The Fresh Loaf

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apple yeast water cinnamon wholerye

jefklak's picture

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I've read a lot of great things on yeast water here. I had no idea what it was and decided it was time to investigate. After reading a lot about the topic (and discovering yeast is virtually everywhere, even on vegetables or tea), I wanted to give it a go myself. I got my hands on some organic apples my girlfriend's uncle harvested from his yard, cut them up, added some water and left it there for a few days. This is the result:

As you can see, the bread itself has a lot of nice holes and I also included the apple within the loaf itself. I thought that would give it a nice added taste - and since apples and cinnamon happen to go well together (and I love cinnamon), I also included 2 teaspoons of that as well. 

Here's the formula:

100gr apple yeast water + 100gr spelt flour as preferment (12h)
300gr spelt flour
100gr wholerye flour
2 teaspoons  cinnamon
1 whole apple, cut up in little pieces, with peel (organic)
 225gr water (makes the loaf 65% hydratation)
"some" salt (can't remember, 7gr?)

The apple pieces gave the bread an added moistness boost I did not forsee but it turned out to be great. I was a bit lazy and did not fold it as usual so it came out a little flat, but that's okay, right?
All my latest sourdough bakings include final proofing in the fridge for 8 to 12 hours, and this is no exception. I think it only increases the flavor. I baked it straight from the fridge.


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