Stunning yeast water success | The Fresh Loaf

Best yet with the method and formula that joze had posted….

I took to heart the discussion on over-proofing during both bulk ferment and retard. I also retarded my YW levain. What I consider my somewhat less optimal postings to his thread have tasted fantastic !  As has been noted YW bakes  while fermenting and baking and then when eaten have the fragrance of a rich pastry/cake. I used my tomato YW in the first two bakes as discussed in the linked thread. I hadn’t used a vegetable before. This bake used my 6 yr old apple YW. It is SO active and triples in just a couple hours at a warm temp.

I got great bloom and ears and the fragrance is intoxicating. Will post a crumb pic when I let it cool .

pic just before baking. I have gone back to baking direct from the fridge….I am fortunate to have a dedicated refrigerator in the basement so I set it at ” 7″ which gave me a 47 F temp. for retarding.

my trusty granite wear roaster. I put it in the oven at 500 and just let it  preheat till oven beeps ready. No extended preheat with this metal. I baked the 540g loaf at 500 lid on for 10min then lowered to 475 for 5 more min. Removed lid and finished at 475 for 15 min to 209 internal temp.


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Post Author: MNS Master