Sub Buns

barbarainnc

I saw this on TV, 1 pound of fresh yeast, 11 pounds flour, 21 grams salt, don't know the amount of water. They were making Sub buns. Any idea how much water would be used?? and how much ADY = the pound of fresh yeast??

badge posted by: barbarainnc on November 12, 2010 at 1:41 pm in Baking, yeast
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reply by: Mike Nolan on November 12, 2010 at 2:03 pm
Mike Nolan

That's a LOT of yeast and not very much salt, I think you have an error there.

By baker's percentages, the amount of water will probably be in the 50-65% range compared to the amount of flour, so 6-7 pounds of water would get you close.

Here's my version of the recipe for hoagie rolls that came with my pan from KAF, though they don't sell the pan any more.

http://community.kingarthurflour.com/node/4667

reply by: kidpizza on November 12, 2010 at 3:39 pm
kidpizza

BARBARAINNC:
Good day to you. This is the info you are seeking.

1, pound of yeast = 16, oz. formula for the use of ADY is X this by 40% = 6.375,OZ. These packets I think carry 2.5, oz each, soooo, you will require 2.5 packets.

21, grams of salt = 3/4 of an oz.
11, pounds of flour = 176, oz. And so the amount of hydration you should consider is approx 62%.

Now then my friend. I just posted what you wanted.

5.5 to 6.5 tsp of salt is good for this amount of yeast.

109, oz of water is good for 176, oz of flour.

One more thing that these people who gave you this recipe are not capable of telling you. That when employing more than 10 pounds of flour the internal temp of the dough will increase at a much faster rate than otherwise. Sooo, that means that the moment your finished mixing, remove dough from the bowl & cut it into 1 to 1.5 pounds each. Cover them well so as not to promote a skin on the surface. & continue with the recipe. If you wish to do this recipe but at a smaller amount post back & I will do the culinary math for you.

Good luck & have a nice day.

~KIDPIZZA.

reply by: Mike Nolan on November 12, 2010 at 3:57 pm
Mike Nolan

It's been a while since I've looked for it in stores, but as I recall live yeast came in 0.6 ounce and 2 ounce packages.

Active dry yeast appears to come in 1/4 ounce packages.

According to this table: http://www.theartisan.net/convert_yeast_two.htm an 0.6 ounce package of live yeast is the equivalent of 1/4 ounce of active dry yeast.

I buy instant dry yeast in one pound packages because I often use about a half pound of it a month.

I do have a jar of ADY in the refrigerator, though I haven't used it in a couple of years and before I used it I'd want to test it to make sure it was still good.

A tablespoon of ordinary table salt weighs about 20 grams, a tablespoon of kosher salt will weigh less.

reply by: kidpizza on November 12, 2010 at 4:31 pm
kidpizza

BARBRAINNC:
Hello again I made a error on the yeast packets. I misplaced the decimal point. It should read 25 packets. However this amount is excessive.
Move in haste & repent in leisure.

~KIDPIZZA.

reply by: Mike Nolan on November 12, 2010 at 4:38 pm
Mike Nolan

Unless you've got a really BIG mixer, like a commercial mixer, there's no way you will be able to make a batch using 11 pounds of flour, because that's about 44 cups of flour, and even the Magic Mill only is good up to about 28 cups, as I recall.

You could mix and knead it by hand, but that'd be a lot of work!

reply by: barbarainnc on November 16, 2010 at 7:21 pm
barbarainnc

I called a bakers hotline and they said 1# fresh yeast is = 8oz ADY + 8oz water. To use 4.4# of water for the 11 pounds of flour and 21 grams salt. I'll probably cut the recipe in half.

reply by: kidpizza on November 16, 2010 at 8:09 pm
kidpizza

BARBARA:
Good evening. I answered your inquries in my posts to you. They are accurate. I wish you good luck. Do not forget to come back & post your results using their figures applied to your recipe as you posted. I forgot to mention that all you need is 5, packets of the ADY.
Good night.

~Kidpizza.