The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Japanese Sandwich loaf.

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RuthieG's picture
RuthieG

My Japanese Sandwich loaf.

Reading all the entries from the members baking the Japanese Sandwich loaf, I became very inspired and promptly set out to make my raisin water.  I had only a few raisens so I used dried cranberries and after a few days, I wasn't thrilled with the fermentation process.  I added a handful of grapes and wowie.......it took off and within a few days it was bubbling away. 


 


Yesterday I decided that it was time for my adventure into yeast water.  So with jar in hand, set out to make the levain to proof.


 


Day two, I had my choice ....since I was up bright and early I could......Go to the clinic for a blood test or start my bread........Wanna guess which choice I made....


 


I started it early so that I would have every opportunity to give it all the time it needed to proof even if that was the mentioned 3 hours.  Here is a picture of it in the process of the final proof. 


Crumb and taste to come later........


 



 


And the old saying ..The proof is in the pudding ...or as in this case...the baking.


 



 


The taste is heavenly and here is the crumb.


 



Comments

RonRay's picture
RonRay

The glass pan made a great photo, too.


I'll return for the crumb(s) LOL


Ron

teketeke's picture
teketeke

RuthieG, You did a great job!!! I am interested in your yeast water how you made!!  Other TFL members who are trying this yeast water will be interested in your method, too! Your shaping skill is remarkable!  I can see how much your loaf rose while cooking.


Well done!


Akiko

RuthieG's picture
RuthieG

Thanks so much for commenting.  I took that picture of the proofing  before I put it in the oven.  It had risen a little more but I did get a nice oven spring.


 


I decided to make the yeast water and got the raisins from the pantry and didn't have very many so I knew there were dried cranberries too so I added a small handful of them.  I waited several days and didn't see a lot of action so I tossed in a pinch of sugar and 5 or 6 grapes.  it is a wonderful yeast.  It smells very alive and wonderful and bubbles away. 


 


It is a very tasty bread.  My husband had a big ham sandwich with it today.

teketeke's picture
teketeke

 Thank you for the information that I asked, RuthieG. 


Feeding more sugar is the key if it doesn't seem going well. I think that makes sense! 


I am glad that your yeast water bread was suceeded!! 


Akiko

jyslouey's picture
jyslouey

How much of the water is used in the dough?  Does it replace all the water used for mixing the flour or just a few spoonful of the yeast water mixed with normal water?  How much raisins and water is used to make the yeast water?  Many thanks for sharing this techniqiue with us on TFL

RonRay's picture
RonRay

Jyslouey, you can find much info, and cautions, starting here:


http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts


It is a great method to understand ;-)


Ron

RuthieG's picture
RuthieG

There are so many threads here now about baking with yeast water and how to make it as well.  Many people referencing their on webpages so I am going to refer you to the search engine right here....Several have been big helps to me. 


 


Yipee and woa are just two of the people that were a big help.


 


 


 


 




 


 

teketeke's picture
teketeke

Hi RuthieG,


More than leaving " the search engine" that you taught Judy ( Jyslouey) above, I want to know what kind of topics are helpful to you sepcifically. I assume that Judy ( Jyslouey) has known yeast water, but she wants to know how you made your bread.


Ron, I couldn't improve my bread baking with yeast water without your help!


 Best wishes,


Akiko

jyslouey's picture
jyslouey

Actually I don't know anything about raisin yeast water.  I had originally thought that this was something simply to be added in place of instant yeast.  I did a bit of reading on the topic but was somewhat confused by the numbers in the spreadsheet  


Regards, Judy


 

teketeke's picture
teketeke

Hi Judy,


I am sorry that you are confused with numbers of the yeast water threads.  I made my raisin yeast following this one:


http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B#comment-142813


The key is shaking the jar as much as you can to get the yeast water active.


Best wishes,


Akiko

jyslouey's picture
jyslouey

Thanks for sending me the link to your raisin yeast water. I've been reading the link that Ron referred me to earlier tonight and I think I'm beginning to understand more about raisin yeast water and how it works.  Your pics are very clear as always and if it wasn't 1:30 in the morning right now, I'l be looking at your link too, but I shall save it for tomorrow.  Good nite and thank you so much for your help and patient guidance as always.  Judy

kim's picture
kim

Hi Judy,


I don't mean to be rude at all  to chip in my thoughts but I find this post especially by Ron, Akiko and Daisy and also others( to name a few) are super helpful for me to start with the any kinds of yeast water:


http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts#comment-143857


 


The post has a lot pictures and it is very easy to understand.


 


Have a nice days and I hope you don't mind,


Kimmy


 


 


 

jyslouey's picture
jyslouey

Like you I find TFL and the post on raisin yeast water in particiular extremely helpful but being a novice, there are things that I do not comprehend,  esp when it comes to percentages and ratios. maths is not my forte, I'm afraid.  I did not in anyway mean to criticize what the authors have so kindly shared with us here.  I have in fact, spent a long time digesting the info  but I still have some questions and shall seek clarifications from the author directly.  Judy

kim's picture
kim

Hello Judy,


Ok, I get what you mean now. I apology if my comment make you feel uncomfortable as well as other members in this thread. I think I better stay off sharing my experience in others conversation for now on. Maybe you can ask RuthieG to post her recipe and methods. I think this is the fastest and easy way for us. Thanks and have a good night.


Kimmy

RuthieG's picture
RuthieG

Akiko I have read and devoured everything you (and others) have written on the subject and couldn't have gotten to where I am with it without them or all of them that I included in the search engine. 


 


I am not an expert baker and learn through all of the threads.  I have already mentioned how I made my yeast water but I am not the authority.  I followed the instructions in the recipe to a T and took into consideration every piece of info I had read and would encourage anyone else to start by reading the threads of those who know what they are doing ..like you.

Laddavan's picture
Laddavan

Jyslouey, click the link below you may found the answer.


http://www.thefreshloaf.com/node/11745/recipe-japanese-style-sandwich-bread-water-roux-starter-sponge


Laddavan


 

jyslouey's picture
jyslouey

but I don't need any answers to making japanese style sandwich bread.  Perhaps you may have mistaken me for someone else?  I actually have the  book for water roux recipes and have been quite happy with the outcome so far.  I'm interested in learning more abt raisin water yeast but after reading some of the posts and comments, I was a bit overwhelmed by the numbers.  There was so much info to take in, some mentioned using apples and various other fruits, I just got more confused.  Moreover, I have a phobia for numbers and maths but will try take in as much as I possibly can.  Judy

RuthieG's picture
RuthieG

After reading all the information I could find, I took a wide mouthed quart jar and tossed in a small amount of raisins and dried cranberries.  After about 4 days, I wasn't seeing much action so I tossed in about 8 or 10 grapes and a pinch of sugar and within 2 days it was a beautiful bubbling liquid.  It sits in my frige just perking away..........


 


I think it doesn't really matter what you use as long as you stay away from the pineapple and things that were mentioned, and I don't think it even matters how much you put in there.  Mine was going nicely and I had an apple core and peelings so I just tossed them in the jar.  The next night, same scenario.  I are an apple and tossed the core and peelings in the jar.....At that point I added a bit of water and another pinch of sugar...........


 


When I used mine, I set it on the counter overnight to warm it and it was nice and bubbly.  I removed what I needed and put it back in the fridge.  The next day was when I started adding the apple parts.


 


Hope that helps.

kim's picture
kim

RuthieG,


Your sandwich loaf looks reall good to me.


Kimmy

RuthieG's picture
RuthieG

I am sorry that I offended people in my post above giving just the URL for a search I did for the person questioning.  What I said was

Yipee and woa are just two of the people that were a big help.

 

What I mean't was that they were just two of the many people that I recalled off the top of my head that had posted about the subject.  I left out Ron and others and for that I'm sorry but since I couldn't remember everyone's names I thought the search was the way to include everyone....My memory has been seriously affected by weeks of chemo and remembering names is not something I do well.

I couldn't have managed to get to the place I am with the raisin water without having read every post regarding the subject and I felt that anyone who really wanted to learn would want to read them all.  I certainly didn't feel qualified to teach someone when there were better teachers on the board and already posted great information.

 To all of you who posted regarding raisin yeast water.......what I said again was that Yippee and woa were just two  (of many) I didn't mean to imply they were the only two.....

I'm very upset that I offended and I'm so sorry.

 

 

 

RonRay's picture
RonRay

RuthieG,

I have found that nearly all of the TFL members are intent on baking breads and helping others. True a few seem to be more interested in themselves, but very few.

I hope your birthday, last Friday was a good one. In a few years, when you are my age, you may feel as I do and rather people forget how many you've had. ;-)

Ron

teketeke's picture
teketeke

  RuthieG,

I hope that you had a good birthday, too.  Communicating online is easy and fun, but I can't see what they really mean when they are talking without their faces. That worries me sometimes if I hurt somebody's feeling by my comments.  I am glad to know what you meant now.  I am looking forward to seeing your another post, RuthieG!

Happy baking,

Akiko

 

jyslouey's picture
jyslouey

I came across your post today and was somewhat perturbed by your comments re having offended some ppl (presumably you were referring to me although I have no idea why you think so)  when you referred me to the search engine re raisin water yeast.  Believe me, I'm not offended in any way,  I appreciate what you have done and I immediately checked out the link  and printed  some of the info (I read woa's blog) and Ron was also kind enough to send me more info.on this subject.  In fact Ive started to cultivate my raisin water yeast and still waiting for it to bubble.    I'ml sure I'll be back with more questions re ratios  and levains where it became more difficult to comprehend, but until my yeast water is ready, I will continue to do more research first.  Thanks, Judy