My first Yeast Water loaf

Issues have cooled down only a bit the previous couple of days, sufficient to make cooking extra nice. This loaf is predicated on Trailrunner/Caroline’s WW YW Pullman 13″ bread. As Caroline mentions, this can be a spin off of Danayo’s 1-rise solely bread. I scaled Caroline’s recipe down a bit to be used in my 9 in Pullman pan, and made just some substitutions:

235 gm AP (Bob’s Purple Mill natural)

235 recent milled Central Milling laborious crimson spring wheat

50 gm KA Semolina that I ran by way of the Mockmill x2 to get it finer. No thought if that can work, nevertheless it was what I had available. 

20 gm recent milled rye

280-325 gm water (100 gm of the water was yeast water)

34 gm every honey, EVOO, buttermilk (the actual, cultured stuff) = 102 gm Trinity

9 gm salt

1 barely rounded tsp of diastatic malt powder (none of those flours are malted, and the YW is fairly new. Unsure how robust it’s and figured the wee beasties would not thoughts a bit additional assist.)

126 gm lively YW levain

Course of: 

 Friday morning:

 – 7:20 a.m. Blended 23 gm every of YW and flour (50:50 BRM AP and entire wheat) and put it out within the storage for 4 hours (temp 82 levels). That is what it regarded like at ~ 3:00. In all probability not tremendous robust but, nevertheless it nonetheless smelled recent and received there finally. 

3:20 pm Blended the whole lot above. Blended till the whole lot was properly integrated, coated and rested 1 hour. Then combined in a Bosch compact mixer for ~ 7 minutes. Whereas the dough was mixing, I prepped the Pullman pan with some baking spray and beforehand used parchment paper. This spray has all the time served me properly, nothing ever appears to stay after I use it. Nonetheless, parchment paper offers that additional layer of insurance coverage. 😉

I had contemplated holding again among the water however my flour is all the time so thirsty in our dry local weather that I made a decision to only go all in. May not have been my greatest resolution….. The dough was fairly slack. Higher than batter, however shaping wasn’t going to occur. Good factor this can be a loaf pan components! I did about 50 slap and folds on the counter and that helped carry the dough collectively a bit higher. (It all the time amazes me how these assist!) I schlorped the dough on to the parchment paper and used it as a sling to place it into the pan. DT was 78F. (Word to self – use rather less water!)

After 3.5 hours on the counter. The clips serve 2 functions: they preserve the parchment from flopping onto the dough, and likewise preserve my trusty bathe cap cowl from touching the dough. Sorry for the blurry pic:

 – Saturday morning. We would have liked bread for lunch, and I used to be not prepared to attend any longer. Preheated the oven to 375F and as soon as it had been at temperature for about quarter-hour, I pulled the dough out of the fridge. That is after 13 hours within the fridge:

Baked at 375F for 30 min with the lid on, then 20 min with the lid off. The crust was nonetheless not fairly our most popular shade and the interior loaf temp was a bit cooler than regular so it received an extra 5 min within the oven. So whole bake time was 55 min, proper on par with how lengthy most of my loaves take. 

After cooling for two.5 hours, we would have liked lunch! It left a bit gummy residue on the knife, nevertheless it was nonetheless just a bit heat. No gumminess at this time, fortunately. 

The flavour is soooo good! Creamy, type of yogurty however not fairly. Positively not the tasteless taste I affiliate with a easy yeast primarily based loaf. This one will certainly go into my common rotation! It is a straightforward, no-muss-no-fuss loaf. Hubby appreciated it too – he would not usually touch upon the flavour 2 days in a row, and this loaf acquired that reward. I’ll enhance the quantity of entire grains subsequent time.

Thanks once more, Caroline and Abe, for all of your assist getting me up to now!!

Mary