The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast, proving time and flavour ?

casablanca24's picture

Yeast, proving time and flavour ?

I'm new to baking bread, and want to start with my favourite : real French Baguettes.

Looking through online recipes, I see one says a half gram of active dry yeast and 12-14 hours proving ..... and another 10gms of same yeast and one hour's proving.

Both with same amount of flour.
Both claim to be "traditional" and flavoursome.

How can you explain this wide range ?

PLEASE don't tell me your favourite recipe (to confuse me further !) but please explain why I might choose one or other of above and how this would show in end results.




Heath's picture

Using less yeast and a longer proving time means better depth of flavour.  Neither is incorrect, it just depends on how much time you have and what your preference is.  You'll find general agreement on this forum that less yeast is preferable.

In fact, many bread bakers, myself included, like to retard our dough overnight in the fridge for an even longer proving time and better flavour.

Baguettes are one of the hardest breads to bake so it might be a steep learning curve!