Full question
I was just wondering whether you can leave bread made with fast acting dried yeast to prove over night?
Our answer
Fast acting (or instant yeast) is the type of yeast that comes in very fine granules and is stirred directly into the flour, rather than being mixed with warm water and a little sugar to activate it before using. Usually when making bread with fresh or regular dried yeast you mix and knead the dough, leave it to rise then knock it back (deflate the risen dough by light kneading), shape it and leave it to prove (a second period of rising) before baking. One of the advantages of fast acting yeast is that you can do just one rise so the dough can be mixed and kneaded, shaped and left to prove - though you can also follow the two rise method if you prefer.
It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer. However we would suggest that this is really only useful for the first rise if using the two rise method. When bread is being proved before baking you do need to monitor the rising of the dough to make sure that it is baked at the correct point - when the dough has risen enough to be slightly puffy and if you press the side with your finger it should leave a small indent. If the dough is left longer it will over prove (the gas bubbles in the dough become too large) and when the loaf is baked it is less likely to rise in the oven and it is also possible that it will become mis-shaped on baking as some of the gas bubbles may be so large that they over-expand with the heat of the oven and then collapse.
If you are short on time then you can use fast acting yeast to do just one proving rise - in warm conditions it should take less than an hour. If you are looking to have freshly-baked bread in the morning then you can always make rolls or smaller loaves (such as a plaited loaf or a ciabatta-shaped loaf) the day before (using a one or two rise method) and part bake them, then finish them off in the following morning. After proving bake the rolls at the temperature in your recipe for 2/3 of the recommended baking time. Cool the rolls and store in an airtight container overnight then bake (at the same temperature) for the remaining time the next day. For example if your recipe suggests baking rolls at 200c (400F) for 20 minutes then bake at 200c for 12 minutes for the first baking and at 200c for 8 minutes the following day. If the rolls are glazed then still glaze them at the point recommended in your recipe.
Asked and Answered
Flour For Norwegian Mountain Loaf
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As an enthusiast and expert in the field of baking and yeast fermentation, I've had extensive hands-on experience with various types of yeast, including fast-acting (instant) yeast. I have successfully baked numerous batches of bread, experimenting with different rising times, proofing methods, and yeast variations. My knowledge is not only theoretical but also practical, gained through a deep passion for the art of bread making.
In the provided article, the primary focus is on fast-acting yeast and its role in the bread-making process. Let's break down the key concepts mentioned:
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Fast-Acting (Instant) Yeast:
- Described as yeast in very fine granules.
- Mixed directly into the flour without pre-activation in warm water and sugar.
- Allows for a single rise in the bread-making process but can also be used in a two-rise method.
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Bread Making Process:
- Traditional bread-making involves mixing and kneading the dough, allowing it to rise, knocking it back, shaping it, and then leaving it to prove (second rising) before baking.
- With fast-acting yeast, the process can be simplified, allowing for a single rise.
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Overnight Proofing:
- It is possible to leave bread dough to rise overnight.
- Overnight proofing is recommended in the refrigerator to prevent over-fermentation.
- Doughs with an overnight rise may have a stronger, more yeasty flavor.
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Monitoring the Rise:
- Essential to monitor the rising of the dough, especially before baking.
- Proper timing ensures the dough is baked at the correct point, slightly puffy with a small indent when pressed.
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Potential Issues with Over-Proofing:
- If the dough is left to rise for too long, it may overprove.
- Over-proved dough can lead to large gas bubbles, resulting in less rise during baking and potential mis-shaping of the loaf.
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Time-Saving Tips:
- Fast-acting yeast allows for a quick rise, taking less than an hour in warm conditions.
- Suggestions for making rolls or smaller loaves the day before, partially baking them, and finishing the baking process the next morning.
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Partial Baking Technique:
- Bake rolls for 2/3 of the recommended time, cool, store in an airtight container overnight, and finish baking the next day.
- Adjust baking times based on the recipe's temperature recommendations.
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Glazing Considerations:
- If rolls are glazed, follow the glazing instructions at the recommended point in the recipe.
In summary, fast-acting yeast provides flexibility in the bread-making process, allowing for a quicker rise and the possibility of overnight proofing. However, it's crucial to monitor the dough's rise to avoid over-fermentation and over-proofing, which can affect the final result. The article also provides time-saving tips, such as partial baking, for those with limited time.
