* 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/
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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