Can instant dry yeast be used in a cold dough?
One thing I'm trying to get better control of is managing finished dough temps. I've always used ADY in my pizza dough. Tony Gemignani teaches, you wake up the yeast with a portion of the recipe's water heated, but then you should use iced water for the rest to slow it down.
But if we're planning for an extended cold fermented pizza dough, can we just use only cold water and IDY and skip the activation of ADY that boosts the final dough temp?
My confusion with IDY comes from the Fleischmann's label that calls for warm water in bread machine recipes. I'm not sure if that means that it's just a given that all dough recipes call for warm water? Any thoughts?
First - why not.
Second - just be careful. Enjoy!
Peter Reinhardt in Whole Grain Breads uses IDY in a biga that's stored cold overnight (or up to 3 days) before use in the recipe. He uses 1 g IDY for 227 g whole wheat flour and 75% hydration with room temperature water. I mix the yeast into the flour and add the water and knead briefly before placing in the fridge. Not much happens in the fridge, but on warming to RT, the biga does start to expand.
I believe IDY will activate even with cold water. The very warm to hot water mentioned for bread machines or even regular recipes may really be unnecessary.
Hi,
Yes- I use diy (a pinch of it) in a cold dough but it is as a preferment.
My mix is: 75% water with freshly milled whole wheat (same as above) and 45% water with 00 Flour (actually I have some panettone flour right now) - ww:00=2:1). Into this preferment goes 1/16 tsp DIY (400-450g total fl) . All this gets a rough mix. It stays in a cold winter garage overnight. If I don't have time the next day it goes into refrig (max 24 hr?).
The next day I complete the dough with 1 more part of AP and some rye starter (clas) and 1/2 t DIY. So I do add in most of the yeast in the final dough. I have not had to use a cold water mix on the 2nd day for either pizza or bread, but I do mix for 30 min (ZojirushiBM). (2% salt on 2nd day).
Tonight I was just reading in Maggie Glezer's book on p 103 about the timing for preferments of the various kinds. She includes Craig Ponsford's comments on amount of dry yeast going into the various preferments and their relationship to the amount of time when the preferment is optimal for beginning the final dough. I got my copy from the library and perhaps that page would be helpful to you.
I hope I am addressing your question!
PS For the particular rye starter I have, I want my dough to be at 28C going into the bulk f. But when I make pizza dough ( following Mile Zero Kitchen) the dough is cold when the last larger amount of diy is added; ice water is drizzled in the final part of mixing and the dough is even refrigerated after that. You will see yeast activity after dough has been in refrig the 2nd time.