The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Troubleshooting for Fruit Yeast Water Bread

rosvia_w's picture
rosvia_w

Troubleshooting for Fruit Yeast Water Bread

Hi, 

I just started to bake with Fruit Yeast Water and have read a  few success story from some member here on bread baking with FYW. Apparently it's not the case here. I have tried twice, once with raisins yeast water and once with apple yeast water but they're all underproofed, bread turned out hard and flat. 

Today, I tried again using apple yeast water. I follow the recipe from Akiko which I started the levain last night, left it for 12 hours and this morning it triples the size. Then I mixed with flour, egg, whipping cream, and water. Autolyze for 30mins, add salt and butter, mixed until smooth & shiny or past the window pane test. Follwed with bulk fermentation for 7 hours, it risen more than double the size. Then I preshape, let it rest for 30mins. Shaped it. During the final proofing time, it flatten instead of rise to the top. I don't know what went wrong. I was pretty careful during shaping time and can feel all the gas is still there. 

Anyone has this experience with fruit yeast water bread before? Or can someone give any advice? 

Lechem's picture
Lechem (not verified)

and had any success? Logic tells me that if your levain triples in size then your bread should have no issues either.

My process would be to take a sourdough recipe and build the levain with flour + YW.

So if you have a simple sourdough recipe e.g.

 

500g bread flour

270g water

8g salt

150g starter at 100% hydration

 

Then I would mix 75g YW + 75g bread flour and allow that to fully mature before using.

Once mature then make up the dough and allow to bulk ferment till doubled then shape and final proof till just under doubled.

rosvia_w's picture
rosvia_w

I have never tried unenriched bread before, mostly did with bread flour. 

I will try your sourdough recipe and see how it goes :)

 

Lechem's picture
Lechem (not verified)

from the top of my head.

I normally recommend 65% hydration for bread flour but have lowered it to 60% as YW seems to make it feel more hydrated.

You can also do 8-10g salt.

8g is a bit on the low side but my logic (which might not be true) is I thought it best not to push the yeast too hard in case that might be part of the issue (but I don't think so).

Warmth is the key too. YW needs more warmth.

Best of luck.

rosvia_w's picture
rosvia_w

the one that I tried to bake is just a white loaf sandwich bread and the salt used is only 5g with total bread flour of 430g. And where I live here is very humid, with average temp around 33oC / 90oF at day time. So warmth should not be the problem. 

the bread dough only flatten after shape and during final proofing. It was risen beautifully during bulk fermentation. 

Lechem's picture
Lechem (not verified)

...because it's very warm where you are it over proofed. Come to think of it I'm sure this is the problem.

Levain build and bulk ferment went very well but flattened during the final proofing.

Perhaps do increase the salt to the normal range of 10g. Bulk ferment till aerated, billowy and bubbles visible just beneath the surface of the dough but not necessarily doubled. Then do the final proofing in the fridge for 8-12 hours.

rosvia_w's picture
rosvia_w

Oh I forgot to mention, it formed a skin at final proofing stage. 

Lechem's picture
Lechem (not verified)

Inside a plastic bag. This should help. Even if you don't final proof in the fridge like the suggestion above the final proofing should be done covered so the dough doesn't dry out.