Yeast Quantity

[james]

I wrote this page a long time ago, so it will need some work, but the theory is there.

Let's see if we can develop a good Dough in Hurry recipe:

http://www.fornobravo.com/pizza/pizz...-inahurry.html

[RTflorida]

David, thank you. I will put your advice to use in my experimentation.

As I think I mentioned in another thread; my dough has always been pretty good (better than any pizza I have had in the US), just lacking consistancy which I think is due to the time constraints and following the original basic recipe to the letter (I have added EVO with good success). I'm been certain I needed to adjust something, but not sure what. I will try your ideas and make dough on Fridays - make Sundays my official pizza day. thanks again.

RT

[CanuckJim]

Dutch,

Pain de Mie pans and Pullman pans are exactly the same thing, just a language difference. The Pullman term was coined in North America because the pans resemble Pullman train cars and they were used in train kitchens across the continent, probably because they're compact, stack easily and you could put several side by side in a small oven. I can understand the price of the tin lined imported jobs, like mine is, but not the domestic steel versions. There are also French tube pans with end caps in the shapes of hearts, stars and so on, used to make fancy canape breads. The square loaf slices can be cut in simple triangles, open faced or sandwich, for instant canapes. One loaf will make many, many of these.

The standard pan is 13" long x 4" wide x 4" tall. I makes about a three pound square loaf. However, I couldn't pass up a super deal ($25) on a monster five pound pan from a restaurant supplier who had brought some in for a customer who never showed up for them.

Most Pain de Mie recipes are for an enriched white bread, but there are also recipes for percentage whole wheat, but the possibilities are endless. I've made it with fresh oregano or basil or....

I haven't really gotten into the yeast discussion in this thread because other members really have it covered when it comes to amounts, rise times, retarded or not, etc.

Jim

[pizzaziggy]

fyi,
the "new" recipe calls for 500 g. flour and 20 g. salt
that's double the "old" recipe of 10 g.
sounds kind of salty
i'm new at this but i've had my best results by elimating the rising step and just puttting the dough overnight in the fridge
perry

[dalucca2003]

Originally Posted by pizzaziggy

fyi,
the "new" recipe calls for 500 g. flour and 20 g. salt
that's double the "old" recipe of 10 g.
sounds kind of salty
i'm new at this but i've had my best results by elimating the rising step and just puttting the dough overnight in the fridge
perry

I would think the 20g. of salt is for 1000 g. of flour.

[dalucca2003]

Mixed up a batch of dough for this weekend and made a "triple" batch. I used 1500 g. of flour, 30 g. of salt, 945 g. of water and 6 g. of yeast. The batch did take a bit longer to rise, but otherwise no issues. Now I can't wait to taste the modified dough recipe Saturday night.