Fresh yeast question..
Years ago working in restaurants I was able to use fresh yeast quite often.
I was able to get a hold of some fresh yeast recently, but have a question as I have not used in SO long.
I do remember rise/proof times being less with FRESH vs DRY yeast.. Is that right?
I even looked over a few of my old recipes and proof time's were 20 mins for first rise and only 10 mins second rise vs with dry yeast 1 hour/1 hour.
I am asking because I made some bread and where as the crumb and bread was GREAT, you could tell it was over proofed. I did 1 hour first rise/50 mins second rise(they were rolls) I did noticed they were looked nicely proofed but were starting to flatten a little that is why I turned oven on to preheat about 40 mins into proofing.. But by the time the oven was ready they were just over proofed.