#11  
Old 10-22-2007, 07:06 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Yeast Quantity

This is a really great thread...my only addition to this comes in...what are the other variables in each members formula. Keep in mind that if you use 10 gr yeast to 500 gr flour it is only a 2% addition in the formula...which in many cases is exactly what is used for most bread. IMHO if you are doing an overnight or longer refridgerated proof using commercial yeast you could cut that in half. The amount of yeast could be reduced nearly to nothing if the purpose were to create a longer fermentation time...3 gr to 1000 grams is minimal and 4 hours to double is acting more like a sourdough...no disrespect Dmun...I think it must give you a very interesting flavor that you could almost say would be truly your own. 10 gr per 1000 seems to make good sense to me.
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #12  
Old 10-22-2007, 07:15 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Yeast Quantity

Quote:
Originally Posted by dalucca2003 View Post
James,

Should it be 1.5 gr. with 500 gr of flour. It looks like Dmun is adding 3 gr. with 1000 gr. of flour which seems to make more sense.
Either works. 1.5g/500g or 3g/1000g.

Let us know how it works,
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #13  
Old 10-22-2007, 07:47 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Yeast Quantity

Quote:
Originally Posted by Dutchoven View Post
Keep in mind that if you use 10 gr yeast to 500 gr flour it is only a 2% addition in the formula...which in many cases is exactly what is used for most bread. IMHO if you are doing an overnight or longer refridgerated proof using commercial yeast you could cut that in half. The amount of yeast could be reduced nearly to nothing if the purpose were to create a longer fermentation time...3 gr to 1000 grams is minimal and 4 hours to double is acting more like a sourdough...no disrespect Dmun...I think it must give you a very interesting flavor that you could almost say would be truly your own. 10 gr per 1000 seems to make good sense to me.
The amount of yeast is a function of how fast you want it to work. The FornoBravo recipe was intended for making dough in the same 90 or 100 minutes that it took to fire up your oven. It works fast, and it tastes like yeast, which which is great for a lot of people. I've been making bread off and on since I was a teenager, back when the glaciers were melting the first time, and that's how I always did it.

The Lahey/NYT no-kneed bread opened my eyes about how ordinary flour could taste like wheat, rather than the stuff you added to it. The make-it-wet/let-it-sit/treat-it-gently/cook-it-hot plan works great with the original recipe, but it also has wider application.

I'm now working on making a loaf of bread that you can slice and use for sandwiches, which is not as easy as it may sound, particularly if, like me, you are in the process of becoming a bread snob.
Reply With Quote
  #14  
Old 10-22-2007, 08:13 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Yeast Quantity

Quote:
Originally Posted by dmun View Post
... which is not as easy as it may sound, particularly if, like me, you are in the process of becoming a bread snob.
The point of no return. One day you look up, and your bread is better than anything you can buy -- with the exception of Mary G's.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 10-22-2007, 09:24 PM
Apprentice
 
Join Date: Aug 2006
Location: Roseville, CA
Posts: 113
Default Re: Yeast Quantity

Quote:
Originally Posted by dmun View Post
The FornoBravo recipe was intended for making dough in the same 90 or 100 minutes that it took to fire up your oven. It works fast, and it tastes like yeast, which which is great for a lot of people.
Dmun....thanks for clarifying. Now it makes sense to add that much yeast. We almost always make our dough for pizza's on Thursday to be used on Saturday or Sunday. I am definitely going to cut back on the yeast. Now the question is ADY or instant yeast. Any difference?
Reply With Quote
  #16  
Old 10-22-2007, 10:03 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Yeast Quantity

Perhaps we should divide this into "dough in a hurry", which is synchronized to an evening meal or firing your oven, and a standard dough, where you have more control over timing and rising.

If we do this, we can put more effort into times and measures for more rapid doughs.

Any thoughts?
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #17  
Old 10-23-2007, 08:57 AM
jwnorris's Avatar
Apprentice
 
Join Date: Jul 2006
Location: Orange, CA
Posts: 228
Default Re: Yeast Quantity

Quote:
Originally Posted by james View Post
One day you look up, and your bread is better than anything you can buy -- with the exception of Mary G's.
For those of us who search ... Mary G's is the holy grail.

J W
Reply With Quote
  #18  
Old 10-23-2007, 10:00 AM
Apprentice
 
Join Date: Aug 2006
Location: Roseville, CA
Posts: 113
Default Re: Yeast Quantity

I totally agree. It will undo some confusion (like myself) and hopefully everyone will enjoy their dough making experience.
Reply With Quote
  #19  
Old 10-23-2007, 05:17 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Yeast Quantity

All,

Blush, thanks guys. Really, I'm still learning, as we all are.

Dmun,

Consider getting yourself a pain de mie pan (the one with the lid). The French invented this gadget to make perfectly square sandwich bread with practically no crust. And, man, can you slice it thin. You'll find the pans at places like King Aurthur Flour or Williams Sonoma (both pricey) or at better restaurant gear suppliers. I'd be pleased to send you a recipe or two.

Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote
  #20  
Old 10-23-2007, 05:18 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Yeast Quantity

James,
I definitely agree that information with regard to both options are important...because I am sure many others have had both experiences...planning the pizza night days in advance... and the impromtu "Honey, I invited the so-n-sos over for pizza tonight!" four hours before dinner time!

Dmun
I meant no disrespect and I wholeheartedly concur with taking the simple ingredients of dough and making the experience sometimes rather sublime...incidentally what part of NJ specifically?...curious because I went to College in North Jersey and still have family there...
All the best to everyone!
Dutch

I am looking for pain de mie pan also...have had a couple of people ask about it...a bakery here advertises a loaf "pain de mie" but the don't use a lid...and therefiore it has a crust...I have found some listed as pullman pans with lids but "pricey" indeed.
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

Last edited by Dutchoven; 10-23-2007 at 05:21 PM. Reason: just saw Jims post
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
instant yeast vs active dry yeast tommy5 Artisan Ingredients 7 08-06-2009 09:03 PM
How do you start: sourdough, levain, a barm, wild yeast BrianShaw Artisan Ingredients 10 09-02-2007 07:53 AM
Yeast care james Artisan Ingredients 1 06-16-2006 05:00 AM
Flour for flavor, texture, or both? Marcel Pizza 6 10-25-2005 12:47 PM
Yeast pahutchens Artisan Ingredients 6 10-03-2005 07:05 AM


All times are GMT -7. The time now is 09:06 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC