The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread water

  • Pin It
Midnight's picture
Midnight

Bread water

Is it possible to infuse the water that you're going to use for the bread mixture with some vegetables(by slightly boiling it) in order to get more flavour without having the vegs pieces into it?

Ford's picture
Ford

Why not. if you want that flavor?


Flour, yeast, salt, and water will develop their own flavor with time.  That is one reason for holding the dough for periods of time before baking.  Giving the yeast time to generate the carbon dioxide that gives the bread the rise, is another reason.  Try retarding the rise by refrigerating the dough for 24 hours before the final rise for more flavor.


Ford


 


 

AW's picture
AW

Try it and let us know how it went, would you? I'd love to know how it turns out. :)

Mini Oven's picture
Mini Oven

Tomato, carrot, mixed, beet, cucumber, squash, sweet potato, potato, mushroom,  anything sounding familiar yet? 

mrfrost's picture
mrfrost

Onions(dehydrated) and potatoes are used quite often.


Potato water more for texture. Dehydrated onion water is said to be quite effective in flavoring Norm's onion roll recipe.

bassopotamus's picture
bassopotamus

That's a neat Idea. The only concern I would have is if you were to infuse with something that was bad for the yeast, but heck, give it a try.

LindyD's picture
LindyD

I'm curious if you are using a preferment, or if you're adding a percentage of rye or whole wheat to your mix.


Now, if you want a knock-off-your socks flavor, try the wild rice and onion bread pictured above.  Just click the photo to get to the recipe.


 

PaddyL's picture
PaddyL

I have a friend who does this all the time, using water from boiling veg for bread.

korish's picture
korish

This is a great idea, I wonder if you can do the same with fruits.

will slick's picture
will slick

I was reading on making ricotta cheese at home, they say you can use the whey left over for a sort of sour dough taste in breads

Thomas Mc's picture
Thomas Mc

I save the whey from making mozarella (I don't bother with making ricotta from the whey) just put it in a gallon jug in the 'fridge, and use it for the liquid in bread dough. I also use it to feed my sourdough starter, as it provides the perfect food for the lactobacillus in the starter: lactose! When I'm running low on whey, I figure it's time to make some more mozarella (and therefore, pizza).


I don't know that it actually adds all that much flavor to the bread, but it is very nutritious, and it seems a waste to pour all those vitamins, minerals and protein down the drain. 25% of the protein from the milk is still in the whey, which is why you can make ricotta from it.


You can also use whey as a base for tibicos (if you are familiar with that cultured drink), but we've quit making it, just too much sugar in our diet as it is.