The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nothing fancy

dom1972's picture

Nothing fancy

This is nothing fancy just a regular sandwich loaf. But is my first after having heart transplant. Getting back at it is best therapy. Unfortunately while I was out my starter didn’t make it so I’ll be just doing yeast for now. My schedule is hectic right now and just don’t want to worry about feeding and maintenance. I did some research and just wanted some more insight on is it just as simple as adding the amount of flour and liquid back to recipe to convert some of my sourdough to yeast for now? And do I just use as much yeast as I want to control how fast the fermentation? 

Thanks for any help


Postal Grunt's picture
Postal Grunt

The biggest problem you'll face is figuring out how much yeast to add to a preferment and the main dough. The room temperature that your dough will be fermenting in and the amount of dough that your building up might mean you'll have to try an experimental loaf or two to get in the ball park for your desired time frame but as long as you have good technique with sourdough loaves, you can easily find your answer.

My standard IDY house loaf is modeled after the 1-2-3 formula with a 110 g poolish using 1/8 tsp IDY in an overnight build and 270 g BF, 60 g ww or www flour, 220 g water, 8 g kosher salt, and 1/2 tsp IDY for the main dough. When I start the main dough at 9AM on the next day, I can usually slide the loaf in the oven between 230-430PM depending on room temperature. I'm on the casual side for production times, often using a cold basement or the fridge to slow down the work so your times will vary but it is a good loaf of bread without too much work..