NATURALLY YEASTED SOURDOUGH ORANGE MINI LOAF

This is Orange flavoured Mini bun

is naturally yeasted,

combining both orange yeast water and sourdough

It has a strong Orange flavour

with added orange peel to enhance its flavour.

No milk and no egg is required.

Just orange yeast water

Sourdough Orange Mini Loaf

200g stiff starter, 50% hydration

250g bread flour

70g wholemeal flour

250g orange yeast water

40g sugar

1 tsp salt

70g orange peel & raisins

1. starter, flours, yeast water and sugar into the bread machine, bread dough cycle 30min

2. 3 min before the programme ends, add salt & fruits

3. remove, shape & place in mini loaf pans

4. allow to proof at room temperature until about 75% more of its original size

5. cold retard 12 hours

6. remove loaves from fridge & thaw for 1.5 hours

7. bake in preheated oven 200'C 1st 15min. another 20min at 175'C (total 35min)

YEAST WATER SWEET POTATO BREAD

Calamasi (Asian Lime)

takes longer time to ferment - 5 long days

and more sugar is required to speed up fermentation.

As a result

the yeast water is on the sweet side.

Moreover, the orange sweet potato that I bought also sweet!

Now I have a sweet bread. 

Watch out! It browns easily when baked.

Yeast Water Sweet Potato Bread

180g Bread flour

150g Sourdough fed with yeast water
70g yeast water

30g water, may need to adjust amount depending on the sweet potato 

50g steamed sweet potato, mashed

1 tsp salt

1. combine bread flour, sourdough and water, autolyse 45min

2. knead in salt & mashed sweet potato, allow to rest 45min

3. SNF twice at interval of 45min

4. cold retard 10hours

5. remove from fridge & shape, leave in banetton to proof 2.5hrs until risen
6. bake in preheated oven 250'C for 20min, covered

    bake another 20min @ 200'C  with cover opened.

Note: tent bread when necessary

APPLE YEAST WATER BREAD

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

Active Apple Yeast water on the 3rd day,

ready for baking

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 

ADELINEALY WHOLE MEAL SD LOAF

A combination of Sourdough and Yeast Water

produces soft and fragrant bread

Special thanks to Adelinealy Lim

for the recipe and guidance

This recipe produces 2 loaves as shown in the photos above

There was hydration problem during my 1st bake

but it still gave me 2 wonderful loaves in 2 loaf pans

as shown here

Still good isn't it?

If you like to try your hands on it, here is the recipe shared by Adelinealy Lim

Adelinealy Wholemeal SD Loaf

A) 50g grape yeast water/water

     100g HP flour

     50g SD starter

B) 200g stiff starter from (A)

     250g HP flour

     70g wholemeal flour

     250g water/yeast water

     40g sugar

      

1) mix (A) and rest in RT until double/overnight

2) mix (A) & (B) in BM for 10min, autolyse 1 hour

3) after 1 hr add 1&1/4 tsp salt 

4) add 64g active SD (optional, as a booster)

5) knead in BM for 30min, transfer to a square container

6) after 45min, snf 2X @ 45min interval

7) cold retard in fridge for 20 hours

8) pre-shape - rest 30min

9) shape - final proof 3.5hrs 

10) preheat oven 30min & bake covered @ 250'C for 20min

11) open cover & bake another 20min @ 200'C

Note: 

1. temp. & timing can be adjusted according to your oven performance

2. tent bread if necessary

      

APPLE YEAST STARTER SOFT MILK LOAF

Fruit yeast starter 

an alternative natural leavening for bread

other than Sourdough.

With the guidance of members 

in

Fermenting And Baking With Wild Yeast Water

I have successfully produced an active apple yeast water

which I gladly share here.

Apple Yeast Water

2 apples, chopped or grated (better with skin on)

500ml water

4 tsp raw cane sugar

 Active Apple Yeast water on the 3rd day

1st fermentation with Bread flour

1. mix all ingredients & give it a good shake

2. cover & leave aside to ferment

3. next day, open the cover to let gas out, shake the bottle at least twice a day

4. repeat (3) for 2nd, 3rd & 4th day until you see a lot of bubbles

5. take out 100ml apple yeast water, mix with 100g bread flour, stir vigorously

    and leave aside until double in volume

6. once double, remove 1/2 & feed the remaining with 100ml apple yeast water

    & 100g bread flour. Leave aside to ferment until double before using as 

    leavening for bread

I used this natural leavening for a soft loaf, 

referring to Adelinealy's Grape Yeast starter soft Milk Loaf

Apple Yeast Starter Soft Milk Loaf

a) 250g HP flour

    50g AP flour

    40g thickened cream/yoghurt/whipping cream

    40g milk 

    1 egg

    6 Tbsp apple yeast water

    100g active apple yeast starter from above

    2 Tbsp milk powder

B) 1/4 tsp salt

     35g butter

Day 1

1. mix (A) in a bread machine, dough cycle 30min

2. 1/2 way, add salt & butter

3. transfer to a greased container to proof at RT 60min, snf 2 times

    @ 30min interval

4. retard in fridge for 12 hours

Day 2

5. thaw at RT 2 hrs, snf 2X @ 30min interval

6. preshape & rest 15min

7. Shape & FP 2 hrs @ RT

8. do a finger test, score loaf & bake covered for 25min @ 200'C

9. remove lid & bake @ 175'C for another 25min

10. Tent loaf if it turns too dark

Note:

for same day bake, I jump from No.3 to 6