20110320 Akiko’s Japanese White Loaf Leavened by Wild Fruit Yeasts
Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.
Japanese style sandwich bread is nothing new to me. I had made numerous loaves of them when I started out baking bread two years ago. However, there was a new element in this bake – wild fruit leavens, which I’ve watched with great interests but have never taken the initiative to further experiment. Akiko’s informative post and beautiful bread have given me the push I needed. She has opened the door of opportunity for me to experience a new dimension of bread baking. Thank you, Akiko!
I followed Akiko’s formula and instruction  closely with one exception: weight of the final dough was reduced for my smaller Pullman pan.
Here are some pictures of this 'new', wild yeasts leavened bread:
A similiar type of bread I made before with commercial yeast: