The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

dabrownman's picture
dabrownman

Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

I love the smell of this bread. This is what makes it so alluring and eventually delicious. Stunning toasted. I cut the recipe in half.  My Mandarin, Minneola, Apple Yeast Water (don't ask) was used to build the levain over 2 days with 12 hour feedings.  It was eventually ready at 250 g and I used a like weight of flours but added 5% WW and 5% spelt to the 5% rye and lowered the white flour a like amount.  I had a 5 hour bulk ferment with 3 S&F's at each of the first 3 hours and a 9 hour retard with a 4 hour final proof.  The bulk and final proofs could have each been 2 hours longer but I got impatient and the rise was not a high as it could have been.  This is a very fine bread with open crumb, chewy texture, aromatic and  delicious.  The varied citrus YWwent went well with the Minneola juice that was part of the liquid for the dough.  It was great to be able to find a bread where the YW was so perfectly matched to it.  Lucky indeed.  I will make this bread often - and be more patient....... since patience comes to those who wait ........a long long time.

My lentil soup used homemade chicken stock and the leftover caramelized onion and smoke pork jowl from isand66's bacon, cheese and onion bread I baked this morning. I also added some whole Thai chilies for heat. No chicken required because of the hog jowl.. The soup was so simple and delicious. A perfect foil for the beautiful yellow bread. A very fine combination. Thanks Shiao-Ping

Comments

varda's picture
varda

And with yeast water no less.   This looks terrific.   You are fearless.   -Varda

dabrownman's picture
dabrownman

get smell-o-vision if only for this one bread.  It is true that I am fearless since fear leads to not being willing to take the first step on a new adventure or to solve a problem.  But, in this case and most always, I am just ignorant in the extreme and don't know any better.  I just couldn't pass up making this bread with my various orange and apple yeast w when some of the wet was also orange juice.  I don't know how S-Ping's bread tasted or smelled as a SD but it was divine with YW. 

I am also a sucker for lentil soup.    I was really perfect with this bread.  I'm going back to S-Ping's blog for some inspiration.  She is so calm and reserved - quite unlike dabrownmen :-)

Thanks for your kind words - now we both have strayed far from Prazel's but I still miss the Tzitzel!    I'm glad you recreated it, so I could put it on my bucket list

teketeke's picture
teketeke

I second Varda... It looks terrific, especially the crumb color as you are intrigued.   

Thank you for sharing!

Akiko

 

dabrownman's picture
dabrownman

I am very impressed with yeast water as a fine leaven for any bread where sour is not wanted or needed.  Thanks for ally your help in getting mine going.  YW opens up all kinds of new and interesting bread directions .   But, there is still patience to master....... in all breads...... when required.  The smell of this bread is nearly indescribable.  Shiao-Ping's recipe is flawless as usual - except she didn't use YW :-)