LeSaffre DCL Instant Dried Yeast (SAF Red Label)

SKU

BB-719

By Lesaffre DCL Bread Baking Yeast Manufacturer

In stock

From £5.50 £5.50

LeSaffre Instant Dried Yeast and also LeSaffre Saf Red Label is the standard, general purpose instant dried yeast found in kitchens and bakeries all over the world. The standard baker's yeast for adding dry to your flour, instant dried yeast is also known as fast acting, quick rise, rapid rise and bread machine yeast as well as SAF Red Label. 500g and 10kg packs.

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Recipes and Guides

Picture Perfect Pumpkin Bread Recipe

Darryn Bruton

Picture Perfect Pumpkin Bread shot from above surrounded by bowls of pumpkin soup

Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. Picture Perfect Pumpkin Bread Recipe gives you just that. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted ... Read more

Black Ciabatta Burgers With Crispy Coated Halloumi

Darryn Bruton

I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more

Recipe: Foricher's "Traverse" Loaf with T80 Flour

BakeryBits

A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required. Method: Mix the flour, 6L water, yeast and starter. Leave to autolyse for at least an hour at room temperature. Mix the remaining 0.5L water with salt until the dough becomes ... Read more

Pain Viennois, French-style soft milk bread

Dan Lepard

The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread. Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when ... Read more

Recipe: Mixed wheat focaccia or naan-style bread

Dan Lepard

Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more

3-2-1 Multigrain Sandwich Bread Recipe

Dan Lepard

A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more