Made some yeast water using fresh grapes. Really easy to make, just crushed the grapes coarsely and let ferment for 3 to 4 days in room temperature until the foam on top reduced activity. Once it is done it will look like rose wine, you may even taste if you like. Next step is to mix that liquid and some fruit with flour to make the levain, which took about 12 hours to peak. I actually had to put it in the oven with the light on to speed up the process as I wanted to bake in the same evening.
Autolysed flour and water for 30 min using KA-AP flour mixed with whole wheat and rye to a proportion of about 10% ~ 15% (total flour was 320 g). Mixed the levain (~70 g at 100%) and kneaded for about 1 min, with 60% overall hydration. Let rest for 30 min, added salt, and kneaded again for 1 to 2 min. Applied 3 stretch and folds in 30 min time intervals. From autolysing to the end of bulk fermentation, the elapsed time was 5 hours. Shaped and final proofed for 1 hour before baking in clay pot at 240C for 20 min, then reduced heat to 230C for another 15 min with lid off.
The recipe is just like any pain de campagne, adapted for yeast water with no efforts. Oven spring was great, all baked in one day without retarding dough. I am not a huge fan of retarding dough in the fridge. I don’t really think it noticeably enhances any flavor, and the crumb is always more dense. Retarding also results in too many blisters, so whenever I can, I won’t retard.