The Fresh Loaf

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How I make and maintain raisin yeast water

teketeke's picture
teketeke

How I make and maintain raisin yeast water

  You can jump to  http://raisinyeastwater.com/category/how-to-make-raisin-yeast-water/

  Because all of the pictures below are broken. Very sorry for this inconvenience, that my computer crushed and lost all pictures I had.

 

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Once I had made my raisin yeast water, I really didn't care about methods to make - I had mine, and that was all I cared about. After I was asked by some TFL members about yeast water, I realized that I really didn't know what the nature of raisin yeast water was. I 'd like to leave my recent research and thoughts here for anyone who is interested in for reference.

How to make raisin yeast water

Ingredients:

  •   45 g    Raisins( * I use organic Thompson raisins. they are NOT coated with oil, I recommend to use organic one)
  •   Water  ( I used purified this time, I also use filtered water from a refrigerator. NO using chlorine water .
    •  A jar ( I use emptied jelly jars all the time.)
Method    

Day1:

 1) Sterilize your jar:   put the jar in the boiling water for a few minutes and take it out .     Leave it until it is dry. 2) Add the raisins and the water as to 1:1 ratio like the picture below.
(No chlorine water! It kills yeast!) 3)    Shook the jar vigorously  * Tighten the lid Before shakingAfter shaking vigorously  /   Close up4) Keep the jar at 82 F / 28℃. * Tighten the lid ( The right one is correct. the left jar is the other way to make yeast water )5) 4-5 hours later :  * Keep the jar at 82 F / 28℃. Tighten the lid  Before shaking After shaking vigorously * The raisins are soaked with the water. Now it is the time to add more water.6) Add  some purified water until double the raisins.  After shaking vigorously,* Keep the jar at 82 F / 28℃. Tighten the lid 




Day 2  7)  Shake the jar vigorously as many as you can. * Keep the jar at 82 F / 28℃. Tighten the lid

----   I did that was 6:30 am ~  8:20 pm ---    shook  the jar vigorously 13 times. * Tighten the lid* All of the raisins stayed up to the top of the water.     6:20 am  Before shaking 
 After shaking vigorously   * Tighten the lid



8) At the night *Close the lid not too tight not too loose. 
* I think that the yeast needs to get some little oxygen to breath to activate for over night so I didn'tclose the lid tight anymore because the raisins stayed up to the top of the water for a half day.Day 39) In the morning  Shake the jar vigorously.     *Close the lid not too tight not too loose Before shaking    close up After shaking vigorously      Close up10)   Refrigerate it when you hear shwwwwww... sounds while it was fermented at 82 F.).  *Close the lid tightly  after shaking vigorously.Day 411) in the morning: *Close the lid tightly after shaking vigorously andPut it back in the refrigerator . Before shaking  Close up After shaking vigorously     Close upDay 512) In the morning: Shake the jar vigorously.   Tighten the lid and put it back in the refrigerator.   Before shaking   * I smell a bit strong alcohol smell which means fully fermented but it needs more rest before baking bread.     After shaking vigorously  * The alcohol smells was weaken.( mild level)13) At the night( Approximately 12 hours later)-- READY TO BAKE!To make levain for my sandwich loaf with raisin yeast water.Levain:
  • King Arthur all purpose flour   149g
  •  Raisin yeast water                          107g
----------------The day before-----------1. Pour 107 g raisin yeast water into the container. The taste:  Sweet and little bit of alcohol.The result of the PH level test Between PH 5.5 and 5.75.Added 149 g KA AP  and made the levain.Viscosity: Hard. I had to knead by hand.* "Hard " means that there is a lot of sugar in the dough.------------------------------------------------------------------------------Next day--- Final dough
  •  King Arthur bread flour                       281g
  • 1 egg yolk + Whipping heavy cream=58g
  •  Water                                                            144g
  • Sugar                                                                 13g
  • Butter                                                                29g
  • Salt                                                                    6.8g
Method
  1.  Mix all the final ingredients and the levain except the butter and salt.
  2.  Autolyze 30minutes.
  3.  Add the salt and butter and knead until you pass a window pane test.
  4. Bulk fermentation at the room temperature until triples.
  5. Preshape
  6. Shape
  7. Bake  35 minutes at 410F until golden brown.    *Cold oven method:  Spray a couple time  in the oven and put the loaf in.  Set up 284F for 20 minutes. increase the temperature to 410F for 10 minutes, lotate 180 degree the loaf pan and bake 10 more minutes until golden brown.
The levain rose tripled ( 9 hours later)Bulk fermentation: The final dough rose almost tripled in 5 hours at 72-73F.Final proof: The dough rose over the top of the tin in 2 hours at 82F.Baked for 35 minutes at 410 F.( I couldn't use " cold oven method" because I was using the oven a hour ago before )When I ferment the final dough at colder temp, I can see the cracks.          The taste was really good. nice volume.  The crumb was not wet, it was nice texture.I smelled a bit of fruity smell from the raisins when I sliced it after 5 hours I baked, but the smell was very slightly and very pleasant.-------------------------------------------------------------  Comparison:5/267 :00 am--   From left: No lid / Vigorous shakes/ my old one - generous shakes10:30 am--  From left: No lid/ Vigorous shakes/ my old one5/27 5:50 am  From left: No lid/ Vigorous shakes/ my old one (I just refreshed)Comparison of the crumb:   ( 12 g sugar not 13g  used in the final dough)  Vigorous shakes    No lid* I didn't like No lid bread because I smelled strong yeast like Active dry yeast when I put it in my mouth.No lid raisin yeast water itself  has no strong yeast smell neither taste , which gave me a surprise.Our taste gives us more details than this PH test in my opinion.----------------------------------------------

For reference,  I want to mention about yeast water that I found from some Japanese sites  and the others from winery .

"Yeasts will activate in two different ways:
1. with oxygen:
{Sugar -C6H12O6+Oxygen--O2}→{ Carbon dioxide-Co2+Water -H2O} 
(* We call it " Breath" which means the yeast is active. )

2. with no oxygen:

{Sugar-C6H12O6 }→{Carbon dioxide gas 2(CO2) + Alcohol(Ethyl alcohol)-2(CH3CH2OH)}

(※ We call it "Alcohol fermentation")When there is no sugar in, it turns to acetic acid ( quite sour), except apple and raisin which contain malic acid. ( milder )

When we make raisin yeast water using a jar, The yeast water will activate with the oxygen in the jar first ( Breath), and occur alcohol fermentation when it is no oxygen in the jar. Alcohol has bactericidal action which prevents to have mold and unwanted bacteria. Natural yeast is tolerant to alcohol so that they live together, however, he doesn't grow without new oxygen.While alcohol fermentation is working, natural yeast stops growing, therefore, it is not time to congratulate yourself yet because of the bubbles ( carbon dioxide gas) , you have to get more oxygen to have your yeast water activate by loosing a lid to access air ( oxygen) into your yeast water.

To make non sour bread, grow Saccharomyces cerevisiae ( S.ellipsoides) in the raisin yeast BEFORE Lactic and acetic acid bacterias grow at proper temperature. Saccharomayces cerecisiae will be tolerant to them. ( Saccharomayces cerecisiae >Lactic acid and acetic bacteria)

*Lactic bacteria and acetic bacteria are in the air. Especially acetic bacteria increases in summer. They exist in the air and grow in all kind of fruit and vegetables and other kind of food that they contain glucose. To make kimchi, we use the power of lactic bacteria that is in the Chinese cabbage. Japanese sake is also used the power of lactic acid bacteria that is in the rice. Acetic bacteria will really activate at over 30℃. To make sweet raisin yeast water ( or other fruit yeast), We should fully grow Saccharomyces cerevisiae ( S.ellipsoides) in the raisin yeast ( or other fruit yeast) BEFORE lactic and acetic bacteria grow. Lactic bacteria is not bad when we make yogurt yeast to make sweet bread. When Lactic bacteria is fully grown in yogurt yeast, Other unwanted bacteria can't grow in the yogurt yeast because the lactic bacteria is tolerant to them at proper temperature. * Exception: Sourdough

-----------------------------------------------------------------------------------------------------*How I maintain my raisin yeast water: *Use a sterilized jar and filtered water. (no chlorine water) 

*And the raisins are NOT coated with OIL. Organic ones taste much better.


* I don't measure the water actually but by volume like the picture above.

Ingredients:This volume will be about
  • 13-25g raisin yeast water (5-7% -in the summer  10-11% in the winter) *  The temperature by the snake light differs from all season so that I adjust the raisin yeast water amount by the room temperature.
  • 45 g raisins                   (20%)
  • 225 g water                   ( 100%)
Method:1) Shake the jar vigorously after putting all the ingredients in the jar.2) Close the lid not too tight /not too loose and keep it at 76-82F around for overnight.3) Shake the jar vigorously and store it in the refrigerator. ( I don't discard the raisins in the jar)* It is very important to keep some sugar in your yeast water not to get your yeast water hungry. I use the refreshed raisin yeast water after 12 hours I store it in the refrigerator to stabilize.

4) Shake the jar vigorously every morning 1 time to get some f your raisin yeast water.     I shake it vigorously every morning and night which is  2 times in total  now.  (September,20011)

If you store it more than several days, I will  *refresh it before baking.*Using this maintain raisin yeast water method.

Here is the link that you might be interested in:http://en.wikipedia.org/wiki/Yeast--------------------------------------------------------------Other methods that I found in Japanese sites1)http://levadura.exblog.jp/12421595/

I read one of Japanese home baker’s method of making raisin yeast water: To make non sour (sweet) and well risen bread, she tighten the lid and shake the jar gently once or twice a day during the process, and she said" if you make bread with this yeast water, you will have dense bread because the yeast didn't get enough oxygen while it was fermented although the taste is wonderfully sweet. In according to make bread that has volume, she add mashed mixed fruit in the yeast water to ferment it again in a bowl that is covered with plastic wrap at room temperature .It sounds good, but it will give me more work. I rather make raisin yeast simply in good condition.

2) No lid method:

http://cookpad.com/recipe/543057 She tested 2 kind of methods between with lid and no lid like me.  She said that No lid doesn't have any alcohol smell and rise very well. She is right but I had a different result after baking. I smelled alcohol from the crumb and the crumb remains wetter in the crumb but I also think that no lid one rise well in the oven.

This is the result:

https://www.evernote.com/shard/s46/sh/aae4b7bd-4181-42f3-b4fd-af43f60b70d7/bfbb002b43291f87240bb662ec67d05e

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Q & A:

Q:  Does the taste of yeast water affect to the bread?

A: I say " Yes" That is why I smell and taste my raisin yeast water if it is fine. My raisin yeast water is  sweet with mild alcohol generally. When the raisin yeast water is just made, You may smell strong alcohol, but it will be milder and read to bake in the next day.  If you smell sour or funny, I strongly recommend you to throw away all of your raisin yeast water, and make a new one.

--------------------------------------------------------------

Q : Why do you shake it vigorously during the process?

A: I have two purposes. I can squeeze more sugar to feed the raisin yeast water by the vigorous shakes, which also activate the raisin yeast.I don't recommend this technique for fresh fruit yeast water which have bitter skins because the bitters remains in the yeast water and the bread.

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Q:  Can I use a water bottle to make raisin yeast water ?

A: I prefer a jar. It depends on you.  However, I highly recommend not to use a weak water bottle like "Walt-mart" brand.I tested it before. On the second day, I smelled some chemical from the bottle. Although I noticed that the raisin yeast water in the bottle had a lot of bubbles and very active, which reminded me of  the process to make beer.http://www.youtube.com/watch?v=sSrbukazO_Q

Day 1                   Day2 ------------------------------------------------------------Q:  How do make bread with raisin yeast water?A:  I use my yeast water like sourdough I used to have.Example: http://www.thefreshloaf.com/node/23726/thank-you-syd I also use my raisin yeast water as sherry wine or mirin ( sweet Japanese sake for cooking) to make teriyaki sauce, orange sour chicken sauce, and so on. I also keep my alcoholic raisins that are fermented in the jar for home made rum raisins. So I can make Daisy's Panettone.http://www.thfreshloaf.com/node/21104/my-first-panettone-milanese-notes-trial-run-formula-and-method-thanks-all-advice Once, I used 2 tbsp this rum syrup to fix the sour flavor when I made David's miche:http://www.thefreshloaf.com/node/23593/david039s-miche-raisin-yeast-water ( NO.5) Home made rum raisins.I add some sugar in whenever I add more alcoholic raisins.I discard the raisins that I make raisin yeast water from beginning because they are smashed and less sugar left in them.-------------------------------------------------

Q :  Is it okay to smell strong alcohol from my raisin yeast water?

A: Yes. When the raisin yeast water is just made, You may smell strong alcohol, but it will be milder and read to bake in the next day. Also,If your raisin yeast water is kept in the refrigerator for a couple days only, It will be fine. If you smell it strong, I will shake the jar vigorously. The smell will be weaken.   It is very important to see how active your raisin yeast water is. Very healthy one is the raisins keep floating  around the top of the water, and you can hear strong pops ( shwwww..) when you shake it and open it up.Here is the result of a sandwich loaf when I used my old raisin yeast water that was little strong alcohol smell.https://www.evernote.com/shard/s46/sh/039147ff-264d-4fa4-959d-65cf8cab1c3c/94659bd4a5655d3db0b0b2d4ddc79392------------------------------------------------------------Q:  How is it different from between non organic and organic raisins?

A: I have some experiments using Sun-maid raisins ( golden and regular ones)

Regular one is okay, but I tasted weird flavor in the bread a little bit when I compare to organic one.I strongly recommend not to use sun-maid golden raisins. It smelled and tasted very weird.

------------------------------------------------------------Q: Is it okay that my raisin yeast water sank on the bottom in the refrigerator?A: This is depends. If  all of the raisins doesn't float back up to the top of the water within a day after shaking vigorously, I think that the yeast is weak or some unwanted bacterias are in it.  I did throw it away and  made a new one when I had the problem. It happened when I didn't take care of the raisin yeast water for a couple weeks.------------------------------------------------------------Q; What temperature is better to make bread for raisin yeast water?

AFor Levain bread:

In the summer, I  use colder temperature around 70-73 F for bulk fermentation, 70-76 F around for final proof   .

In the winter, The temperature is around 76F for Bulk fermentation, 70-76F for final proof.

I think that raisin yeast water bread is not sour unless you retard it for a long time.  But it differs from what king of flour you use.  Rye and Whole wheat flour give it more acid or earthy flavor.

Happy baking,

Akiko

Comments

teketeke's picture
teketeke

My bagel levain didn't rise as usual in 12 hours. I will tell you more details later.

But I want to warn not to use sugar to ferment any kind of fresh fruit when you start.  Using Honey is a right decision to start with.

I totally forgot that I used sugar instread of honey.

teketeke's picture
teketeke

How to make apple yeast water --7 th day:

    

So, I stirred the dough with a plastic fork to activate the yeast ( to get some oxygen in the dough to breath ) *NOTE  It activated the yeast by stirring sourdough starter ( I made from flour and freshly squeezed apple juice instead of pineapple juice ) for a couple of times a day during the first stage. (that is what I have tested to make sourdough for 10 days, and it works. I am going to make more sourdough with flour and water next time.)

   

   It rose tripled in 14 hours, so I am making bagels now. Hopefully, it will be a good one.

I will post the refreshed one when I take a picture of it tonight.

Fruit yeast water gets along with honey which contains fructose, but sugar doesn't have.  It is good to use sugar when it is refreshed, but it is not so good to use sugar to make fruit yeast water at the beginning.

To be continued...

dabrownman's picture
dabrownman

looks very good and should have made the Bagels rise well.  Sugar failed and you should have used honey? How odd that it would work so well in the levain but fail to nake the bagels rise? It took me 3 days of increasing build to get my YW levain strong enough to use in the semolina bread.

teketeke's picture
teketeke

Yes, I could make good bagels. :) However, it took longer than usual.   I think that newborn yeast is not stable enough to rise properly, as you may have experimented.

Happy bubbles,

Akiko

teketeke's picture
teketeke

Here is the bagels with the apple yeast water.

 

It took 6 hours until ready to bake.  It usually takes 2-3 hours with raisin yeast water....

     The is a sign of ready to bake.. finally...

 

I tasted apples at the end of eating like this...

   The taste of  the apple is not  strong, it was just a pinch of it such as you can taste of sourish apple at the end after eating an apple.  The crumb is very soft, but has good volume. 

**************  Refreshed apple yeast water *****************

  

I didn't put it in the refrigerator in 12 hours because I  heard  the sounds of " SHWWW" slightly... 

I stored it in the refrigerator after shaking vigorously and tighten the jar.  Hopefully, I can make a sandwich loaf soon...  I wonder if I better feed honey instead of sugar...    

To be continued...

 

 

dabrownman's picture
dabrownman

and like to make them but can't seem to get them round with the right holes  .  I never would have thought of making them with YW.  The long rise must have been because the YW wasn't up the job yet - but it will be.  My semolina bread also took a longer time to rise than normal about 20% longer.  Did you use Malted Barley Syrup in the water to get that nice color?     How was the chew and taste?  Bagels are all  about the chew and taste for me :-)

ベイグルは作るのに楽しいが、食べることがよい。

teketeke's picture
teketeke

Thank you for your kind words as always, dabrownman!

Yes, I agree with you completely..    New born baby yeasts take longer to rise.      I put some molasses in the boiling water to have nice brown color.  The bagel has a lot of volume, but the inside of crumb is kind of soft but looks dense. 

By the way, I made Japanse sandwich loaf with apple yeast water yesterday.  It took like FOREVER until I finish baking it. 10 hours  for bulk fermentation,  Final proof.. 2.5 hours at the room temperature around 80F, retarding for 10 hours in the refrigerator, and real final proof for 5 hours at 65F to 78F.     It  didn't rise well at the final proof, but it rose quite well in the oven.

 

The real crumb color is more yellowish.  The nice sweet tangy flavor remains in the bread.  I was really surprised how good flavor the bread has.    I reluctant to retard the sandwich loaf, but I believe that apple yeast doesn't get so sour, and it is true.   We all like this bread.   I think you better retarding your sandwich loaf when you try.  As I remember that you like sour and flavorful bread. :)

P.S Now I wonder if apple yeast water itself doesn't have strong yeast as much as the other kind of fruit....  I make sourdough with apple juice intead of pineapple juice using sourdoughlady's method.  It took FOREVER again to finsh baking...  May be .. because the yeast is still not mature...   I will work on this ... :)

Happy bubbles!

Akiko

dabrownman's picture
dabrownman

patience comes to those that wait....a long, long time.  I made Ping's orange turmeric bread today and I know what you mean.  I don't have patience though.  I know that my YW levain was strong it more than doubled in 6 hours after the 3rd feeding and I didn't have any trouble with it on the semolina bread.  But, I bulk fermented it at 75 f for 4 hours with a S&F every hour.  Hardly rose at all.  Decided to do the retard as Ping did for  hers SD version.  9 hours later I started again with 5 more hours of bulk ferment and it finally rose about 70%  I just couldn't wait any longer  and baked it off.  It had some half decent oven spring  but it should have been better in height - like your loaf that waited on........you did the right thing and I should have waited another 3 hours.  It is the best smelling bread I have ever sniffed .  Just a great aroma.  The Various Orange and Apple YW really complimented this bread.  I will post it later today.  The smoked pork jowl, aged cheddar cheese and caramelized onion batard came out great today though and I feel good about that.

Your AYW white loaf looks absolutely perfect!!!  I am going to do the YW baggies next though :-)

Thanks for all of your help  and advice Akiko

teketeke's picture
teketeke

Do you like chewy crumb?  Personally, I don't stretch and fold after 45 minutes of bulk fermentation because I prefer softer crumb.  Stretch and fold is good to strength dough and encourage to rise...but it is too chewy for me.  If it is used instant yeast, it doesn't get so chewy though..  

 For natural yeasts.. I think that being patient is the key to make good bread. I was told that by the other experienced bakers too. Although I am glad that you seems having such good bread! It sounds very yummy !! I will check it out your blog..

Thank you for your compliment for my AYW white loaf.   No wonder why Ron (Ronray) likes AYW very much..     But I still think that apple yeast water is weak.... I better try to test about it very soon...

I am learning from you, too. Thank you very much!!

Akiko

 

 

 

dabrownman's picture
dabrownman

I got my MYW out of the fridge at 8 AM today to feed it and to make a levain to bake with on Monday.  I fed it some Mandarin orange juice, honey, sugar and a half of an apple (now it is Mandarin, Minneola and Apple YW :-) After a couple of hours at 82 F it was perky again so I made a stiff levain that was half WW and half AP and have it at 82 F also. I was thinking about making a 70% WW sandwich loaf with it but wanted to know if you thinkit will have the power to lift such a heavy dough.  It should be very active at 250 g by Monday and I plan on using it all for one loaf   I'm guessing it will work OK even if I have to wait for it to double.   What do you think?

Thanks for your help, as always

みかんイースト水音は非常によい

teketeke's picture
teketeke

Hi dabrownman,

The temperature for levain:   About 73 ( In the summer) -76F ( In the winter ). I like to leave my levain like that.  Because there are a lot bacteria in the summer.  You don't have to keep your levain at 82F..    Using whole wheat is good. It will ferment faster than white flour.  It will be fine as long as your levain is active, but if you have softer crumb, I recommend to use 50% ww and 50% white flour ( bread flour recommended) for the first try for yw bread.

I am looking forward to seeing your result!

Yes, Your orange yeast sounds very active and nice!

 

dabrownman's picture
dabrownman

down to 72 F after the 2nd build.   It is 250 g now and in about 4 hours I should be able to use it.  I changed my mind, baker's prerogative, and am going to make Ping's Orange and Turmeric  bread with it.  I thought it would fit the YW and the color is amazing.

Thanks for the levain temperature advice.

teketeke's picture
teketeke

You are very welcome, dabrownman!

I saw you are trying many various breads that TFL members posted here.  They look fantastic! It is very refreshing and exciting to try new recipes, isn't?      Now I am playing with sourdough with only white flour and water. :)  Exploring is much more fun to entertaining myself.

By the way, You might not get the answer from shiao-ping though..  She may be busy.    I like her blog! :)

Happy baking,

Akiko

dabrownman's picture
dabrownman

and her breads are even better.  Thanks for the 50 50 advice on the WW bread.  It will be next for the YW.  I like baking all kinds of breads and deserts.  Variety is the spice of life and there no sense getting bogged down with the same things.  I bake what I am drawn to.  I plan on baking as many different breads, as many different ways, as I can .  That is why I am so interested in YW.  It opens up entirely new horizons.  After 20 years I might know something about bread - that is worth knowing:-)

By the way.  The very best sunset s and sunrises I have ever seen were in Japan.  No wonder they have the sun on their flag!  I sold my pachinko machine though.

teketeke's picture
teketeke

I agree with you.   Shiao-Ping left a lot of wonderful formulas on TFL.  I tried her recipes several times. They were pretty good.

You have made wonderful breads, you know!  

Oh my goodness... You were in Japan...  My city in Japan is near the ocean, so I used to see such a beautiful sunset and sunrise.  Yes, the flag is exactly like that....    Pachinko machine?? LOL   I am not good at any gambles... So I quit when I lost $200 at the Pachinko when I was 20 years old... LOL

Akiko

dabrownman's picture
dabrownman

Wonderful breads I don't know about yet but, I am getting better day by day.  I hope, practice will make perfect some day.  I have been to Japan several times, a long time ago.  Spent over an month there one time to get a real feel for the country and people.  Loved the food, especially the fresh fish dishes, soups, udon, sukiyaki, yakitori, sushi, sashimi, green teas ....I love to cook Japanese  and Chinese too.  After returning from Japan, I actually went to a 2 week cooking school in SF Chinatown to learn to cook Japanese and Chinese correctly - couldn't make decent sukiyaki otherwise :-)  It's all part of a well rounded culinary background and base to build new, original and unique recipes.  I still think your YW white sandwich bread is top notch - now that is real rise and spring!!!

We won't talk about how much I lost at pachinko but the the Yakuza are still ..... very happy.... and miss me greatly!

teketeke's picture
teketeke

You truly made me chuckles...  I surely think that the Yakuza needs you!   Oh my goodness... You sounds like a chef!! I also love the fresh fish, too.  I can't get such fish here..... I miss all of the  kind of Japanese food..   But.. When in Rome...   I like finding something new food here. :)

Back to talking about your bread...    Your breads are remarkable!  I saw your Phil's walnut and sage loaf!!  The converstation between you and phil made me laugh too..  

And..

I have noticed that you use a brown bag for proofing your bread.... Why don't you use a  plastic bag instead..  The plastic bag keeps the dough covered to protect  from drying out.   For buns, A big plastic bag is a good way to ferment.  I got them from one of my friends when I tried croissants, and It really works well.  I highly recommend it.

And one more thing... What kind of steaming method do you use?    I was annoyed to see less oven spring on my loaves whenever I baked.. but I tried this method, and it worked every time.

Happy baking!!

Akiko

dabrownman's picture
dabrownman

breads.  I have been busy!! PiPs walnut and sage  is baked in a cast iron pot so no steaming was required but it is funny, yesterday I was looking for a large stainless bowl to put over the round instead in the future but didn't find one the right size.  I have tried two baled with a clotche, either my Wagner Ware Magnalite aluminum or my cast iron enameled pot and neither produced any spring at all in the bread.  So I am going to try your way as soon as I locate a a cheap SS bowl at Goodwill.    I have seen them there many times.

My usual steaming method is to put a half full of water Pyrex loaf pan on eh left side of the bottom rack and a 12 " cast iron skillet on the right side bottom rack and a stone on the next rack above and heat at 500 F for 1 hour.  Then as the bread goes in I put a cup of boiling water into the iron skillet.  This works every time I have used it and the bread springs as it should.

The brown paper bag was for storing the baked round overnight after it was baked.  It was part of my story that the brown bag was the containment field to keep the purple people eater inside so I could take care of it in the morning.... with my bread knife.  I too use tall kitchen trash bags to do my proofing in.  It really is the best way if you don't have a proofer.  

Thanks for your help and I do have your white sandwich bread on my YW schedule - it's next.  Got to ge the YW out of the fridge and get it warmed up!!!

teketeke's picture
teketeke

Oh I misunderstood about your brown bag! Sorry, dabrownman! I freeze any bread as soon as they are completely cool to keep fresh. 

Well, I bought the stainless bowl at the Walmart. It was about 10 dollars, or less. It really worths  to try the method.  For the sage and walnut bread in the cast iron...Have you ever read this post?

http://www.thefreshloaf.com/node/20715/baking-bread-cast-iron-no-preheat-method

No preheating an cast iron and a lid makes good oven spring.

I want to try it too.. but I don't have a cast iron....  

 I am enjoying to see your posts!   Thank you for sharing your various bread!

By the way, I make panko using my sandwich loaf . It makes really nice panko.

Happy baking!

Akiko

 

 

tkarl's picture
tkarl

All the photo links in the original post (with raisins) are broken.  Can someone fix this?  Thanks!

teketeke's picture
teketeke

Hello, tkarl. 

I am sorry for this late response.

I have a blog for baking. So hopefully you can see all of the pictures in my blog. 

 

http://raisinyeastwater.wordpress.com/2011/12/01/how-to-make-raisin-yeast-water/

 

http://raisinyeastwater.wordpress.com/category/how-to-maintain-raisin-yeast-water/

 

Good luck to your raisin yeast when you try. :)

 

sskinnell's picture
sskinnell

I finally got my raisin water yeast going after seven tries and have my starter dough made and bread dough in the first rising.  Now I need to know how to keep the raisin water alive and can I keep the leveling dough going in the fridge?  Guess I am not understanding the posts about this.  Please help!

sskinnell's picture
sskinnell

     I made two loaves of 100% whole wheat bread today using raisin water yeast and fresh ground hard red wheat. It turned out awesome and tastes oh so good.  Thank you for all the help you have given me here.  I am so grateful.

sskinnell's picture
sskinnell

     I made two loaves of 100% whole wheat bread today using raisin water yeast and fresh ground hard red wheat. It turned out awesome and tastes oh so good.  Thank you for all the help you have given me here.  I am so grateful.

sskinnell's picture
sskinnell

i posted a picture of my bread,  where is it?

sskinnell's picture
sskinnell
  •  This is the results of my first try at 100% whole wheat bread with raisin water yeast and fresh ground hard red wheat. Actually my first try using RWY.  I love it so much.  Will never use yeast again.

This is the results

teketeke's picture
teketeke

Hello sskinnell,

 I am sorry for this late response.  Wow, your 100% whole wheat looks fabulous!

I would like to know what ingredients you used. So everybody who would like to try your bread would be very helpful. :)

 

Happy baking!

Akiko

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