Help with SAF red instant yeast
I have been reliably baking a spelt bread in my Virtuoso now for a year using Fleischmann's Instant Dry Yeast (fast-acting in the 1 lb. vacuum block). My current recipe is derived from considerable assistance from the good people here on the French Loaf (the full story is in this Special Needs post.)
I recently thought to try SAF's red saf-instant yeast, but when I did, using the same 2 tsp of yeast, the loaf
- Didn't rise as high
- had a denser crumb, more like a quick bread leavened with baking powder instead of yeast
- the crust had what looked like popped bubbles, see image. It looks like the yeast, instead of developing pores in the bread, generated bubbles that moved to the top and popped
What did I do wrong?