October 16, 2017 - 3:46am
typical yeast % to flour white bread and Baguette? thanks
Know the typical yeast percentages in White bread and Baguette?
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typical yeast % to flour white bread and Baguette? thanks
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It all depends on time and temperature. Here is a place to start: http://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933
Chart says 30c which is my temp for IDY .4333% flour for 2 hours fermentation..
Is a typical fresh yeast percentage for baguettes (same as about 0.2-0.3 dry yeast) - of course this is not set in stone its just a typical amount for a long slow fermentation - depends on what you are aiming for - if its a quick loaf then bump the quantity and work faster !
I am new in Baking just trying gain experience so ex, 200g of flour for couple Baguette would that be for .25% instant yeast 0.05 grams it can't be 50grams. thanks
200 X .25% = .5g
If for example if fermentation .5g for 12 hr to rise if fermentation is only 2hr might bump up to 1% its not a exact science only experience can tell, is that correct?
Well, under carefully-controlled laboratory conditions you should get consistent results, but most of our kitchens hardly qualify as labs! Temperature, as noted above, matters a lot. It's more important to learn to recognize when a proofed loaf is ready for baking.
I start a dough and let it tell me when it's ready for each stage.
200g flour means 1% is 2g so, a quarter percent is half a gram or 0.5g - (less than a quarter tsp). Also 200g flour is not going to make very large baguettes - typical weight is roughly 200g flour per loaf. Btw this yeast rule is not set in stone and the amount quoted here is for long and slow rise hence the very minimal starting quantity. If you are new to baking you may like to try a simple recipe that rises faster with few steps and more yeast. With this quantity there will be hardly any rise in the first two hours - theres a good stsrter recipe here somewhere (will try to find it and paste the link)
30c in 14hr fermentation is IDY 0.010% for say 400g APF 1.0x 400gram = 4gram dont move the decimal.
normally in math when u say .010% that means .000010 which would make sense.
By the way Can I make this dough in my Fav pizza, can it be done..
Thanks for your help!!!
EXCUSE MY INNO ANCE, Percentage is 1% is .001 eg .25% 200g is .0025 x 200=5g
OK got it.
Is not 5g. Consider 1% of that weight is 2g it must be less. If the math is wrong in this case you might accidentally super charge your dough - best to think of a single percentage point (2g) as a benchmark of your calcs then compare and see if the match makes sense. You expect a quarter percent to be lower than the 1% (or 2g)
You'd have to experiment. Two hours is pretty short, you won't develop much flavor.
I live in Manila temp 30c inside and outside temp with lot of humidity with your experience for 200grams flour what percentage of yeast and Fermentation time for all-purpose flour make couple Baguettes. Thanks for your help!!!
Wade
Look at the chart above, find 30C then go to the hours that you want to ferment and go up to yeast %.