The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Two YW levains Holy Trinity Rye Pullman

trailrunner's picture
trailrunner

Two YW levains Holy Trinity Rye Pullman

 Added crumb shot. A tiny compressed place at top where lid caught when I peaked at before putting in oven😩 have to stop peaking! Taste and fragrance are rich and a deep almost chocolate fragrance. Eating it with butter. Could use a bit more salt. Crumb is like a moist cake very pleasant and not gummy at all. No sour present. Very pleased. 

https://www.thefreshloaf.com/node/70103/13%E2%80%9D-pullman-rye-yw-levains

previous bake 86% rye


I’ve made this before for Ian’s post . Watching the fermentation is the key to success. I hurried it once before and the texture wasn’t as fine as the first time I made it. This time I watched for the very first pinhole size bubble on the surface and immediately covered and refrigerated it. Perfect so far. The buttery fragrance is intoxicating. It’s wrapped in towels til tomorrow. 

My YW has been wonderful since it vacationed with me at the beach 😊. I made one levain using stored YW starter added stored  YW unrefreshed and t65 for 1/2 the called for levain and used stored Rye SD starter to which I added the same stored unrefreshed YW and fresh milled Danco Rye. 570 grams of levain total. All the rest of the flour is Danco rye milled fresh fine grind unsifted. My Holy Trinity of olive oil/Palmetto honey from Florida/ buttermilk made up 90g of the liquid. This is a batter poured into very well buttered 13” Pullman smoothed with wet spatula. The dough had 8 ridges showing when it was first put in the pan. This is right before going in the oven. When it came out filled perfectly to top. 


 

 

Comments

Benito's picture
Benito

Gorgeous crust Caroline, can’t wait to see the crumb.  Looks like you didn’t wait too long to bake with the small number of pinholes in the dough.

Benny

trailrunner's picture
trailrunner

Yes when it first went in the refrigerator yesterday afternoon there was one pinhole! It’s a closely watched ferment at room temp so as not to overdo. Ian didn’t exaggerate have to monitor. Looking forward to having it tomorrow with corned beef and Holland cheese!

Booda's picture
Booda

I've baked three of your YW pullman loaves and they've all turned out great. Buttering the pullman give such a flavorful crunch to the crust, and you've made me a fan of Danco rye as well as t65. 

Richard

 

trailrunner's picture
trailrunner

Glad you like the YW pullmans. Hard to give a formula that anyone can duplicate as our starters are all so different as are our YW.  But one can make it their own I hope from my ideas. Thanks! c

HeiHei29er's picture
HeiHei29er

Sounds and looks delicious Caroline!  Is the trinity equals parts?  Do you use that for your high rye bakes or in other bakes as well?

How long in the refrigerator before baking?

trailrunner's picture
trailrunner

Yes it’s equal parts in this case 30g each so 90 g total. I’ve found for a 1000g loaf that works well . This loaf is about 1200 g so I could go more and have on other bakes used 45g each. I use it with any bake that has whole grains not just rye. I haven’t made any white breads except my Challah in a very very long time… years .. so I don’t know about the combo for white flour bakes but I have made enriched white breads using commercial yeast and honey with butter and buttermilk/ yogurt with great success. Now you have me thinking I need to try this with YW /SD and t65. Stay tuned. 😊