Yeast quantity in Struan (ABE)
i've been using Hamelman formulas for a while and i got good to very good results; now i got one of Reinhart books (ABE) and i'm preparing a Struan.
What strikes me about the formula (and others in the book, so i suppose it's not a misprint) is the quantity of yeast; i'm using fresh yeast and multiply the formula's quantity (instant yeast) by 3. Then i'm left with what seems to me way too much compared for example with Hamelman's straight doughs.
For example, in this Struan, i've got 638g bread flour, some cornmeal, oats, bran and coocked rice, for a final dough of about 1360g. The formula calls for 19g of instant yeast, equal to 57g fresh yeast!
I did it anyways, since it seems all the recipies in this book call for that much yeast, so i'll give it a try. Now i've got the dough in the fridge and i'll bake it tomorrow.
Those of you familiar with this method or even this particular recipie, can confirm it's the way it's supposed to be and that it works?
Thanks for your thoughts,