This was made with apple fruit water. It was partially proofed and then retarded overnight and finished proofing in the morning. Then the usual steps to complete. It's not perfect, but that OK 'cause it tastes great. Thanks to the folks on this for Forum for the inspiration.
baguette! Did the sour disappear? YW is a great replacement for commercial yeast if you don't want sour. That baggie is beautifully baked. especially love the dark crust and the super open crumb with irregular shapes that YW is known for. For a first YW bake you did exceptionally well.
Nice baking.
Thanks. Actually, it tastes sweet and sour. Not a sharp or twangy sour, but a deep lactic one. It must have develop during the two flour builds and the overnight stay in the fridge. Originally, I wanted to bake it staight away, without the fridge involved, but ran out of time.
Yeast water makes a great leaven. And the breads are rather mild, not tangy. You certainly can be proud of this first fruit yeast water bread.
Karin
I love the crumb and can't wait to try YW. I spent a good couple of hours Tuesday reading various YW threads and have had organic raisins soaking since. Beautiful concept and beautiful bread!
BakeON! Brian
I can't remember whose recipe I based this bread on (sorry for that), but it was the one with three builds onto the yeast water. I did only two and a night at the fridge motel.