The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with pineapple juice instead of water

New2BreadMaking's picture
New2BreadMaking

Experimenting with pineapple juice instead of water

My "typical" bread recipe consists of combining:

          1 cup starter (Gold Medal Whole Wheat, approx. 115~125% hydration, and approx. 7~8 weeks old)

          1 cup of water

          2 rounded tbsp. of Turbinado (blonde) sugar

          1 tsp. salt

Then adding combination of:

          3 1/2 cups of Gold Medal Whole Wheat flour

          3 level tbsp. of Bob's Red Mill "Vital Wheat Gluten Flour"

 

I wanted to experiment with pineapple juice (100% not from concentrate - 1 cup) in place of the water; omitted the Turbinado sugar in the recipe.

First rise was really quick - barely 3 hours total.  Then a really quick knead and roll, then into the bread pan for the second (final) rise.

Second rise - approximately 12 hours total, before baking.

No noticeable oven-spring during the bake, well, maybe just a little.

Bread came out with a fluffier (maybe softer would be a better description) texture than usual.  Had to ease up on the knife while slicing it.

Flavor of the bread...?  Not sure. To taste it one wouldn't suspect that I used pineapple juice.  Sour taste was the same as with using water.  Sweetness from the pineapple juice was very nice.

I'm quite happy with it.