The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Yeast amounts for various mixing

Robde's picture

Yeast amounts for various mixing

Just wondering if anyone that took the class on baguettes at SFBI would be kind enough to let me know how much yeast was used for the short mix, and the improved mix???? Thanks a lot Rob

kallisto's picture
kallisto (not verified)

I've looked it up from "Bread Baking" - An artisians perspective"


for straight dough baguettes he recommends the following instant yeast quantities:

0,3 % for short mix

0,7 % intensive mix

0,4% improved mix