July 30, 2012 - 9:01am
Yeast amount for Gosselin Pain a l'Ancienne
Hello,
tomorrow I going to try Gosselin Pain a l'Ancienne as described by David ( dmsnyder ). The recipe calls for 1 % of instant yeast. I have 2000 gms of flour in the batch mixed with water ( now resting in the fridge ).
Do I really need 20 gms of instant yeast ? Room temperatures will be about 27 - 28 C. It seems awfully a lot.
I think to reduce the yeast to half of the called amount. Am I right to do so or just go with the recipe ? Would my bread be getting stale to fast ?
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Axel,
David S's recipe was taken from Reinhart's interpretation of Gosselin's pain l'ancienne in BBA, somewhat modified by David as he says.
If you look at Reinhart's actual formula it calls for 27 oz of bread flour and .19 oz of instant yeast. That translates to yeast percentage of .7% as opposed to 1%.
Larry
Yes, I've seen that. But in Reinfart's recipe the yeast is mixed at the begining then fermented in the fridge.
For example when I make 21 hours cold fermentation I use 0.1 % of yeast. The dough was doubled by the time I removed from the fridge.
Axel
So, it probably comes down to the temp of your refrigerator. (That and Reinhart uses 40 degree F water in mixing the dough). You may need to experiment. What you're looking for is a dough that's about doubled in size. If .1% yeast gives you that, then that's the correct amount, though to me that seems very small, unless your refrigerated temp is not so cold. Also to consider: giving the dough a couple folds over initial retardation to distribute dough temp evenly. That may slow things down considerably.
Larry
The amount of yeast in my formula works for me. As Wally said, if it's too much for your conditions, reduce it.
David
I bake Pain a l'Anciennes twice a week for sale, and use 5 g instant yeast for 765 g flour, i.e. 0.65%. For 2000 g flour 13 g yeast should be sufficient.
I mix the dough with ice water, and, the next morning, remove it from the refrigerator about 4 hours before using.
This bread I make so often, I could probably do that in my sleep, once you got the hang of it, it's really easy - and so little work.
Karin
Thanks for input. This morning I was not certain how much yeast I need with my tropical weather. I put 5 gms for 2000 gms flour, kneaded well ( 25 min by hand ) . Now I am "dancing around with a drum" hopping for the best.
One hour past and the dough is awake and rising ( 10 % ).
Axel
I hope your "hopping for the best" results in your jumping for joy at the outcome.
David
Results. The dough rose very fast. I kneaded at 9:30 in the morning and at 13:00 noon I already baked them. I mixed 73 % hydration and puffed dough was very strong and not stiky at all. Pieces were very thick like balloons. I didn't form them, just placed on paper and loaded into the oven after couple of minutes. I used 0.25 % of IDY, 1.75 % salt.
I made two batches 2000 gms flour each. The first dough was faster and stronger, I don't know why. I will repeat this method again.
I can't cut them as they all go to friends, but I can tell they smell very sweet.
I want to thank everybody for support.
The loaves were so puffed up, that some of them are kissing.
Axel
Hello,
I've got more questions regarding fermentation , I hope you can help me to learn this.
Fermentation time and dough temperature are related. If I add more yeast then dough ferments faster. What fermentation time should I aim for ? with my flour and my ambient temperature ( 28 C ) and 0.25 % of IDY I get about 4 hours. Is it safe to ferment dough at this temperatures for 6 hours ?
Thank you
Axel