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breadbythecreek's picture
breadbythecreek

We recently got very lucky and were able to buy a flat of the best peaches we have ever had. These peaches, just picked, ripened on the tree, are pure peachy goodness. At the same time, I’ve been experimenting with water/fruit fed yeast in bread baking. As a result of this experimentation I’ve discovered that it is next to impossible to get any fruit flavor from Yeast Water to be present in any baked bread. The water from the fruited yeast is just too subtle. Yes, the fruited yeast water has a nice effect on the crust (crunchy), crumb (moist and tender) and on the color (esp. with red/purple fruits), and taste (absolutely not sour). However, one would be hard pressed indeed to tell which fruit was used to prepare the yeast water. This is discouraging as why go to the trouble of using beautiful fresh, fragrant, and hard-to-come by fruits when any old bag of raisins will do exactly the same thing?

The first step was to convince my standard grain fed sourdough starter to like, and want to eat the sugars contained in peach puree. Taking my cues from Ron Ray, as documented in his Banana Saga, I slowly weaned my standard wheat based sourdough starter to accept a diet of first AP flour and peach puree until I reached the point where there was no more water in the starter seed. From there, I began the process of weaning my starter to accept a diet of pure puree (no AP flour), again to the point where there was no more flour in the starter seed.

 Now this starter ready to be developed in the final dough. I wanted to create a dough that relied solely on peach puree for the water content (Google assures me that peaches are 80% water). Thus, peach puree is comprised of 80% liquid and 20% solids. As is the recommendation, I set about creating a dough that was approximately 1/3 preferment (in the form of fermented peach puree), and was at approximately 75% hydration (e.g., liquids as a proportion of solids) and holding the overall loaf size to approximately 400g, yielded the following formula:

Ingredients

  • 60g Starter 
  • 185g Bread Flour
 (plus 11g extra)
  • 150g Peach Puree
  • 
4g salt

bakers %

Starter:30.61%

Bread Flour:100.00%

Peach Puree: 76.53%

Salt: 2.04%

Total Dough (Conversion Factor): 209.18%

 

Preparation

I combined the 60g fizzy starter with the 150g peach puree. Then I slowly incorporated the 185g bread flour to form a rough, sticky dough. I covered the bowl and let it rest for 20 minutes to hydrate the flour. Then I mixed in the salt.  This was given the first stretch & fold (S&F) in the bowl and left to rest for 30 minutes. At this point, I was forced to alter my plans and work in an additional 11g of bread flour. The dough was just too sticky and not holding together.  This S&F/rest process was repeated a total of four times over the next 1 1/2 hours. After the final S&F, I left it to rest an additional 1/2 hour before I turned it out onto a lightly floured counter (approximately 8g flour) and preshaped and shaped the boule. This was placed in a floured banneton and into the 46*F cooler overnight (approximately 11 hours).

The following morning, as is my habit, I took the dough out of the cooler and let it come to room temperature. About half an hour into this warming up period, I began to preheat the oven and the combo-cooker to 450*F. This takes about 1/2 hour. When the oven was fully preheated, I removed the cooker from the oven, overturned the dough onto the parchment, slashed (not very well, hmm.), and slid the loaf to the bottom of the hot cooker. Placing the lid, back into the oven the whole works went for 20 minutes. After 20 minutes, the lid was removed—The moment of truth, pancake, hockey puck, boule? What would it be, well, as it turned out, peaches are not the best for massive oven spring. I wouldn’t call it a pancake, somewhere bigger than a hockey puck, but not much. After removing the lid and turning down the oven to 425*F the loaf was baked for another three minutes, then I removed the bottom of the cooker and the parchment, and placed the loaf directly on the stone. This is where it remained for another 7 minutes. Then, I propped open the oven door for an additional 10 minutes (total 40 minutes in the oven). Then I removed the loaf. Well, it does smell of peaches.

 

 Way too much flour in the banneton - I was worried about sticking.  The oven spring is not great, sort of like it was overproofed. It sounds hollow when I thump it and the crust is quite thick and hard. So. Now comes the real test. After all of this work and experimentation, did I create a peachy tasting peach bread? Here is the shot of the crumb:

 As you can see, the crumb is definitely a peachy color, moist and tender. There are bits of peach visible in the crumb. Does it taste of peaches- yes, faintly.  It tastes almost like a not-so-sweet cake, not a bit sour, which is not surprising.

 
If someone were to not tell me peaches were 51% of the mix, would I ever be able to figure that out?  No. Alas, I think the pursuit of pronounced fruity flavor in the crumb of a yeasted bread needs something more than peach puree.

Happy Baking!

RonRay's picture
RonRay

Yeast Water Examples with Photos TFL Links Only [Updated: 110605-0720]

This is a follow up on my Yeast Water & Other Wee Beastie Bubbles (No Math) posting at the link below:

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

 

I wanted to provide an easy way, for those interested, to find visual examples of what has been done by TFL members using Yeast Water Levain (YWL).

The intent is to list links to any TFL posting that meets two criteria:

1/ The baked item used Yeast Water (YW) as one of the levains, and

2/ The posting shows some photographic material of the baked item.

 

I have searched the TFL index, and have gone through Threads, which I thought might have such postings/comments with in them. There is no intent to exclude any material that meets the two criteria given above. Therefore, if you know of any existing posting not list below, that meets the criteria, please, provide me with the link, and I will attempt to add it to this index. This is not intended to be a continually updated posting, however, for those new postings in the very near future, I will try to get them added, as well – if they are reported to me.

There are 17 categories – 15 Yeast Water type groups, 1 group of mixed &or unclear types, and the first category which is not the baking, but rather the making of YW or YWL.

 

Within each category, I have tried to list them from oldest down to the most recent. I hope no one finds it odd that many of the examples are my own postings, but the world does have those who get upset by nearly everything.

 

01 *** Making YW &or YWL...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-142706

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-142813

http://www.thefreshloaf.com/node/23719/time-lapse-video-apricot-yw-levain

http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water

02 *** Apple YW examples...

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143250

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143857

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145005

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145082

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146554

http://www.thefreshloaf.com/node/21251/bread-who-grew-horn-or-apple-yeast-gone-wild

03 *** Apricot YW examples...

http://www.thefreshloaf.com/node/23752/apricot-yeast-water-test-loaf

http://www.thefreshloaf.com/node/23816/apricot-yeast-water-pullman-loaf

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

04 *** Blueberry YW examples...

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

05 *** Cherry YW examples...

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

06 *** Clementine YW examples...

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143000

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143153

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-144440

 07 *** Lemon YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146895

 08 *** Mixed or Type-Unsure YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-32470

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-143159

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143785

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145327

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145701

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146231

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146950

http://www.thefreshloaf.com/node/21104/my-first-panettone-milanese

http://www.thefreshloaf.com/node/23348/my-japanese-sandwich-loaf

http://www.thefreshloaf.com/node/23379/cuban-bread-japanese-sandwich-starterliquid-yeast

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169592

http://www.thefreshloaf.com/node/23519/bread-who-grew-horn-or-apple-yeast-gone-wild#comment-170137

http://www.thefreshloaf.com/node/23613/liquid-yeast-sourdough

http://www.thefreshloaf.com/node/23615/strawberry-pocky-my-version-mixed-fruit-yeast-water

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170489

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170580

http://www.thefreshloaf.com/node/23694/standard-kiss-loaf-or-keep-it-simple-smiley

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-171399

http://www.thefreshloaf.com/node/23779/survival-fittest-%E2%80%93-which-fruit-yeast-water-keep

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

09 *** Peach YW examples...

http://www.thefreshloaf.com/node/23708/search-offlavor-peachy-boule#comment-171159

10 *** Potato YW examples...

http://www.thefreshloaf.com/node/23793/potato-yeast-water-pullman-loaf-shorty

11 *** Prune YW examples...

 http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145016

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145570

12 *** Raisin YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-31414

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146574

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146735

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-146880

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147134

http://www.thefreshloaf.com/node/23593/david039s-miche-raisin-yeast-water

http://www.thefreshloaf.com/node/23726/thank-you-syd

http://www.thefreshloaf.com/node/23818/survival-fittest-pt-2-raisin-yw-wins

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-172317

13 *** Rice YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147023

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-147096

14 *** Strawberry YW examples...

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169026

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-169740

http://www.thefreshloaf.com/node/23440/raisin-water-yeast#comment-170434

http://www.thefreshloaf.com/node/23676/fruitfed-yeast-adventuremadness#comment-170888

 15 *** Tea YW examples...

http://www.thefreshloaf.com/node/6012/baking-natural-wild-yeast-water-not-sourdough#comment-31954

16 *** Tomato YW examples...

http://www.thefreshloaf.com/node/23680/tomato-pretzel-yeast-water-raisin-yeast-water-used#comment-170927

17 *** Yogurt YW examples...

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145564

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-145610

 

Ron

RonRay's picture

Culturing, Growing and Baking with a Range of Wild Yeasts

November 17, 2010 - 9:04pm -- RonRay


This Forum Topic will hopefully provide a location for those interested in all forms of Wild Yeast. While certainly most of us are well aware of the sourdough type of wild yeast, many may be unaware that there are countless other useful wild yeast. I was recently introduced to a impressively large group of other wild yeast - As Akiko explained "In Japanese, we call it " MIZU SHU" -水種 (水ーWater 種ーYeast)".


With the help, translations, and veteran comments of RobynNZ and Mini Oven I had captured, grown, and baked bread from an Apple Water Yeast in 4 (four) days.

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