The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Dilema

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holds99's picture
January 24, 2008 - 5:32pm -- holds99

I have been attempting the no-knead method and have NOT been getting sufficient rise and very little oven spring.  So, I have been trying to determine if my problem is being caused by the type of yeast I am using.  Here are 3 items I have found that have me somewhat confused.

1. Breadtopia: Eric, in one of his postings, says: "Yeast has to be fresh and "instant" type.  If you can find SAF - Instant brand yeast try that.  Instant yeast (vs. more common "active dry" or even "rapid rise" yeast) works because it is designed to be mixed in with dry ingredients and does not have to be activated in water first.  Also, instant yeast will remain viable for the duration of the long proofing times required in the no-knead method, whereas rapid rise yeast will not.

2. Peter Reinhart, BBA (page 32): "Instant yeast, even though it may be called rapid-rise or fast-rising yeast on some packaging, is actually a potent, but slow to awaken, yeast, which I find to be an advantage in many instances (slower is better, as you will see)..."

3. Jeff Hertzberg and Zoe Francois (Artisan Bread in Five Minutes a Day (page 10, "Yeast"): "use whatever yeast is readily available; with our approach you just won't be able to tell the difference between the various national brands of yeast, nor between instant, regular, granulated , or cake yeast (though you will have to double the quantity if you use cake yeast.

My question is this---Will Fleishman's Instant Dry Yeast (IDY) and SAF-Instant dry yeast produce the same results and are they the right yeasts to use for the no-knead method?  I have been using Fleishman's and haven't gotten the rise and oven spring that I should be getting for the no-knead method.  I recently purchased a large package of SAF-Instant, which is in the freezer, unopened because I still have a large package of Fleishman's (that I have been using) and was wondering if anyone has thoughts on these two products.  Can anyone who has had experience using these products in the no-knead method give me some guidance on this subject?  I would welcome any thoughts and/or suggestions.

Thanks,

Howard

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Comments

KipperCat's picture
Submitted by KipperCat on

I think the packages I used were Fleischmann's, and I didn't see a big difference when I switched over to the SAF.  Is there a specific no-knead recipe you're working with? 

holds99's picture
Submitted by holds99 on

KipperCat,

Thanks so much for your response.  I made the Rye Bread in a Le Creuset that Weavershouse posted.  It browned nicely and tasted good but didn't really rise very high, didn't get good oven spring and didn't have good holes in the interior.  I checked the interior temperature and it reached 200 deg. F. when I took it out of the oven.  I was also going to attempt the Deli Style Rye (Artisan Bread in Five Minutes a Day, page 58) but because I had a problem with my first attempt I thought I would try to solicit some advice before I went ahead with more loaves using the no-knead method.  I've done a fair amount of baking but this is a new experience for me.  I have read some other posts where some folks said they were having problems with the rise and oven spring using the no-knead method.  I also watched Eric's video on Breadtopia, which is very good.  Since you have had the same results with both Fleishman's and SAF I'll try the Deli Style Rye this weekend.  If it isn't the yeast then maybe it's "operator problems". 

Thanks again,

Howard 

KipperCat's picture
Submitted by KipperCat on

You're welcome.  I haven't tried Weavershouse' recipe yet as I don't have the KA Rye Blend flour.  I didn't want to guess at how much was wheat and how much was rye.

holds99's picture
Submitted by holds99 on

Good Morning Kippercat,

Thanks for your response.  Coincidentally, the lastest TFL notification (home page) has a recipe for Deli Style Rye from Jeff Hertzberg.  So, I'll give it another try in the next few days using Hertzberg's recipe.  Seems like most of the authors of bread books have their own opinions as to which yeast works best, most leaning toward instant yeast (except Nancy Silverton).  You said you couldn't tell much difference between Flieshman's and SAF so I'll continue using my opened bag of Fleishman's and when it's gone I'll switch over to the bag of SAF I have stored in the freezer.  Thanks again for your thoughts and have a good weekend.

Howard

cordel's picture
Submitted by cordel on

Hmm, I used to use the small packages of Fleishman's, and my results were uneven to say the least. After we got our first bread machine I started using the commercial sized packages of Fermipan instant yeast. I switched back to the same size of Fleishman's yeast, and again had problems, so I am permanently using the Fermipan. Of course now I am mostly making sourdough, I expect to be throwing out part of that huge package, but it does seem to last really well, so much better than the little packages.

Rosalie's picture
Submitted by Rosalie on

I've been tossing my active dry yeast in with my dry ingredients, as for instant yeast.  Maybe it's because I do long ferments, but I dont' really see a problem with it.  I'm not going to go out and buy instant because I have two pounds of active in the freezer.  One "expert" says one thing and the other says something else.  I'm going with what works for me.

Rosalie