I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up fermentation in doughs with high sugar content and low water (hydration from eggs, milk, butter, etc.)
My question is: Do you adjust the yeast quantity in a recipe that calls for instant yeast when you use osmotolerant yeast?
David
David, here's a link to a site that must have the answer to your query. I started to read through it but I'm bushed, so have a go at it and let us know what you find. Franko
http://www.theartisan.net/The_Artisan_Yeast_Treatise_Section_One.htm#Yeast%20Conversion
Hi David,
I checked Dan DiMuzio's book (pages 23 and 158), as well as Glezer's A Blessing of Bread (page 35) and yes, you do need to adjust since the amount of instant yeast is doubled (or more) in highly sweetened breads.
Glezer advises to use a normal amount of osmotolerant yeast for very sweet, dry dough.
By time I wrote the message last night, I was too pooped to do much of my own research. (Excuse: Set up dough for 4 kinds of bread and revived a starter that had been neglected - probably for 6 months. Another story.)
That's just the information I wanted!
David
:7 Sisters?
I especially bought osmotolerant yeast recently to use in very sweet doughs (> 12% sugar), my next exploration into bread baking. This dough certainly qualifies.
I'm going to use the guidlines in DiMuzio's book (page 158) aiming for a bulk fermentation time of 1 hour, assuming osmotolerent yeast will behave similar to instant dry yeast in lean doughs. That equates to 1%, a radical difference.
If it doesn't work, I'll revert to the directed amount of IDY.
I'll keep you informed; I'm baking tomorrow (Sunday).
David G
I had to ferment the dough for about 90 minutes at about 78ºF to get a 50% expansion. I'll be waiting to hear how you do with the osmotolerant yeast.
David
My 'gold' yeast..I love this yeast and have been using it for about a year. I reduce it by about 1/2 teaspoon from what the recipe calls for...I've had very good results. Pandora, cinnamon rolls and the Gibassier by Ciril Hitz Baking Artisan Pastries & Breads, his recipe calls for osmotolerant yeast.
Sylvia
In hindsight, I should have cracked my SAF Gold package, but, for recipe testing, I think I provided useful data.
David
is always helpful...CH Gibassier, he says to use instant yeast preferably osmotolerant and the Baker's % is 2.5% but he doesn't mention to reduce the amount if using the OIGY.
Sylvia
David,
As I said above, I baked Seven Sisters with 7g (1%) of SAF Gold osmotolerent yeast. I've already told you, via message, the brief time to bulk ferment, but at elevated dough temperature.
Final proof time, for both bakings was 45 mins. which I think is within the expected time range, normal for this yeast.
Overall, I found this a good test of osmotolerent yeast, and I'm pleased with the results. I will continue to use it in high sugar content doughs.
A picture of my results is posted on NYB test thread.
Specific to your question: use normal amounts (percentages) of osmotolerent yeast in sweet doughs.
David G.
http://www.thefreshloaf.com/node/9629/great-saf-red-vs-gold-smackdown
I see Eric's experiment as still inconclusive. I wonder what SAF recommends. Maybe a call to KAF would be informative.
David
You will be interested in my lastest post on Eric's "smackdown".
http://www.thefreshloaf.com/node/9629/great-saf-red-vs-gold-smackdown#comment-123491
David G
I saw your post on Eric's "smackdown" topic.
I sent an e-mail to KAF with my question. It was too late there to expect a response before tomorrow.
Reading postings on their "Bakers' Banter" board, there are many endorsements of KAF Gold speeding fermentation for enriched doughs. Not so much for sourdoughs. No discussion of changing the amount of yeast - some one did ask the question (in 2003), but there was no answer.
If I have no response tomorrow and have the time, I may give them a phone call. I've always found their tech support outstanding over the phone.
David
on:
http://www.thefreshloaf.com/node/9629/great-saf-red-vs-gold-smackdown#comment-123491
David G
FYI, here's the response I received today to my query to KAF:
David