The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

16 hour bread?

  • Pin It
Thegreenbaker's picture
Thegreenbaker

16 hour bread?

Hi everyone,

I was wondering if anyone has made the recipe for 16 hour bread in "Country Breads of the World" 

It calls for 8g of cake yeast. I only have instant yeast. How would I convert that?

 

It sounds interesting having it ferment for up to 23 hours out at room temperature. I am intrigued and want to make it!

 

Thegreenbaker 

sourdough-guy's picture
sourdough-guy

I don't use yeast very often but there is a conversion rate, someone with TBBA will be able to give you that or you can google it. But if you make up the dough the day before, don't put any yeast into it, then add your usual amount of yeast to this dough it will be a close approximation, alternatively, use just the tiniest pinch of yeast and wait til it's double. There really is no rocket science in bread. Sure you can get things precise but in reality you don't need all the math.  

Sourdough-guy

Thegreenbaker's picture
Thegreenbaker

lol. Thats the way I am. I doubt I'll be an artisan baker with all my guess work and feel for it rather than weighing my flour and dough etc :S  maybe I'll do that later on. :)

I figured that 1 teaspoon of yeast would be crazy. they'd end up with almost nothing to eat! I figured it was similar to the rustic loaf here, but instead of it making a poolish as a preferment, the whole loaf is mixed and fermented.

Thanks for your advice Sourdough Guy :)

 

thegreenbaker 

sourdough-guy's picture
sourdough-guy

You're welcome, Artisan is more about ingredients and skill rather than weighing. I'm sure you'll do great.  

Sourdough-guy