Yippee's blog

May 4, 2009 - 12:16am

Yippee

090426 First Wild Yeast Bread - Two Builds

http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/

Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong. Next time I'd go to bed while it rises and not check on it every 15 minutes.

The recipe was done on two builds from barm to final dough. The barm was refreshed the day before, very active. It's converted from my previous whole wheat recipe. I wanted to start my wild yeast experience with a recipe which I'm already very familiar with so that I can easily compare the differences.

1st rise: retarded in fridge, seemed very active, rose more than double in a very short time.

Final proof: took 5 hours, barely reached 80% of the regular height.

Q: Should I have skipped all these different rises and shaped the dough once all ingredients were mixed?

Q: This made me wonder normally how long it takes to rise a dough with wild yeast?

These loaves were moist, springy with a slight tang, but not as tall as their counterparts with commercial yeast.

Q: Maybe I should adjust the rising time and the amount of starter next time?

This time I experimented with 240g of 100% hydration starter. It's quite a challenge to maintain the percentage of ingredients in the original recipe without compromising those like eggs and milk which contribute to the softness and good flavors of the bread. In this case I dehydrated the milk by using dry milk power and spared the extra water from the starter to the dough.

My seed culture was made with raisins.

Q: Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?

Q: Or once the seed cultures are turned into a barm, the tang is indistinguishable?

Read more about 090426 First Wild Yeast Bread - Two Builds
Log in or register to post comments

May 4, 2009 - 12:15am

Yippee

090425 Wild Yeast Starters

http://www.flickr.com/photos/33569048@N05/sets/72157617581735613/

My seed culture was made with raisins.

Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?

Once the seed cultures are turned into a barm, will the tang be indistinguishable?

Read more about 090425 Wild Yeast Starters
Log in or register to post comments

May 4, 2009 - 12:14am

Yippee

090425 First Baguettes - Reinhart's Poolish / Pate Fermentee Baguettes

I was exhilarated. Finally, I made my first baguettes. It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration. The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft. By tasting these baguettes, we could feel the recipe originator's passion for good flavors.

New technique learned: stretch and fold. Thanks to everyone who recommended Mark's video. It was a big help. Even though David suggested not applying this technique at a stage where my dough had already risen twice in the fridge, I gambled. I felt that it's under fermented from its lack of flexibility and let it rise two more times in room temperature and stretched and folded after each rise. It's fun to learn and apply new techniques.

The pale color of the crust may be related to insufficient steam in the oven (or could it be due to the two extra rises?). I was trying to circumvent the steps of heating up a steam pan and pouring boiling water onto it by injecting steam from a Scunci steamer. Probably I didn't pump enough into the oven and I did not spray the dough with water.

Practice makes perfect and I hope my next batch of baguettes will be less deformed and be of better color.

http://www.flickr.com/photos/33569048@N05/sets/72157617671086406/

Read more about 090425 First Baguettes - Reinhart's Poolish / Pate Fermentee Baguettes
3 comments
Log in or register to post comments

April 22, 2009 - 2:07pm

Yippee

Recipe - Sesame Toast Bread - Water Roux Starter / Sponge



From 'The 65 C Bread Doctor", by Yvonne Chen


Water Roux Starter

any amount is fine as long as	bread flour	50	g
the 1:5 ratio is followed	water	250	g

	Whisk both until well mixed
	Heat it up on stove, keep stirring
	until temperature reaches 65 C or 149 F
	(Yippee uses the microwave, about 4 minutes, stir halfway.)
	(Final product should leave a trail when stirred.)
	Put a plastic wrap directly on top to prevent forming a 'skin'.
	Must be cooled to at least room temperature before use.
	Refrigerate up to 3 days.
	Do not use if turns grey.


Makes 1 big loaf (Yippee makes 2 smaller loaves)
Original recipe uses water roux starter only, sponge not necessary.
Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions.

				Yippee's Sponge
A.	bread flour	474	g	350
	dry milk powder	15	g	15
	sugar	40	g
	salt	9	g
	yeast	10	g	7
B.	milk	195	g	195
	water roux starter	156	g	Add at a small increament just enough to form the sponge
C.	butter	40	g
D.	black sesame	50	g
	(Yippee washes the sesame, leaves it out for 10 minutes before patting it dry with paper towels)

Knead:	Combine A. and B. until a ball is formed.
	Add C. and knead until the dough passes the windowpane test.
	(Yippee says: use your judgment, each machine is different)
	(Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes.
	Add D. at the last 5 minutes of kneading and knead slowly

1st Fermentation:	About 40 minutes at 28 C or 82.4 F, 75% humidity

Divide:	into 5 pieces if making one big loaf, each at 180 g
	(Yippee makes 2 log loaves, each at 450g)

Relax:	15 minutes at room temperature

Shape:	For one big loaf
	Degas
	Roll each dough into an oval
	With the long side facing you:
	Fold 1/3 from top to bottom, press to seal
	Fold 1/3 from bottom to top, press to seal
	Turn seam side down
	Roll and elongate the dough to about 30cm or 12 "
	Upside down and roll into a cylindrical shape
	Seam side down, into the big loaf pan

	For log loaves:
	Shape like regular sandwich bread

Final Proof:	About 40 minutes at 38 C or 100.4 F, 85% humidity
	(Yippee lets the dough rise for 20 more minutes to get a taller loaf)

Bake:	350 F, 35-40 minutes
	(Yippee uses whole egg wash)

Read more about Recipe - Sesame Toast Bread - Water Roux Starter / Sponge
7 comments
Log in or register to post comments

April 22, 2009 - 10:41am

Yippee

Formula - Japanese Style White Sandwich Bread - Water Roux Starter / Sponge

http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/



From 'The 65 C Bread Doctor" by Yvonne Chen


Water Roux Starter

any amount is fine	bread flour	50	g
as long as the 1:5 ratio is followed	water	250	g

	Whisk both until well mixed
	Heat it up on stove, keep stirring
	until temperature reaches 65 C or 149 F
	(Yippee uses the microwave, about 4 minutes, stir halfway.)
	(Final product should leave a trail when stirred.)
	Put a plastic wrap directly on top to prevent forming a 'skin'.
	Must be cooled to at least room temperature before use.
	Refrigerate up to 3 days.
	Do not use if turns grey.


Makes 2 loaves
Original recipe uses water roux starter only, sponge not necessary.
Yippee threw in an additional step of developing the sponge out of the total, see side column for her portions.

				Yippee's Sponge
A.	bread flour	540	g	400
	sugar	86	g
	salt	8	g
	yeast	11	g	8
B.	whole eggs	86	g	86
	whipping cream (can substitute with either half n half or milk)	59	g	59
	milk	54	g	54
	milk (recipe calls for flavor enhancer but Yippee uses milk instead)	9	g	9

	water roux starter	144	g	2 TBSP out of the 144g
C.	butter	49	g

Mix:	Combine A. and B. until a ball is formed.
	Add C. and knead until the dough passes the windowpane test.
	(Yippee says: use your judgment, each machine is different)
	(Yippee kneads her dough in her Zojirushi breadmaker for 30 minutes.

1st Fermentation:	About 40 minutes at 28 C or 82.4 F, 75% humidity

Scale:	into 4 pieces if making twin loaves, each at 265g
	(Yippee makes 2 log loaves, each at 530g)
Rest:
	15 minutes at room temperature

Shape:	For twin loaves:
	Degas
	Roll into an oval
	With the long side facing you:
	Fold 1/3 from top to bottom, press to seal
	Fold 1/3 from bottom to top, press to seal
	Turn seam side down
	Roll and elongate the dough to about 30cm or 12 "
	Upside down and roll into a cylindrical shape
	Seam side down, into the loaf pan

	For log loaves:
	Shape like regular sandwich bread

Final Proof:	About 40 minutes at 38 C or 100.4 F, 85% humidity
	(Yippee lets the dough rise for 20 more minutes to get a taller loaf)

Bake:	Whole egg wash, no water added
	350 F, 35-40 minutes

Sponge preparation:

a. Use the ingredients listed on the side column, mixed until all are well incorporated

b. Leave at room temperature ~ 76-80F for an hour

c. Grease a food grade plastic bag, pour dough in, leave enough space to allow the dough to expand to about 160% of its size, reinforce the bag with double or triple bagging before tightening it, retard overnight

d. Subtract the above ingredients from the main formula, whatever remaining will be mixed at the 'Mix' stage with the sponge. Follow the rest of the formula.

However, if your dough feels cold after mixing due to the refrigerated sponge, instead of following the time suggested in the formula, watch your dough:

1st Fermentation: Completes when the dough has risen to about 180% of its size

Final Proof: Completes when a dent is formed and very slowly bounces back

when dough is poked with a floured finger

To make rolls:

Scale: 60g each

Bake: 350F, about 15 minutes

rest of the procedures unchanged

Choice of fillings, if preferred: bacon, roast chicken, cheese, red bean, pork, curry and custard cream.

Pictures of assorted buns I made before:

http://www.flickr.com/photos/33569048@N05/sets/72157617619002761/show