Apple Yeast Water Bread
Hi! I just want to share these photos with you. I baked this bread a few weeks ago, soon after I made my AYW. The water was fresh, sweet, mild. The formula was very simple, and the bread was delicious. I'm not sure I used YeastWater properly (all the liquid was YW, and I did not made a preferment), but I take it as an experiment with a good result.
The formula was:
- Bread Flour (type 000): 198 g ……………… 50 %- AP Flour (type 550): 158 g …………………… 39.9%
- Whole-Wheat Flour: 40 g …………………… 10.1%
- AYW: 266 g ……………………….................... 67.1%
- Salt: 8 g ……………………………………………… 2%
Dough: 670 g ……………………………………….. 169.1%
I made the dough in the evening, with autolyse for 30 min, bulk fermentation 2h:30min with 2 S-F at 50 min. interval. Pre-shape, rest 20 min, shape, proof 1 hour at room temperature, then retard in the fridge for 7 hours, and bake it in the morning.
The taste was somehow sweet, no sour at all (which surprised me, given all the YW I used), the crumb was moist and silky.
I like the idea of working with sourdough more than working with YW, but I must admit this loaf was one to remember. The pictures were taken at my grandparents house, in the countryside.
More pictures and details can be found at my romanian blog Apa.Faina.Sare.
Have a nice weekend,
Codruta
Comments
I have been making a preferment with the yeast water the night before and then mixing up final dough the next day. Will try your method and see what happens. -Varda
Varda, your breads are so nice, I must learn from you.
codruta
More I see the beautiful results you've been achieving your AYW, more I think I need to try making breads with yeast water again. Haven't done it for more than 10 years and never done it with apples, but your breads are just too tempting to resist. \
Thanks for sharing, Codruta. Your aritistic sense and photographic skill are, again, just marvellous, too!
lumos ::Mental Note : Don't forget to buy apples tomorrow::
Thank you, your comments are always appreciated. :)
Lumos, I'm sure your results with AYW would be marvellous! I want to see them and learn from you!
codruta
Hello codruta,
What a lovely crumb - love the photos (of the bread, and the kitten!).
The green of the foliage is really gorgeous, but it's the green of the kitten's eyes that knocks me out!
(I just picked up greeting card which has a picture on the front, of a cat looking out from some tall green grass;
the picture is captioned:
"A cat is a lion in a jungle of small bushes." - Indian proverb )
Back to the baking - beautiful, as always!
:^) from breadsong
Breadsong, you are so nice! Thank you for sharing that indian proverb :)
and for your compliments.
codruta
Hi Codruta,
A lovely loaf with a fantastic crumb. It reminds me of the results achieved for a rye mash bread by gvz here:
http://www.thefreshloaf.com/node/24894/today039s-very-light-rye-mash-bake
What if you were to use a combination of Apple Yeast Water and Sourdough to leaven the bread: "Best of Both"???!
Just noted that you posted on Eric's thread about the Stout Bread and Karin's post on the Nettle Bread. You probably haven't seen the original storied behind these breads made by former students I had the pleasure to teach. You can catch them here, if you are interested:
http://www.thefreshloaf.com/node/22439/brief-report-young-baker-competition-and-weekend-bread-baking-home and:
http://www.thefreshloaf.com/node/18164/whitsuntide-baking-and-other-antics
All good wishes
Andy
Andy, Thank you for your comment. And thank you for those links! I knew gvz bread (which is a beautiful bread!), but I missed the original story behind Eric and Karin's posts. Your link came right on time, cause I was at my grandparents house yesterday and I picked some fresh nettles after I read the story and I want to give a try to Faye's bread. And the stout bread is on my list, too (the list is growing from week to week) but I don't know yet what beer (from what I can buy here) should I use.
Thanks again, your comments are always nice and helpful.
Have a great week.
codruta
Hi Codruta,
Each type of beer will bring its own particular taste to the finished beer.
You could use a lager, pale ale or stout to be honest. The only suggestion I have is that you use a beer with plenty of taste and flavour. Cheap and weak beers will have very limited impact on the finished flavour of the bread.
Very best wishes
Andy
Hi Codruta,
Beautiful loaf.. Pardon my naivete but what exactly is "apple yeast water"?
Excellent photography in addition.
Thank you,
-kristjan
Kristjan, thank you. There are so many useful information on TFL site regarding Yeast Water, I'm sure you'll find everything you want to know if you search in the left bar "fruit yeast water". Those informations are much better than my explanations would be.
here are some good links:
http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math
http://www.thefreshloaf.com/node/23809/how-i-make-and-maintain-raisin-yeast-water
http://www.thefreshloaf.com/node/23597/yeast-water-examples-photos-tfl-links-only.
Best wishes, codruta
Hi Codruta,
Thank you for the information, something new to try.
Best wishes,
-kristjan
A beauty Corduta! what a lovely looking loaf. This must be a flavorful loaf.
May i ask.. what is your steaming / oven setup?
Great crust, great crumb - and when a bread looks as good as this, it just has to have flavour to match! I must again congratulate you on your photography! Your pics are always thoughtfully and tastefully composed and look fabbo.
Cheers!
Ross
As a diversion from SD, I recently tried Codruta's AYW bread. In lieu of "000" and AP flour (am not sure what "000" is) I substituted Pivetti Manitoba and stoneground white bread flour. This trinity of ingredients, plus a touch of salt, delivered a loaf with an astonishing rise and a most delicate flavour that was devoured before I could get a crumb shot!