Bread Making

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Bread Making

Postby Hampshire Jack » Fri Jun 27, 2008 4:40 pm

Hi Everyone,
This is my first post I make my own bread and cakes all the time and use improvers and fresh yeast. Obtaining fresh yeast is not as difficult as it may seem, all you do is go to Tesco's with a bakery. Ask at the bakery and they will give it to you free of charge or go to Sainsbury's and ask for it at the bakery and they will charge you 49p per 200 grams.
Hope this helps everyone.
Hampshire Jack. :D
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Postby johnfb » Fri Jun 27, 2008 4:45 pm

Hi Jack
welcome to the forum. Thanks for that
there's a good discussion going just below this post.
Please join in, we could all us the help of the experienced ones... :wink: :D
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Postby georgebaker » Sat Jun 28, 2008 9:47 am

Hi
how much fresh is equal to 1 tsp of fast acting dried yeast?

George
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Postby Oddley » Sat Jun 28, 2008 11:09 am

2 tsp's
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Bread Making

Postby Hampshire Jack » Sat Jun 28, 2008 11:25 am

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 :D

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Postby georgebaker » Thu Jul 03, 2008 8:10 am

Hi Jack
thanks for the recipe, I may have a go at it one day but ALWAYS make bricks by hand so use a machine for bread.

Bread is the only place where I just give up and let the machines take over and make all my decisions for me (Just thought car fueling as well, manual choke on the bike but it does have automatic advance and retard)

George
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Postby Kitchen Foods » Wed Jul 09, 2008 8:15 pm

Hi,
Fresh yeast should be used at a rate of approx 3% of your flour weight, so if your using 500g of flour use 15g of fresh yeast.
Keep the yeast in the fridge, it won't last too long otherwise!
Hope this helps
Emma x
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