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.