The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This is hello from China with liquid bread

Axel's picture
Axel

This is hello from China with liquid bread

Hi everybody !  I am Axel living in China . I have Russian roots and here my first attempt with kvas. Kvas called sometimes - liquid bread.


I had had dry rye bread , so I soaked them with very hot water for couple of hours then added yeast and sugar and fermented over night. 


In the morning strained and filtered liquids transferred into bottle added dry fruit and refrigerated.


The remained soaked wet bread I mixed with wheat flour, added some kvas and fermented again. Baked the next day.


kvas and rye bread

Mini Oven's picture
Mini Oven

I have not yet heard of kvas.  (Could be I have tasted it but didn't know its name.)  Is that like a local young yeasty beer or fermented beverage?  Beer is also sometimes referred to as liquid bread.

nicodvb's picture
nicodvb

and yes, it's good! How can anything made with rye not be good?


The first time I made it with yeast, but next time I'll do it with my water yeasts (a liquid culture of water, raisins and some sugar).


Very nice view, Axel!

clazar123's picture
clazar123

So now I can make my bread and drink it,too. What an intriguing idea.


Do you flavor your kvas with fruit, as mentioned in the Wikipedia link? Any favorites?


http://en.wikipedia.org/wiki/Kvass


Thank you for this post! I am always amazed at the wealth of ideas and ways that people come up with to make their life taste good.

clazar123's picture
clazar123

When you added the wheat flour to the soaked bread, did you add any salt or did the salt in the stale bread prove to be adequate?

Axel's picture
Axel

This method of making kvas is designed to use bread leftovers. You can put rye only or white and rye together. You can add ginger, honey, molasses and many other things. When you bottle kvas add raisins ( traditional ) 3 - 4, or other dried fruit.


I added salt to the dough I made, but not much. I didn't measure anything there, just added a pinch of salt and made the dough fairly wet. 

clazar123's picture
clazar123

I have some dough going and I'm already committed but last night I realized I should have asked how much yeast to add to the dry rye bread and hot water and sugar. I added about half a teaspoon worth and used some water I had soaked raisins and craisins in for another bread.


Now I have the dough(rye crusts,kvas,wheat flour and salt) in a bowl,rising. I'm taking a lesson from MiniOven and it is rising in the bowl I will be baking it in so as not to disturb it. I think it won't like being disturbed.It has the feel more of clay than bread dough-typical of rye or maybe I don't have enough wheat flour in it! :). I hope it comes out looking half as good as Axel's.


Axel-your post came at a good time. I just defrosted an unknown/unlabeled loaf from my freezer that turned out to be a brick of rye-suitable for crackers only. Good flavor but really dense.


Another question. If the liquid is called kvas-what is the bread made from it called?

Axel's picture
Axel

In Russian it called рожь.


Different recipes call for different amount of yeast. I put 1 % . Also not sure about water. 


I put 10 times of dry bread I use. Since I made it only once ( myself ) I am not good source of expertise.


Next time ( soon ) going to try honey instead of sugar and ginger added to hot water.

clazar123's picture
clazar123

The dry rye bread I used was a very dense loaf. The loaf (rozh) I made was also dense and moist but very flavorful. Excellent with a good cheese. The kvas was too yeasty. I'm going to try adding a little water and let it ferment in the refrigerator a day or two.


 Conclusion: More wheat flour needed and less yeast. Flavor of kvas and rozh are an incentive to try again. Maybe with measurements this time to develop an actual recipe/method.


Ginger would be a great flavor to add-the kvas would taste like a ginger ale.


Thank you!

Axel's picture
Axel

I don't know if you aware, but...


When you eat cheese on bread put it in your mouth upside-down, cheese on the tongue.


You will get entire fountain of flavour washing you mouth. 


Enjoy


Axel 

Axel's picture
Axel

I had made this bread using last piece of rye/wheat flour ( from first post ). It wasn't much, maybe 20 % of total dough. I also used kvas made 4 days ago as liquid . No additional yeast was added. Raised at room temperature for 5 hours and baked using my "super-steam-injection"


I still have kvas and I want to try bread without old dough, I am curious.


kvas in it

Axel's picture
Axel

When you bottle the kvass you supposed to wait 2-3 days. I will check the book for recipes.