Instant Dry Yeast, substituted -- did I mess up my dough?
A bun recipe call for instant dry yeast (IDY), but I only had active dry yeast (ADY). Based on the conversion formula I could find on the Internet, I multiplied the IDY amount by 1.25 and used that amount of ADY in my dough.
The steps includes whisking the wet ingredients first, then the dry ingredients (which includes the yeast). I didn't proof the ADY. Some sources seem to suggest that proofing ADY is not a necessary step, while other sources insist it's absolutely necessary. After kneading the dough with my mixer, I put it in the refrigerator for a cold rise overnight.
When I wake up tomorrow morning to check my dough, am I going to be disappointed?
NOTE: I plan to go find IDY and try this recipe as it was intended. Right now, I'm just curious what the experts here think about my situation.
For yeast conversion I use this formula (Peter Reinhart):
100 % fresh yeast = 50% active dry yeast = 33% instant yeast (for lean dough) or 40% instant yeast (for enriched dough)
Therefore I would have taken a little more ADY (1.5 x).
Even though you didn't proof your ADY or it was a smaller amount - it is a matter of faster or slower rising time. If your dough hasn't risen enough in the fridge overnight, just let it sit out in a warm spot until has doubled or whatever growth rate you aim for.
Happy baking,
Karin
Hi Karin,
Thanks for the formulas.
Your explanation about proofing the ADY is in contradiction to what this guy says: http://www.youtube.com/watch?v=gCZy9a7eZCQ (thus, my confusion).
By the way, after the cold rise, I'm supposed to knead the dough into a bun and then do a warm rise. Should I keep the dough in the refrigerator until it doubles in size first (instead of trying to get the rise I need by putting the dough in a warm spot like you suggested)?
It is quite possible that you will not see any significant rise when you get up unless you had kept the dough out of the refrigerator for a while before starting the retardation. Active Dry Yeast needs some time to rehydrate (maybe 20 minutes?) using the moisture in the dough. If you didn't give it a chance to rehydrate and start multiplying before cooling it down, the yeast may still be fairly dormant. Leave it on the counter at room temperature tomorrw if it didn't do what you expected in the fridge, and do your shaping after the dough gets to that doubling you were looking for.
When I use ADY, I include it with the dry ingredients too. However, after the initial mix (before kneading), I autolyse for 1/2 hour, then add the salt, then knead. That way, the yeast rehydrates during the autolyse, the dough feels better, and I don't need to muck around with proving the yeast.
brad
Thanks Brad.
I just realized I don't remember the dough's initial size. It's going to be hard for me to know when it has double. Great.
Unfortunately, I didn't give the ADY time to rehydrate. I did use mixer for 15 minutes, though. Does that count?
By the way, what do you mean by "initial mix?" What do you do during the inital mix? I'm confused because "autolyse" seems to only involve flour and water (see: http://www.thefreshloaf.com/lessons/tentips_8_autolyse). How do you autolyse something that has gone through an initial mix (I'm assuming this initial mix involves more than just flour and water).
Sorry for being confusing about terminology - you are absolutely correct. Typically, the initial mix includes everything prior to kneading. For me, it is only the flour, water, maybe the pre-ferment if it is a small amount, or ADY if I use that type of yeast. I leave out salt and other enrichments or additions since they can interfere with the results you are looking for during the autolyse, and I always use autolyse. The time involved in that first mix and the autolyse is so short that the ADY or a small amount of pre-ferment don't have time to actually start fermenting the dough, so you get all the benefits of the autolyse along with a quicker start to the actual fermentation (doing it this way shortens the amount of time needed for the bulk fermentation), without any of the problems you would normally expect from including yeast at this stage.
brad