How to use an egg wash

Posted by Franz

Yeast baking: Tasting for donness

Posted by Franz

Posted by Franz

Yeast baking: Punching down the dough
BecomeABetterBaker
https://www.youtube.com/channel/UC8JhDNeH_x6eTI_APZJJ57g

Posted by Franz

How to knead dough
http://www.breadworld.com/education/Technique-Videos

until the dough becomes very smooth and elastic. Not too dry.
6-10 minutes

How to knead dough
Chef Eric Arrouzé

Posted by Franz

Yeast Choices – Cutting Through the Confusion
BecomeABetterBaker
https://www.youtube.com/channel/UC8JhDNeH_x6eTI_APZJJ57g

How to proof Fleischmann’s ActiveDry™ yeast
warm water: 100° – 110°

Proofing yeast
http://www.tasteofhome.com/cooking-tips/breads—rolls/proofing-yeast
one package of yeast and 1 teaspoon sugar in 1/4 cup warm water ~~(110° to 115°)~~

Using Fleischmann’s RapidRise™ yeast
BecomeABetterBaker
https://www.youtube.com/channel/UC8JhDNeH_x6eTI_APZJJ57g