December 15, 2013 - 10:38am
Yeast water pulla!
Holy oven spring Batman! This was essentially the same as my last pulla bake but used only YW levain to leaven the loaf. I also used only 30% bread flour and 70% AP. The dough felt quite a bit more extensible than just using strong bread flour. Yeast water makes for some mighty tasty pulla and sweet dough and the loaf volumes are truly astonishing to me!
I once again brushed on an egg glaze and sprinkled liberally with sugar, ground almond and chopped slivered almonds.
Just the thing with a good cup of strong expresso coffee from my Bialetti moka -- Spanish style cafe con leche, half hot milk and half expresso. Yummmmm!
Happy baking folks! Brian
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with the almonds on top. I tried yeast water awhile ago, then gave it up. Since then so much great yeast water baking on TFL. And seems just right for this. Yum! -Varda
take on a mind of its own and want to spring right out of the oven! You've got the double P there - Perfect Pulla! Just love the bold bake on this bread and the thicker dark brown crust really contrasts with the white crumb. I would think the AP made the crumb better than one with all bread flour too. Baking without YW is like baking with a hand tied behind your back! Now you can some stollen and put the saved YW fruits in it:-)
Well done and happy baking Ski!
Varda, you should give thevYW a try again. I have followed dabrownman's methodology to the T and it has worked out great. I am now into a rythm of feeding both my YW and sweet levain every day or two. I try and keep around 25g of old levain, feed it 25g sparkling yeast water and 25g bread flour and after several weeks of this the levains are getting very strong and I am getting more of an oven explosion at times than spring. I can highly recommend yeast water! Again thanks Dman!
I actually enjoyed the flavour profile of the sweet levain YW levain pulla a little better. Next mix, I will use 50g YW levain and 25 sweet levain for a one loaf mix.
Well I just finished curing and maple smoking my second batch of bacon and life events forced me to leave it in the cure for nearly 2 weeks and it is a little saltyplain, but just fine on a BLT!
happy baking folks! Ski
of bacon you had to work with! Two weeks will make ir salty as all get out. Next time it has cured too long, soak it in cold water for 2 hours, changing it every 30 minutes with some Ice in an ice chest. Slather it in that great Canadian Maple Syrup and let it sit in the fridge uncovered for 24 hours to let the maple soak in really well - before smoking it. This will cut the salt some, not all, and you will still have a great bacon. Yours looks like you didn't use curing salt since the meat isn't pink and it looks like you cold smoked it too! Wow! Has to make the best BLT ever.
For the first time in along time I have no smoked meat in the freezer, my skin is starting to itch - but do have some brisket frozen ready to get some kind of pastrami or bacon cure and smoke I'm thinking pecan and hazel-wood....
No curing salt, just theat pink Himalayan salt you put me on to. I will do a soak of the bacon as you suggest, but cooked or in a sany fahgetaboutit! Yes this was a very nnice piece of pork belly.
. . . improved day two and again day three! Today is day four and the flavour and freshness are still excellent, toasted. I have another batch on the go that will use 50g YW levain and 25 sweet levain. Still testing my formula and process and perhaps Sunday I will bake a full batch and deliver some Christmas presents Monday.
Happy baking and Happy Holidays everyone! Brian