Troubleshooting for Fruit Yeast Water Bread
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?