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Author Topic: To Much Yeast?  (Read 427 times)

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Offline Bbqguy

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To Much Yeast?
« on: May 30, 2021, 07:00:19 AM »
I came across this recipe from Serious Eats for a basic Neapolitan dough. The formula calls for 8.5 grams of IDY with an 8-12 hour room temp ferment and a 24-48 hour cold ferment. That seems to be a lot of yeast. Does that sound right? Here is the formula:

567 g bread flour, preferably Italian-style "OO"
11.33 g kosher salt (about 4 teaspoons) (2%)
8.50 g (about 2 teaspoons) instant yeast (1.5%)
368.54 g water (70-75 degrees) (65%)

I started out with nothing. I have most of it left.

Offline amolapizza

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Re: To Much Yeast?
« Reply #1 on: May 31, 2021, 06:12:28 AM »
That sounds like way too much yeast to me.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Bbqguy

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Re: To Much Yeast?
« Reply #2 on: May 31, 2021, 07:04:49 AM »
That sounds like way too much yeast to me.

Thatís what I thought. I was thinking that .3% would be more in line.
I started out with nothing. I have most of it left.

Offline billg

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Re: To Much Yeast?
« Reply #3 on: May 31, 2021, 07:29:41 PM »
I came across this recipe from Serious Eats for a basic Neapolitan dough. The formula calls for 8.5 grams of IDY with an 8-12 hour room temp ferment and a 24-48 hour cold ferment. That seems to be a lot of yeast. Does that sound right? Here is the formula:

567 g bread flour, preferably Italian-style "OO"
11.33 g kosher salt (about 4 teaspoons) (2%)
8.50 g (about 2 teaspoons) instant yeast (1.5%)
368.54 g water (70-75 degrees) (65%)

Too much yeast for sure!!!  Adjust  using Craigs chart for time and temp and you will be fine!

Offline Bbqguy

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Re: To Much Yeast?
« Reply #4 on: May 31, 2021, 08:06:29 PM »
Too much yeast for sure!!!  Adjust  using Craigs chart for time and temp and you will be fine!

Thanks. I did.
I started out with nothing. I have most of it left.

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Offline QwertyJuan

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Re: To Much Yeast?
« Reply #5 on: June 01, 2021, 09:57:17 PM »
1.5% yeast?? Yeah, if you're trying to make an emergency dough as Tom used to call them. Something that you want ready in an hour.

.05% yeast would be more like it for a 12 hour RT ferment. (in a decently warm room)

I know for certain that a .3%(what you suggested) will be totally fermented at 5-6 hours RT. I do it sometimes for emergency dough when I have a large order for supper and I need to rush my dough(make it at noon and it's good to go by 5-6). Rushing for me is about 6 hours. I won't push it any faster than that.

Offline Bbqguy

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Re: To Much Yeast?
« Reply #6 on: June 02, 2021, 05:25:08 AM »
1.5% yeast?? Yeah, if you're trying to make an emergency dough as Tom used to call them. Something that you want ready in an hour.

.05% yeast would be more like it for a 12 hour RT ferment. (in a decently warm room)

I know for certain that a .3%(what you suggested) will be totally fermented at 5-6 hours RT. I do it sometimes for emergency dough when I have a large order for supper and I need to rush my dough(make it at noon and it's good to go by 5-6). Rushing for me is about 6 hours. I won't push it any faster than that.

Thank you.
I started out with nothing. I have most of it left.

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