Recently I took the Saute & Pan Roasting quiz. Something strikes me as being a little incongruent. It is my understanding that olive oil blends have higher smoke points than canola. Now I understand the added cost of using olive oil blends, but as far as food quality & flavor profiles go canola does not compare. Maybe I misunderstood the way your question was formed. Please explain to me how olive oil was an incorrect answer. Thank you Chef.
Hi Chef Jacob,
My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?
For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.
In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.