Yeast

[bitcolorina]

Hi.
I'm a new Thermomix user. I just got my beautiful machine a week ago and I've had a great time trying out recipes and most of them have come out quite good, the only thing that didn't come quite so wonderful was our first bread.
I have questions about yeast and I've read the thread fresh yeast vs dry yeast but it didn't answer my question...

I use dry yeast, 8gr per sachet, and the recipe called for 25gr of fresh yeast. Does anyone know what is the equivalence? Our bread turned out hard as a rock and very dense.. I followed the recipe on the french book "À Table" for rustic bread.

Any insights are greatly appreciated!

Bitcolorina.

[timfulford]

Hi I was told and have tried if 7g of dry them use 3.5g of fresh and it seems to work well.

[BimbyPT]

That seems a quantity too small of fresh yeast.
I'd say 7/8g dry equals about 25g of fresh yeast

[judydawn]

Hi Bitcolorina, welcome to the forum.  Your quantities looked OK to me.  Have you checked out some of the bread recipes on the forum.  Here's a couple of my favourites

http://www.forumthermomix.com/index.php?topic=4253.0 Chookies Plain White Rolls - no fuss

http://www.forumthermomix.com/index.php?topic=2729.0 Isi's Portuguese Rolls

Either can be made into a loaf of bread. Have a read of these 2 recipes to see what others had to say about them.

Good luck with your breadmaking, once you get the hang of it, you will be away and flying.

[hools003]

Hi and welcome, Bitcolorina. Isi's portugese rolls and Chookies no fuss rolls are both fantastic. I'm fairly new to breadmaking and I've had great success with both of them. I always use about 8g dried yeast to 500g bakers flour and sometimes(when I remember) I use 2 tsp bread improved too. Never stuffed up yet! Amazing! Give them a try. Also with Isi's rolls, I've made it into a loaf(like one big bread roll).

[stacelee]

I find I get a better result if I leave the yeast in the water for 10 to 15 minutes before I add the rest of the ingredients.  I use Jamie Oliver's bread recipe which I prebag (2/3 of the original recipe).  I usually grab the yeast out of the fridge (which I also have premeasured in little tiny decor salad dressing containers) and dump with the water in the Thermomix, walk away for 10 or 15 minutes and then come back and add the bag of mix.  I knead it for 3 minutes.....leave it sitting in the Thermomix (also known as Tom) for about 1/2 an hour.  I then knead it for another 2 minutes, scrape it out onto my mat and then form it into bread or rolls etc and let it prove again for about 1/2 hour.

If I am making a loaf of bread, I use a bread basket like you get in a restaurant for rolls on the table to prove the loaf.  I just spray it with oil spray, dust it with flour and the bread comes right out when it is ready to bake.  I use a clay baker that I preheat in the oven....pop the loaf in and cook for 30 minutes, take the lid off and bake for another 10 minutes.  My clay baker like a rommertopf (sp?) but mine is actually an op shop reject that apparently was made by a south african manufacturer.....cost me a whole $2 but gives a lovely crust.

Not sure if that helps
Stacey

[achookwoman]

Both Isi's Portuguese rolls and my No fuss will make any shape.   Both can be formed into a loaf,(any shape), or a bread stick.  can be cooked free form,  as suggested, either covered for awhile with a heat proof dome,  or in a pot with the lid on for 15/20 mins.,   Then off to brown.   keep trying as you will succeed.

[bitcolorina]

Wow, thank you!
I will try the two recipes that you suggested and come back with the news!

It's been very helpful!

[Meagan]

Also maybe check you are leaving your dough to rise till double the size rather than going by time as the weather and the temp of your water can affect the dough rising times.