Does anyone have an absolutely do nothing recipe where is can just mix the dough in the next hour (will need a quick answer as it's 2210 already), leave to bulk ferment till the morning, refrigerate till Saturday then shape, final proof and bake?
I have...
Bread flour
Whole Wheat
Whole Spelt
Khorasan
Whole Rye
Why the big rush?
http://www.thefreshloaf.com/node/52718/old-french-boule
for a few days. Just thought I'd get one going. But do have a few days till the weekend so no hurry after all :)
Will take a look at that recommendation. Thanks Mini.
Now let me see I did have a usage rate for fresh yeast from when I was an apprentice 50 years ago , it was in lbs and ounces then of course and a bag of flour weighed 150lbs. No Occ Health and safety then! I will give you the basics and you can work out percentages etc, I know there are some great people that love working with these sorts of figures.
bulk fermentation
dough time 8 hrs = 1 lb per bag (150lbs) flour
7 hrs = 1+1/4 lb
6 hrs = 1+1/2 lb
5 hrs = 1+3/4 lbs
4 hrs = 2 lbs
3 hrs = 3 lbs
2 hrs = 4 lbs
1 hr = 8lbs
I cant resist sharing and copying from my hand written notes an extract from my tech journal that follows.
A certain amount of yeast if correctly used will do so much work. Yeast does a lot more than make gas, it matures the gluten and gives bread its distinctive flavour.
The yeast company carefully work out schedules to suit any particular set of conditions these schedules should be consulted even if you do not strictly adhere to their table. Bakers yeast has been developed to do its best work at temperatures ranging from 74 to 82 degrees Fahrenheit
The lower the temperature the slower the yeast works as was explained in the lesson on fermentation and in the acidity of a normal dough.
Salt because it is a preservative keeps a check on simple organisms like yeast. Bakers yeast has been bred to withstand the normal quantities of salt, up to 3 +1/4 lbs per 150 lb bag of flour. This concentration of salt on the average 3 lbs dissolved into 8 to 9 gallons of water, such quantities will not damage the yeast but always be careful that salt does not come into contact with the cake yeast.
"here endeth the lesson"
kind regards Derek
If you wanted to double the one hour bulking rise, cutting the yeast amount in half would do it. Dividing it by 8 gives 8 hours of bulk rise time. 150 lbs is 68.039kg one pound = 0.45359kg
So how much time does one gram... the size of a pea... take to ferment 1000kg of Bread flour at 70% hydration?
How little fresh yeast do you have there? :)
If fermented long enough, the dough may become a sourdough starter.