Raisin yeast water challah - I am at my wits' end!
Hi all,
This is my first ever day on The Fresh Loaf and I'm excited to finally become part of the community. Thank you for all the expertise you've offered to this lurker.
I am an experienced sourdough baker, having honed my technique by reading and adjusting according to the Tartine Bread book (and learning how to pay attention to my dough!)
Since quarantine, I've been trying to learn how to make a wild-yeast NON SOUR loaf, and wound up cultivating yeast water from raisins.
I've now baked twice, last week's having come out much better than this week.
Last week:
About 3 hour bulk rise with a warm towel in the closed microwave, with pull and folds every 30 minutes. Bench rest 30 minutes and shaped rise 1 hour. Baked in oven at 375 for about 45 min. Loaves had oven spring but barely browned and the braids disappeared.
This week:
About 90 minute bulk rise with a room temperature towel on the counter, with pull and folds every 30 minutes. Shape and rise about 25 minutes, baked in oven at 375 for about 50 minutes. Zero oven spring, zero browning, and loaves came out gummy and underbaked.
I thought my problem in the first week was that I had overrisen the dough, so I shortened the bulk rise period and eliminated the post-shaping rise. Perhaps I adjusted in the wrong direction? Should I be bulk rising for longer?
HELP! And thank you in advance.
I have only used it a few times but we did a Community Bake featuring Hammelmans version on this site. Just do a search for Swiss Farmhouse bread. Look for posts by Trailrunner she is quite adept at using it for multiple types of bread.
I learned that a warm spot for rising is critical for good results.
Thank you for these suggestions - really good reading! It is cold in my kitchen, but I tried just waiting much longer than I expected with much better results.
I would try bulk proofing without all the folding until you get a feel for how fast your dough is fermenting with the raisin yeast water. it will be much easier to judge the level of proof if you don't keep stretching it as it develops. Just let it proof until it's ripe, then turn it out and give it two letter folds at 1/2 hour intervals to organize the gluten before the final shape and proof.
If you're only using the straight yeast water in your dough, you might also add a pre-ferment: combine equal weights yeast water and flour the night before you want to bake, and leave on the counter overnight to ferment. Use this starter in your dough, and also use more yeast water as the water in your dough.
I took your advice - additional yeast water when mixing the dough, the overnight preferment and lastly, I waited much much longer and did not stretch and fold. The results were not perfect, but much, much better! Now that I have a better idea what the dough will look like as it is closer to fully bulk fermented, I will be able to fine-tune. Thanks so much!