Oishii !!
juicy crumb is the best!
Monday, March 30, 2009
Friday, March 27, 2009
Tuesday, March 24, 2009
Friday, March 20, 2009
Assorted Yeast water jars...
The weather is beautiful here!In Los Angeles, it is time to start making new yeast water!
If you are thinking about baking with natural yeast water, let's start it in spring.
It is the best season to start baking with yeast water.
To make strong yeast water, use a lot of fruits and be patient for few days.
Have fun!
In the picture, you see some fruits yeast water and vegetable (carrot & tomato) yeast water.
Tuesday, March 17, 2009
３５％ Whole Wheat Sandwich Bread (Japanese natural yeast)
My favorite Japanese natural yeast was usen in this bread.
I baked 2 loaves from 400g white bread flour and 200g whole wheat flour.
Let the dough rise for 4 hours at toom temperature and let it rest in the refrigerator for 3-4 hours.
Devide the dough into 6 and take bench time for 1 hour at the room temperature.
Put 3 round doughs into each loaf pan and take the last rise until the top of the dough
exceeds the highest edge of the pan.
300F 10min
380F 15min
no steam
Monday, March 16, 2009
Saturday, March 14, 2009
new apple yeast water
When I eat apples, I usually eat skin too but when I baked apple cup bread last week I had to peel the skin of some apples because of some customers' preferance.
So I decided to make a new jar of apple yeast water.
This time I used a jar full of skin and cores and fill it with water.
It started bubbling in 2 day and became really strong yeast water after 2 more days sitting on the kitchen counter.
Even though I did not feed any sugar or honey.
So if you are thinking about making yeast watet, use as much fruits as you can to fill the jar to get good result.
Weak yeast water does not give you good bread.
Prune Boule (apple yeast)
WW flour
white bread flour
prune
water used for reconstituting prune
canola oil
salt
apple yeast water preferment (ww flour and white flour)
The last rise was cut shot (supposed to have the 1.5hour rise but I could only spend 30 mintes)because of my busy weekend schedule and also had no time to bake for long time. So I only baked it for 15 minutes but I could obtain the good coupe.
I should have baked 10minutes longer to let the doug's moisture evaparate but I had no time.
Toasting the bread when you eat helps you doing that.
Saturday, March 7, 2009
Whole Wheat bread (apple & yogurt mix yeast)
After I came back from Japan, I wanted to test my yeast water's power so I baked this loaf.This loaf contains 40% whole wheat so it did not rise much but crumb was moist!
