The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

teketeke Bread

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dabrownman's picture
dabrownman

teketeke Bread

In gratitude for all of her help in my yeast water bread quest, I created a YW bread named for Akiko,  that would be fitting for her graciousness, generosity and skill.  I made this bread today and it is everything I would want in a YW bread if it were to be named after me but, she is the one stuck with it now  :-)  Thanks again to Akiko also known as teketeke at TFL.  A great YW bread named after a great lady.

teketeke Bread - Japanese White Whole Wheat, Orange, Apple, Turmeric, Seeded YW Bread

 Levain:

 KA bread flour - 75g

KA White WW flour – 75g

Yeast water 115g

 Total levain build 265g – at 80 F

 First build - 25g of both flours and 50g yeast water.   Second build 4 hours later - 25g each flour and 65g YW.  Third build 25g of both flours = stiff levain.  Let sit 4 more hours.

 I use Mandarin, Minneola Apple Yeast Water 2 days after refreshing from the refrigerator and reserve the apple and orange solids for the bread.

 Final Dough

 KA bread flour - 200g

KA White Whole Wheat - 100g

Water - 75g

Orange Juice - 80g

Egg yolk - 1

Whipping Cream - 60g

Sugar - 6g

Honey -6 g

Butter - 29g

Salt - 6g

2 tsp each Nigella, chia and basil seeds (hanseata’s contribution)

¼ tsp turmeric – for color

Apple and orange solids, patted dry with paper towel,  from the previous YW refresh 2 days before levain build began.

The entire levain

 Method:

 Make the levain - for 12 hours at80 F

 In stand mixer - mix the final ingredients, except the salt and reserved YW solids, with paddle at #2 - Autolyze for 30 minutes.

 Add the salt-- knead with dough hook starting on #2 and moving to #3 and #4  until the gluten develops to window pane stage for about 8-10 minutes.  Flatten, do S& F while incorporating the reserved YW solids into the dough.  Shape into ball and transfer to an oiled bowel and cover with oiled plastic wrap.

 Bulk ferment: 3 hours at 80 –82 Funtil the dough at least doubles.  Do one S &F at 30 and another at 60 minutes.

 Pre-shape fermented dough into ball and let rest 10 minutes.  Shape into loaf and place in oil sprayed 4 ½ x 8 ½ x 3 Pyrex loaf pan.  Cover pan with oiled plastic wrap.

 Proof:  2-6 hours at82 Funtil the dough at least rises up to the top of the pan.

 Preheat oven to450Fwith a loaf pan half filled with water and a12”cast iron skillet in the bottom of the oven and a stone on the next rack level above for 45 minutes.

 Decrease temperature to400F, throw a ½ cup of water into the cast iron skillet place bread into oven and bake for 12 minutes.

 Take out steaming apparatus, rotate loaf 180 degrees and bake for another 12 minutes.

 Place probe into the middle of the nearly finished loaf from the side and bake until the loaf hits205 Fturning 180 degrees every 4 minutes.  The loaf should be done in 28 minutes or so.  Turn off oven, take loaf out of pan, crack oven door open, place loaf back on stone and let the loaf sit in oven for 10 minutes more to crisp the crust.

 Remove loaf from oven and let cool to room temperature, about one hour, on a wire rack.

 

 

 

Comments

Janetcook's picture
Janetcook

Dabrownman,

It sure looks like you mastered using YW very quickly!  I am impressed.

I dabbled in using YW last winter and Akiko was a splendid teacher with me too.  I never really got the hang of it though and my loaves were unpredictable so after several months I went back to my more predictable WY.  Maybe someday I will dabble again....

It is nice seeing your creations posted here.  

Thanks for the post!

Janet

dabrownman's picture
dabrownman

I have only made 4 loaves of YW bread so far but each time they have acted the same.  Slow to rise in ferment and proof but spring like kangaroos in the oven, make a crunchy, crisp dark brown crust and a moist, soft crumb with no sour even if retarded for hours and hours.  Seems like a great replacement for regular yeast where ever it is used.   It really creates unique breads.  I am a SD person myself and prefer its taste but YW is growing on me where ever SD is not wanted.  Sweet breads, sandwich breads, pastries, pancakes,  cinnamon rolls, cakes.....the list is quite endless.  I also like that YW breads can be baked in my mini oven.  It is fun to do something new with bread! I'm thinking it would be good to make beer but that would be a different blog site :-)

I hope some more YW creations will soon be coming our way. If you try YW again you have to try teketeke bread.  The smell is amazing and a wonderful bite, toasted with butter, maybe some jam -  its divine.

hanseata's picture
hanseata

though I'm missing the horns (just kidding!). Looks as if it would taste good toasted, too.

I have to admit that I retired my apple water yeast. Though it worked very well (growing horns and all), I prefer the tang of sourdough and didn't want to maintain another starter for rare occasions.

Karin

dabrownman's picture
dabrownman

This bread smells great and toasted with butter.... it is  wonderful.  I owe you one for turning me onto a variety of seeds in bread - besides poppy and sesame on the outside of them.  The chia, nigella and basil seeds are a nice combination for this bread.  The basil especially makes it more savory and aromatic.  Yes, it is another baby to tend but I got rid of 3 starters, because I didn't know what I was doing with SD starters and only got one new one. in return ...so I am ahead...I think!

I've got to get my YW trained to do horns on demand like yours did.  I got a small explosive volcano using YW on Shiao-Ping's semolina, orange, turmeric boule but nothing like your horns.

teketeke's picture
teketeke

Thank you so much for your post! Oh my, you really made a great looking loaf!   Thank you so much!

I will try your version of sandwich loaf. This is your original, dabrownman!  I will let you know when I try it!

Thank you, thank you, again!

P.S Janet and Karin, if you guys are interested in YW again, please let me know.. :)  I am making pure sourdough that started with only whiteflour and water.  It is a different taste from the sourdough that started with fruit juice, or YW.

Akiko

 

dabrownman's picture
dabrownman

I might have created it but it will forever be rightly known as teketeke bread.  Thanks so much for your kind, calm, positive and generous instruction.  This is a special YW bread with the seeds but, using the fruit discarded from the YW refreshment make it come full circle with the YW process. Plus, it is just delicious!  You won't find that out till you make the bread named after you :-)

Good luck with your new SD starter.  My first starter was in 1973 using flour and milk from Clayton's Complete Book oF Bread.  My last starter was just a few weeks ago using sourdolady's orange juice method.  I can tell the difference between the two of them in taste too.  I have to admit I feed my old starter refreshing milk now and again thinking it is good for it somehow but, I don't feed the other one orange juice for some reason.  Why that is I don't know.  Maybe it has something to do with respecting the old.

Janetcook's picture
Janetcook

Hi Akiko,

Thanks for the offer but I am like Karin in regards to having the preference for sourdough and the extra work of maintaining another leaven that just doesn't get used that often.  When I want similar results I use my sd starter and some juice or nectar that I ferment overnight in a method that Dan Leopard uses in his Scrumpy Buns in 'The Handmade Loaf'. 

I do have all of my notes from last winer though so if I ever decide to dabble into YW again I am prepared :-)

Hope all is well with you,  your family and your new blog!

Take Care,

Janet

isand66's picture
isand66

Great looking bread DA....I have never tried the YW method and will definetly add it to my list of things to try in the future.

dabrownman's picture
dabrownman

It really is a great way to use natural yeast for baked goods that do not require or need SD.  I think I am going to use it on Cinnamon Rolls next.  After I bake a few SD breads on my bucket list.   I have to do sweetbird's amazing crust bread she posted early this week,  Even her last post has great crust.  I think she has a secret, advanced, stealth oven that features ultra crust development or works as a spook in special ops :-)

sweetbird's picture
sweetbird

That's the secret . . . special ops. How did you guess?! :-)  I do love the way this oven bakes, and it came as a total surprise to me. My main (i.e., more expensive) oven stopped working quite a while ago and we've been meaning to replace it, but in the meantime I've been baking in a smaller (& less fancy/expensive) oven that's about 15 years old. It's a funny little thing but it's doing a great job! Anyway, your new loaf sounds very delicious with all those unusual ingredients, and I love the idea that you named it in honor of teketeke. A well-deserved honor!

Janie