Hi George,
It is usual to double the ammount of fresh yeast to dried yeast. I will give you a bullitt proof receipe for a basic White Loaf.
Ingredients
1250 Grams Strong White Bread Flour
20 Grams Sea Salt
13 Grams Butter
45 Grams Fresh Yeast
700 Grams Water
25 Grams Improver
Method:
Place all dried ingredients together and mix and then melt the Butter and crumble in yeast into the water using a whisk .( it is important to get the water temperature correct. To obtain this take the flour temperature and deduct the flour temperature from 58 c and this will give you the temperature for the water. I use a digital themomtere.) Now add the water, combine all the ingredients for 10 mins, rest for 20 mins, If using Kenwood mixer for 2 mins and then mix for 6 mins on medium speed. Rest for 20 mins, scale into the desired ammounts cover with lightly oiled cling film until doubled in size. Oven temp should be 225 c . After dough has well risen and oven temp is reach place a shallow baking tray in bottom of oven and pour in boiling water. Spray the bread with a mister at this point you can sprinkle poppy seed, Sunflower seed, Seaseme seed if you want to. Now place bread in oven and bake for 30 mins.
Hope this helps you and happy baking
Hampshire Jack
