Reinhardt uses yeast often with Leavened bread. In the past I have stayed away from yeast and used only natural levain. I guess it is a "purist thing" with me.
Today, I baked a recipe (Sun-dried Tomato Bread) that it one of my favorites. It didn't rise as much as I would have liked. Heck, they never do...
I proofed the formed boule overnight. It wasn't as high as I'd like. I was thinking that it might be nice to be able to add some Instant Dry Yeast to the dough, but because it was hydrated (67%) and the gluten was well formed, the task would be impossible.
Question;
What if I mixed the dough to a very high hydration (85-95%), cold bulk fermented overnight, and then removed from refrigerator and mixed in IDY and remaining flour (to bring the hydration to desired level) in the mixer?
• Would the flavor from the gas that the natural levian expelled be lost?
• Would this method give me a great tasting loaf that turned out higher and lighter?
What do you see as pros and cons?
--Dan
Summertime I make bread around my golf schedule. To do that I've been using commercial yeast. I do a preferment, about 50% of tdw, which includes about 15% starter - around 100% hydration. Let sit for around 6-8 hrs, then continue with the yeast and the rest of the build. For more sour, I use a higher % starter and or longer ferment. Yeast is a small amount, and does as a little flavor (which I like), but the main flavor is from the preferment (but, I'm not a super sour fan - I like a subtle tang - the kind that creeps up on the palette as you chew). Really, the fermentation is where most of the flavor comes from.
And yes, the added yeast will give a lighter (fluffier) loaf. But if accustomed to only wild yeast, keep a close eye on proofing - it'll go a whole lot faster.
I'll start the preferment before I head to the course (mid to late morning) and finish it up when I get back (something like 7 pm). I get the taste I like, along with 50 or so holes of golf, and done in a day.
"... hydrated (67%) and the gluten was well formed, the task would be impossible."
Mix the IDY with enough water to make a soft paste and smear it on the spread out relaxed dough. Or spread out the dough, mist the surface and sprinkle on the yeast and stir with finger tips until dissolved. Roll up and knead a minute or less. Kneading will be slippery for a little while but it does come together. Use damp hands to knead and no flour. Cover and rest letting the dough relax (about 10 to 15 min., lightly knead or fold again just to make sure the yeast is well distributed. The yeast will do most of the work themselves.
The yeast is very water absorbing so a teaspoon dissolves in about 4 tsp of water.