"Advanced Bread and Pastry" question
Specifically the "Two Castle Rye" forumla in that book. It's a 37% rye bread(some in starter, some in main dough), with the other flour being half BF and half high extraction flour. There are also a whole lot of soaker(seeds+ coarse ww flour) in there. My question is about the yeast amount in the final dough: it's a whopping 1.2%, with a 50% levainin the final dough, seems too much? I still stuck to the formula and tried it last night, way overproofed. I already cut the bulk rise from 1.5 hrs at 80F to 1.5 hrs at 75F, divide and rest for 25 min, proofing from 1 hour at 80F to 40min at 75F, the dough was cracking on the surface before baking, and came out flat as expected. So is it a mistake in the yeast amount? Most of other similar formulas in the book has 0.1% to 0.5% yeast in the final dough. Or is it a mistake in the rise/proofing time? Or is it that I didn't develope the dough enough so it couldn't withstand that much yeast/fermentation?
I want to try again soon, would appreciate if anyone here who has tried this bread successfully share some insights.
Hi, txfarmer.
Well, the calculations are correct, so, if there's an error, at least it's consistent.
On the other hand, the actual amount of yeast used is pretty small - about 2 gms.
If it were my choice, I would either try cutting the yeast in half - about 1/4 tsp - or, if my rye starter were really vigorous, I'd leave out the yeast entirely and expect a 2 to 2 1/2 hour bulk fermentation and a 60-90 minute proof (at 80ºF). (The times are a WAG.)
David
It's originally 1/8oz, about 3.5g, comes out to be 1tsp+1/8tsp. I tried again last night, using only 1/8tsp of yeast (consistent with sourdough rye a few pages earlier), it came out well. Even with that much yeast reduction, the bulk rise was 1 hour and 45 minutes, divide and rest for 25min, and proof for only 50 minutes. I will post pictures later.