I am SO glad to have an active yeast water! The leavening properties of YW are pretty amazing. I have updated my recipe for this loaf after discovering a few errors in an older YW Pulla post, now deleted.
Here is the proofed loaf on the peel, ready to bake:
After baking for 29 minutes, steam for the first 12:
Levain:
50g yeast water
50g strong bread flour
Its easy to make and this flaxseed bread is delicious and healthy too. its the latest post on mybreadandbrot.com.
I mixed up a batch of dough using Hamelman's Deli Rye as a guide. I did substitute a little KA Sir Lancelot for the whole wheat I usually use because 1) I was out of whole wheat and 2) I wanted to see what Sir would add to the mix. I also added yeast because I needed to bring one of the loaves today and couldn't wait hours!
The recipe:
675 grams KA Bread Flour
125 grams KA Sir Lancelot
200 grams Hodgsons Rye
600 grams water
300 grams Rodney
20 grams salt
7 grams SAF Yeast
Today's adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey. The 50% spelt loaf came out nicely...after my burned, failed 100% attempt, so instead of leaving well enough alone and making another one, I decided to branch out. I also wanted to use up the buttermilk and orange juice.
The recipe:
Hello fellow TFL'ers!
I've decided to stop lurking and share a couple of my recent loaves.
Khorasan, semolina bread with sesame seeds
This bread was inspired the sesame-wheat bread from Tartine #3. The idea being to switch out the wholemeal flour in order to use up the last little bit of Khorasan flour hiding in the back of my cupboard. I love baking with Khorasan flour as it poses a lot less problems than other ancient grains.
Overall formula for 2 medium loaves
Well we are back from our cruise, we departed from Fremantle port late afternoon onboard the P&O Pacific Jewel for a cruise up the West Australian Coast and up to Indonesia and return.
I'm running a cycle of breads now, warehousing a few different styles to pack in my suitcase for my In-laws at the end of the month. As they've been the beneficiary of baguettes in the past and I've been shaping batards recently, I thought that I'd bake up a bunch and store them in deep freeze until the journey.
Was not planning a bake yesterday but got a call asking for a couple loaves ready for dinner that night.
I had quite a bit of nice starter available and thought I could work up a formula that would have enough levain to make it work. Decided to make a boule and a more oblong shape for different uses over the weekend.
Ended up getting nice singing loaves with a crust and crumb I had hoped for. There was enough starter to give a full rich fermented flavor and a good rise.
This week two more versions of Raisin Pumpernickel were added to the odyssey. One round - using rye/yeast water levain and one in a loaf pan - that one used only instant yeast for leavening. I'm getting closer; both breads are great tasting but I still have a ways to go with my rye skills - shaping, transferring from basket to peel, and judging when they're proofed enough and ready to go into the oven. 
