like a curriculum.

@OCaptainMercaptan 2 жыл бұрын

damn it's almost like he was a college professor before coming to youtube or something

@OCaptainMercaptan 2 жыл бұрын

@@mostly_water no, actually I was agreeing that I think it's cool how his videos progress in the way they do. Good take

@elena6516 2 жыл бұрын

yes that is called life

@mostly_water 2 жыл бұрын

@@OCaptainMercaptan ok my b, just got bad vibes from your wording. Cheers

@ronimusala 2 жыл бұрын

by 2025 he will be a guest at Epicurious as the food scientist

@johndavidwolf4239 2 жыл бұрын

One idea about the yeast free bread is that yeast does inhibit bacteria growth, and with the multi-day rise time, you could have gotten some bacteria growth which caused the "arm-pit" smell.

@5aax 2 жыл бұрын

Seems likely to me. In winemaking the only reason that the grape juice doesn't spoil before it turns into wine is because the yeast are (ideally) able to out compete all the other nasty microorganisms that would love to live in a big bucket of fruity sugar water. Without yeast in the dough it's a free-for-all for all the bacteria and fungus hanging out in your kitchen. Not ideal.

@ststst981 2 жыл бұрын

Thought the same thing. Probably had some lacto-fermentation from cross contamination (maybe?) Creating that vinegary armpit flavor

@KaiserTom 2 жыл бұрын

@@5aax Yep. It's 100% possible to get good bread out of no yeast, but you are playing russian roulette. You'd basically need multiple seperate containers of no yeast and hope at least one of them managed to have the natural yeast outcompete it. Also making sure everything is highly sanitary during that entire process. Not unlike trying to grow psycho shrooms.

@ZagorTeNayebo 2 жыл бұрын

@@5aax you also kill everything else in the grape juice with sulphur so you can add your own good yeast and have only that working in your wine

@dirkdiggler9482 2 жыл бұрын

Yeast absolutely does not inhibit bacteria growth. Salt does that.

@ercedwrds 2 жыл бұрын

Love the methodology here. I have been using Adam's very hydrated NY style pizza dough recipe (the one where you keep it in the fridge for 4 or 5 days for a slow ferment) and it really is the perfect crust for me. This video is great because it explains the why.

@yeah._. 2 жыл бұрын

yeah i tried his dough recipe and it came out really good for me, its nice to know why now.

@XandersArcaneStudy 2 жыл бұрын

Same! I made like 8 pizzas last week, haha. Great recipe.

@floriandraxler3868 2 жыл бұрын

just what you said, he does like the France guy Alec, really why and how things taste how they do

@augusthavince8909 2 жыл бұрын

I've also followed his lead on making the NY style pizza dough. I've enjoyed varying hyrdration, adding olive oil in my later iterations. From this video I've learned that maybe I'm skimping on the yeast. I'm not sure where I got the ¼ teaspoon yeast to 450 g of flour from, but the slow ferment was giving me decent flavor. Learning about dough hydration and the even cooking effect of oil has been very interesting and useful to know. I've been pretty happy with the pizza crusts of the pizzas I've been cooking and thought that I was going to stop adjusting, but now that I've watched this video I'm going to try more.

@newttella1043 2 жыл бұрын

I agree! My fridge has a very cold section so I keep my dough there for up to two weeks. Almost a sour dough taste at that point.

@Poogoo701 2 жыл бұрын

the blonde colour from the extra yeast can also be a symptom of converting much of the available sugars present in the dough into ethanol and Co2. Also the increased acidity inhibits or slows the maillard reactions which is why it could be blonder. I've made dough that fermented far too long and basically would never evenly brown.

@killshot7041 2 жыл бұрын

That seems pretty possible, Adam did say he thinks it was because of where it was in the oven, but no other bread was that light, perhaps adding more oil or sugar to the extra yeasty recipe could help its browning, however all of these three harm gluten in one way or another so it might end up making a funky tasting cake instead of bread. Sooo probably we wouldn't know until he or some other brave soul tweaks that recipe more.

@someenthusiast 2 жыл бұрын

If you want to experiment I think 2x yeast, 1.5x the oil and sugar would be a good reference point

@annablle1874 2 жыл бұрын

𝙥𝙡𝙚𝙖𝙨𝙚 𝙢𝙖𝙠𝙚 𝙢𝙚 𝙮𝙤𝙪𝙧 𝙨𝙚𝙭 𝙨𝙡𝙖𝙫𝙚 PERFECTBODYGIRLSS.WEBSITE 👈 tricks I do not know Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today. Köz karaş: '' Taŋ kaldım '' Erinder: '' Sezimdüü '' Jılmayuu: '' Tattuuraak '' Dene: '' Muzdak '' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾 They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising 💗❤️💌💘

@rocknrollmanic 2 жыл бұрын

That makes sense, my recipe for French Onion soup and jam calls for a 1/4 teaspoon of baking soda to increase the browning. Thank you alton brown for that recipe

@loupthevenin8176 2 жыл бұрын

@@annablle1874 ok

@serpensviktorijewiczvonarm1011 2 жыл бұрын

Extra yeast: "Tastes more yeasty. Really yeasty" The greatest secret of home cooking pizza dough that you could have ever brought to light.

@Tony-sw7tw 2 жыл бұрын

(Probably a satirical comment, but I’d highly recommend) you should watch his video on yeast extract and why it’s in tons of foods. It helped me understand this video better. “WTF is Yeast Extract” should yield the correct results.

@PerfectDeath4 2 жыл бұрын

@@SimonWoodburyForget The power of fungus mush!

@ahmedwfgamer6772 2 жыл бұрын

@@annablle1874 wtf

@clairebear9971 2 жыл бұрын

I absolutely LOVE the rigorous methodology here and in other videos where you actually test various different options. It’s so specific and thorough. It’s my preferred approach to cooking videos because with most other channels it’s just “I cooked something that looks delicious, doesn’t it look good?” With no real help or understanding when our own versions don’t turn out the same, viewers are left dangling. You have a real educator’s talent for sharing knowledge. Cannot give you a big enough thumbs up, cheers from the UK 👍

@sarahwatts7152 2 жыл бұрын

You'd probably also really like Helen Rennie - who I know about because of Adam. She has a great scientific approach to what she does (the one on Russian pancakes is out of this world).

@annablle1874 2 жыл бұрын

@NonJohns 2 жыл бұрын

Do y'all really call it a grill

@badad0166 Жыл бұрын

I'd like a conclusion as I am currently completely confused. 3 options, whatever, but something to easily remember. ! 🙃

@ericvaninwegen6384 2 жыл бұрын

My suspicion on the "extra wet" of the extra yeast is simply that there is actually more water. Although it takes one water molecule to break sucrose into fructose & glucose, four H2O's are then released by the rest of the processes. It might not seem like much, but a couple of mL's at the start might be enough to make that dough noticeably wetter.

@LocrianDorian 2 жыл бұрын

Indeed, as far as I can tell, Adam did not actually measure these accurately, he only used the scoop, and that is far from exact.

@MatthewLiebrich 2 жыл бұрын

I make bread for work every day and even minor inaccuracies with measuring ingredients sometimes surprises me. Temperature, humidity, and accuracy all play important roles in making bread.

@badad0166 Жыл бұрын

College boy, eh? (old Simpsons reference - cheers).

@rivitraven 2 ай бұрын

This actually makes a lot of sense. I noticed that a cold fermented dough will be far wetter than when it was first kneaded. this so from my own baking experience and I found it harder to shape because it was wetter and stickier.

@lordofthechimie 2 жыл бұрын

This is the answer that I was looking for for about 3 years and eventually find the answer here. It was painful for me to see how those who cook full-time and give recipes to everyone cannot explain how sugar ratio or yeast ratio affect the final recipe. Now, you can say "I want my dough to be fluffier so I will add a little more sugar and oil". This is cooking.

@nahometesfay1112 2 жыл бұрын

Um you got it flipped, sugar and oil make pizza LESS fluffy. As he explained it, the sugar and oil weaken the gluten and trap more moisture leading to a denser softer crust which is more like a cake. Without sugar and oil more water turns to steam which expands the dough and the gluten holds the fluffier texture.

@lordofthechimie 2 жыл бұрын

@@nahometesfay1112 yes you are righ but when I say fluffier, I was thinking of a cake-like texture.

@nahometesfay1112 2 жыл бұрын

@@lordofthechimie ahh I think the lack of a standardized language for food makes it harder to explain how adjusting a recipe changes the result because there's no consistent way to explain the results. Also I don't think a lot of people even know what they want because they can't separate the many sensations they experience when eating food.

@hxhdfjifzirstc894 2 жыл бұрын

Nobody says that. Fluffy pizza is gross, like a gradeschool cafeteria lunch.

@lordofthechimie 2 жыл бұрын

@@hxhdfjifzirstc894 I didn't say fluffy pizza, I said fluffy dough. Just read before you type something

@zak8475 2 жыл бұрын

I would love a part 2 to this, expanding upon other factors like acid or alcohol (even salt maybe) and their effect on a dough. Super interesting stuff, I love videos like this because it answers so many questions that us at home don't really have the time to experiment to answer. :)

@thajobe4623 2 жыл бұрын

Yes, and not forget the various options for flours. I did a comparison myself, and it makes a huge difference.

@annablle1874 2 жыл бұрын

@beccae8685 2 жыл бұрын

Egg too. I have wondered what would happen (at least if used for rolls/pizza bread) if the dough were richer.

@anti-ethniccleansing465 2 жыл бұрын

@@thajobe4623 Can you explain more? What flours did you test, what did you find, and what is the best that you went with in the end?

@xclusiveinteriors2253 2 жыл бұрын

Siii

@SetzerGabbiani 2 жыл бұрын

King Arthur also offers a high gluten flour you could try with your extra yeast recipe and see if you get better results. Their high gluten has about 14% protein content compared to their bread flour at 12.7%. In general pizza places use the high gluten flour for their pizza crusts for the exact reasons you are experiencing, could be worth the experimentation.

@nancy9478 2 жыл бұрын

I have used that and its excellent. We had to go gluten free, I miss baking toasted breads and pizzas. GF flour does not do well without the gluten.

@Aullios1 2 жыл бұрын

Isolating flour as a variable would be really cool in general. Bread flour, High Gluten flour, AP flour, Tipo 00 flour

@jamesgardner5082 2 жыл бұрын

finally another adam ragusea pizza video my prayers have been answered

@yeah._. 2 жыл бұрын

all hail adam and his pizza videos

@DustyTheDog 2 жыл бұрын

4:12Yeast produces liquid as a waste product. This is really evident when you make sourdough. A person can start with a fairly dry lump of sourdough, but by the time the dough has risen and done what it needs to for baking it is sticky and damp to the touch. This is why people who make sourdough use those cloths. The cloths help to absorb the moisture from the dough, helping to prevent over-hydration and the outside skin becoming sticky from the added moisture. It would make sense that the bowl that has more yeast, and thus more organisms producing this liquid waste, would be more wet than a bowl with less yeast..

@apacheY2K 2 жыл бұрын

yup, it's also evident if you've ever made a biga; it looks dry and shaggy when you first mix it, but it becomes pretty wet and hydrated after it's left to ferment

@revimfadli4666 2 жыл бұрын

Also why a dried starter in the fridge can somehow become wet

@juampyvarela 2 жыл бұрын

I love how this guy evolved from a simple cooking channel with some nice tip into the best science cooking show on KZbin

@hxhdfjifzirstc894 2 жыл бұрын

Good Eats with Alton Brown is the best. Adam is very good.

@soniashapiro4827 2 жыл бұрын

I'm going to try this with spelt flour. Spelt has what is called a "brittle" gluten so I think I'll try with regular yeast amount, half the sugar and half the oil just to make things super easy for the low levels of gluten that are in spelt. Thanks for clarifying what makes things easier and harder for gluten to develop. I will experiment, too, if I'm not delighted with the result.

@jayj4705 2 жыл бұрын

I'd be very interested in any outcome you got! Thanks!

@JulianSildenLanglo 2 жыл бұрын

I accidentally did an experiment on this yesterday. I forgot to add oil to the dough and didn't realise before I popped it into the fridge. Naturally, I made another dough with oil to get a comparison. I must say, that the one with oil was a lot better.

@stevej71393 2 жыл бұрын

Adam is doing the world a great service with his research into the world of pizza science. Pizza restaurants have done this all before, but they keep the information to themselves.

@rfv618 2 жыл бұрын

Pizza science=pizzology? Is Adam the first mainstream pizzologist?

@doda508 Жыл бұрын

pizzeria

@andersvesterholt2170 2 жыл бұрын

Since I did a similar test a few years ago, I have also left out oil from my pizza dough recipe. The fact that it cooks slower means that the toppings get relatively more baked before the dough is baked, which I really prefer on pizzas. I find that oil makes the crust harder, and omitting it makes for a fluffier, softer inside, while maintaining a perfect level of crispiness.

@Emperorerror 2 жыл бұрын

I've been wondering about this stuff a lot lately - great timing! This is such a Kenji-like experiment. So awesome to see all the experiments you've been doing the last while. And it's so great to see the experiments in video. Very inspiring and informative.

@annablle1874 2 жыл бұрын

@trevorc4413 2 жыл бұрын

Hey, Pizza bread! I actually made that for lunch today, on a cast iron pan. Put it on the pan cold with plenty of oil, put it on the stovetop on medium until the bottom darkens to a level you like, then put in the oven for 7 minutes. Great if you don't have a pizza steel. Bonus technique: divide into 4 portions, oil the top and bottom, then flatten, stretch, and fold them, like, 5 times. (After a while you will have trouble stretching the dough; that's when you should stop.) You should end up with a flaky roll with a bunch of distinct layers, with very little prep or cooking time.

@BDL090754 2 жыл бұрын

One thing I love about your channel Adam, your style often includes way more technical analysis & learning of food etc, you have taught me a lot. Thanks mate.

@hexistenz 2 жыл бұрын

Like a lot of people, I started watching Adam during the first lockdown, spring 2020. I think I probably subscribed after 1 or 2 videos, he’s that good. About 30 years ago, my mom and I started experimenting with doughs. At the time, there were no pizza delivery businesses here in Belgium, at all! So we got to work developing a pizza dough that would be tasty, with enough crunch to survive the transport, shaking, moist environment and differences in t°. We basically did it exactly like Adam did this experiment: varying the flours (brand, protein content), the sugar content, the oil content (brand, quantity), the yeast (fresh or dry, quantity). It was one of the most exciting things I’ve ever done, actually! We spent weeks on this, day after day after day. And at the time, there were no dedicated pizza boxes, so we had to convince a packaging company to make a few samples for us, based on pix we cut out from US magazines 😁 In the end, we couldn’t get enough financing to actually start the company, unfortunately. However, the skills I learned from studying at my mom’s were invaluable.

@fal9676 2 жыл бұрын

Adam immediately giving us the answer to the video's title in the beginning of the video instantly reminds me as to why I love this channel in the first place.

@ruerua1589 2 жыл бұрын

The no yeast kind dough were mainly used to make dumplings and wonton when the family feels like to but not wanting to put too much effort in it. It works because it ends up thin enough to not be a lump of cooked flour but thick enough to contain the filling and suck up a bit of the fat from the meat or oil we put in. For Baozi the typical stalls or vendors would put in a little extra oil or fatty meat to compensate, and there's often a part of the peel that sucks more oil/fat from the filling and it ends up super good and could be a sign used to identify good Baozi.

@compucat 2 жыл бұрын

I love that little part! So tasty

@augusthavince8909 2 жыл бұрын

I thought that a little yeast goes a long way. I've been using way less yeast (¼ teaspoon for 450 g of flour) than you seem to use normally. I figured by day 5 or 6 or more that the yeast would have thoroughly populated the dough and done its flavor magic. Now I have to try increased amounts. I may have used too much oil in my most recent batch. It's all very interesting. I enjoy your videos a lot!

@goranpersson7726 2 жыл бұрын

the amount of yeast you need changes depending on what type, all the other ingredients in the dough along with how much time you give it and the temperature. a little can go a long way if all you're looking for is it to rise but if you want yeasty flavour and like sourdough-y bread without the effort of keeping a starter alive then more yeast can get that effect. for example. you need less yeast if you give it lots of time to do it's thing which if you arent in a rush you can do, you need less time if it's warm (up to a point since too much heat will kill the yeast) etc.

@kfc4007 2 жыл бұрын

A little yeast does go a long way.. Just ate the best pizza ever (no modesty 🙂). No kneading, just assembling, 0.5% yeast and two days fermentation outside (1ºC), deflating once a day. Italian flour 13%, hot oven, pizza steel, boiling water in the oven. Pouffff. Ever so light crust, like eating very tasty crunchy air. Still enjoying.

@augusthavince8909 2 жыл бұрын

@@kfc4007 , I should do the steam in the oven. The convection setting doesn't seem to be cooking things evenly as it should be.

@kfc4007 2 жыл бұрын

@@augusthavince8909 It is really the combination of things. I baked before with steam, that was OK. I tried strong flour from Italy (in my country supermarkets don't sell strong flour, from > 12% protein) that was much better (strong flour makes the kind of dough you can swing around, very stretchy, it's back to kindergarten playing with dough). I invested in a baking steel. And I came close to heaven. Bread and pizzas turned out absolutely mouth watering delicious. Every single time. With homemade pizzas and bread tasting like this, I will never ever buy bread or pizza again 🙂. No oil, no sugar. Just good flour, salt, tiny little bit of yeast, and time/patience, 24 to .... 48.... 72.... hours.

@stillwatersnightsky6533 2 жыл бұрын

@@kfc4007 do you take the dough and deflate every day for the duration you rest it?

@tombath9339 2 жыл бұрын

As a professional brewer who deals with yeast a lot I love the continual exploration of pizza dough. After rewatching the videos on cold fermentation and autolysis It makes me wonder a few things: 1. How do yeast quantity and fermentation time relate to each other? For example, can one use more yeast and a shorter fermentation time and still get the complexity of a longer fermentation? 2. Would using different strains of brewers yeast (same genus and species as bakers yeast) affect the flavor as it does in beer? In any case I'm definitely going to develop a thin and thick crust recipe using this information. Thanks!

@KaiserTom 2 жыл бұрын

Yeah, I wonder about number 1 too. In theory the extra yeast should mean it ferments faster than the others. Definitely would be interested in seeing what different fermentation times do to a "normal" and "double" amount of yeast.

@heh4389 2 жыл бұрын

ooh the first question is really interesting. i’d test if out if i had yeast, and if i wasnt lazy

@kfc4007 2 жыл бұрын

More yeast and shorter fermentation time definitely does not taste like long fermented dough with just a pinch of yeast. What Adam & wife call a "yeasty taste" is called in my home "it smells like beer" (followed by "yuk" because they don't like beer 🙂). Your second question also popped up in my mind... I was working on an amylase experiment with oats (to make non slimey vegan oat milk, amylase eats starches) and got stuck in a rabbit hole on beer brewing. Where I found lots of kinds of yeast..... Haven't tried any of them yet on wheat flour for bread, but definitely going to do so !

@tombath9339 2 жыл бұрын

@@kfc4007 My guess is that time is more important as well.

@kfc4007 2 жыл бұрын

@@tombath9339 Time is indeed important. Dough with double yeast is perhaps palatable the first day, for some people 🙂, but the next day it does not only smell like beer, you can also actually taste the alcohol that develops in the dough. And again, it all depends on your very own, personal taste buds... some may like that alcoholy taste, some may not....

@Ace-ep7in 2 жыл бұрын

Personally, I'm not a fan of extra yeast. Once I made the mistake of just dumping in a packet that was larger than the recipe required and let it ferment for 2 days in the fridge. What came out was a dough that you could taste the ethanol in, so somehow I made beer bread. I realize that may sound good for some people but to me it felt like the dough had become rank.

@YesIAmDavid 2 жыл бұрын

Adam I must admit, this video blew me away you’ve really opened my eyes, ever since you shared your method waaay back when you made that NY Style pizza I’ve been a little addicted with making pizzas and did some experiments of my own but you took it to the extremes and now I’m dying to make some other pizza doughs especially the double yeast

@annablle1874 2 жыл бұрын

@tomzicare 2 жыл бұрын

Adam, this is the video I wanted to see so badly and searched on YT for it without any success. Thank you so much for making this video, I truly appreciate it.

@GarageWoodworks 2 жыл бұрын

I dig your scientific approach to these videos - well done. And you remind me of Alton Brown of Good Eats, who also had a scientific flavor (punny) to his shows.

@jayands 2 жыл бұрын

He's _also_ on KZbin, in case you didn't know. Came back maybe a year ago. Love my fellow food science enthusiasts!

@ladyofthemasque 2 жыл бұрын

Thank you for doing this, Adam! I've found that when you give people the *why* of something needing to be done in a specific way (and not just "do it this way 'cause I said so!"), then they're far more likely to go along with it. A set of experiments like these gives your audience the whys & wherefores, as well as gives them a choice as to which set of variables they might want to meddle with to get the particular outcome they might want.

@JBugz777 2 жыл бұрын

I started aging my dough in the fridge for 10+ days, thanks to this channel... :))

@benwoodcock8805 2 жыл бұрын

You’re making like sourdough at that point

@MesoScale 2 жыл бұрын

]Sorry for incorrect English, it is my second language] For years I made my pizza in a standard oven and used a recipe that included oil and sugar. Then I switched to a 450°C gas powered pizza oven but left my dough recipe untouch. For over a year I tried to figure out what made my pizza bottom burn black in the new hotter oven (while the top and inside was only partly cooked and cake, chewy). Now with your video, Adam, I finally understand that it was the large amounts of sugar and oil that let to a unpleasantly burned outside. That is why the pros (equipped with a ultra high heat Pizza oven) will look at you as if you had spit on their grandma when you use oil and sugar. Thank you Adam, for making me understand.

@slimee8841 2 жыл бұрын

"Plss dad I'm full of bread" "C'mon son its for science!"

@michaelp.nguyen7872 2 жыл бұрын

It took me less than 1min to like this video. It is a very relevant and important experiment. Thank you Adam!

@brianlaz 2 жыл бұрын

FWIW I've done the thing Adam was talking about, leaving the no-yeast dough out in room temp (it was actually summer) until it rose and made bread from it (I guess a natural sour dough) and it came out amazing.

@thatspyguy839 2 жыл бұрын

I’m an American and I love how much love Adam gives to the Brit’s. They watch his vids + we love them. Why not actually cater to their wants and needs every now and again!

@DracoOmnia 2 жыл бұрын

Cool! Tom Douglas (famous Seattle chef, restaurateur etc) opened a pizza spot awhile back called Serious Pi. When I went in during a Seattle food tour (highly recommended if you visit or are even from Seattle) they talked about the dough process. Evidently Douglas became a pizza hermit for awhile, doing tests like this, until he found a process he decided yeilds the best pizza dough (and pizza). It involves fridge resting/fermenting the dough for 3 days. Bare in mind, he's running a restaurant, so maybe that was the best length of time or maybe that's where time/cost +benefit balance out... Either way, I'd love to see your version of experimenting with the fermentation time variable!

@LoveTatFitties 2 жыл бұрын

He has a video showing various stages of fermenting the base pizza bread recipe, from 1hr to 1 week iirc. The result was that the longer it ferments, the better it tastes.

@DracoOmnia 2 жыл бұрын

@@LoveTatFitties he, as in Adam, or he as in Tom Douglas? If Adam I must have missed that one, which I will remedy shortly.

@Hetalia973 2 жыл бұрын

Adam I have been watching you for a few years now and you are one of my favorite youtubers! The fact that you explain things in such a easy to understand way, makes my brain happy and satisfied. So often cooking frustrates me because I don’t understand how it works, but your approach to food is phenomenal!

@--Paws-- 2 жыл бұрын

Thank you! I needed a video like this. I'm trying to find a consistent ratio of these ingredients so I don't have to rely on someone else's recipe in combination with another to get the texture I want.

@Paxtez 2 жыл бұрын

Great video. I would totally watch an hour long live-stream of you and Lauren eating the various breads and rating the various qualities! Those were some of the best parts.

@sweetkittykat2000 2 жыл бұрын

Seeing the effects you got from playing around with the different ingredients made me wonder- Yeast can already breakdown carbohydrates in the dough without sugar being added like you showed in your experiment, but adding sugar kickstarts the fermentation process more quickly because it's an easily digestible food for the yeast compared to the more complex starch in the flour. I'm curious to know what adding more sugar and more yeast would give you? By proportionally increasing the yeast and it's available food supply from your control recipe, would more fermentation happen overall? Also, I have read that yeast metabolizes certain types of sugar better than others, so I wonder if playing around with other types of sugar might also yield different results.

@barryallen5507 2 жыл бұрын

Adam, I just wanted to say that your videos have continued to impressive me for well over a year now. It's nice to see someone else who cannot walk blindly through life.

@danielmaylett1710 2 жыл бұрын

I've found that running hot watee on the OUTSIDE of the bowl while waiting for the yeast to activate gives a consistent pizza making experience. Yeast requires a high enough temperature and if you are making only a small dough, the small amount of water tends to cool down in a few minutes.

@delwoodbarker 2 жыл бұрын

Thank you for summarizing at the beginning, I still watched 'till the end. I didn't have to skip the first minute like I do for so many other videos!

@annabeckman4386 2 жыл бұрын

I REALLY liked this! Thank you!!! The more you know, the better the pizza!! I never let my dough ferment in the fridge! NEED to do that now!

@glassy_rose 2 жыл бұрын

Adam thank you so much for making these experiment videos. I used to be intimidated of baking since everyone makes it seem so easy to mess up, but ever since I found your videos I started to understand the chemistry more and experiment on my own! Keep doing what you do!

@heyyoo 2 жыл бұрын

Hey Adam, I love this kind of videos. I recently added a percentage of semolina to my dough (10-20% of the flour content) and I noticed it browns better and improves "mouth feel" of the crust. It would be awesome if you would try that out in a similar video. 0%, 10%, 20%, 50% and 100% semolina or something like that. Greetings from Germany

@martinhildebrandt6284 2 жыл бұрын

Love your channel! One reason why the dough with more sugar is more moist: It simply may be more wet..... Yeast produces not just alcohol and CO2. It produces H2O when there is oxygen available. That´s one of the reasons that to produce alcohol you want to seal the container. (Or at least make sure no air gets _in_.) So, when you put more sugar in it you can expect to end with more water in it. At least when the container is poorly sealed.

@henso19999 2 жыл бұрын

These experiments are really really interesting and even if you don't get a "science" conclusion, you still learn little bits here and there that I can use myself in my cooking. Love it!

@m3bbas139 2 жыл бұрын

Adam your the king of great content on KZbin in any category. Your ability to ask questions and find answers is extremely impressive great job as always :)

@kirmityou 2 жыл бұрын

Wow, now that was a very informational video! I think it helped me understand why my christmas cookies were so strangely dry this year: I experimented with a sugar alternative called birch sugar. And it seems that it does not have the water binding quality that regular sugar has.

@LARKXHIN 2 жыл бұрын

Did they still taste good?

@kirmityou 2 жыл бұрын

@@LARKXHIN Well, taste is subjective ;) Directly after I took them out they were so dry, the outer layer had an almost sandy consistency. After some days in a plastic box that was gone, but it still wasn't like any cookie I made before. My parents described the consistency more like a praline or a truffle than a cookie. Taste was still good, I used dark chocolate so they were not that sweet overall. I'm not going to make them like this again, but, just as Adam did here, it's good to test the extremes to see what happens ;)

@krissiliskie3554 2 жыл бұрын

As a As a seasoned baker, this is a great resource for aspiring bakers! I enjoyed quizzing myself as the video went along :)

@sonnyritali4960 2 жыл бұрын

After watching his video on Malt I was surprised he doesn’t use any in his pizza dough. I started using it as a substitute for sugar and I like the result

@DasHurzify 2 жыл бұрын

Oooh I've been waiting for something like this! As a baking novice I never really knew what scaling which ingredient in baking really does

@Alex36Quest 2 жыл бұрын

Would've loved for you to weigh the no sugar and sugar bread. Since the oven isn't equally heated it's not all exact, but that's a way to see how the different ingredients trap steam.

@ThisThingGoesFaster 2 жыл бұрын

Been making pizza and bread for 3-4 years now, and am always amazed when I learn just how much more there is to learn, even with so few variables. It's almost dismissive to say that a video like this makes life a tiny bit better, but when you add up all those tiny bits and all the better tasting things people are eating over the course of thousands of miles and years and families, ... Just a super job, as always! Thanks from the heart.

@1kreature 2 жыл бұрын

The yeast has the enzymes, the flour has the starch that can be broken down to sugars. Kneading the dough can bring out a gummyness/chewyness that some really prefer.

@mrmustachio6297 2 жыл бұрын

No the flour has the enzymes. Without the enzymes breaking down the starches to sugars the yeast cant eat them.

@parekaoumtk 2 жыл бұрын

thank you for telling us the results of your experiment first and then delving into the details

@komurmaldeb 2 жыл бұрын

1:56 "each of these doughs is different from my reference dough in only one aspect. That's important, right?" Surprisingly, not necessarily so! In design of experiments, there's a technique known as factorial experiments, and that gets extended into "fractional factorial" experiments. The core idea is that if you're testing for example 2 variables each at three different levels (let's call them A and B, and the levels _,a,A), you can get more information out of the same data points by spreading them evenly across the space. So instead of merely testing at __, a_, A_, _b, and _B, you also test at ab, Ab, aB, you get the idea. The statistical weeds can get boring fast, but the outcome is that you can get the same level of uncertainty or *better* by testing across multiple variables at once, and with fractional factorials you can test for more combinations than you have data points (at the price of entangling some of the interactions). Keeping your tests separate is good, but with the right science combining them can be even better!

@rameking1 2 жыл бұрын

That was super interesting. Thanks Adam. I just made doughnuts with my wife and some of this information made my glance back at that experience very enlightening.

@russellchamp 2 жыл бұрын

Thanks Adam! I tried (and failed) making a "tall bread" last year that put me off from the process. I might try again with a flatbread recipe.

@redensign2734 2 жыл бұрын

I've been making bread for a long time, like since the 80s, and your bread videos and especially this one (even though it's for pizza dough) have helped me tweak my results noticeably. the last few batches have been the best I've ever done - ticking all my boxes perfectly. you just explain the how and why stuff so well, and I'm a big fan of that. tell someone what to do and they can just do that thing predictably. tell them the how & why stuff and they know how to do 100 related things and even invent a bit. keep up the awesome work.

@Th3Puck 2 жыл бұрын

Hey Adam, great video! Because you enjoyed the high-yeast version so much, perhaps you could try making dough with marmite or vegemite or something to add that yeasty intensity but with a regular amount of yeast for the rise?

@arabesquewhyisthistakennow 2 жыл бұрын

thaaank youuu for this! been baking for 2 years now, made some pizza, and back when i dont know much about baking, i managed to create a soft crusted pizza, in hind sight, that was a failure, but my kids loved em, didnt pay any attention to what was i doing, then i learned how to make pizza, and since then, i couldnt make the same soft pizza like i used to.. now i know i put waay too much oil and yeast back then..again..thank you for this!

@EvaH1995 2 жыл бұрын

Adam, it's time you find the courage to dive into experimenting with sourdough cultures/starters(again). It's fun, I know you'd love it! You did that one video about a year ago, but I don't recall any followup. You already have a really solid baseline understanding of the science behind bread, it will be a fun challenge for you to play around with - Best of all is that it yields fantastic tasting breads of all kinds, flat or loaves. Sourdough pizza could be up next. Get on it, you know you want to. You're partway there with the aged pizza doughs. Regards Scandinavian foodie, that is way too into scratch cooking and baking.

@72ratsinatrenchcoat 2 жыл бұрын

I will most definitely try using a bit of olive oil and seasoning the exterior of the crust, however in my personal practice I have found what is my personal favorite. 2 cups water and almost or up to 1tbs of active dry yeast, rest for 15 mins then slowly mix in 2 cups of flour with a utensil until thick but liquidy. Let sit for 2 hrs then add in an additional 1/2-2 cups of flour slowly.its yummy because it creates a perfect base for the ingredients. I definitely need to adjust the recipe to include a oil and seasoned exterior rather than simply a floured one. (Hope this comment may help for anyone looking for an experience to base test on) I used all purpose flour.

@GeatMasta 2 жыл бұрын

b/c oil counteracts gluten you can use less oil by cutting the flour with rice flour in say a carrot cake. maltodextrin is more effective than oil at adding moisture.

@soumilkothare6258 2 жыл бұрын

Love the experiment-style approach, truly fascinating stuff.

@ShmooZeroOmega 2 жыл бұрын

Fun video! I love these semi-scientific analyses of baking. May I suggest you do one on chocolate chip cookies? They’re my favorite dessert ever and I’ve found a really great recipe (the Jacques Torres recipe, if you’ve heard of it.) another topic I’ve been curious about for years: Does letting leftovers of certain foods (such as chili) sit in the fridge really improve the taste or is it just our imaginations?

@gillianmuspic2337 2 жыл бұрын

Great question about day old foods

@annablle1874 2 жыл бұрын

@uncopino 2 жыл бұрын

i still do not approve of the amount of herbs you put in your ragù but it’s impossible to deny this is the most interesting food channel here on yt. good editing, good writing, amazing content. the research method is outstanding

@yahavshalem5692 2 жыл бұрын

Is there a chance you could do this style of video on English toffee? I'm trying to replicate a secret recipe from my local sandwich shop, and I want to see what heat, time and butter to sugar ratios do to the texture, firmness and chewiness (I'm looking for something not chewy, but sort of Brittle, hard but doesn't hurt your teeth)

@annablle1874 2 жыл бұрын

@queeny5613 2 жыл бұрын

Yesss

@scouttyra 2 жыл бұрын

@hxhdfjifzirstc894 2 жыл бұрын

Just get a part time job at the sandwich shop for a while. Learn to make the toffee. THEN QUIT. BOOOYAH.

@johny16G 2 жыл бұрын

Thank you so much. I try to make pizza at home every now and again and because of you, I get like 5 years worth of baking experience by watching couple of your videos. Keep rocking vinegar leg king!

@JohnA... 2 жыл бұрын

I prefer to use a little honey when I'm proofing my yeast instead of sugar, I'm not sure if it gives any different overall flavor but it does work fine and I'm all for using less processed sugars in life if possible.

@chezmoi42 2 жыл бұрын

Do you have a reason to use a sweetener to proof, or is it just because you like the flavor?

@JohnA... 2 жыл бұрын

@@chezmoi42 As you can see in this video adding sugar (or similar that yeast digest) helps them get going faster and to be more active so they don't run out of food with just what is in the flour. And yes it does add a little flavor to the end product as well, less of that straight wet flour taste.

@chezmoi42 2 жыл бұрын

@@JohnA... I don't think running out of food is a thing (he explains that from 7:25); it's more of a difference in texture/flavor.

@JohnA... 2 жыл бұрын

@@chezmoi42 It all depends on how much yeast you put in, the time of fermentation, or how quickly you want it to rise. If you put more yeast then you might run into it running out of food from just the flour alone if you do a longer ferment, and as demonstrated by this video you probably want at least a little sugar for the texture and flavor. I like to do quick rises/ferments typically only a few hours or so (mostly because making pizza is a last minute idea for me), so the added yeast and sugar or honey will help the yeast to be more active over that short period.

@adamchurvis1 2 жыл бұрын

This is your finest video yet, sir. VERY nicely done.

@_keerp 2 жыл бұрын

13:24 "tastes like bathwater" So Adam, when are we getting KZbin Chef Bathwater for our baking needs?

@Shog64 2 жыл бұрын

Please more videos like this, this is exactly what people need.

@SylviaRustyFae 2 жыл бұрын

Id love to see the results of swappin the sugar for corn syrup. The science there says it shud provide the benefits of sugar without providin the water absorption of sugar.

@DipsticksOfficial 2 жыл бұрын

What an insanely interesting video. Your videos are the only ones I still watch until the very end almost every time.

@pau11yify 2 жыл бұрын

Adam, you may even have mentioned this in your beer episode, but saliva has alpha amylase in it. so any bread will taste sweeter the longer you chew it. Available starch is converted to short sugar chains that are "tastable" and fermentable.

@pau11yify 2 жыл бұрын

... I need to rewatch this episode. but I mention this because at some point you mentioned a dough tasting sweeter after chewing it a while. and that might not be because of sugar content, but rather the starch conversion.

@ni55e49 2 жыл бұрын

Adams ’home science’ are the best videos on youtube

@ItsDillan 2 жыл бұрын

8:35 IS THAT A SAMSUNG REFRIGERATOR DINGING BECAUSE THE DOOR WAS LEFT OPEN TOO LONG?! That sound haunts my dreams.

@horacegentleman3296 2 жыл бұрын

We're you also abused for looking into the refrigerator for too long?

@ItsDillan 2 жыл бұрын

@@horacegentleman3296 Samsung's mental abuse has gone unchallenged for far too long, brother.

@horacegentleman3296 2 жыл бұрын

@@ItsDillan oh I meant my parents.

@ItsDillan 2 жыл бұрын

@@horacegentleman3296 Listen, you scratch my back, I'll scratch yours. If I can count on you to go to war by my side with Samsung, you can count on me to be your brother in arms in a fight to the death with your parents. 👀

@horacegentleman3296 2 жыл бұрын

@@ItsDillan I'll always fight a robot.

@bered4894 2 жыл бұрын

0:48 well if you talk about yeast as an additive I might agree for pizza dough specifically but sourdough makes it tastier.. you can surely use biga for pizza dough but I am not sure if it still has yeast added

@worldwide_cruising 2 жыл бұрын

Making the perfect pizza 🍕 has always been a mystery. With Adam we are all a little smarter now...😋👍

@nickjoeb 2 жыл бұрын

I love all the additional background information on bread! More pizza data to be consumed.

@akpsyche1299 2 жыл бұрын

It must be interesting to live in the Ragusea household and suddenly have an absurd amount of one specific type of food on random occasions.

@locke3862 2 жыл бұрын

I just absolutely love everything about this channel❤️

@Walkytalkie 2 жыл бұрын

Hey Adam, could you make a video about fresh yeast (which is primarily used by people on the other side of the pond) and the difference about active dry yeast? I believe this would make a great addition to your other yeasty-videos. Keep up the great content!

@annablle1874 2 жыл бұрын

@acikacika 2 жыл бұрын

Such a small range, so much variaty! Man the times I nailed it and the times I completely missed. Glad that Adam has these real life experiments, close to what we all home cooks do anyway.

@2raddude 2 жыл бұрын

What can I do if my oven only has a bottom element? I made your pizza recipe and I just couldn’t get the top browned, even coating it in olive oil once. Also, it came out pretty mealy. Not sure if I over-kneaded it or let the yeast bloom for too long. Thank you for the great content!

@KidPrarchord95 2 жыл бұрын

Have you tried flipping the pizza part-way through?

@redtanker 2 жыл бұрын

If you have a grill/broiler you can make frying pan pizza. Preheat a heavy-based frying pan/cast iron on the hob, preheat the grill. prep the sauce/cheese/toppings and roll/stretch the dough out. Then put the dough in the pan, top it quickly and put it under the grill for 2-4min. The grill cooks it from the top and the residual heat in the pan cooks it from the bottom. Also, thanks Adam for justifying my no-sugar, no-oil pizza dough.

@paulg3686 2 жыл бұрын

I can probably say that it wasnt the yeast blooming or over-kneading. I'd need a whole list of everything you did to really tell. I suggest making it again, maybe weighing everything out, timing your kneading, etc. And as for your oven, the bottom heat could have very well caused that texture (overbaking the bottom, or drying it out in part, while having the top slightly underbaked or just right?). Im not too sure on how to make the top browned, Im sure theres some weird shenanigans you can do to alleviate the problem, though.

@brunoferoleto 2 жыл бұрын

"More bready" is the perfect definition! And thanks for doing this experiment. I've been wanting to do this on my own, but now I don't have to! Great video!

@Illuminanted 2 жыл бұрын

"Dad, can we have something other than bread today?" Adam Ragusea: "For today's video I will be baking non-knead naan bread with white wine! My kids love flat bread :)"

@FlatPlutoSociety 2 жыл бұрын

Next Monday's video: "WTF Is Scurvy?"

@Stezachuda 2 жыл бұрын

I also love these experiments Adam does. It's always fun to watch and learn with him😁

@user-bf6gz8ej4o 2 жыл бұрын

Everytime I store dough in the fridge, it gets little black dots everywhere after two days. The dough doesn't small bad though. Yes, I wash my hands. Yes, I clean the surface I'm working on. Any suggestions?

@michaelstorm91 2 жыл бұрын

I get the same thing with my cold ferment pizza dough. It's probably due to bran particles near the surface of the dough ball oxidizing and turning dark. I don't see any issues when I use it to make pizza. You may be able to prevent it by more thoroughly oiling the outside of the dough ball to create a barrier, or fermenting in a sealed bag to limit oxygen. I personally don't mind it.

@sohatyi 2 жыл бұрын

I use your skillet method a lot for making pizza nowadays. The grill on my oven is very powerful so I get great results.

@Masterste 2 жыл бұрын

I love all you do adam, but i have a 4k tv and a 4k monitor. Can we please get a 4K upgrade? Thanks

@catgamerstogether6941 2 жыл бұрын

Agreed :)

@harambeexpress 2 жыл бұрын

This video was better than I expected.

@gitkat8119 2 жыл бұрын

Whenever I'm making a pizza dough, sometimes it get's noticibly wetter, and those doughs tend to rise really well (I use fresh, frozen yeast). My guess is, the moisture is coming from ethanol that comes from alcoholic fermentation.

@lillankan555 2 жыл бұрын

I too am an alcoholic, and spike my pizza with vodka

@johndavidwolf4239 2 жыл бұрын

While true that yeast does transform sold sugar into liquid alcohol. the actual amount is less than the measuring repeatability variation in measuring the water.

@ilanflame 2 жыл бұрын

I love these type of vides that you making, these side by side tests are great. this si something iv always wanted to do at home, but never have done.

@mitchgibson3605 2 жыл бұрын

Have you tried dill dough?

@chezmoi42 2 жыл бұрын

@Bilma Soki Hahaha! I guess that answered his question.

@theresakaul5948 6 ай бұрын

Fantastic scientific study on pizza dough. Really appreciated you putting that out there - something we pizza dough makers wonder about but you did the foot work and graciously shared it. Got a laugh of Lauren's vivid taste descriptions of "armpits" and "bathwater" haha!