Just a quick note to thank everyone here who's keen on "very little yeast, long fermentation" approach.
I've been trying this with a couple of my formulas, and it's worked GREAT - and lets me be more organized baking during the work week.
Did a batch of olive-cheese loaf (quantities in grams)
| Olive/Cheese | Bakers % | 2800 |
| Flour | 96 | 1066 |
| Flour mix | 4 | 44 |
| Water | 70 | 777 |
| Olives | 30 | 333 |
| Cheese | 30 | 333 |
| Old dough | 15 | 167 |
| Oil | 5 | 56 |
| Instant yeast | 0.2 | 2 |
| Salt | 2 | 22 |
| 252.2 |
and got away with 0.2% of instant yeast to get the job done. It took about 8 1/2 hours to double in size in coolish room temp (~15 Celsius) overnight, with a 90 minute pre-bake proof. Results: great.
Just baked off a batch of house bread this morning
| House Loaf | Bakers % | 2400 |
| AP | 20 | 219.0 |
| Rye | 40 | 438.1 |
| WW | 40 | 438.1 |
| Old dough | 25 | 273.8 |
| Water | 70 | 766.6 |
| Oil | 7 | 76.7 |
| Salt | 2 | 21.9 |
| Seeds | 15 | 164.3 |
| Instant yeast | 0.15 | 1.6 |
| 219.15 |
that I started last night with 0.15% instant yeast. Doubled in ~10 hours at ~16-17 Celsius, 2 hour pre-bake proof and again, great results.
With both formulas, started oven at 500F, slashed & loaded loaves (each ~800g), sprayed water inside for 7 minutes, then down to 400F for another 40-45 minutes (or until crust is done to your liking). Internal temp at end of bake for both loaves was ~205-208F.
I'd share pictures, but my sweetie's got the camera for a road trip this weekend.
I've found it's worth it to go low, and go slow - give it a try.
went for double poolish time because the yeast was a dud package. After sitting 12hrs overnight, the poolish got mixed with more flour for the final dough with the rest of the (dud) yeast. After about 5 hours, nothing was happening so I gave it a good dose of new lively yeast. In three hours after a knock down and final rise, I managed to bake my buns. The flavour was excellent! The long ferment times (or in this case, more wet time) did make a big difference. The buns didn't make breakfast or lunch that day (so much for my timing) but they were consumed with lots of compliments into late evening and buns I thought would head for the freezer were gobbled up at breakfast. When given a choice, long ferments are rewarding.
Old dough and instant yeast...
.... since I don't have the courage to develop another starter from scratch (yet).