Champlain with apple yeast water
I thought this would be a good bread to test out my yeast water. Problem is, I weighed and mixed it while a crisis was unfolding and I must have weighed my water wrong. The dough was a sloppy mess and fermented so fast I didn't think I could do anything with it. I threw it into the fridge to try and reign in the out of control fermenting going on. It was 2 hours in bulk and already very proofy and I had only done 1 fold and it was just spiraling out of control. In the fridge after 1 hour it was still growing and growing, so I decided to just throw in the towel and shape and bake.
I didn't even take photos during the process because it was just a crazy mess. This bread normally ferments 5-6 hours for me. This is how it turned out with 3 hours total bulk.
It actually didn't turn out that bad, and it was delicious with a very slightly sweet scent. I'm making it again tomorrow with more care to my weighing..
Comments
I'd toast and butter that!
And as is the common refrain - I've learned more from my mistakes than successes. So notwithstanding your needing to be "more careful with weights" - It looks like a fine bread!
It made for delicious club sandwiches! It held all the mayo and fillings with no spilling.
There was no sour depth of flavor on one hand, but the spelt and rye came through more and had a slight sweetness. Interesting experiment!
Julie, that crumb is just about perfect for me. Bread looks great. I hope your Swiss Farmhouse is that good!
Thank you Dan, me too! ?
Looks perfect to me! So the yeast water speeded up fermentation to such a way that it is as fast as instant yeast? Interesting!
For me in this instance, at this inoculation it did. My yeast water must be potent! ?
In all seriousness, aside from making it again at the correct hydration, I'll try a lower inoculation if it still goes too fast.
Julie that looks amazing, can you actually taste some apple in it?
Thanks for your suggestions and help on the yeast water thread.
Benny
Benny,
There's a vague sweet scent when it's baking, especially at about the 30 minute mark. More than anything the rye and spelt flavors come through more because there are no sourdough flavor notes.
I would think this type of leavening would lend itself especially well to folks who are grinding their own specialty grains and really want those flavors to stand out.