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Optimum Yeast Percentage?? - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Optimum Yeast Percentage??

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  • Optimum Yeast Percentage??

    The standard FB pizza dough is listed as:

    Flour 500.0 100.00%
    Salt 10.0 2.00%
    Yeast 3.0 0.60%
    Water 325.0 65.00%

    Some people have suggested that the amount of yeast is too high in this recipe for for both a room temp and an overnight fermentation.

    Can anyone suggest the e best % yeast for use in each of the fermentation types.

    Also, does too much yeast weaken the dough and make it more susceptible to tearing?

    TIA
    / Rossco

  • #2
    Re: Optimum Yeast Percentage??

    Hi Rossco!

    There are too many variables for anyone to tell you what the RIGHT yeast percentage is. The goal is to have the dough ready at the time you want it ready to use. At room temp overnight that will require much less yeast than in the fridge where the yeast will almost stop and you will only have the pre refrigerator period, the cool down period, and the warm up period for the yeast to work.

    Among the variables are room temperature, type of yeast, and potentially type of flour, and water mineral content. Reinhart's suggestions are a good starting point for refrigerated doughs. Doughs left out will need significantl less yeast.

    Yeast does little to the actual dough structure for yeast eats sugars made by enzymes breaking down the starch. The actual effect of enzymes (without yeast present) is a breaking down of the dough structure and accumulation of sugar in the dough. Enzyme activity is not diminished by refrigeration as much as the yeast (and bacterial) activity. The result of the enzymes is that the dough becomes slacker and more liquid over time (like your sourdough starter) and not more prone to tearing.

    I think you will find that refrigerated dough is a lot more forgiving of variation of yeast levels than the overnight dough. Making an 18 or 24 hour room temp dough provides an awful lot of time for the yeast to multiply which means that the results will be highly variable and susceptible to influences from the variables I mentioned earlier.

    Good Luck!
    Jay

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