The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fruit yeast water

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dabrownman's picture
dabrownman

I have picking teketeke's (Akikio) brain on making a yeast water starter and baking bread with it.  Akiko is a a generous person and very knowlegable about YW.  Since I have minneolas in the back yard, I started my yeast water with them and apples.  I was successful first time thanks to Akiko.  I built up a levain over 3 days and started searching for a recipe to use it on.  Zolablue's explosive spring Semolina Bread jumped out because the crumb I thought would work very well with the color of the TW.  Here is my formula,  Sorry it is not as technical as most I see on TFL.

Levain - 120 g ( 20g YW & 20g AP flour 12 hours, add 20 g YW and 20g flour 12 hours later, then 40 g AP flour 4 hours later. Kneed the final levain and let ferment 8 hours - all at 82 F

Bread dough:

semolina - 400 g

water - 300 g

sugar - 15 g

olive oil - 50 g

salt 10 g

Paddle mix levain and water in mixer until water is absorbed. Add everything else and kneed with dough hook 8 minutes  (Speed 4 on KA) until dough passes window pane. Put in oiled bowl and let rest 60 minutes. Then do 4 stretch and folds (each time in the bowl) every 30 minutes. Form into loaf and place in pan that is coated in non stick spray. Let rise until top of loaf, in the middle, is level with top of loaf pan - another 2-4 hours. Preheat oven 45 minutes at 400 F - regular bake - no convection.   Place steaming aparatus in the oven. Put bread in oven, turn down to 375 and steam for 20 minutes, remove steam and bake using convection for 20 minutes more. Take loaf out of pan and continue baking until loaf hits 200 degrees in the center.

I was really happy with the crispy crust and color of the exterior.  The crumb was soft, moist, very yellow and puffy in a good way.  The taste was straight up, pure semolina with no sour or fruit taste lingering from the YW.  Toasted, the bread really shines.  I am fond of YW now and will use it for non SD breads in the future.  Akiko makes TW Baggies!!!  That is on my list for sure if I ever learn to slash a loaf half decent!!

 

dabrownman's picture

Started my yeast water 5 days ago

January 28, 2012 - 2:17pm -- dabrownman
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using Minneola tangelos and apples. The Minneola pulp clouded the water so much I couldn't see any bubbles but there was a little 'swish' of air when I opened the jar. Today at day 6, I drained off the water and reserved the solids. I put the water back in the jar with a pinch of sugar and another 1/2 of an apple. Should I have put all the water back or half with some new water? I took the solids and about a tablespoon of the juice and mixed it with about 2 T of flour hoping I can see some signs of life in it.

hanseata's picture
hanseata

After realizing that we preferred tangy sourdough breads to milder fruit yeast loaves, I banned my apple yeast water into the no-see area of my refrigerator - the place where stuff goes that is hardly ever used. Bad conscience made me feed it together with my other two starters before I went on my trip to Germany, but after I came back I forgot all about it.

Leafing through Jan Hedh's "Swedish Breads And Pastries" again, I felt enticed by his "Pain au Levain with Bran and Vinegar" and rummaged in the fridge for the sorely neglected apple yeast water. Halfways expecting it had perished due to starvation, I opened the lid of the recycled sour cream container. It smelled still sweetish sour, but had some suspicious little white specks floating on the surface.

I poured most of the fruit water into the sink, retaining only the "sludge" on the bottom. From this I took a spoonful to build up my levain, wondering whether it was still alive. Amazingly, it was. It fermented through all 3 steps as it should, it took only longer, so I left it overnight on the counter (NOTE to all other abusive fruit yeast parents: your offspring is way more resilient than you think!).

Adding the other dough ingredients to my lively fruit yeast levain, I realized what an enormous amount of bran was to go into the breads, about 48% (= 250 g bran per 518 g flour for 2 loaves). But it was the first time I was going to make this bread, so I obediently followed the recipe.

From my former experiences with Jan Hedh's recipes I knew better than to stare at the kitchen timer, but let the dough and the shaped loaves proof at their own good time. With former fruit yeast breads I had been too impatient to wait that long - and they had grown "horns" and done other weird things in the oven (see my blog).

I also knew that the baking times in the recipes were often much longer than the breads actually needed in my oven. So when my loaves went into the oven I kept an eye on them. They had some oven spring, and didn't act out like their older siblings, but it was obvious that they would not turn out quite like the loaf shown on the picture in the book:

Jan Hedh's Pain au levain with bran and vinegar - as it is supposed to look like (in the book): light and airy, with some little brown specks.

My bread was anything else: brown and dense - it suffered from a severe case of bran-o-mania!

This could not just be one stupid German baker's screw-up - I wonder whether there was a zero too many in the recipe: 25 g bran instead of 250 g?

What it did have, to my surprise, was a really good taste: slightly sweetish (no sweetener added). Much different from an almost whole wheat loaf - what it basically was.

teketeke's picture

English muffin with raisin yeast water plus alcoholic raisins

April 27, 2011 - 10:16pm -- teketeke
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English muffin with raisin yeast water + alcoholic raisins.

Updated 5/9/2011  I found out that skipping the first proof had a good result of English muffin shape and more flavor . Thanks to everybody who left some notice on my English muffin, I could find the difference. Thank you, Syd and Kimmy and Larry and Daisy and Ron and everybody! When I use the first proof, the muffin inflated like a balloon. The taste was weaken.

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