The Showdown: Fresh Yeast Vs Dried Yeast

Join us for an epic culinary showdown as we delve into the age-old debate of "Fresh Yeast vs. Dried Yeast." In this culinary battle royale, we explore the fascinating world of yeast and discover the unique qualities that make each type of yeast a superstar in its own right.

Fresh yeast, also known as cake yeast or compressed yeast, will face off against its dry counterpart, dried yeast, in a head-to-head competition that will leave your taste buds tingling and your culinary knowledge expanded.

Fresh yeast, often favored by professional bakers, brings a distinct richness and complexity to bread and pastry recipes. Its pillowy texture and live yeast cultures give rise to the most mouthwatering creations. But can it stand up to the convenience and versatility of dried yeast?

Dried yeast, the pantry staple of home bakers worldwide, offers ease of use and a longer shelf life. It's known for its reliability and consistency in producing fluffy loaves of bread, airy pizza dough, and decadent pastries. But does it have what it takes to beat the fresh competition?

In "The Showdown: Fresh Yeast vs. Dried Yeast," we'll explore the science behind these two yeast varieties, including their fermentation processes and flavor profiles. Renowned chefs and bakers will weigh in with their expert opinions and share their favorite recipes for both types of yeast, showcasing the unique qualities of each.

Whether you're a seasoned baker or a curious kitchen enthusiast, this culinary battle will provide you with valuable insights to elevate your baking game. Join us in this gastronomic adventure, where yeast takes center stage, and the battle for baking supremacy begins!

The Showdown: Fresh Yeast Vs Dried Yeast

Please note my dried yeast is very high Active for commercial purposes link Mauripan High Activity Instant Dry Yeast 500g Fast Making Bread and Bakery Items https://amzn.eu/d/1rpFXAH
And now for the recipe first you want : 600 grams of water, 14 grams of salt, 7 grams of bread improver, 28 grams of fresh yeast, and if you want you can add in 7 grams of sugar and fat, 906 grams of white organic flour, first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now start by adding in the rest of the ingredients and the water, I start the machine up on 1st speed and we're gonna mix this for around 5 minutes now we've reached 5 minutes, we're now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes now the dough is ready,
Place the dough back into an oiled bowl. Cover and leave to rise until double in size about 1-1½ hours.
Knock back the dough and cut into 3 x 400 grams loafs. Then shape as desired. For a cob loaf roll the dough into a tight ball and place on a baking sheet. dough to the the baking sheet. Cut slashes in the side of the loaf.
Cover loosely with a large plastic bag or slightly damp tea-towel and leave in a warm place until doubled in size or place into a proofing box
Preheat the oven to 230℃ Bake the loaf for 30 minutes until risen and golden. When cooked the loaf will sound hollow if tapped on the bottom.
Transfer to a wire rack to cool before serving.
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