First loaves from yeast water
With dabrownman's assistance I was able to successfully start my YW. I used organic raisins and organic apple with spring water. I did a small test batch of levain using 50 g YW and 50 g AP flour. Growth was evident in an hour and it tripled in 6 hrs. For this first test batch of SD I simply subbed all YW for the water in the formula. There is a lot of info on TFL about YW. RonRay has cataloged it in one post. He uses all YW for some of his breads in place of regular water. Other folks use only a TBsp or so with flour to make a levain. It is all good as far as I can tell . Will need a lot more trials to see how it goes over time.
The dough was stickier than it usually is. It also showed abundant growth during the autolyse time of 2 hr and also after each set of in the bowl s&f's and the 2 on the board s&f's. I shaped and left at room temp for 1 hr. I then retarded shaped loaves overnight. As you can see they held their shape well when removed from baskets. I placed cold slashed loaves in hot pots and baked covered 15 min as per my usual bakes and 15 uncovered. I will post crumb shots later today when we have these with conchiglie tutto giardino.
Crumb shots added. The crust is fantastic...after sitting unwrapped for several hours it is wonderfully chewy. The crumb is very tender and not sour at all. I am pleased with the crumb structure. Will see how it evolves as the YW gets stronger. Lots to explore. c
day 3 YW