[Sca-cooks] Bread-baking with a biga

[Robin Carroll-Mann]

On 13 Dec 2002, at 15:28, Decker, Terry D. wrote:

> Double, triple or quadruple the biga.  If you have a 13 qt. bowl, you can
> produce dough for 8 one pound loaves without difficult.  Making more than an
> 8 loaf batch of dough gets difficult to knead and rise in home baking.
>
> You can retard the rise for 12 to 24 hours in a refrigerator, depending on
> the activity of the yeast.  If you need more than that, let the dough go
> through the first rise, then shape it, wrap it and freeze it.  The dough can
> then be removed from the freezer, placed on the baking tin and allowed to
> thaw and rise.
>
> Try using a teaspoon of dry active yeast per pound of bread.  Most two loaf
> bread recipes use one to three teaspoons, unless they are producing a
> tremendously enriched dough which requires more yeast for proper leavening.
>
> Bear

So... for a recipe that yields eight pounds of bread, I should use
eight teaspoons of yeast?  That seems like a lot.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net