My twist on this was to use Rosie, my yeast water culture, for approximately 50% of the liquid. Saturday morning refreshed some of my starter and left it to do its thing all day. Saturday evening I fed it again and left it overnight. At the same time I mixed up 50 g flour and 50 g yeast water and left overnight. Late the next morning I added the rest of the liquid to the YW preferrment and the flour and autolysed for 45 minutes. Added levain and salt. I only managed 3 sets of slap and fold / stretch and folds before it had doubled. The dough was lovely to work with and very active. Preshaped, rested, shaped and after less than 2 hours proofing it was ready to bake.
Parallel to this I was making my normal multigrain bread (based on Rose Levy Berambaum 10 grain torpedo). It took 2-3 hours longer to bulk ferment. It was then shaped and retarded overnight and baked this morning. I have tried a different shaping method and it seems ok so far.
Baked for 16 mins lid on and 18 minutes lid off my DO at 230°c.
I must admit it was absolute chaos last night as the 1:2:3 loaf needed to be baked, the multigrain had finished BF and needed attention and I was trying to cook dinner. Danni, I had to laugh when I read your post this morning - I hardly knew what I was doing half the time. that they all turned out well is amazing. The 1:2:3 is really yum (I sneaked a bit before freezing) and the grain is always good but I am pleased with the shaping.
A good bake, happy too that the yeast water is active (I am storing it in the fridge) and together with the spelt has made a great loaf I will make again.
Happy bing
Leslie
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You got some amazing bread there! My adventures with yeast water both turned out to be bricks so I am so pleased that this actually works with a number of you. I love the crumb on that last loaf. Just perfect!
getting the initial preferrment really bubbly is important but as I haven't made many loaves I am still learning. I was surprised how fast the dough then doubled and I could tell it wouldn't held overnight in the fridge! its lots of fun
happy baking Danni
Leslie
bread was very fast. Did you notice the sour went awy with the combo levain? Can't help but like these. Over the weekend Lucy got another batch of YW going using our left over soaking liquid from the fig and prunes from last Fridays bake. I just leave it out on the counter and shake it up once a day and in 3 days it is ready to go. It was very bubbly this morning :-) Well done and
Happy Baking
and meant I had to do two bakes instead of one.... it's kinda fun having the yeast water to play with as well as it certainly changes the flavour profile.
thanks dabrownman, happy baking
Leslie
I haven't tried yeast water yet, but when I made a starter with a tiny bit of barm (foam) off the top of the DH's home brew, it nearly tried to crawl out of the container in no time flat. That's powerful stuff!
I must try the technique of letting some of the fruit soaking liquid ferment on the counter. Or Mini's inadvertent technique of using fermented jam. :)
love the idea that it is possible to ferment some fruit then make bread with the liquid, or as Mini Oven did with the strawberry jam. or with beer barm ...
it is a great hobby that is for sure. happy baking LL
Leslie