December 28, 2014 - 8:21am
37.5% wholewheat yeast water tangzhong
Bulk fermented for 5.5 hours (not by choice). Too tangy for my liking but kinda shreddeable n soft. 40g yeast water used.
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37.5% wholewheat yeast water tangzhong
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I wonder what brought on the tang since YW has no sour component and is sweet? I use it to kill the tang of sour in bread when using SD and I don't want sour - like in cinnamon rolls. Very odd indeed. YW is the perfect natural leaven for those who don't want a sour tang.
I think the tanginess could be due to a few factors -
(a) when I first started by YW about 1 week ago (I used dried goji berries), on the 5th day i tested about 20 g to see if it is ready and it tripled in about 8 hours. After that, I kept this "preferment" in the fridge for 2 days.
(b) when I baked this loaf, I used the tester preferment and added another 20g of YW
(c) the long 5.5 hours bulk ferment (which i had not intended as I couldnt get home in time to bake the loaf) at 27 deg celcius, where the dough had more than tripled (but was still looking really strong and wasn't on the verge on collapsing).
This was really a test loaf...apart from the tanginess (which I prefer less of), the bread was good to eat...even on its own.