What are the best techniques for optimizing yeast in bread production?

1 Yeast types and amounts

There are different types of yeast available for bread production, such as fresh, active dry, instant, and sourdough starter. Each type has its own advantages and disadvantages, depending on the desired outcome and the available resources. For example, fresh yeast has a short shelf life and needs to be dissolved in warm water before use, while instant yeast can be added directly to the flour and has a longer shelf life. Sourdough starter is a mixture of flour and water that contains natural yeast and bacteria, and it gives bread a tangy flavor and a chewy texture, but it also requires regular feeding and maintenance. The amount of yeast you use will affect the rising time, the flavor, and the texture of your bread. Generally, you want to use enough yeast to make the dough double in size, but not so much that it overproofs and collapses.

2 Temperature and humidity

Temperature and humidity are two important factors that influence the activity and growth of yeast in bread production. Yeast works best in a warm and moist environment, as it speeds up the fermentation process and helps the dough rise faster. However, if the temperature is too high or too low, it can kill or slow down the yeast, resulting in flat or dense bread. Likewise, if the humidity is too high or too low, it can affect the hydration and elasticity of the dough, making it sticky or dry. A good rule of thumb is to keep the temperature between 75°F and 85°F and the humidity between 75% and 85% for optimal yeast performance.

3 Proofing and baking

Proofing is the final stage of bread production, where the dough is shaped and left to rise before baking. Proofing allows the yeast to produce more carbon dioxide and alcohol, creating air bubbles and flavor in the dough. Proofing also helps the gluten network to develop and strengthen, giving the bread structure and texture. The duration and location of proofing depend on the type and amount of yeast, the temperature and humidity, and the desired outcome of the bread. Generally, you want to proof the dough until it is about 1.5 times its original size, and then bake it in a preheated oven. Baking kills the yeast and sets the shape and crust of the bread. Baking also causes the oven spring, where the dough expands rapidly due to the heat and steam, creating more volume and a lighter crumb.

4 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?