I thought it good to post a heads up concerning our next Community Bake. Since the CB will feature Hamelman’s Swiss Farmhouse bread using Yeast Water for levan, it seems best to post the bake in 2 parts.
Part 1 will run a week before the actual bake. Not everyone is familiar with Yeast Water. So part 1 will detail a super easy procedure described by Jeffrey Hamelman to make a Yeast Water (YW) from scratch in only 4 to 5 days. The only ingredients necessary are raisins (preferably organic) and water.
Whether you are a sourdough baker or have only baked using commercial yeast, this bread is definitely worthy of the effort. YW is a natural leavening that is very easy to make. YW is much easier to make than a sourdough starter. It has a powerful ability to raise a bread dough and make beautiful light and airy crumb.
Please watch for the first part of the Hamelman’s Swiss Farmhouse bread. Get your YW ready the first week and the second week bake an incredible bread that is favored by many...
Part 1 will be posted tomorrow (Thursday).
Part 1 is posted here. http://www.thefreshloaf.com/node/60872/community-bake-hamelmans-swiss-farmhouse-part-1-yeast-water
Danny
Here is a sneak preview.
One of my favourites and i highly recommend you give it a try. Yeast Water is fun and easy. My only recommendations are to stay away from dried fruit that has preservatives added, preferably organic 100% dried fruit, and warmth is the key. Other then that it's not complicated so don't over think it. Fruit + Water and Time is all that's needed. No feeding and fussing to make the fruit yeast water unlike a sourdough starter. Once the fruit is all floating and the water is fizzing then you're good to go.
Enjoy!
This sounds interesting to this novice baker. I’ve heard (read) yeast water mentioned on this site so many times I was wondering what it was. Might be a good opportunity to learn.
Oh, this is perfect timing as I've got more fruit than I know what to do with. going out to gather blackberries today!
I'm going to jump in on this one. I went to the library yesterday and picked up their copy of Bread: A Baker's Book of Techniques and Recipes. I just opened it up and looked for this recipe and I couldn't find it! It must be a new recipe in the 2nd Editon? or it was renamed? I couldn't even find another including yeast water, or anything like it under raisins or Swiss Farmhouse Bread. Oh well! I'll see the recipe tomorrow I guess.
Melissa, page 320-322. It has been brought to my attention that the first edition does not contain the Swiss Farmhouse Bread. But it is in the second edition.
See this link for Swiss Farmhouse bread Part 1. It contains all necessary information.
http://www.thefreshloaf.com/node/60872/community-bake-hamelmans-swiss-farmhouse-part-1-yeast-water
Yes, I see that. The library book (which I got BEFORE this challenge was mentioned) is different. It's 1st Edition. Thanks!
Thanks.