August 17, 2018 - 5:53am
1-2-3 Double levain -rye SD and AYW
Nice easy very minimal hands on bread. 200g/400g/600g. The levain was built from leftovers after the lovely date pecan bake and 100 g of apple YW was used directly into the 400g of liquid along with 30g yogurt and 30g of honey. Two sets of lamination folds at 30 min apart and a bulk ferment for a couple hours cause I got busy and forgot! It tripled! Yikes. Quickly shaped and retarded. Again due to stuff it sat till supper time the next day . Baked the usual graniteware roaster 10 min covered 500 degrees, 5 min covered at 465 then 20 min uncovered. Unsurprisingly not a huge spring but the crumb is lovely and creamy and very well developed subtle flavor profile.
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retard I'm surprised that it wasn't too pooped to pop and just collapse! But you still got some njce bloom too! YW is amazing! Has to taste great! Very nice indeed!
Happy baking trail
I was busy and then I went " dang" and ran out to see the bucket with a LOT of dough LOL ! I was sure it would be a flat mess. Instead it is a lovely mild taste. Made a delicious grilled cheese.
YW is indeed a wonder. c Happy Baking dab
Hi Trailrunner,
Bread looks pretty good considering all the issues you had! (some day I'll be there) Could you point me to a yeast water primer? I want to make some but have been digging through blog posts (I know I have read - but didn't bookmark) and can't find one. I want to use apples which I assume is what AYW is?
Carolann
http://www.thefreshloaf.com/node/35473/yw-primer
Yes AYW is apple yeast water. There isn't a really good primer anywhere on YW :) Everyone seems to have their own ideas as do I . Get a sterilized pint jar with screw on lid. Half an organic apple unpeeled and only lightly washed chopped about 1" pieces. Enough filtered or bottled water to almost fill the jar after adding apple. You need a place about 85 degrees for a week. That's it. Put the apple and water in the jar and loosely screw on the lid. Keep in the warm place and several times a day take it out and tighten the lid and shake it really well then take the lid off and stir it some and then put the lid back on loosely. You will smell a lovely cider smell in a few days. After a week it should be foamy and not foul at all. Put 50g of the YW and 50g of flour ( I use unbleached white) in a small container and mix it up. Set in the warm place and it should double at least in 5-6 hrs. or sooner. if so it is ready to raise bread. To maintain you replace the fruit when it sinks to the bottom of the jar . Keep a slice or orange peel in the YW to keep it fresh longer and change it out as well. Your YW won't usually stay foamy after that initial growth period but it will make a fizzing sound when you shake it....the yeast is fine. Store in fridge. You can also take out the fruit and store it with no fruit and then when you want to use it just make sure to add more water and fruit at that time and leave it out and hour or two then store again with or without fruit. I have had mine for about 6 yrs and store it with fruit and change it out about every 10 days. It will keep with the fruit out of it for a very long time in the back of the fridge. I use a quart jar now as I use it for every bake. It requires more heat to ferment but you must watch it closely as it can overferment easily. Don't add sugar ! Lots of folks do so but that isn't needed. The yeast is on everything and there isn't any reason to add more sweetener if you are using fruit. I have never used anything else to start a YW but fruit. After you start your AYW you use a couple tsp of it to jump start another flavor....that is just like changing your SD to another flour. Same exact thing. You can add anything you want....herbs, fruits,vegetables. Banana will make a REALLY fizzy wonderful water as will dried dates. The banana one is best used for a banana bread ( see my bake from last week). The taste really comes through. Most other fruits not so much . Never ever use pineapple...the enzymes in it ruin the gluten in the flour and your bread dough will turn to soft goo. Other than these things there are lots of ways to use it.
1) add 100g of YW in place of 100g of your water in any formula. No other levain needed
2) make a levain with = parts of YW and flour and let it rise and sub for the levain in the formula
3) take some of your SD storage mother and add = parts YW to it to make a combo levain ( NEVER ADD YW TO YOUR STORED SD MOTHER) it will convert it forever
4) make a SD levain and make a YW levain and use both in a formula to = what is asked for
that's it. Let me know if there are any other ways I can help. Caroline
Great information together. I just started making one now. Thanks
it is so rewarding to bake with it. Look forward to your posting. c
Indeed, your results using YW are incredible. I actually never had any bread made from YW. I am curious to taste it.
Thanks, peter
That crumb looks nice and moist, just the way I like it. You really have the hang of this YW thing down pat! I need to make a new one again soon. Never a dull moment.
Now I have to go into the humidity and heat and do my yard work before it rains again and shorts out my battery powered mower :).
Happy Baking!
Ian
I got busy and you know how that ends up ! If I pay attention then the YW experiments go well. It isn't as forgiving as regular SD. I also have been using it in my yeast based Challah recipe from 40 yrs ago. It makes WONDERFUL challah. Sweet and tender and it stays fresh for days !! Unlike the usual challah that ends up stale and used for croutons after 24 hrs. I sub all YW for the water in my recipe and have the yeast addition down to a 1/4 tsp from the original 4 1/2 tsp ! It makes a huge difference. Thank you for looking. c
if you don't mind sending me that challah recipe that would be great. I haven't made any challah in a while and I'm curious to see how your formula compares to mine.
over 40 years ago. I wish I still had the clipping ! A little boy was making Challah and taking it around in a wagon and selling it to raise money for his synagogue. I used to make it every Friday. I have no ties to the Jewish faith but after the very first bake I was sold on this bread. It isn't strictly accurate as far as being a Challah like I have seen in many cookbooks but the flavor and crumb are wonderful and the dough is so easy to work with. I use it as a base for cinnamon rolls and hamburger buns as well. It's in cups and tsp as I never converted it to weights :)
6 1/2 -7 c unbleached flour ( I love Arrowhead mills brand)
1/4c melted butter
1/4c sugar
2 tsp salt
2 c warm water....I sub 2 c yeast water warmed to about 100 degrees
3 large eggs room temp
1/4-1/2 tsp active dry yeast
Add the yeast to the YW and make sure dissolved. Whisk in the sugar, salt and eggs. Add this to the bowl of 6c flour. mix gently till all flour moist.Remove from the bowl and place in a PAM sprayed bucket or bowl. Cover and leave till puffy . Not fully risen....just till soft and puffy looking about an hour. Dump it out on a well floured counter and knead gently as a traditional kneaded dough...will take as much as 7 to 7 1/2 c flour in total depending on the size of eggs and the weather. Should be soft and pillowy and not sticky . Place in bowl and let rise till double in a 85 degree spot. Takes about an hour . Remove and shape in two large braids. Let rise again...about 45 min till double. Bake in preheated 375 oven after brushing with eggyolk diluted with a splash of water and sprinkle with sesame or poppy seeds. Bake approx 35 min. You won't believe the fragrance from this loaf ...it's great whether you use the YW or not but boy does the YW add a lovely touch. Enjoy. c
Love the story. Thanks for typing it up. It seems similar to the yeasted version I have used in the past. One time I forgot to add the butter (yikes!) add added it after the loaf was formed and it tasted even better :).