Success with fruit yeast water! (Thanks, Wao!!!)
So I was following Wao's posts on here after reading her blog, and decided to give it all a try. Search for "wao" here on TFL and you should find her post. Here's my fruit yeast water... It was made with local raisins and tangerine peels from the tree out back (right after a rain so the pollution washed off) and Organic Agave Sweetener from Trader Joe's. i put it in an old tequila bottle for kicks, but I'll be switching to a jar - I can't get the raisins out!
Here is the final loaf - I didn't do so good slashing. Some of the slashes had deep pokes in them. You can see the problem in the center part of the 2nd slash from the left.
Um, I burnt the bottom. I had the wise idea of preheating my oven on a higher temp, then turning down. I forgot that this would make my pizza stone extra hot. :( You can also see where I pinched the edge to the right under the stainless steel bowl I used as a cloche. Also, I belatedly used a bunch of flour and paper under the loaf during 2nd rise, since I was afraid it would stick.
The crumb came out OK, and the loaf was pretty dang tasty. The crust was a bit weak, but I'm still trying to get the hang of steaming. My oven is gas, so I feel I must use a cloche to build steam, and I didn't want to crack my pizza stone, so I chickened out a lot. Still, my mom snapped up every bit I gave her, and my grandpa was impressed - that's saying something, since he's 82, and has been baking a LOOOOOONNG time! I'll send him my next non-burned loaf.
This is the 1st recipe on Wao's blog with the preferment. I added an autolyse, which helped from the first 2 failures. I used King Arthur AP flour and white whole wheat flour for this recipe. The white whole wheat was about 40% of the flour weight. The salt was Penzey's french sea salt. I added 1.5 tbsp of very dark brown sugar (muscovado), and I used 50g regular water, 65g yeast water. The water was regular 'ol source municipal, no filtering or anything.
I'm trying again today. I'm trying to figure out a port bread, how to use this water for straight fermentation, and making a tea leaf yeast also. I'm a busy gal! If I can figure out how to makea good dark pumpernickel with this, I will be in hog heaven!
I'd love to hear any suggestions or corrections, or pointing out of any issues. I just jumped on in after reading Wao's blog and a few posts here. I'm sure I could use pointers.