Proof box Time/Humidity/Temperature
Hey Chefs -
I work in a company making yeast breads and I'm trying to create some new processes. The problem is: each product has a different yeast amount and then the products proof until the oven is ready to bake them! No rhyme or reason.
I was wondering: is the any ratio that that spells out
Example:
yeast % (on flour) x air temperature/humidity= x # of minutes?
2% yeast x 75 degrees/80% humidity = 2 hours
Some additional information for you.
1 - This is scratch baking. Down to basic ingredients.
2 - We use 13% high gluten flour, salt, instant yeast, invert sugar, oil, and other seasonings and flavorings.
3 - Our batches can be quite big (200# of flour) and we end up using more than 30% water (some are much higher due to the other ingredients such as wheat flour).
4 - We like the bread denser, not quite to a bagel density, so yeast SHOULD be around 2% of flour, but we often add more to help proof faster.
5 - So, we got a new beautiful proof box ... and I'm trying to figure out what to set it at for each type/flavor. (we have about 20). And different sizes.
6 - Of course, I have one week to do this, and will be creating policy on the fly. I was just looking for some start-up guidance so I can adjust from that.
I appreciate your thoughts and comments! Thanks!
Temp. not yeast amt. should dictate. I am an amatuer baker 500 loaves/yr. but I have a specific order as to which breads I} mix first on the wekend baking cycle.
hafa adai all : )
this is question regarding starter~
i mixed 1 c. bread flour with 1-1/4 tsp. active dry yeast and 1 tsp. salt then combined with 1 c. warm water...and poof almost immediately(well almost) it stared rising..i'm pretty sure my starter is rising way too fast..i live on guam where humidity is [average 85~90%..@ night] since this is my very first start @ a starter, im throwing out an S.O.S. what do i do now..?
if anyone can assist, so many thanks...
What you have is a form of pre-ferment. Simply put, it is a portion of the flour, with liquid, that is fermented before mixing with the rest of the flour in the dough. Your proportions, 1 cup of flour and 1 cup of water, make a batter that is about the consistency of pancake batter. A batter-style pre-ferment like this is usually called either a poolish or a sponge.
With the warm temperatures on Guam, and 1-1/4 teaspoon of yeast, it's no surprise that it took off like a rocket. All you need to do now is mix your poolish/sponge with the rest of your ingredients to make bread.
If you want to experiment further with a poolish (and why not? It makes delicious bread), do a search here on TFL for poolish and you'll find lots of helpful information. The basics are: just a tiny bit of yeast, 1/8 teaspoon or less and a long, cool ferment (which could be a challenge for you on Guam).
If you want to play with a starter, that's a different thing. People generally use that word in connection with sourdough, which is a fermentation arising from the yeasts that are naturally in the flour instead of added commercial yeast. Again, I'd suggest using the search function because there is a wealth of information and Q&A already available here on TFL.
Have fun baking and enjoy your I-did-it-myself bread.
Paul
i meant 1 tsp S U G A R..
also, every time it rises, i stir it to lower volumn
thanx again
09 jan 04 8:OO a.
hi there Paul & GREETINGS to you
just got your e~mail and i so appreciate your time answering with the info.. just reading it calmed me down : )
the 'poolish'.. ? rocket raised so fast that i flew to the computer to get help...lol
it was after the mad dash that i started browsing this place.. being a newby, i already love this site
boy, is it absolutely terrific encyclopaedia of information..!
i will take your advice and hopefully i can make a good enough bread to send a pix in again, thank you very much
(such a pleasant reply that i'm not gonna give up this new passion..!)
have a wonderful day
jaYne
Hi jaYnie!
Are you on Guam? In the early 60's I lived in Lockwood Terrace on the Orote Peninsula, near Gabgab.
All the best,
T