« previous next »
Pages: [1]   Go Down

Author Topic: Yeast proofing  (Read 1079 times)

0 Members and 1 Guest are viewing this topic.

Offline dapizza

  • Registered User
  • Posts: 38
  • Location: Kansas
  • Show me the Pizza!
Yeast proofing
« on: February 28, 2007, 08:54:08 AM »
I used the Lehmann dough recipe for the first time last night, and it was wonderful.  I followed the recipe, but I mixed it in a breadmaker.  I only let it rise for an hour and twenty minutes (in breadmaker), where it gets warm.  (I am guessing to speed the process.)  After using this recipe I have a question about the yeast (ADY).  What differences would you notice from letting the yeast proof for 5 minutes rather than 15 minutes (in the finished product for)?
Logged

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 19581
  • Location: Texas
  • Always learning
Re: Yeast proofing
« Reply #1 on: February 28, 2007, 09:14:42 AM »
dapizza,

If you are talking about ADY in the context of a bread machine, I don't think that the rehydration time is an issue. Most bread machines work with ADY and usually have a warm-up period during which the yeast starts to rehydrate. If you are talking about ADY in general, 5 minutes may not be long enough to rehydrate the yeast and may slow down the fermentation of the dough and produce inconsistent results.

Peter
Logged
Pages: [1]   Go Up
« previous next »