Silly question about halving a bread recipe
I'm going to try the base recipe for the Artisan Bread in Five Minutes a Day book. I don't have the book (it is on my Christmas list) and am using the recipe provided in a newspaper article. However, I want to halve the recipe. Am I right in assuming that I can halve the amount of yeast called for? I'm new to baking bread, and this whole rising thing is still a bit magical to me.
Yes - I've just been making this for about a month or so now, and just halved all the ingredients for half a batch. Have you seen their website? There is an errata sheet on there with some adjustments, that might be worth looking at before you get started. The two that I'm thinking of that may impact you is the amount of yeast - for half a batch, you want one package which equals 2.25 tsps, and when you let the formed dough rest, let it rest for an hour and a half. Also, their advice about refrigerating the dough overnight the first time you make it is a good one - it's easier to work with that way.
Good luck - my first loaf looked pretty funny, but tasted great (I don't think I cut in deeply enough when I scored the bread), and I've been having it fun with it ever since. Makes great pizza dough too: