bvconway

Well. I've just starting using Engedura yeast and have noticed an immediate difference in puffiness, rising quality (whatever that is) and - probably as a result - bread texture (it's more spongey). The whole loaf is more springy. It also seems to handle cold temperatures a lot better. I was using Fleischmann's Traditional yeast before. I usually use: 3-4 cups flour 1 tablespoon yeast 1 teaspoon salt 1 5/8 cups of water then let it rise overnight - for about 12 hours. Then I bash it down and let it rise for 40 min again. I then punch it abusedly into submission yet another time and let it rise another 40 min (then turn the oven on to 500 C) and another 10 min or so while the oven is heating up. I cook it for 30 min. I never use exact measurements. I sometimes brush the top with olive oil, but not usually.