Yeast Water question
Today I made these Rustic durum baguettes [formula was posted by isand88] with my yeast water made from concord grapes. They were a hit! Here's some photos
They were difficult to score and maneuver, but they still bloomed nicely in the oven. My first attempt at baguettes! And my second bake using the yeast water - the first one was a 1,2,3 loaf that had a noticeable hint of grape aroma and flavor...so awesome!
I have a question about using the yeast water in general - I'm planning to bake the 75% whole wheat levain bread from FWSY. If anyone is familiar with the Forkish formulas, this is one of his hybrid loaves. It's basically a sourdough bread but it calls for a scant 1/2 tsp of yeast in the final dough. I was thinking about using yeast water instead since it helps with moisture and a more open crumb. So how much yeast water should I use? The entire dough is a little over 1800g, and it has 360g of levain. Would I use the yeast water in place of part of the water in the dough? Or should I mix it with a small portion of the flour and make a kind of yeast water slurry?
Happy Holidays to everyone - I've been drooling over all the holiday baking posts. What a wonderful community this is!