Recipe Help needed
I need some help with a recipe for pain de campagne that is printed on the bag of flour I am using (I'm trying a new tactic in my struggle to bake bread here in Europe; I'm going to try out a regular French recipe).
Here are the ingredients:
1 kg flour (the whole bag)
800 grams water
60 grams yeast (yes, that's 60 -- they don't say what kind -- I assume it's fresh)
15 grams salt
3 grams sugar
The amount of yeast is really freaking me out! It seems way, way out of line. The suggested rising time of the dough is only one hour! There's no way I'm going to make bread that way!
Any advice on how low I can cut the yeast down to? I'm also planning to do an overnight rise in the refrigerator.
Thanks in advance.
(pulling my hair out in Lux)