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Raisin YW

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RonRay's picture
RonRay

Light Rye, Caraway, and Emulsified Raisin
Yeast Water Loaf

 Updated: 110615-1100 Added Summary Table of the 3 loaves at the very end of this blog

For the initial two loaves,
see these link:s:

http://www.thefreshloaf.com/node/23945/emulsified-raisin-yeast-water-loaf
http://www.thefreshloaf.com/node/24010/replication-bake-emulsified-raisin-yeast-water-loaf

  This loaf combined light rye flour and caraway seed with emulsified raisins in the Raisin Yeast Water (RYW). I also made the overall development come very close to the initial loaf's 105 hour development timing, about 106 hours. However, rather than a 45+ hours final dough retard the major retardation was done with the Build-#3 of the 3-build RYW Levain.

  This loaf, was baked primarily to test two points: Firstly, was the prolonged final rise a result of the newness of the culture in the initial loaf's levain, or was it the extended retardation periods that most caused the slower final rise?  Secondly, how well would the emulsified RYW flavors work when combined with rye flour (and caraway seed, of course) ?

  Oven spring was comparable to both previous emulsified RYW loaves, as was the darkness of crust - although, the longer development loaves (this and the first) may have a slightly darker crust, but if so, it is marginally so.
  The two longer development loaves also did develop a more full bodied flavor, but even the short development loaf (second loaf) had an above average flavor – at least in my opinion. 

   The first and (this) last loaf had development times of 105 and 106 hours, respectively, from start of Build-#1 of the 3-build levain to the dough entering the oven, while the second shorter development loaf was developed over 28½ hours. The long cycled loaves took 10 and 9 hours respectively for final rise, while the short cycle only took 6¼ hours for final rise. Thus, I conclude that the culture's age had little, or nothing to do with the longer rise time, and that extended retardation, be it in the levain builds, or in the final dough, caused the observed increase in final rise's time that were observed.

   The crumb texture, moistness, and flavor of this final loaf were judged by me to be very good. The Rye and Caraway certainly did nothing to decrease my pleasure with the loaf.

   When I next make this combination, I will likely increase the percentage of rye flour and maintain the caraway seed at the 2 B% used here.

   These next links are to 3 baking logs in PDF format for this loaf, the initial loaf, and the previous 'replication' loaf.

    This
loaf's baking log at
Google Docs link:

2B_110621-17_Rye&BF_RYW_Repli_
478g [Photos]_110623-14305 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwODFlOTk0MDItZDAyMi00ZWVmLTlhYTUtYWE1NjRhNmUxMDc4&hl=en_US

     The
previous 'replication' loaf's baking log at
Google Docs link:

2A_(Z)-110618-17_RYW_Replicate
478g[Photos]_110619-1200 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMmViYjljN2ItMzVjZS00NWE1LWJjZjQtYzg2ZWMxNmIxN2Ew&hl=en_US

     The
initial loaf's baking log
at Google Docs link:

Z-110614-10_RYW_478g
[Photos]_110615-1540 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMDVmMmVkYWQtNjlmMC00YjVmLTgwMmYtODhlOTM3ZjE4ZDli&hl=en_US

Update - Added Summary Table of the 3 loaves below:

The above table, without a doubt, will have time entry errors of a few percent, but then I would hate being perfect ROFL

    Ron

 

 

 

RonRay's picture
RonRay

Replication Bake of Emulsified Raisin
Yeast Water Loaf

 

For the initial loaf, see
link:

http://www.thefreshloaf.com/node/23945/emulsified-raisin-yeast-water-loaf

 

   In the initial baking of a loaf using emulsified raisins in the Raisin Yeast Water (RYW),
the loaf's crust came out a very dark mahogany color.  The final rise took 10 hours, which was longer than my normal nominal 6 hour rise times. The flour used was 60% APF and 40% B/F, and the loaf volume was excellent. Loaf taste was a very pleasant, full bodied flavor without noticeable sweetness, nor raisin flavor, nor any trace of sour tang.

   The previous loaf was developed over 105 hours from the start of the first of 3-levain builds, until the dough was placed in the oven. Also, the RYW culture was only 48 hours at the start of the levain builds.

   In an attempt to get a better idea of how important the initial methods and ingredients were to the initial loaf’s resulting characteristics, this, 'replication' was made. The construction was was the same, however, the timing was shortened from 105 hours down to 28½ hours. The 40% B/F was replaced with APF. Also, the RYW culture was 7 day more mature at the start of these levain builds.

   I specifically wanted to compare four points: 1/ Crust color; 2/ final rise time; 3/ loaf volume; and 4/ loaf flavor.

   The loaf was perhaps very slightly lighter, but not to any significant degree. This leads me to believe the most significant factor in developing the crust color was the additional sugars introduced by inclusion of the emulsified raisin particles in the RYW levain.

   The final rise time was 6¼ hours for this loaf. This is well with in the minor variations around the nominal 6 hour times I normally expect. So, the added maturity of the RYW culture &or the shorter total development times would seem to account for the initial loaf's long final rise. To decide the role of the longer development time, I have another loaf undergoing an extended development with the last of the RYW culture.

   The physical characteristics of the crumb were fully comparable to those of the previous loaf. However, I felt that the very impressive full bodied flavor had suffered some from the shortening of the retardation of the final dough.  That portion of the initial loaf's development was 45½ hours, whereas, this loaf development gave 10¼ hours to the final dough's retardation  This loaf has a very nice flavor, but I do feel it does not fully match the full bodied quality the initial loaf had.


  Below
are the links to my baking logs in PDF formate for both the initial loaf, and this 'replication' loaf.

 


     This
loaf's baking log at Google Docs link:

2A_(Z)-110618-17_RYW_Replicate
478g[Photos]_110619-1200 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMmViYjljN2ItMzVjZS00NWE1LWJjZjQtYzg2ZWMxNmIxN2Ew&hl=en_US

 


     The
initial loaf's baking log at Google Docs link:

Z-110614-10_RYW_478g
[Photos]_110615-1540 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMDVmMmVkYWQtNjlmMC00YjVmLTgwMmYtODhlOTM3ZjE4ZDli&hl=en_US

 

   Ron

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