The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whoops! I need advice, please!

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BLHNYC's picture
BLHNYC

Whoops! I need advice, please!

That will teach me to rush...


I just went to make Reinhart's hoagie rolls and accidentally poured the liquid into the flour without dissolving the yeast first- so I dumped in the yeast anyway and mixed as directed.



Do I need to throw this out and start over or should it work?
Thanks!
Beth

mrfrost's picture
mrfrost

If you used the prescribed instant yeast, it will not matter much at all. Maybe extend that initial rest period to 10 minutes(instead of the prescribed 5).


But again, with the relatively high quantity of yeast prescribed, along with the overnight refrigeration, the end results should be nearly identical.

rhodriharris's picture
rhodriharris

Lots of instant yeast, long rise period, no problem.  Instant yeast will easily work that way and you should have no problems. 

BLHNYC's picture
BLHNYC

Thanks Mr. Frost and rhodriharris.


It will be a long rise- up to four days. In fact, I looked in the refrigerator just now and it has risen quite a bit. The yeast was brand new so perhaps that helped too.


I just thought that I ruined the whole thing but it looks like I haven't. Thanks for your replies!


Beth

Janknitz's picture
Janknitz

Modern yeasts work pretty well without needed to be proofed, and if you forget to hydrate active dry yeast it can usually pick up the hydration in the dough.  It's pretty forgiving.


I've never worked with fresh yeast, so I can't say for that, though. 

BLHNYC's picture
BLHNYC

It's dry yeast so hopefully it's fine. Thanks for responding!

mkelly27's picture
mkelly27

The more you learn about Peter's recipes, the more you will learn about the importance of "Time" in the evolution of yeast in your dough.  It really doesn't matter at which point it is placed in the mixing, it's more about the time in your recipe.  I used to be freaked about how little yeast was in a formula , but now I know that with long ferments, it's not such a big deal.  YMMV

BLHNYC's picture
BLHNYC

This is very interesting. Well, the dough will proof in the refrigerator for up to four days so I assume, now, that it will be fine. Thanks!