Minneola / Apple Yeast Water Semolina Bread
I have picking teketeke's (Akikio) brain on making a yeast water starter and baking bread with it. Akiko is a a generous person and very knowlegable about YW. Since I have minneolas in the back yard, I started my yeast water with them and apples. I was successful first time thanks to Akiko. I built up a levain over 3 days and started searching for a recipe to use it on. Zolablue's explosive spring Semolina Bread jumped out because the crumb I thought would work very well with the color of the TW. Here is my formula, Sorry it is not as technical as most I see on TFL.
Levain - 120 g ( 20g YW & 20g AP flour 12 hours, add 20 g YW and 20g flour 12 hours later, then 40 g AP flour 4 hours later. Kneed the final levain and let ferment 8 hours - all at 82 F
Bread dough:
semolina - 400 g
water - 300 g
sugar - 15 g
olive oil - 50 g
salt 10 g
Paddle mix levain and water in mixer until water is absorbed. Add everything else and kneed with dough hook 8 minutes (Speed 4 on KA) until dough passes window pane. Put in oiled bowl and let rest 60 minutes. Then do 4 stretch and folds (each time in the bowl) every 30 minutes. Form into loaf and place in pan that is coated in non stick spray. Let rise until top of loaf, in the middle, is level with top of loaf pan - another 2-4 hours. Preheat oven 45 minutes at 400 F - regular bake - no convection. Place steaming aparatus in the oven. Put bread in oven, turn down to 375 and steam for 20 minutes, remove steam and bake using convection for 20 minutes more. Take loaf out of pan and continue baking until loaf hits 200 degrees in the center.
I was really happy with the crispy crust and color of the exterior. The crumb was soft, moist, very yellow and puffy in a good way. The taste was straight up, pure semolina with no sour or fruit taste lingering from the YW. Toasted, the bread really shines. I am fond of YW now and will use it for non SD breads in the future. Akiko makes TW Baggies!!! That is on my list for sure if I ever learn to slash a loaf half decent!!
Comments
Oh my goodness! What a good combination your sandwich is! Oh my.... Certainly I turned red right now.. Thank you for your kindness to post the great looking loaf. You really did a great job on your yeast water bread. I was reading through your many interesting posts before going to bed.. Oh my... Giants won!! My son will be really happy to hear the news. :)
I will read your other posts carefully tomorrow.
Thank you so much again,
Akiko
to you Akiko. Thank you again. Isn't it great the Giants won? Eli Manning is just one low key, humble, fantastic quarterback. Who would have thought he would be giving his older brother a run for his money? Just think, when they drafted him the players on the team though he would be a terrible player and thought the team had wasted a pick in the draft - and they publiclly said so. I am so glad he proved them so wrong by winning 2 Super Bowls !!!!
Akiko,
First a note to dabrownman - I don't mean to hijack this thread but I have a couple of questions for Akiko and know she doesn't post here often anymore but found this among your blogs so I decided to tag my question onto it...hope you don't mind :-)
Akiko,
Good evening. I have a question for you about YW. As you know I experimented with YW last year but gave up because it was just too confusing. I really didn't even understand all the mechanics that went into the sourdoughs I was making at the time and the YW just added to my uncertainty. I now have a better understanding of my sourdoughs and have wanted to get back into using YW somehow with my regular WY leaven to create a dough that isn't as sour as a full sourdough since my daughter likes a less sour bread still.
My question has to do with storage and I know you told me this last year but I have forgotten so here goes again.
I have a fresh apple yeast water sitting on my counter - RonRays favorite if I recall correctly - that is 3 days old. I used it today to mix my 'regular' sourdough leaven builds with instead of regular water. I ended up using about 80g total in all 3 builds and added 80g of fresh water back into the YW jar.
I bake daily and generally use about 80 -100g of water for my leaven builds and am wondering if I should refrigerate the jar for longer storage and simply take the amount I need out each morning and replace it with fresh water and then refrig. it again or should I replace the water and let it stand at room temp. for several hours before refrigerating so the new water has a chance to ferment before being cooled way down?
I am not making a 100% YW leaven. The 'seed' is my regular sourdough culture that has no YW in it until I begin a build for a loaf.
Thanks for your help in refreshing my memory here :-)
Hope you are well and that your family is all well too. Almost summer vacation time for your kids again! Time goes so quickly!
Take Care,
Janet
Thanks dabrownman for the space here :-)
Hi Janet,
Nice to hear that you are interested in YW again. Welcome back to YW world. :)
I have not tried to store my raisin YW levain in the refrigerator for a long term, but 2 days ( it didn't come out sour at all when I used 100% flour /70% YW levain). I think that dabrownman has more experiments than me for it.
About apple YW : More likely, apple YW makes very moist and non sour bread though. I taste some sour flavor when I retard it but some people don't taste it as sour.
As soon as you keep your YW levain at the room temperature as sourdough levain, it will increase some some flavors day by day depends on your environment just like sourdough. but it depends on how much YW you use for your YW levain. Little yeast water, regular water and flour makes more like sourdough levain.
I made a chart to make sourdough ( less sour) on my blog. I don't know how turns out when you use apple YW.. but it worked for me.
Thank you for your kind words towards to my family. I agree! Time flies!! I also hope that your family are doing well!
Happy baking,
Akiko
Thanks Akiko,
Your blog is very nice. I can tell you have put a lot of work into organizing and presenting all of your hard work into it in a very detailed and thorough manner.
I read through your suggestions on 'maintaining fruit yeast water' and that is the information I was after. I just didn't put it into words here clearly. I had forgotten how to care for the water once it had fermented and wasn't sure if room temp. or refrigerator is better for storage. Now I know I can put it into the refrig. once it is fermented and that I can add fresh water and more fruit once it gets low or I can add a bit every day too. That it is 'key' to give it a good shaking twice a day even when in the refrigerator.
Thank you for taking the time to respond and for organizing all of your work so well. I can see you are a very busy woman and having a lot of fun making lots of other goodies in your kitchen....I have been making other things too. In fact, today I am making yogurt because my daughter loves it now. Homemade tastes so much better than store bought in most foods and she is discovering this too :-) Hopefully someday she will do the same in her own kitchen.
Take Care,
Janet
if it is any help, I treat my YW like SD starter. I refresh every 2 weeks by pouring out the 18 oz plastic peanut butter jar I keep it in through a strainer. I take some of the old apple fruit, 6 pieces, adn put it in the new container along with 1/2 an apple skinned and chopped into small dice. I freeze the rest of the old fruit pieces to use later. Then I add 1 T of honey and 1/2 tdp of sugar and fill the jar 2/3rds full f water. In then add about 60 g of the old liquid. Put the lid on and shale it every hour for 6 hours and then it goes in the fridge . I save the old YW just in case the new one doesnlt take for some reason but it always has so far. If I remember to shake it once a day I do - or not. I coonsider it ready to build a levain in 2-3 days. If I use some of it for baking I don't replace the water or feed it. Just redo it every 2 weeks.
I build my levains in 3 stages. 40 g YW and 40 g flour. 4 hours later 40 g YW and 40 g flour. 4 hours later 20 g YW and 40 g flour. In 12 hrs it is ready to go. The key to YW is that is is sometimes slow to rise. Just be patient. I've never had a bread taste sour even if I retard the levain or the bread or both in the refrigerator. But it springs like crazy and I now use it with my SD heavier flour breads as an add to boost the rise.
The YW seems to workus like SD starter in the fridge. Not fussy at all and always comes back after 2 week of totally being forgotten.
Thanks for reminding me I just redid mine and it has been 2 weeks- every other Sunday evening.
Thanks for the instructions on storage. Makes sense and easy to do.
I did a bit of baking with YW leavens last winter but went back to the WY as leaven.
Currently I am using the YW only as the liquid in my regular WY leaven when I am doing the builds prior to a bake to see if it makes a less sour loaf. So far my daughter says the taste is the same. As the dough handler I can tell you it makes the dough a bit stickier than usual. I don't see a difference in how it bakes though or the proofing time. That has stayed the same. I shall see where this ends up....always fun to experiment and Akiko, RonRay and DaisyA left a great trail to follow. We can now add you to that list!
Thanks again for the instructions. Nice to know it can make it 2 weeks. I like low maintenance :-)
Take Care,
Janet
Thank you for your support, dabrownman :) I really appreciate it! Interesting to read your experiment with your YW!
Happy baking!
Akiko
You are very welcome, Janet! :)
Thank you so much for your kind words, Janet. I can see you are very generous and keep trying to get the right bread for your daughter, which made my heart warm. My daughter also like less sour bread,and soft crumb so that I understand how you feel.
I make yogurt at home, too! I have a Natto maker( fermented soy beans... that should be stinky for someone who never tasted...)to keep the soybeans at the same temperature like making yogurt. So, I use the natto maker to make yogurt. My daughter loves it too!
I hope you are able to make bread that your daughter likes very soon!
Good luck, Janet!
Akiko