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How to make yeast breads properly?

Hello everyone,

I am an avid baker, but one of things that I am having a LOT of trouble with is yeast baking. I have tried to make homemade pizza dough and whole wheat rolls, but they both have flopped very badly. I would like to be able to make some yeast breads without them turning into total flops. Can anyone direct me to a site with proper technique that is simple to use? Can I use metal mixing bowls to allow yeast breads to rise properly or do I need a ceramic bowl? Is there a way I can just put the yeast in the refrigerator and do a cold rise? Also, can I use a candy thermometer to help me make yeast breads, or will I need to invest a different thermometer? If I need to get a new thermometer, could someone direct me to a store that has a good thermometer for making breads, and including the brand name and price? Thanks so much!

Yeast is alive, and is activated by warm water and sugar (flour, sugar, etc.). If you make the water too warm you kill the yeast. It only has to be 110 degrees, so warm tap water works. If you mix it with your liquid and let it rest for a few minutes it should start to bubble. Then you know it is working. You need some non whole wheat mixed with your flour to make gluten. Whole wheat does not have enough to get the dough workable. Use a glass or ceramic bowl for "proofing" your dough. Lightly oil the bowl, place in the dough and cover. Put it in a warm draft free area. You also need to "knead" the dough. Depending on your bread, it is what creates elasticity and developes the gluten.
If you refrigerate the dough, it will slow down and not rise. You can use this if you want to put off your second rise. Like rolls. Make the dough, let rise, punch down, knead, then cover and put in fridge. Take out, finish what you want dough to be, then cover and let rise.
You do not need a thermometer. Unless you have extremely hot tap water.
This sounds complicated, yet once you experiment, you will see it works. Weather can have an effect on your outcome. Extreme humidity can effect baking. Just practice. Learn the feel of a good elastic dough. Make sure you keep flour on your board and the dough isn't too sticky.
I have taken classes and there are great books on bread baking at the library. Also good book stores have sections. It is an art and it is so satisfying when you get it. Good luck.