The Fresh Loaf

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Yeast Water - Part 3

Lazy Loafer's picture
Lazy Loafer

Yeast Water - Part 3

The yeast water experiment continues. I tried out the Currant bun recipe again, with a few tweaks. They didn't turn out to well last time (see my blog post here for details and pictures) and indicated the need for a few changes.

I didn't change the recipe / formula itself really, but did add 1/8 tsp of dry yeast to the batch (12 buns scaled at 90 grams each) in addition to the plum yeast water starter). So, to recap, I used coconut oil as the fat and soaked ground flax seed as the egg substitute. I did use dairy milk, but could sub a non-dairy milk to make them vegan. Flour is all bread flour, including in the yeast water starter (2 builds). Flavoured with sugar, cinnamon, grated orange zest, raisins and currants. Let me know if you're interested in the specific formula.

Mostly it was a technique change - letting the dough ferment and proof for a longer period of time at a warmer temperature (in my oven with the light on and the door cracked open). This made the dough much, much happier.

It was a gorgeous dough, really - soft, silky, springy and stretchy. Easy to work with and easy to shape into buns. The surface was smooth and tight, and in fact a little dry after the shaped final proof. I should have covered them in plastic but instead used a cotton cloth. Should have been at least a damp cloth, in hindsight.

I didn't score them at all this time, but they baked up very nice. They were much more brown this time too. That puzzles me, but I guess it indicates that last time the yeasts hadn't had enough time to convert the complex carbs in the flour into simple sugars so there wasn't enough residual sugar to facilitate browning. Comments?

First bake:

This time:

They felt light and soft coming out of the oven - a good sign!

And ta-da - the crumb is lovely! Oh, and they taste divine. I had one for breakfast this morning, split, toasted and spread with home made bumbleberry jam. Definitely making these again. :)

 

IceDemeter's picture
IceDemeter

I am not usually a fan of buns like this, but these are making me drool a little bit...  especially with you saying how good they tasted as breakfast.

That's great that you've not just maintained, but have matured / improved your yeast water.  I'm carefully noting the need for warmer / longer ferment (for when my curiousity gets the better of me and I decide that there really IS enough room in my over-crowded fridge for yet another starter).

Thanks for continuing to experiment and document --- and it's so nice to see you actually getting to enjoy the fruits (fruit-rolls?) of your labour...

Best, Laurie

 

trailrunner's picture
trailrunner

that's how mine come out every time as far as crumb and browning. Love your buns :) I don't add any extra yeast but otherwise your technique is what I do. The warmer temp for rising is the key. Also I have huge plastic bags that I have saved when I have purchased bedding etc and I slide my baking pans into those to keep everything moist while they rise. Works great and the rolls do keep a moist top before baking. I need to try plum YW. Add a good size piece of orange peel to your water, a fresh piece each time you refresh and you will love the fragrance and it does carry over into the taste. Your YW will thank you as well. 

Lazy Loafer's picture
Lazy Loafer

I was wondering about orange peel. Some of the stuff I've read about YW say to stay away from it as it give a bad taste, but I do use orange zest in several of my breads and love the aroma. Perhaps the key is to get only the zest and none of the white pith?

Plum yeast water is yummy and smells so nice. So does the starter made with it. It seems to be fizzier than the apple yeast water but doesn't have quite as much power to rise dough, hence the tiny bit of ADY added to this one. The bread made with AYW didn't need any boost.

trailrunner's picture
trailrunner

I haven't removed the white pith. When I am peeling an orange I just pull off a piece about 3" square and toss it in the YW. I have my YW in a quart jar and it is about 2/3 full. I am sure you could just use the zest as well . My YW sure loves it and it keeps the YW much fresher smelling longer and I feel like the apples last longer between feedings. 

Always look forward to your posts. c

Isand66's picture
Isand66

These look perfect.

Nice and brown and a great crumb.  I always use a tea towel spritzed with water and never have a drying issue.

Regards,

Ian