January 18, 2017 - 5:43am
Hello, new to bread making and the community
Hi there
I published a post on hydration and bread making on my new blog, please feel free to check it out:
https://itsallinthemaking.wordpress.com/2017/01/15/no-knead-bread-hydration-levels-tried-and-tested/
Thank you!
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I'm when fermented for that long they all taste delicious even if varying degrees in crumb structure.
Certainly given me something to think about and appreciate your time and effort.
My only question is... why don't you experiment with yeast amount. I'm sure at room temperature, even if your house is a bit cold, it's not as cold as a fridge. Two teaspoons of fried yeast for 500g flour would be a bit much for a 24 hour bulk ferment. Some over poofing here may affect the crumb and structure.
If you wait till it doubles (won't take long with that amount of yeast) and then refrigerate you can actually keep it in the fridge for a few days. Just take it out shape and final proof then bake.
Or if you want to do it all at room temperature then drop the amount of yeast to tip of a tsp.
Hi there,
Many thanks for reading my post!
The idea was that I wanted to take the same recipe and do it to death, so once I had started with the 2tsp of yeast there was no going back.
I am a bit of a newbie here so your advice is much appreaciated, I will definitely try this again with 1tsp of yeast and see if the results vary when leaving for 24h in my living room. Although I have to say my house is pretty cold, albeit not as cold as a normal refrigerator most of the time, that being said there have been times when it has gone below 5 degrees C during the day, brrrr!