Yeast water experiment #2. supposedly a repeat of my first yeast water bake. so on 30th Jan during the morning mixed up 67 g yw & 67 g flour to make a poolish for a 575 g loaf.
on 31st Jan about 5 pm mixed the flour and water oops, very very dry, can't understand why as last one wasn't like that. decided to add yeast water rather than water and added 20 g then another and on and on until I had added105 g and dough felt alright. left to autolyse while cooked dinner. Added poolish and salt and boy, what a job it was to combine. so I looked at recipe and scratched my head, looked again then went to computer and looked at recipe there rather than what I had written down. I had used 267 g flour instead of 100g g + 100 g ww + 67 g rye. ooops........ recalcalculated and added anther 20 g water (this time) and 3.3 g salt to bring total up to 10g. still a bit dry so added 20 g more water. Happy now, carried on with slap & fold 4 x @ 40 minute intervals then left to bulk ferment on bench overnight. At 4 am it was close to double so i refrigerated until 6:30. am when I took it out to warm up.
At 8:45 am i preshaped, rested, shaped and left to proof. Had a meeting at 10 so told hubby "if it gets to the top of banneton threw it in the fridge" and he did. At 11:15 I slashed and baked 20 mins at 250°c lid on then 20 minutes lid off at 230°c. It was 209°f so left another couple of minutes with oven off.
Really really pleased with how it has turned out especially when you compare to the 1st bake. I wondered how it would be as I used staight YW but it was fine. Also I didn't have sprouted wholewheat or rye so just used store bought. The loaves had about 30 minutes refrigeration before I bakrd and I don't think it was overfermented! A happy baker. - it looks good!
crumb shot - moist but not wet, crunchy crust.
Leslie
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The crumb is awesome! Good for you to question the hydration of yourvdough when it didn't feel right.
- it was not even really dough so I knew it was wrong. I even reweighed it but it all came back to the fact that I had written down total flour figure instead of the white flour figure! such a silly mistake, but it was a great experiment to wing it with extra liquid. I think my final hydration ended up at about 75% by the time I had finished mixing the dough. It turned out well in the end.
Thanks Danni
Leslie
don't like sour bread. I love it for sweet dough like brioche, panettone and cinnamon rolls Well done and happy baking.
your earlier comments certainly helped me, it is fun to be able to make bread with an alternative yeast source.
Leslie
Crumb and spring are both great! I admire you for getting up so early just to check the dough and fit the bake in your busy schedule!
I will certainly keep Rosie going as long as I have raspberries then not sure. Have enjoyed this bake, but will admit I did go back to bed until 6:30.
Happy baking, look forward to your next bakes.
Leslie
And a great recovery after you discovered error !! I use 100g of my apple YW in with my regular liquid for almost all of my SD bakes. I use my usual levain from my SD starter as well. I do so for several reasons. One is the softer crumb that doesn't stale right away as other SD does. Another is the crumb flavor, as DB said it takes away the sour in SD :) Also you can proof at a warmer temp and get a great rise and then it will also perform really well in the fridge overnight as you retard. If you want to keep your YW going you can use apples. It is a surefire way to a very easy YW with great baking results. I keep a qt jar going with half a diced apple replaced at 10 day intervals in my fridge. I take out water to bake and replace with more water and remove all apples every 10 days and replace with new. You will get a nice " mother" going on the bottom of the jar after awhile and it insures the longevity of your YW. I have kept mine going for several years now and it is very fizzy. Every few months I drop in a couple pieces of orange peel and that also keeps it sweet smelling. Good Luck and lovely bake. c
I was trying to decide how I would keep it going once the raspberries have finished, so apple and an occasional bit of orange peel sound like a good alternative. what would happen if I added a few (defrosted) frozen raspberries ( I have frozen my surplus berries)?
Anyway, I am happy I have another starter to play with.
Happy baking
Leslie
I don't know what would be the effect of adding frozen berries/thawed. I will look forward to hearing what happens. I always have frozen fruits so would like to be able to use them. Please let us all know if you try it. Look forward to more of your bakes. c
That is one fine bake. Perfect!
Love that crumb and colour.
Enjoy!
It is a good feeling when it comes together!
Leslie
... when you feel confident enough to 'fix' an ooops like that? And isn't it even greater when the bread turns out as nice as this loaf did! The problem comes when you try to duplicate it later. :)
it sure is a good feeling. I was a bit worried as I am not experienced with YW and adding extra ... But it gives a boost to the morale. and yes, it will be hard to duplicate, but that is part of the fun isn't it.
Happy baking
Leslie