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Bread made with Fruit Yeasted Water

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 23 Aug 2020 16:52:30 -0700
v120.n032.2
* Exported from MasterCook *

                    Bread made with Fruit Yeasted Water

Recipe By     :Sonia Gupta
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Fruit
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         For yeast water
   1                cup  raisins -- (or other fresh or dried fruit) (200 gm)
   2               cups  water -- (480 ml)
                         For dough
   50             grams  Whole wheat flour
   250            grams  Unbleached All-purpose flour
   5              grams  salt
   266            grams  yeasted water

Sonia is our featured baker today, offering you an insight on how to 
make bread using fruit yeasted water. Fruit yeasted water is where 
you ferment fruit in water and use the resulting wild yeast water to 
bake bread with. I think you will have a lot of fun with this formula.

In a glass jar with lid, add raisins and one cup water. Close the 
lid. Stir it and leave it in a warm place for 24 hrs.

After 24 hrs, add another cup of water. Shake it and leave it for 5 
days. Keep stirring the mixture every 12 hrs.

Notice the activity.

With every passing day, you will notice bubbles and the fruit will 
start floating.

On the 4th day (or sooner/later depending upon how warm it is), you 
will notice a pleasant fruity aroma coming from the water. That is 
the time to use your yeast water.

In a separate glass jar add 50 gm yeasted water and 50 gm whole wheat 
flour. Leave this mixture on counter for 2 to 3 hr (until it doubles).

After the mixture doubles, add remaining all-purpose flour and an 
additional 216 gm yeasted water. Using a spatula start mixing. When 
the dough comes together add salt and continue mixing until the dough 
is smooth.

Cover the bowl with a kitchen towel and leave it at a warm place for 
1 hr. For the next 2 hours, every 30 minutes pick the dough from the 
bowl with wet hands and stretch and fold it on itself until it 
resists to stretch any more. By the end of this activity, the dough 
should be smooth and springier.

After the last stretch and fold, leave the dough on the counter and 
cover it with a bowl. Let it rest for 30 minutes.

After 30 minutes, fold the edges inwards to shape like a ball. 
Meanwhile, prepare proving basket lined with a thickly floured cloth. 
Transfer the shaped boule into basket keeping seam side facing up.

Cover the proving basket with a plastic bag and keep it in the 
refrigerator for 12 hrs.

When it's ready to bake, preheat a Dutch Oven, baking stone/lid or 
clay pot in the oven at 220C/430F (for about 30 - 60 minutes). Remove 
the dough from refrigerator and transfer it to preheated Dutch Oven 
carefully, keeping seam side down. Using a Blade or sharp knife, 
slash the top. Spray some water.

Cover it with lid and bake it at 220C/430F for 20 minutes with a lid 
on and for further 20 minutes without the lid.

Remove the bread from oven and place it on a wired rack to cool down.

S(Internet address):
   https://thebakingnetwork.com/make-bread-with-fruit-yeasted-water/
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; trace Fat (2.3% 
calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 165mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat.

NOTES : 2019 - 0705