The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

dabrownman's picture
dabrownman

teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

As Jennifer Paterson famously said 'This bread is not your slimy old white slice' - Well, this isn't either.  I followed Akiko's recipe almost to a tee except I used my mandarin, minneola, apple yeast water instead of raisin yeast water.  I was forced into a 7 hour retard and I baked the loaf at 400 F w/ convection because that is what my Cuisinart Mini Oven does ( only 25 degree increments in temperature) and there was no reason to use a big oven.  I only baked it for 30 minutes, turned off the oven and cracked the door when the loaf hit 205 F and let it sit inside the oven to crisp up the skin.  This is the same oven I used for Phil's Vollkornbrot yesterday - talk about some serious dark to light whiplash :-)  teketeke's (Akiko's) recipe can be found here:

http://www.thefreshloaf.com/node/22482/japanese-white-sandwich-loaf-raisin-yeast-water

Akiko has been most generous and helpful in getting me started with yeast water breads.  Some day, when I learn to slash better than my current 'double y chicken foot' signature slash, I will try out her baggies she makes from yeast water.  There is no question in my mind that YW is far superior to regular yeast when it coms to breads where sour is not need or wanted.

This Japanese bread has to be the king of white sandwich breads.  It sprang well over 100% in the oven even though we figured out my pan way too big compared to what Akiko uses.  It has the most luxurious, creamy crumb so moist, soft and delectable.  Just perfect.  The crust is deeply browned, crackly, bubbly, crunchy and crisp.  The taste is about as good as any white bread can ever hope to be - and that is saying something.  I can think of 20 ways this dough can be used, other than as a sandwich loaf.

If you don't use YW - you should try it even if just for fun.  It will brighten your bread horizons and its varieties and qualities can't be matched.  The next bread in mind, where some of the water is replaced with orange juice like Shiao-Ping did with her Orange Turmeric SD bread - that I also baked off with yeast water instead of SD.  Orange zest seems in order here too.  I hope those aromas get transferred to this new variation of Japanese White Bread.   But, Akiko just might beat me to it which will be fine and dandy :-)

And today I had it for lunch as a Hispanic spiced grilled chicken sandwich.

 

 

Comments

sweetbird's picture
sweetbird

This is very different from anything I've ever tried, which of course immediately makes me want to try it.... Maybe I will one of these days. It sounds like you're very pleased with it!

Janie

dabrownman's picture
dabrownman

accomplished bread maker that WB may not seem like it is worth the effort but this is really good bread made with natural yeast just like SD - without the sour.  I toasted it for dinner with a salad and sure enough, just like most other breads - it is better toasted with butter.  My wife tried a bite with David Snyder's SFSD and she liked them both and she is a Oroweat WW sandwich lover.  I can see all kinds of YW variations - just like SD one's without the sour.  Plus YW is fun and they are very strange beasts indeed :-)

dabrownman's picture
dabrownman

Yesterday I ran out of fresh bread and had to hit the freezer for some lunch slices.  I pulled out my first YW loaf the Semolina loaf.  It made a great sandwich for lunch too.  This P & J was made with home made cherry jam and chunky peanut butter served with a huge juicy strawberry, some pepper jack cheese, home made greek yogurt with red pear butter, home grown field greens and parsley.  Here it is.  Today I am going to have a curried, chutney, grilled chicken sandwich made with teketeke bread.  Can't wait it is lunch time.  We have a bakery in Tucson AZ that makes fine bread but features it with their in house sandwich shop where they serve the best sandwiches in the world both hot and cold.  It is called Beyond Bread and it is always packed with happy customers.  A real success story.  They have inspired my lunch selection to a great degree.  I love to cook and spend way more time doing that than baking.  I cook all the meals at home since my wife works and I am retired.  It is fun and very tasty.  My goal is to master the cuisines of the world and eat them all!

 

teketeke's picture
teketeke

Oh my goodness dabrownman !

The crumb looks really fantastic! I am so glad that your loaf came out very well.

You truly made my day! You taught me that weak yeast ( slow rise) makes flavorful bread. I learned it from you.

I am still making new apple yeast water with different amount of honey several times to see if I can make strong yeast water like raisin yeast for interest.  When I made 2 jars of apple yeast water that started with sugar only / honey only, the sugar one was oxidized on the second day, and tasted weird on the 5 th day.. Honey has glucose oxidase that prevents for oxidation.Raisin is antioxidant. Apple is not.  Honey is a better choise to start with, I think.

Your yeast water looks pretty healthy!   I wish I had some fruit on our yard like yours!

By the way, could you tell me the chicken sandwich recipe? It looks great indeed!

Akiko

 

dabrownman's picture
dabrownman

am very happy the YW breads have turned ou so well.  Hopefully your AYW will turn out to be a strong with with the honey.  I use honey to feed mine with some orange segments and orange juice too.  Your Japanese White Sandwich bread is even better than I thougtht it would be,  I baked mine darker adn the crust is crunchier because of the mini convection oven I used but the crumb is still soft and moist.  It is everything you would want in a white bread. It is better tasting the 2nd day as you said it would be.

 

I just had to have a snack a couple of minutes ago and decided to have an apricot cinnamon jam and peanut butter on Japanese YW White Bread.  It was delicious.

Guess which part I liked the best?  The crust  - brown part as Anne Burrell says 'Brown food tastes good!'

For my Mexican marinade I hope you have access to real Mexican spices and chilies.  for 1 1/2 pound of meat - it doesn't have to chicken.  I use it on fish, pork and beef too.  Here goes, 1 tsp of dark mushroom soy, 1 T of light soy sauce (many folks don't know that the cooks in the Baha use soy all the time for their grilled meats), 1 T tequila,  the juice of 1 lime or 2 mexican key limes, 1 tsp toasted sesame oil, 1/4 tsp each ground dry; cumin,  corriander, mole, chipotle, 1/2 tsp each granulated; garlic and onion. 1/2 tsp ancho chili, smoked paprika and sugar, 1 tsp seasoned rice vinegar, shiao xing rice wine and Mexican oregano plus  1/2 T of olive oil to cover, once the meat is soaking in the rest of it, so the meat doesn't stick to the grill.

Happy baking with YW! 

teketeke's picture
teketeke

Apricot cinnamon jam looks great! I 'd like to try the sandwich instead of peanut butter and jelly sandwiches.

W www who are you? You seem like a executive chef!  I will learn a lot of variation of sandwiches from you. I make very simple ones all the times....

Thank you for sharing,

Akiko

 

varda's picture
varda

with your yeast water baking.   Mine has been completely hit or miss.   Your sandwich looks delicious.  -Varda

dabrownman's picture
dabrownman

with  YW and the fine breads it produces.  I've only baked 3 loaves but they all came out well - even if not anywhere near perfect.  Wish I could say that about SD!!.  This one didn't even require a slash - and it still almost jumped out of the tin.  YW really is amazing stuff.

I try to make an appropriate sandwich for every loaf I bake  - even if it is a technical or artistic failure.  Plus, I need to eat lunch anyway and I do try to eat right when I can ...and I seem to eat much better since I found TFL community.  I'm still looking for a Tzitzel recipe.  I think I could make one from your hints though and that is as frightening as YW ever will be .....

First is sweetbird's amazing crust on that boule she posted this week.    She might try some YW too.

sweetbird's picture
sweetbird

I'm looking forward to your version of that boule, dabrownman. I am definitely intrigued by the YW concept and will look into it some more. One thing this site confirms for me is that there are endless ways to put flour, water and salt together and they all have a place in this world!

Janie