![]() ![]() Place in a greased bowl, cover with a damp towel in a warm place and let rise for 3+ hours or until doubled in size. Place the dough on a floured surface then shape with hands into a ball.Add rest of ingredients and stir until dough is sticky.The third picture shows 0.1 grams of yeast in a teaspoon, the last picture shows 0.1 grams of yeast in a 1/4 teaspoon.Buy Now How to Make Cinnamon Raisin Bread To give you an idea of how tiny the amount of 0.1 gram of instant dry yeast is we have made some pictures. (for fresh yeast multiply the amount by 3) What does 0.1 gram of yeast look like? To calculate 1% of 200g of flour you divide 200 g by 100 and multiply by amount in the table You calculate the amount of instant yeast needed as follows:Īmount-of-instant-yeast = amount-of-flour / 100 x percentage-of-tableĠ.1% (yeast amount used in summer for 12 hour poolish) You make it 12 hours in advance (typically the night before the morning of baking) and it is summer or a nice warm room temperature for the poolish to ferment in. You make a poolish consisting of 200 g flour and 200 g water. Example – How to calculate the right amount of yeast We use the smaller amount in summer when conditions are warmer, and the second, slightly bigger amount in winter. Poolish up to 16 hours in advance – 0.03% – 0.08% Poolish up to 12 hours in advance – 0.1% – 0.2% Poolish up to 8 hours in advance – 0.23% – 0.33% Logically, the more time a pre-ferment gets, the less yeast you have to use. But you have to adjust the amount of instant dry yeast you use. ![]() You can prepare your poolish up to 8 hours but also up to 16 hours in advance. Percentage of instant dry yeast in poolish For example, we use spelt, rye or whole wheat flour to add extra (and different) flavours to our bread.
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