Author Topic: Baker's yeast quantity prediction model - please compare to your results (Read 223412 times)

c4lin · « **Reply #240 on:** June 25, 2015, 01:25:41 PM »

Quote from: mitchjg on June 07, 2015, 09:55:49 AM

So long as they own an iPhone or iPad.

Hey! Great work guys. Any updates on when could we find baker's/cake or IDY included in the app?

Thanks!

C

c4lin · « **Reply #241 on:** June 25, 2015, 04:53:43 PM »

Hi all, I´ve just started an experiment to test the prediction model for a bake tomorrow night, will report back.

Notes:

- I am using cake yeast, I have to create a solution since my scale´s minimum weight is 1g, so I am dissolving 1g cake yeast into 99g water.
- I used 80% of the yeast % provided in Craig's chart, since I live in Bogotá which is more than 8000ft of altitude, so less yeast for me.
- Room temp is 68F, so the amount of CY would be 0.075%, adjusted to 0.06% due to altitude, 20% less

For 6 balls, and a 29h rise I'm using:

Flour (100%): 988.76 g
Water (64%): 632.81 g | Adjusted: 632.81 – 58.4g = 574.4g
CY (0.06%): 0.59 g | 58.4g solution
Salt (2.8%): 27.69 g

Hope this works!

C

c4lin · « **Reply #242 on:** June 26, 2015, 08:36:45 AM »

Updates. So these are pictures after 15h room temp. Don't think they will make it 29h, what do you all think?

TXCraig1 · « **Reply #243 on:** June 26, 2015, 08:46:15 AM »

They might. Slow them down a bit with an hour in the fridge if you are worried.

c4lin · « **Reply #244 on:** June 26, 2015, 12:26:52 PM »

Quote from: TXCraig1 on June 26, 2015, 08:46:15 AM

They might. Slow them down a bit with an hour in the fridge if you are worried.

Thanks Craig, just put one ball in the fridge for 2h since it was going faster than the rest, weird enough, this was the only one resting in a glass bowl, the others are in plastic Tupperwares. Here's a picture, any explanation for this? maybe the fact that the dough can go up the elevated walls??

C

TXCraig1 · « **Reply #245 on:** June 26, 2015, 12:30:54 PM »

It happens. Could be lots of things.

c4lin · « **Reply #246 on:** June 26, 2015, 12:31:29 PM »

Quote from: TXCraig1 on June 26, 2015, 12:30:54 PM

It happens. Could be lots of things.

all the rest are going slow and steady! that one is quite ready for baking, right?

TXCraig1 · « **Reply #247 on:** June 26, 2015, 12:36:41 PM »

I think it could go longer.

c4lin · « **Reply #248 on:** June 26, 2015, 04:32:42 PM »

Ok, update. 23h now, balls have expanded laterally, but the gas bubbles not much... Thoughts? These have been at room temp all along.

C

TXCraig1 · « **Reply #249 on:** June 26, 2015, 05:01:06 PM »

There is more bubbles in there than you think. You also need to estimate how much it has increased. If it's close to 2X, you are good to go. It look like it might be ready but could also go longer. It's hard to tell much from here. You just have to bake them and see how they come out. After you do it a few times, you will get a good idea what to look for.

c4lin · « **Reply #250 on:** June 26, 2015, 05:07:01 PM »

Quote from: TXCraig1 on June 26, 2015, 05:01:06 PM

There is more bubbles in there than you think. You also need to estimate how much it has increased. If it's close to 2X, you are good to go. It look like it might be ready but could also go longer. It's hard to tell much from here. You just have to bake them and see how they come out. After you do it a few times, you will get a good idea what to look for.

I plan to bake in 4h, so will cool them a bit... so for next experiment, I will try reducing yeast % by 25-30%...

C

TXCraig1 · « **Reply #251 on:** June 26, 2015, 05:11:10 PM »

Test and tweak. That's the best thing you can do. It won't take too many times to figure out what works for you.

c4lin · « **Reply #252 on:** June 27, 2015, 01:21:33 PM »

So the dough was definitely over-risen... It wouldn't fall off the Tupperwares since all the bubbles create a web-like surface, very tough to dislodge and then open/shape... It would be anything but round when done dislodging. Flavor was great, but I think that's way too much rise...

Jersey Pie Boy · « **Reply #253 on:** June 27, 2015, 04:01:17 PM »

Hmmmm. Well, it tasted great....and it looks great...So, the problem is that..uh, uh....huh?

jsaras · « **Reply #254 on:** June 27, 2015, 06:08:07 PM »

If all the sucky pizza in the world were like that we'd probably have world peace.

TXCraig1 · « **Reply #255 on:** June 27, 2015, 06:28:01 PM »

From here it's just a matter of practice. After you make a few dozen, everything will be easy.

c4lin · « **Reply #256 on:** June 27, 2015, 07:08:23 PM »

Quote from: TXCraig1 on June 27, 2015, 06:28:01 PM

From here it's just a matter of practice. After you make a few dozen, everything will be easy.

Thanks guys, yeah, it's not really a lack of skill, not an expert of course! But these balls were almost impossible to dislodge, had to manually get them out, they need to come off cleanly to have a better shape!

C

sallam · « **Reply #257 on:** August 09, 2015, 07:45:02 AM »

Great chart Craig. Question: by fermentation time do you mean only bulk fermentation, or is it total time including final proofing after shaping? (for example when making deep dish / al taglio pizza)

TXCraig1 · « **Reply #258 on:** August 10, 2015, 09:46:09 AM »

Quote from: sallam on August 09, 2015, 07:45:02 AM

Great chart Craig. Question: by fermentation time do you mean only bulk fermentation, or is it total time including final proofing after shaping? (for example when making deep dish / al taglio pizza)

Total time.

Ogwoodfire · « **Reply #259 on:** August 22, 2015, 12:00:13 AM »

I was just reading this. I have 3 fresh yeast recipes that I use at times when in a pinch with 3 different fermentation lengths. This chart is incredibly accurate to what Iam using. This is really incredible work, bravo!