The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple Yeast Water Bread

codruta's picture
codruta

Apple Yeast Water Bread

Hi! I just want to share these photos with you. I baked this bread a few weeks ago, soon after I made my AYW. The water was fresh, sweet, mild. The formula was very simple, and the bread was delicious. I'm not sure I used YeastWater properly (all the liquid was YW, and I did not made a preferment), but I take it as an experiment with a good result.

The formula was:

- Bread Flour (type 000): 198 g ……………… 50 %
- AP Flour (type 550): 158 g …………………… 39.9%
- Whole-Wheat Flour: 40 g …………………… 10.1%
- AYW: 266 g ……………………….................... 67.1%
- Salt: 8 g ……………………………………………… 2%
Dough: 670 g ……………………………………….. 169.1%

I made the dough in the evening, with autolyse for 30 min, bulk fermentation 2h:30min with 2 S-F at 50 min. interval. Pre-shape, rest 20 min, shape, proof 1 hour at room temperature, then retard in the fridge for 7 hours, and bake it in the morning.

The taste was somehow sweet, no sour at all (which surprised me, given all the YW I used), the crumb was moist and silky.

I like the idea of working with sourdough more than working with YW, but I must admit this loaf was one to remember. The pictures were taken at my grandparents house, in the countryside.

More pictures and details can be found at my romanian blog Apa.Faina.Sare.

Have a nice weekend,

Codruta

Comments

MikeJ's picture
MikeJ

Was there any discernable apple flavour? 

I can suggest one reason why the loaf might not have been sour. It might have to do with the different types of sugars yeast and lactic acid bacteria eat.

In flour, the most abundant sugar is maltose. Lactic acid bacteria can digest maltose, but many sourdough yeast - such as Candida milleri - cannot. Instead, these sourdough yeast rely on the bacteria in the sourdough culture to break maltose down into glucose, which the yeast can digest. So: in many sourdough cultures, lactic acid bacteria and yeast coexist well, partly because they don't compete for the same type of sugar.

In ripe apples, the most abundant sugar probably isn't maltose, but glucose or sucrose. So in an apple water culture, the yeast might not depend on the bacteria to provide glucose for them. The yeast might actually grow much faster than the bacteria and end up dominating the culture, which would explain why you're not getting acidity - because there aren't many bacteria.

Just a thought. I wrote a blog post on a similar topic yesterday: http://michaelholcombe.wordpress.com/2011/09/07/the-eternal-bread/

 

codruta's picture
codruta

Mike, I could not discern apple flavor. There was a vague sweet note, but if one did not knew what was the dough made of, I'm sure he couldn't tell where this sweetness came from.

thank you for the explanations and the link.

codruta

varda's picture
varda

I have been making a preferment with the yeast water the night before and then mixing up final dough the next day.   Will try your method and see what happens.  -Varda

codruta's picture
codruta

Varda, your breads are so nice, I must learn from you.

codruta

Daisy_A's picture
Daisy_A

What a gorgeous, creamy, open crumb and golden crust! Looks like it had a great rise also.

As far as I can work out from reading and my own baking, using yeast water as all of the water in the dough is one approach that is used quite validly and effectively.  Anyway results tell the story! 

I have also found that fruit waters yield a sweet bread and foreground wheat flavours. Have found that this, and their ability to cope with sugars make them good in enriched doughs also.

Loved the apples and kitten also - your grandparents must live in a very beautiful place.

Best wishes, Daisy

codruta's picture
codruta

Daisy, I'm glad you left this comment, cause I wasn't sure I approach the YW correctly. I read about the YW and enriched dough, that they make a good pair, and I'll try it sometime. But with all the hollydays coming, I think I'll try it rather sooner than later.

Thank you for the nice words, too.

codruta

lumos's picture
lumos

More I see the beautiful results you've been achieving your AYW, more I think I need to try making breads with yeast water again.  Haven't done it for more than 10 years and never done it with apples, but your breads are just too tempting to resist.  \

Thanks for sharing, Codruta.  Your aritistic sense and photographic skill are, again, just marvellous, too! 

lumos  ::Mental Note :  Don't forget to buy apples tomorrow::

codruta's picture
codruta

Thank you, your comments are always appreciated. :)

codruta's picture
codruta

Lumos, I'm sure your results with AYW would be marvellous! I want to see them and learn from you!

codruta

breadsong's picture
breadsong

Hello codruta,
What a lovely crumb - love the photos (of the bread, and the kitten!).
The green of the foliage is really gorgeous, but it's the green of the kitten's eyes that knocks me out!
(I just picked up greeting card which has a picture on the front, of a cat looking out from some tall green grass; 
the picture is captioned:
"A cat is a lion in a jungle of small bushes." - Indian proverb  )

Back to the baking - beautiful, as always!
:^) from breadsong

 

 

codruta's picture
codruta

Breadsong, you are so nice! Thank you for sharing that indian proverb :)

and for your compliments.

codruta

ananda's picture
ananda

Hi Codruta,

A lovely loaf with a fantastic crumb.   It reminds me of the results achieved for a rye mash bread by gvz here:

http://www.thefreshloaf.com/node/24894/today039s-very-light-rye-mash-bake

What if you were to use a combination of Apple Yeast Water and Sourdough to leaven the bread: "Best of Both"???!

Just noted that you posted on Eric's thread about the Stout Bread and Karin's post on the Nettle Bread.   You probably haven't seen the original storied behind these breads made by former students I had the pleasure to teach.   You can catch them here, if you are interested:

http://www.thefreshloaf.com/node/22439/brief-report-young-baker-competition-and-weekend-bread-baking-home and:

http://www.thefreshloaf.com/node/18164/whitsuntide-baking-and-other-antics

All good wishes

Andy

codruta's picture
codruta

Andy, Thank you for your comment. And thank you for those links! I knew gvz bread (which is a beautiful bread!), but I missed the original story behind Eric and Karin's posts. Your link came right on time, cause I was at my grandparents house yesterday and I picked some fresh nettles after I read the story and I want to give a try to Faye's bread. And the stout bread is on my list, too (the list is growing from week to week) but I don't know yet what beer (from what I can buy here) should I use.

Thanks again, your comments are always nice and helpful.

Have a great week.

codruta

ananda's picture
ananda

Hi Codruta,

Each type of beer will bring its own particular taste to the finished beer.

You could use a lager, pale ale or stout to be honest.   The only suggestion I have is that you use a beer with plenty of taste and flavour.   Cheap and weak beers will have very limited impact on the finished flavour of the bread.

Very best wishes

Andy

Schrödinger's Other Cat's picture
Schrödinger's O...

Hi Codruta,

Beautiful loaf.. Pardon my naivete but what exactly is "apple yeast water"?

Excellent photography in addition.

Thank you,

-kristjan

 

codruta's picture
codruta

Kristjan, thank you. There are so many useful information on TFL site regarding Yeast Water, I'm sure you'll find everything you want to know if you search in the left bar "fruit yeast water". Those informations are much better than my explanations would be.

here are some good links:

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water

http://www.thefreshloaf.com/node/23597/yeast-water-examples-photos-tfl-links-only.

Best wishes, codruta

Schrödinger's Other Cat's picture
Schrödinger's O...

Hi Codruta,

Thank you for the information, something new to try.

Best wishes,

-kristjan

Mebake's picture
Mebake

A beauty Corduta! what a lovely looking loaf. This must be a flavorful loaf.

 May i ask.. what is your steaming / oven setup?

rossnroller's picture
rossnroller

Great crust, great crumb - and when a bread looks as good as this, it just has to have flavour to match! I must again congratulate you on your photography! Your pics are always thoughtfully and tastefully composed and look fabbo.

Cheers!
Ross