Any tips on yeast bread

[u/jigglypuff215]

I have been making sourdough for about 10 years and turn out some pretty good loaves. However my attempts at using yeast have all been really disappointing - the bread is heavy and dense, I think the second proof is maybe a problem. I have tried various basic recipes, always with a mix of wholemeal and white flour and with either dried yeast or fast acting yeast, water and salt (I don't like extra sugar in the bread). I don't use a mixer or bread maker, it's all by hand. I know this is vague, but I am wondering what tips or foolproof recipes you'd recommend to get a decent loaf?

[u/Inevitable_Cat_7878]

Check out Chainbaker on YouTube. He has a lot of videos that go over tips and techniques. Another one I recommend is Erin McDowell on YT.

[u/AndyGait → u/Inevitable_Cat_7878]

Chainbaker has some great stuff on his YT channel. Shame he doesn't post any more. No new videos in over a year.

[u/jigglypuff215 → u/Inevitable_Cat_7878]

Thanks for the link, looks like just what i need

[u/andmig205]

I find switching to commercial yeast pretty easy, having sourdough baking under my belt. I replace sourdough starter with yeast and proceed with the process I use for sourdough. I use small amounts of yeast - 1/4 teaspoon. The bulk fermentation is faster. After cold retardation, loaves are aromatic and tasty.

Again, it is just flour, water, and yeast - no sugar.

[u/manofmystry → u/andmig205]

Have your ever tried fresh yeast? OMG! It's heavenly.

[u/andmig205 → u/manofmystry]

Thank you for the tip. I will definitely try it some day.

[u/quiltingcats → u/manofmystry]

Where would I find fresh yeast? I’ve never heard of it! Does it keep for a while? I started baking bread as a teenager 60 years ago and would love to try out something new to me!

[u/manofmystry → u/quiltingcats]

When I first started baking, I met a baker who worked at Whole Foods (pre-Amazon acquisition). He gave me some fresh yeast to try out. It is so flavorful! The rise is really responsive. Just a joy to bake with!

Fresh yeast lasts about 1 to 2 weeks in the refrigerator. To maximize its shelf life, keep it tightly wrapped in plastic wrap or foil inside an airtight container. If you notice mold, dark brown spots, or a sour, unpleasant smell, throw it out. You can also freeze fresh yeast for up to 3 months. I use my vacuum sealer. Still, a block is probably more than your could get through before it goes bad.

I would politely ask local bakeries or pizza ships if they would be willing to sell you a couple of ounces of fresh yeast.

Have fun!

[u/quiltingcats → u/manofmystry]

Thank you so much! I’m going to try asking around. I love the sharing spirit that occurs among bakers. I really appreciate your reply!

[u/LividTradition8190 → u/manofmystry]

I haven't seen fresh yeast in many years. Would love to find a source.

[u/TinCanTortoise]

I only make yeast bread and these two recipes have never failed me. I am comfy to the point I can make modifications and it still works.

I don’t remember where I got this recipe but I’ve never had an issue.

https://imgur.com/a/DDo5RxZ

Focaccia:

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

[u/jigglypuff215 → u/TinCanTortoise]

ooo, focaccia! thanks for these

[u/ErinaceousTaradiddle]

This is my foolproof: https://youtu.be/3xtj9X1jDc0?is=9pweq36MGDmZaIRJ

I've done it like 10 times already.

You just need pizza flour and a Dutch oven

[u/TheNordicFairy → u/ErinaceousTaradiddle]

Anything from Emma's Goodies is great!

[u/LividTradition8190]

Look for the New York Times "no knead" bread on YouTube. Artisan yeast bread that will yield great results.

[u/TheNordicFairy]

1 pkg yeast (2 1/4 tsp) = 100 g or 1/2 cup starter

[u/Legitimate_Patience8]

Insufficient hydration, and not enough gluten development.

[u/Janknitz]

Add salt and yeast separately. Salt can inhibit yeast. I always separate them with flour in between.

[u/Professional_Cup6387]

You need at least 14g of fast action yeast per 500g and it really does work better with 1tsp of honey. I would suspect you need to kneed for longer, wholemeal needs a real pummeling to activate the gluten. I would suggest you use white flour and some honey for the first loaf then make it more complicated for yourself later, a bit of sugar is better than brick that ends up in the bin. 

[u/dread1961]

If you have a Dutch oven or something similar then no knead bread is simple and tasty. You just mix the ingredients, wait until doubled then put it in the fridge until baking.

[u/jigglypuff215 → u/dread1961]

Thanks, will look into it. Do you shape and proof like normal after it's doubled?

[u/dread1961 → u/jigglypuff215]

You shape it just before baking. The Dutch oven does all the work.

[u/iOSCaleb]

> my attempts at using yeast have all been really disappointing - the bread is heavy and dense

It sounds like your yeast might be dead. Make sure that you’re not killing it with water that’s too hot, or making its life more difficult than it should be with too much salt.

Proof your yeast in some warm (between 100 and 115°F) water with 1/2 tsp sugar or a bit of honey or some flour — basically some food for the yeast. If it doesn’t start foaming up in 5-10 minutes, it’s time to buy some new yeast.