Hey all! Quick question, our Pastry chef is heading on holidays and we have a function the next day. I've made bread on plenty of occassions but its been a while. I usually use roughly
5 % yeast
1-2% salt
1-2% sugar
3-10% fat (probably 3% for this batch want something leaner)
55+% water
I'm looking to bulk ferment overnight to lighten the load in the morning. Just wondering if I should consider reducing the yeast content in the dough to maybe 1-2%. Or any suggestions? Thanks.
edit: Using fresh yeast
5 % yeast
1-2% salt
1-2% sugar
3-10% fat (probably 3% for this batch want something leaner)
55+% water
I'm looking to bulk ferment overnight to lighten the load in the morning. Just wondering if I should consider reducing the yeast content in the dough to maybe 1-2%. Or any suggestions? Thanks.
edit: Using fresh yeast