Need help altering this recipe for croissants from Peter Reinhart so that fresh yeast can be used in place of instant yeast
Peter Reinhart's recipe originally calls for instant yeast. Im not sure but I believe that the conversion in weight would be that instant yeast is equivalent to 40% of fresh. Instant yeast does not need to be rehydrated or proofed so you can just add it to the flour. Fresh yeast, on the other hand, does. From what I've read, fresh yeast needs water (90 to 100 degrees Fahrenheit) and sugar to activate. So how much of the sugar and water would I use initially for the proofing process. And after some time has elapsed for it to grow, can I add the rest of the liquid? Or would I add the dry ingredients first? I was also wondering how the rising time would be affected since instant yeast tends to accelerate the process. The recipe instructs you to refrigerate the dough overnight or for up to 2 days. Would this time change when fresh yeast is used?
The recipe can be seen here:
http://bewitchingkitchen.com/tag/pete...
Here is how the recipe starts out:
for the “detrempe“
4 + 2/3 cup all purpose flour (21 oz / 595 g
)1 + 3/4 tsp. salt (0.4 oz / 11 g)
1/4 cup sugar (2 oz / 56.5 g)
1 Tbs instant yeast (0.33 oz / 9 g)
3/4 cup + 2 Tbs milk (7 oz / 198 g)
1 cup cool water (8 oz / 227 g)
2 Tbs melted butter (1 oz / 28.5 g)
for the butter block:
1 + 1/2 cups cold butter (12 oz / 340 g)
2 Tbs flour (0.57 oz / 16 g)
Make the dough (detempre) by whisking the flour, salt, sugar and yeast in a mixing bowl. Pour in the milk and water, then add the butter. Mix with the paddle attachment on the lowest speed for about 1 minute, stop, and check that the dough is shaggy. It should not be too firm as you’d expect from a bread dough. Adjust with a little water or a little flour if too wet. Mix again for a couple of minutes, transfer to a board, form into a ball and refrigerate overnight (or up to 2 days) inside an oiled bowl.
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paulj
Sep 10, 2012 07:09 PM
Why do you want to use fresh yeast? It sound as though it isn't something you regularly use, else you wouldn't be asking these questions. Of if you do use it, can't you take clues from the recipes that you do use? Other than folding in the butter in so if forms layers, this dough isn't that different from other bread doughs, is it?
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re: paulj
Well, tbh...I normally dont even use yeast as I dont really bake. =/
Im a student so I dont have those years in experience like the rest of you guys so...unfortunately, I dont really have any past recipes to reflect back on. But you have to start somewhere. I have fresh yeast in my fridge which is why i want to use it. Why should I go out and buy different yeast if I have some already? Yeast is yeast right? Only one has more dead cells. Besides, if anything, this would only help me understand the behavioral properties in different types of yeast and why the recipe is structured the way it is. More knowledge would only make you a better baker, no?
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re: germanpotatosoup
paulj
Sep 10, 2012 09:25 PM
There is a recent thread discussing the different types of yeast.
I wonder if croissants are a good place to start with bread baking. It's not something that I've ever tried, though I have an idea of what is involved.
Likewise, starting off with a yeast substitution might not be the wisest idea. Surely there must be a good bread or roll recipe that uses the yeast that you have.
I don't want to discourage you from learning, but I also don't want you to put a lot of work into this, and be disappointed due to some beginners mistake.
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re: paulj
Paul, I have to say, I agree with you.
If someone is not an experienced baker, croissants are not the bread to start with.
It's not that new bakers can't do great work but croissants are problematic. For everyone!
I'd say try Jim Lahey's no-knead bread. It is awesome and all you need is time, a good pot - and thick oven mitts...
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re: happybaker
paulj
Sep 10, 2012 11:00 PM
Does fresh yeast require any different methods when making no-knead? With instant, it is enough to stir a small amount (1/4 tsp?) in the flour.
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to answer my own question - here's a no-knead with fresh yeast
http://blog.khymos.org/2010/12/22/no-...
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re: todao
That only helps clarify the weight conversion and the rising time (which im guessing is relatively the same. The link wasn't that clear) But theres still the question of proofing. How much of the sugar and water would I use to activate the fresh yeast initially? Would I add all of the water and sugar at once? and then the yeast? Does this include the milk? Since Im using fresh yeast, I dont think I can just mix it into the flour like instant yeast. It needs to be activated first.
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