Natural yeasted bread
with Apple Yeast Water only as a raising agent.
Sounds interesting?
Yes, with only the apple yeast water
that I ferment as follows:
Apple Yeast Water
2 apples, chopped or grated (with skin on)
500ml water
4 tsp raw cane sugar
1. all ingredients into a clean bottle
2. shake or stir vigorously & leave aside for 3-4 days
3. shake or stir every 12-24 hours so that the top will not turn mouldy
4. when a lot of bubble appear, it is ready to use
5. strain & use or keep in fridge to use in another day
1. all ingredients into a clean bottle
2. shake or stir vigorously & leave aside for 3-4 days
3. shake or stir every 12-24 hours so that the top will not turn mouldy
4. when a lot of bubble appear, it is ready to use
5. strain & use or keep in fridge to use in another day
Active Apple Yeast water on the 3rd day,
Apple Yeast Water Bread
176g active apple yeast water
180g bread flour
40g spelt flour
1/2 tsp salt
1. mix flours into apple yeast water until well combined
2. allow to autolyse 30 min., with wet hand, mix salt evenly into the dough
3. bench rest for 4 hours, snf every 50min to 1 hour
4. preshape & rest on counter for 30min
5. shape into a taut ball & put into a banetton for cold retard overnight
6. bake from fridge in preheated oven 250'C for 20min, covered
another 20 min @ 225'C for 20min
4 comments:
Thks Katie for sharing.Did u bake it in a Dutch oven?
Katie Foong: I do not have a Dutch Oven. I bake in a stainless steel pot with cover.
Connie Lim: Oh that also works,thks for infoππ
Katie Foong: Yes, it works! Make sure the temperature is high.
Connie Lim: ππthks
Carolyn Chan: Mind showing a pix of the pot & cover? Thank you.
Image may contain: food
Katie Foong:Got it?
Carolyn Chan: Thank you SO much ! π
Carolyn Chan: Is it Zebra brand ? π
Katie Foong: Can use Zebra brand.
Carolyn Chan: Thank you.π
What a marvelous and successful bake! I would add some apples and raisins to that loaf.Congratulations, Katie!
Katie Foong: Thank you. I will add apples & raisins for my next attempt. The oven spring was not very good but the crumbs was nice, Scoring may be a failure but I have a nice crust. On the whole quite happy with the bake. Thank you once again
Pilar M. Torres: Try a lower hydration next time.
Diane Lair:when you say lower hydration do you mean use less water when making the YW?
Pilar M. Torres: Yes....
Perfect work π beautiful bread π
Katie Foong: Thank you. There are still rooms for improvement, will work harder.
Congratulations Katie!
Katie Foong: Thank you. I feel like an achievement too.
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