The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Bread

David Esq.'s picture
David Esq.

Yeast Bread

It has been a very long time since I baked a loaf without sourdough.  In addition, this was a same day bake.  I thought it was delicious.  11% whole rye, 11% whole wheat.  The funny thing is, my wife said right off the bat, "this bread is different than usual"  I asked what she meant, and she said that my other breads have a sweeter flavor that she liked more.  To be honest, I thought this bread was so good that I'd be happy to make it again.  However, using a teaspoon of yeast gives me the heebie jeebies so I don't know that I will do it except when absolutely necessary.

Comments

Ru007's picture
Ru007

to a point where using a teaspoon of yeast also gives me the heebie jeebies :)

This one looks great though, the crumb looks good. Paired with that crunchy crust .... Yum! 

Very nice indeed! 

Happy baking :)

PalwithnoovenP's picture
PalwithnoovenP

That's a fine loaf with great crust and crumb. Good bread is good bread whether made with commercial yeast or SD. Though I can't get what "heebie jeebies" are... :-)

David Esq.'s picture
David Esq.

Kind of like when nails scratch on the blackboard feeling.  I see all of that yeast covering my dough and think that this is not good.  And then it sticks to my hand when I do the turns and it is bugs me. :)

dabrownman's picture
dabrownman

yeast bread I always end up throwing in some SD anyway, even it it won't have enough time to really get going, just for the keeping qualities..  Can't remember the time I make yeast bread?   It sure turned out well and is better than store bought by a long shot.  The 22% whole grains had to make it taste better too.  Well done and 

Happy baking David

David Esq.'s picture
David Esq.

Just had a sandwich on it today and it still is soft and yummy.  I love the way whole grains make the bread smell and taste.  I had no idea how much sourdough I could add without impacting the rise time, etc., so I went with the formula right out of the book (well, I change the flours of course)

Reynard's picture
Reynard

Depending on whether I'm in a hurry or not.

If I need a loaf like in a couple of hours (friends coming round unexpectedly etc) then yes, I'll bung in a teaspoon i.e. 7g, but my current yeasted loaves only have a gram if that, with a total start-to-finish time of around 24 hours.

I make a poolish with a pinch of yeast, leave that all day, then make my dough in the evening and leave to bulk ferment overnight - today's bake had about half a gram of yeast in it. In the morning I knock back, shape, proof & bake. I'll probably have to tweak that as the weather gets warmer though...

Oh, and I use AD yeast, so it doesn't stick to my hands LOL

David Esq.'s picture
David Esq.

No complaints,and was pleasantly surprised to get a pizza that was finally resembling something round!