Hello everyone!
So, I had a bread epiphany lately. I've been thinking about the whole concept of bread volume/ingredient amount/yeast activity. If you saw the last post, you saw that the recipe of "double everything" ended up poofing up way too much. It was an interesting experience, as it didn't just become bigger, but it poofed up so much that it filled up the entire bread machine.
This made me ask the question of "do you actually need to double the yeast if you double the ingredients?"
I have an answer on this!
I did a double "Standard Recipe", with the exception of the yeast and mistakenly more than double sugar. (50 grams)
Flour: 330 grams
Water: 220 grams
Sugar: 15 grams
Salt: 7.62 grams
Yeast: 4 grams
Butter: 25 grams.
So, the recipe I went with is:
Flour: 660 grams
Water: 440 grams
Sugar: 50 grams
Salt: 15 grams
Yeast: 4 grams
Butter: 50 grams.
I ended up getting a very good result with this!
The bread ended up rising to just past the top of the bin.
So, at the end of the day, this was a successful loaf. However, I feel that I am going to decrease the ingredient amount slightly (maybe do a 1.5x Standard Recipe), and increase the yeast to 6 grams. I'm hoping I can hit the magic zone where the bread is light and fluffy.
