The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pulla with sweet levain and yeast water levain

Skibum's picture

Pulla with sweet levain and yeast water levain

The yeast water really makes for some amazing oven spring. For this bake I used 50g YW and 25g sweet levains both at 100% hydration and less than 300g total flour, all AP except for the levains and still got this monster, mutant loaf:

Once again am egg wash and a generous sprinkling of sugar and ground almond. Sadly I was out of slivered almonds.

Happy baking folks! Brian


isand66's picture

It's like looking at the clouds and trying to guess which one looks like a dog or cat....I think this one looks like a mutated monkey sleeping on its back :).

Must taste good!


Skibum's picture

It is a fine loaf and like the last YW loaf will likely improve with age. Switching to AP flour except in the levains has given me a better crumb and flavour. This is a fine tasting loaf!

happy baking! Brian

dabrownman's picture

to love this pulla Ski!  Each slice looks like a cloud...  Bet it is as light at one too!  Well done.  I'm using YW and SD together in this year's end panettone bake - we want those clouds:-)

Happy Christmas baking Ski

Skibum's picture

The crumb and flavour definitely improved by going to AP flour for this recipe. I neglected to mention, I was doing the first bulk rise on the counter and intent on refrigerating it overnight only to forget. When I got up in the morning it was easily 3x plus in bulk and standing 31/2" proud of the container and wearing the lid as a hat. Oops! No harm though.

I am now feeding my levain's for a 4 loaf pulla bake. One for me and three as gifts. The YW levain now easily doubles in 4 hours, but i am letting it go 6 before feeding again.

I have some back ribs hickory smoking for tonight's dinner. they have been going for 4 hours now and need a couple of more.

Happy Christmas baking back at you dab! Ski