I won’t write it up again but here you go. Raspberry YW, raisins & pecan nuts. divine!
and crumb shot.
I'm sure it tastes as beautiful as it looks.
Must try that when I get a dependable YW going. But there are so many contenders on the must-bake list. Sigh ?
There are indeed so many to try, and your 123 bake is sooo tempting
keep coming and coming...I am not a huge fan of raisins but this loaf and the crumb would tempt me! Really, really lovely Leslie... Kat
dried cranberries for the raisins? Just a thought.
Whatever you do, it'll be fantastic.
and you could definitely do that, it would change flavour a little but why not!
Either would work. it is a delicious bread. I added raisins & nuts at the end of SLAFs so gluten was pretty well developed, and followed it by gentle stretch and folds. I think because it is yeast water you need to proof it warm
Lovely! Really great bake Leslie.
In fact that's the best crumb I've seen with this bread. Toasted with a nice cheese goes so well together.
very happy with it, thank you for the recipe.
That is so gorgeous, Leslie. And raspberry yeast water must be so fragrant! Does it come through in the bread?
but not sure if it is actually detectable after baking, maybe very subtly.
The other two times I made it, I ended up with bricks! Yours is gorgeous!
I am so happy I have carried the YW through the winter, I fed defrosted frozen raspberries and raisins monthly. when I took it out to warm up on Saturday, it was fizzing really well. this recipe builds the poolish in 2 stages and I always make sure it is lovely and mature before use. you are so skilled with your baking I sure it will work.
was a dud. I have made levains with the yeast water I have now and they rose just fine. It is one recipe I am going to have to try again.
Not to hijack this thread, but twice, I made a leaven with AYW that tripled in no time -- and got bricks! Ever since then, I've given up on trying to raise bread with it and just dump some in for flavor.
The crumb looks perfect! It's a feast for the eyes, Leslie! ??? Now I want to look up the original recipe!
P.S. Found both Abe's and your previous write-ups. Did you maintain the same procedures/ingredients for your latest bake? If not, what changes did you make? Why did you use gluten flour in your previous bake? Was it called for in the recipe? Thanks.
I have posted details before as well. its a great formula though. my only difference is that I use an existing YW so skip that part.
Leslie, this puts the senses on full alert! Oh for the day that we will be able to hear the singing loaf, and enjoy its smell, taste and feel too! Joe