The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My thanks to Floyd!

johnm's picture

My thanks to Floyd!


I'm not usually a 'joiner', but I *had* to join your site.

After reading your lessons, I just made 3 loaves of bread this past weekend, and they all came out good!

The first loaf was an Italian that I baked the same night. The second loaf was the same Italian recipe, but with a biga/starter/sponge, and I baked it the next day. Even better results! The third loaf was a whole wheat loaf. Not as good rise - but still okay tasting! All with King Arthur flour and Kosher salt (and a little honey).

Thank you so much for your website!!!


hovis's picture

I have just read one of your recipes for rustic loaves. You use 1/8 teaspoon yeast for poolish and 1/2 teaspoon for full mix. Are you joking!

 I make rustic loaves using 20g of fresh yeast, 300g of malted wholemeal flour 200g of white flour with kibbled grains of rye and wheat. 250g french beer plus 70g water 50g extra virgin olive oil and 20g semolina with 13g salt. the first rise takes about 90 plus minutes, given that I live in the Channel Islands where it is warm and in a warm kitchen.

 I find it hard to believe that 5/8 of a teaspoon of yeast is enough for your rustic loaf.

 Incidentally I get my fresh yeast from France in 42g wrapped blocks which has written on the side (in french ) for use with 500g or 1000g flour.


Floydm's picture

I'm using instant yeast (currently SAF-Yeast).  It is much stronger than fresh yeast, so one only needs about 1/3rd the quantity that one needs of instant yeast.


qahtan's picture


 Just read your post. and the part that really caught my eye was the fact you live in the Channel Islands.

 How I envy you, I spent my honeymoon in Jersey, and like every one who visits fell in love with it.

    We stayed at the Grouville Hotel,  one day I should like to return.


sphealey's picture

I have started an overnight poolish with as little as 3 _grains_  [1] of instant yeast with good results!




[1] Colloquial use of "grain" here to mean one of the little round dust specs in the yeast jar, not the jeweller's unit of measure. 



dulke's picture

The amount of yeast you use will determine, in part, how long a rise you have. If you are going for a slow rise, then you use a much smaller quantity of yeast. Many believe a slow rise results in a tastier loaf. I know I've made an enormous loaf of bread with just 1 tablespoon of sourdough starter, used to inoculate a sponge overnight. I think any quantity of active yeast or starter will ultimately work, it's just a matter of time.

Sylviambt's picture

I've also begun to use less and less yeast as I've tried to pull more complex flavors out of my flour. Following the thinking in The Bread Baker's Apprentice, I recently combined the flour and water for a ciabatta poolish and let it sit overnight in the frig. The next day, I added the yeast (a pinch), mixed, let it sit for a while at room temp , and then had it ferment in the frig over night. The resultant bread had terrific oven spring, great flavor and wonderfully big, shiny holes.


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