The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet tasting apple yeast

jefklak's picture
jefklak

Sweet tasting apple yeast

You can read more details here:

http://www.savesourdough.com/sweet-tasting-apple-desem/

I've read a lot of great things on yeast water here. I had no idea what it was and decided it was time to investigate. After reading a lot about the topic (and discovering yeast is virtually everywhere, even on vegetables or tea), I wanted to give it a go myself. I got my hands on some organic apples my girlfriend's uncle harvested from his yard, cut them up, added some water and left it there for a few days. This is the result:

As you can see, the bread itself has a lot of nice holes and I also included the apple within the loaf itself. I thought that would give it a nice added taste - and since apples and cinnamon happen to go well together (and I love cinnamon), I also included 2 teaspoons of that as well. 

Here's the formula:

100gr apple yeast water + 100gr spelt flour as preferment (12h)
300gr spelt flour
100gr wholerye flour
2 teaspoons  cinnamon
1 whole apple, cut up in little pieces, with peel (organic)
 225gr water (makes the loaf 65% hydratation)
"some" salt (can't remember, 7gr?)

The apple pieces gave the bread an added moistness boost I did not forsee but it turned out to be great. I was a bit lazy and did not fold it as usual so it came out a little flat, but that's okay, right?
All my latest sourdough bakings include final proofing in the fridge for 8 to 12 hours, and this is no exception. I think it only increases the flavor. I baked it straight from the fridge.

 

You can read more details here:

http://www.savesourdough.com/sweet-tasting-apple-desem/ 

Comments

dabrownman's picture
dabrownman

combination of spelt, rye, apples and apple YW.  The  only apples I've used with AYW is the left over apples I freeze from the old YW before adding the new apple chunks when feeding it.  The skin color really comes through in the bread too.  Now, with your SD, you have all kinds of combinations you can use in breads.  I like using YW and SD together in whole grain breads.  If you like the taste of SD and want larger holes that combination works.

Very nice baking indeed!

HUGO's picture
HUGO

FYI  Last week I noticed huge red ripe rose hips on a ragosa rose bush in the yard.   (FREETOWN MASSACHUSETTS)  Knowing    local gift shops sell '' ROSE HIP JELLY ''.   YES, I MADE A ROSE HIP SOUR DOUGH STARTER!   As I sit I have a 4 cups of WW flour to 1 cup of ROSE HIP STARRER fermenting.  Perhaps SAT. I'll bake it into 2 round loaves.  If it isn't good the squirrels  will be happy. 

dabrownman's picture
dabrownman

to find some rose hips.  Between you and hanseata I've got the RH bug:-)

Janetcook's picture
Janetcook

Very nice bread.  I love your scoring pattern and the color of your crust.  Apple looks delicious too :-)

I use fruit yeast water with my sd leaven too except I use raisins as the maintenance is easier for me to manage :-)

If you don't want to start you leaven from scratch you can simply add yw to your regular sourdough starter when doing builds...then you get a bit of a tang and the moistness of the YW.  ( I use 1/2 YW and 1/2 regular water in my feeds and it works great.)

Fun having alternative 'natural' ways to leaven bread.

If you haven't already discovered the wealth of info. here on yeast waters you might check it out using the search box...Great information and formulas.

Thanks for the post :-)

Janet

grind's picture
grind

That looks yummy.  Btw, that's how my current starter was made - the yeast water built with flour.  Unfortunately, I never knew about using actual yeast water for baking at the time, so I missed using it in bread.  But I gotta say, the first couple of bakes with the new starter produced a very nice fruity and moist naturally leavened bread.  Cheers.

hornedfox's picture
hornedfox

I was told by a master baker that cinamon retarded the yeast and he added at the end before final proofing, Anyone else heard this?

 

Ian

Janetcook's picture
Janetcook

Ian,

Yes, I add a bit of IY when I use cinnamon in a formula.  (I usually use 1% cinnamon and will add .08-.1% IY depending on how the dough reacts and the rest of the ingredients. Note: all my doughs do an overnight bulk ferment time in the refrig. hence the small amount of added yeast)

Janet

jefklak's picture
jefklak

By IY, you mean "Instant Yeast", right? 
Didn't know cinnamon disrupts the rising process - let's say that it did not seem to matter much, judging from the holes in the crumb. The fact that my bread turned out too flat is because it was a little on the wet side and I did not pre-shape well, nor fold :-)

Thanks for the kind comments!

Gotta try the tea fermentation thing next, hehe.