Adam, this recipe for no-knead bread is based on the master formula developed by experts Jeff Hertzberg and Zoë François. We've found that in baking this recipe, the yeast is just the right about to ensure a pleasant rise, even if the dough has been resting in the fridge for a few days. (It's hard to overproof this dough in the fridge, but if you do leave it longer than 7 days, it may not rise properly during baking.) The amount of yeast may seem like a lot, but keep in mind this recipe makes about three loaves, which equates to about 1 1/2 teaspoons of yeast per loaf, which is quite standard.

Some artisan breads are made with far less yeast, and this is often because the baker wants to allow for a longer, slower fermentation, which enhances flavor. Depending on the recipe and rising time, you may use as little as 1 teaspoon of yeast, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour. Use tried and tested recipes from reliable sources, and the amount of yeast should be appropriate for the technique called for. Happy baking! Kye@KAF

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