The New Bakers Dozen
Yeast percentages in bread doughs

The The Bakers Dozen: Yeast percentages in bread doughs
By d. on Monday, October 30, 2000 - 09:35 pm: Edit

I have been using fresh yeast for quite some time and definitely prefer it over dry yeast. I make very simple breads like sweet doughs, dinner rolls and monkey bread using the straight dough method and occassionally use a preferment for my focaccias. For any of you with bread baking experience: what is the average % of fresh yeast in a young dough to be used for dinner rolls and simple white pan bread? I've been told that 5 % is a bit too much(unless it's a sweet rich dough for cinnamon rolls and brioche).
I've understood that if I want my dough to have a slow rise(overnight, up to 2 days) in the cooler to increase the depth of flavor and texture, the less yeast I must use due to the fermentation taking place. I use this technique with my pizza and focaccia doughs(and use about 2% yeast).

By d. on Monday, October 30, 2000 - 09:36 pm: Edit

I am fascinated with all the new things I learn while baking bread and just wish I had more time to develop better bread baking skills. So to anyone with bread baking experience--- I welcome any advice,tips and answers to any possible questions that may arise. Thanks.

By Panini (Panini) on Monday, October 30, 2000 - 10:34 pm: Edit

The slow raise at a less percentage will work for you but will cut down on shelf life. On your richer dinner rolls, do the recipes call for butter or shortening? If so do you add this after you dough is almost finished? If not you may want to try that.

By d. on Tuesday, October 31, 2000 - 07:24 pm: Edit

Yes Panini, dinner rolls have butter, about 10%. When you say dough is almost finished, do you mean let the dough mix for a couple of minutes and then lastly add the soft butter, like a brioche dough? My technique is to dissolve the yeast and cold water(or milk), top with flour, add sugar, salt,eggs and soft butter and then mix until dough is ready. I'm assuming you like to add the fat last so the gluten has a chance to develop? And why would using a lower % of yeast cut down on shelf life?

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