The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question regarding Hammelmans 66% SD Rye

bread basket's picture
bread basket

Question regarding Hammelmans 66% SD Rye

Has anyone done this bread? the overall formula asks for 0.1oz /2.8gr yeast. The total of flour is  32oz/907gr. . In my calculation this would be 0.3% yeast but the formula sais 1%, which would be  about 9gr. All his other SD rye ask for about 1.5% yeast.  Could the former be a printing mistake? I used 9gr. and it came out nice.

vtsteve's picture
vtsteve

The "professional" versions of the formulae are written for fresh yeast; the "home" version uses IDY. The usual conversion factor for fresh-to-IDY is 0.3, so 1 gram fresh becomes 0.3g IDY. The preceeding 90%, 80%, and 70% ryes call for 0.8-1.0% fresh yeast. The formulae with more add-ins (seeds, nuts, soakers) call for 1.5% fresh to help push up the heavier doughs. You can use more or less (or no) added yeast, and higher or lower temperatures, if you judge the proof by the condition of the dough rather than time.

bread basket's picture
bread basket

Thank you for making me aware of this. I can see where there is confusion with oz and grams. Also did not even realize that the professional versions calls for fresh yeast (called  tunnel vision :)).

vtsteve's picture
vtsteve

Now that you know about the yeast conversion, it's much easier to use the metric "pro" column. As a bonus, the other formulae are most likely derived from the metric, so there are fewer errata. One-tenth of the metric is just about equal to the "home" column, and no conversion (except yeast*0.3 for IDY) required - just move the decimal point. Now that I've got my WFO running, I'm using 0.4 or 0.5 as a multiplier, which generally yields 7-8 kg of dough per batch.