Will adding more yeast to a dough mean I need a longer time in the proofer?
For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
Best Answer
Yeast is a living organism, and the rise in the dough is a result of its metabolism. As it lives and grows, it emits carbon dioxide as a waste product, which metaphorically blows up the dough.
This means that more yeast you have, the faster it raises the dough.
The rate at which it does so is a function of the absolute amount of yeast, but the amount of yeast grows exponentially over time, where the rate of growth is related to the temperature of the dough.
This means that for dough held at a constant temperature, the amount of time it will take to proof would actually be less if you double the initial quantity of yeast, as each generation of yeast would have more cells in it given the larger starting quantity.
The proofing temperature is extremely important; what make take a given amount of yeast an hour on a hot summer day might take 24 hours at refrigerator temperatures.
The flavor of the dough is also related to how fast it proofs; longer proofing times generally develop a deeper, yeastier flavor. So bakers tend to control the flavor development by adjusting both the initial quantity of yeast as well as the proofing temperature.
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What happens if you add extra yeast to a bread recipe?
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.Can I add more yeast to dough?
You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes. Then, add the mixture to your dough along with some more flour so there's a ratio of 60% flour to 40% liquid.What happens when you add more yeast to pizza dough?
Time breaks down the dough to make a nicer texture, and acids and alcohol are produced to develop that flavor and aroma found in good bread. While adding more yeast will help it rise and add holes to the dough ready for baking, you miss out on the flavor and texture benefits by speeding things up.How long does yeast dough need to proof?
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.How long should you leave bread dough to rise for?
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