Infused Yeast Water

Hi all,

I made another blog post on my site about making bread with infused yeast water.  It's really amazing to me how simple it is to make the yeast water and I'm especially grateful for how this bread came together.

If you've never made yeast water before, I know the sound of the name is weird.  However, it's a pretty rewarding process.  You put some fruit in a jar, top it off with water, and let it sit for a bout a week until the fruit begins to ferment.  You'll see bubbles in your jar when this happens and it indicates that it is ready to use.

When you go to use it, the infused water replaces your granular yeast and leavens the bread.  It doesn't really have a very strong flavor or aroma, but it does give the bread a wonderful, albeit subtle, fruity quality that I think is makes the bread really special.

I made this bread by mixing 500g KA AP flour with 20g salt and 20g sugar.  I usually use less salt when I make bread but to be honest I measured wrong and the difference wasn't very noticeable.  You should probably only use half of that amount so scoop 10g of salt instead of the 20g that I used.

To the dry ingredients, add somewhere between 350ml and 375ml of the yeast water and knead until developed.  I used the "busy dad / lazy man's" hand method where I mixed it all together and did a few slap and folds throughout the process since my day was pretty scattered. 

After a while the bread will grow a little bit, at which point you should shape and put in a proofing basket for about an hour.  Meanwhile preheat your oven to 500˚F and load in your baking stone or bread cloche.  I use a cloche...would really recommend it, but do what you like! 

Load your bread in to the cloche and reduce oven to 450˚F and bake with the lid for the first 15 minutes, then without the lid until it's done, another 15-20 minutes and that's all!

I hope you enjoyed reading this and MAKE this bread!

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