Raisin/Apple Yeast Water Challah
There are pictures in this thread of the YW and levains
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
This is more like what I usually get when I bake this decades old ,originally ADY , yeast bread.
I changed a few things. I used my YW without refreshing it as the fruit was still floating and it was fizzy. I made 2 levains subtracting from the total flour and water of the original formula. The levains were made using YW from the surface for one and sludge with added clear YW for the second. I used YW as the remaining liquid in the formula as well so essentially three forms of the same rising agent.
I always autolyse all ingredients for one hour and did so today. I always use my Kitchen aid mixer on 2 for 5 min after the autolyse but today I decided to try what others have been doing and head toward an intensive mix so I did 10 full minutes at level 2. Pulled a lovely windowpane!
Amazing plush dough. Rising time was 2 hrs to double. Shaped easily and 2 hr rise again. Egg wash baked 350/ 35 min.
Rich pastry fragrance fat well risen browned braids. I had stopped making Challah as I was pursuing other multigrain breads and techniques. This is how my Challah looked from the 70’s on until recently when I wasn’t really paying attention to details.
My YW with fruit and a batch of YW flour starter in the fridge will both be traveling to FL next week for a month. I’ve never done this before but I want to solidify the things I did today. Guess I will pack the KA mixer too 😩