There are pictures in this thread of the YW and levains
https://www.thefreshloaf.com/node/70160/yw-challah#comment-505885
The crumb is very much like the Hokkaido bread!!! Wow that 10 min intensive mix really worked. So tender and light and so fragrant. Amazing bread
I had mentioned previously about converting my Challah recipe that I have been making since the mid ‘70’s to YW. I posted pics of the Apple/Raisin YW that I used on the YW topic . . Freshly fed and fermented it did an outstanding job. The fragrance is intoxicating. Crumb shot in a bit.
Same formula. used Danko rye from Barton Springs. Very very happy with all their grains that I have ground so far. . Timing for rise was unfortunately messed up because I fell asleep! Anyway successful as this is a forgiving dough. Fragrance and . Flavor amazing. This rye is very rich. Crumb has a bit of compression. Due to over rising and top catching on it.
Delicious! I wrapped the finished 13” Pullman loaf in linen towels and left it 24 hrs. Like a tender rich cake. Very cool mouth feel and a lovely crisp deep toasted crust due to plenty of butter to prevent sticking. This dough was WET! It contained 2 YW levains one white and one Rye . It also contains my trinity of EVOO -honey - yogurt.
I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do, another tip from someone here on TFL. A Community Bake for sure!
Before bulk in pan :
Posted a version of this in the past. New improved and updated. Stunning flavor profile and tender crumb. I feed my white YW starter and have it bubbling and super active before using. I don’t keep a discard so always make the “ quick” bread in a regular sourdough fashion .
Added chopped candied ginger and a heaping TB fresh ground cardamom . Chopped home canned green rhubarb and boiled the syrup down to use for the glaze while the bread was hot.
This batch came out the best yet.
Reproducibility, my Chemist husbands says, is the key to a fine bake. This is definitely a winner. Did exactly what worked for the loaf I posted yesterday and darn if it didn’t work perfectly again! Who da thought ??
The loaf actually sang as it slid out of the pan. Fragrance is intoxicating. Serving it for my Chef son’s 47th birthday today!! Pictures later. Next up a German apple cake . c
Talk about beautiful and easy ! I have another started as soon as I saw and smelled this one! It’s got RYW and white levain and rye levain . It’s got honey/EVVO/buttermilk in equal parts. It’s in my big Pullman . It’s almost hands free except dropping it into the rising bucket and then the buttered Pullman.
335g T65
335g Rouge de Bordeaux fresh milled
70g Semola Rimacinata
28g rye
150 YW
310 H2O
42g each honey/ EVOO/buttermilk
126g levain ( combo rye and white)
13 g salt
Used one whole bag /1# of the new Kernza grain I received this week. I made a YW levain and used YW as part of the hydration. I prepped and flaked 1/2 the Kernza and ground the rest into flour . I have my second order from L’Epicerie for the t65 arriving Monday so used that as well as some Turkey Red that I ground .
