The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimental Yeast Water Boule

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RedL's picture
RedL

Experimental Yeast Water Boule

I started some AYW (Apple Yeast Water) a week ago.  It seemed to be going pretty well so I made a 100% hydration preferment.  To my surprise it more than doubled.  Not having planned anything I quickly took 100g of it and added another 116g of the AYW and 160g KA AP flour.  I always like to Autolyse so I added  ¾ tsp. of salt and 33g of KA AP flour after 30 mins.  Very simple.  Mix, do 2 S/F’s and into the basement for the night (60 degrees).  This morning I shaped it and put it into a linen lined basket, which it stuck to (Arrrgh), then baked in my combo cooker.  I tried starting in a cold oven for the first time.

I’m thinking it would make a really nice baguette because it is so very light and moist.  The crust needs some work though, it would have been better on a stone.  The flavor was different but not really apply however the aroma was fruity.  I really like the crumb so I’ll definitely keep the yeast water active for more experimentation.

Sorry about the small blurry photo, haven't figured that one out yet.

Happy baking!

 

 

cookofthefamily's picture
cookofthefamily

6 days ago I started 3 little bottles of yeast water. 1 with strawberries, 1 with craisins, and 1 with just AP flour. The strawberries have gotten thick and smell really good like a strong fruit candy smell;the craisin one hasn't done much/and the flour ferment smells great-really sour or acidic in nature. The strawberry one did bubble a little yesterday... its really thick. Tomorrow after i get all the kids to school i think i'll experiment with feeding everybody and see what happens. I'm excited about the strawberry one and the flour one.

dabrownman's picture
dabrownman

YW bread especially for the first time.  It does make good baggies as you suspect, had half a one for lunch today.  In several of my last bakes I have been using SD and YW both in the same bread so, the there is a whole different world, or two,  out there .

Happy YW baking

RedL's picture
RedL

cookofthefamily, Your strawberry sounds really nice.  You should get a hint of the strawberry in what ever you decide to make with it. good luck with your loaves

RedL

cookofthefamily's picture
cookofthefamily

Well, I'm trying to generate yeast to keep onhand instead of buying commercial stuff...  So last night along with my spaghetti I made with the mixer attachment my wife got me for Valentine's Day (YAY!) I figured hey I'll try some flatbread made with my little yeast babies I've been growing. They turned out okay and I could really notice that there was a fruity strawberry taste to it and even though it was a savory kind of thing seasoned on top with salt, pepper, oil and grated parm- it really worked well. So I have about a quart or so of this thick yeasty fermentation liquid and this morning i fed it with some sugar and flour in hopes of baking with some of it this afternoon and using the rest to make my own version of a yeast "cake" to keep in my fridge for use. Hope it works :)

RedL's picture
RedL

dabrownman, thanks for your encouraging comments.  I'll definitely try to get some baggies into my baking schedule soon.  I'm sure your sandwich plate looked gorgeous if it was anything like the photos you submit with  your recipes.  All those homemade goodies.  Yumm!

My yeast water has been the frig for awhile and I'm not sure how to take care of it .  I don't know what it's feeding schedule should be.  Does it need more fruit or sugar cubes?  I don't know, I couldn't find much information on that aspect anywhere.  So I'll try feeding it or try making up a preferment and see how it goes.

I look foward to seeing more of those lovely sandwich plates

RedL

dabrownman's picture
dabrownman

like I do my SD.  Every two weeks I put the whole shebang through a sieve to catch the old apple pieces.  In a new clean plastic 18oz peanut butter jar, I put 6 pieces of the old apples (freeze the rest), add about 60 g of the YW, 1/2 of a small diced peeled apple,  1 T of honey, 1 tsp of sugar and fill up to about 3/5 th of the jar with water and put the lid on.  I shake it 1 time every hour for about 6-8 hours and then it is ready to go in the fridge again.  Shake once every day in the fridge - if you can remember.  In 2-3 days it is ready for making bread.  As I use it I don't replace the water since I only bake with it once a week now.

Working on a Parade of Sandwiches we've made over the past few months.  Every one delicious because of the bread, spreads and fillings :-).

RedL's picture
RedL

Great!  That sounds easy enough.  I want to keep it going so I can try some "baggies".  The levain I just started isn't doing much yet.  It's been 4 or 5 hours.  I'm thinking YW is a little harder to read than sourdough as far as it's strenght is concerened.  So I'll just wait until it starts to bubble nicely.

Looking foward to your sandwich parade.