Making Bread (2)

by Andrew Barrow (Subscribe to Andrew Barrow's posts)
Posted Nov 30th 2005 5:30PM
Filed under: British Isles, Baking

bread making Right... this ain't worked has it. As explained (in previous post) I am making bread - sorta making up the recipe as I go. The yeast I used was the last remains of some fresh stuff I was given by a local baker. It must have been too old as after an hour - where the dough is supposed to have double in size - it hasn't grown by more than a gnat's fart.

I have plenty of dried yeast though and add about 10g to the dough and give the whole lot a quick kneed. Perhaps the fresh yeast will jump into action once the dried stuff starts it stuff and add a little extra flavour?

[Photo Andrew Barrow]

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11-30-2005 @ 5:49PM

alps said...

I hope you activated the yeast first.

11-30-2005 @ 6:26PM

kitchenmage said...

What kind of dried yeast? If it's instant (or bread machine yeast as it's often labeled) it should work. Active dry may not be quite so useful since it does, as Alps pointed out, need to be activated (meaning hydrated) before adding to dough to work best. A wettish dough might hydrate AD yeast enough to get away with adding it late...but that's pretty stiff looking stuff in the picture. That also means it might take a while to rise in general. How hot's the kitchen? Got a thermometer to stick in the dough?

11-30-2005 @ 6:53PM

Andrew said...

aaah, activating the yeast... i just went right on in there and sprinkled it in. The dough was quite moist and the kitchen quite warm as the oven was on full blast in anticipation.

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