Can you cut out part of it and freeze for next time?

And add more ingredients for this time.

dcarch

I wonder if the main difference will be that, with the extra yeast, the rise time will be shorter. The reason I think this is because doughs which are intended for long rise times use a very small amount of yeast. But this is just theory on my part and would have to be verified by someone with more bread making experience than mine.

Jim

The first rise will be faster, but they should be fine. The bagel recipe I use has about that much yeast.

Thanks all. I stopped the rise when the bagels were about the right size which they reached in about 20 minutes. Normally they take about 45-60 minutes. I boiled them killing the yeast, otherwise these bagels were going to swallow the cats. After baking, they taste OK, still good flavor and crust.

I've never put this much yeast into anything. cloud, the biga has 2.5 tsp yeast, the additional 0.5 tsp is added when the biga is mixed in. I had 5(!) tsp yeast in my dough.

Cheryl

That's good to know. Thanks for the feedback.

Jim

Well, I'm too late but I was going to say that I've made the same mistake with bread and it turned out OK, rose fast and tasted more "yeasty", but still was good enough to eat!

I'm glad yours came out fine, I find that bread products tend to be very forgiving, I've made every mistake possible and still most end results are edible, and some are even still good, LOL.

Annie

Edited to remove duplicate post.

Annie

This post was edited by annie1992 on Mon, Apr 1, 13 at 19:49

I love 'yeasty'. The abinfive recipe I use has 1.5 Tbsp yeast for 6.5 c flour. Sounds like you made a save.

westy,

Please don't take this as disrespectful, because you likely have more bread making expertise than I do. But it has been my understanding that yeasty flavor develops from long fermentation, during which the yeast propagates, not from a high initial amount of yeast. Or maybe it's both?

Can someone explain how this works?

Jim

I am not a bread expert, or a wine expert.

When you have too much yeast in dough, fermentation starts immediately (similar to) Beaujolais Nouveau?

A long and slow fermentation gives a different kind of fermentation flavor (similar to) classic aged wine?

dcarch

Jim, I welcome your comments. I have only been baking bread for a few years. Old, yes. Novice bread baker.

Probably, both. Fermentation time, and cool retard improve flavor, but I bet that lots of yeast greatly impacts the yeastiness. How could it not?

I have not had any breads to over-rise, or at least I am so inexperienced
that I failed to identify that situation. No, I am mostly on top of things. Perhaps the recipe I use is foolproof. as it needs to be! Ha

jimster - that's a good question. When I've made breads, the ones that taste yeasty to me are almost always quick rising, i.e.a high percentage of yeast, and a dough that rises quickly. These breads don't have much flavor other than the yeast, unless a lot of other ingredients (sugar, fruit, seeds) are added.

Slow fermentation with small amounts of yeast gives a different flavor to the bread, but to me it's not yeasty, it's what makes artisinal bread distinctive. Retarding the dough allows these flavors to develop. I would call it a fermented wheat flavor. Allowing it to ferment for even longer turns it into sourdough.

That's all a long way of saying I don't know what makes the yeast flavor in breads, but a large proportion of yeast is usually involved.

JMO,
Cheryl

Oh Cheryl, 5 5sp certainly is a lot of yeast! I misunderstood your original post thinking that there was 2.5 tsp of yeast in the biga instead of 0.5 in the biga and you had realized that after adding the biga to the other ingredients because some recipes I've used have a very small amount of yeast in the biga which multiplies overnight and no additional yeast added to later.

Jim, I think there is a kind of flavor that develops in a long slow fermentation that isn't what I'd call yeasty. It's got some acidity. There's a different flavor that comes from lots of yeast getting started going quickly and that can be too yeasty.

"Slow fermentation with small amounts of yeast gives a different flavor to the bread, but to me it's not yeasty."

"I think there is a kind of flavor that develops in a long slow fermentation that isn't what I'd call yeasty."

I wondered about that. Thanks for the great explanations. I think I get it now.

Jim