Click on this link for our video on how to make fruit yeast water: th-cam.com/video/oRwhCZlgiGI/w-d-xo.html Here is also a link to a variety of recipes that use fruit yeast water: th-cam.com/play/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl.html
I made a most delightful focaccia using your recipe. It was fluffy and tasty; the bread was even a little sweet even though no sugar was added. This time I experimented with 1 week old grape/raisin yeast water straight out of the fridge to make the poolish (previously I let the yeast water come to room temp and add some fruit a day or two before, but not this time). For 1 day the mix rose only a little; I thought it was not going to work. But another 12 hours later, the poolish rose to 3x high! So the yeast water was still good but needed time to wake up. I’m giving up on sourdough starter as this wastes no flour and is easier to maintain.
Watched a few videos of yours, they are all excellent, but first thing first, i need to prepare the yeast water before I get started. Thank you for sharing such a good baking method ^.^
Well Novita I'm using the loquats to make my yeast water it was the only organic fruit available at the moment due to the pandemic I'll let you know how it goes. Thank you for the quick response,and dont stop making your videos their very informative and very helpful
We made a video on fruit yeast water, please check it out for better details. 🍅 Tomato is just another fruit, so basically you need 100 grams of tomatoes, cut them down, put them in a jar, add 300 ml of spring water, add 1 tsp of sugar, close the jar tightly, shake it, and let it ferment for 3-5 days.
Scaling up is based on bakers percentage. If you do not double the poolish, you need to adjust hydration and fermentation time. So you need to add additional wet ingredients and wait longer. The longer the dough at room temperature can lead to other issues such as dough turns sour and certain ingredients might end up spoiled. To double this recipe you can double the ingredients accordingly base on the measurements, but for larger scale up you need to take into consideration the effect of large amount of live yeast on the consistency of the dough, you may need to adjust the recipe a little bit.
@@NovitaListyani Thank you for that. I probably wouldn't ever make more than a double batch in any case, and I'll need to make it according to your recipe a couple of times to get a feel for it in any case before I try that.
To scale up you need to pay attention to the hydration ratio, in this recipe it is 200/250, 80% hydration. If you double the dough, and maintain the same hydration, and with the same amount of yeast water, the fermentation time will have to be altered. It definitely will take longer. After the mixing you may have to wait for 3 hrs before folding, instead of 45 minutes. If you want to use the same timeline as in this video, I suggest you use at least 150 ml of prime fruit yeast water and maintain the same overall hydration ratio.
Hi Novita, today baked the focacia but it was not as airy as yours & didn’t rise much . May I know what’s go wrong ? Looking forward for ur comment . Tks
There are two major factors on oven spring that help with the final rise. Hydration and yeast water. If in the process of working on the dough, you lose hydration, the dough becomes too dry, you won't get a very airy crumb from the vapor (usually big air pockets). If you have a weak yeast water, you won't get that much of an oven spring too. For focaccia, on the last fold, you should feel the bubbly dough, that's a good indicator of the dough's condition. Let it ferment for longer if you have a weaker yeast water.
Ada beberapa kemungkinan, raginya kurang prima, waktu fermentasi kurang lama atau terlalu lama, langkah-langkah dan bahan harus sesuai, misalnya kebanyakan garam bisa membuat ragi menjadi lemah. Itu sekedar yang terpikir oleh saya.
Hi! I would like to make focaccia tonight and have left my poolish to sit for 16h overnight. It currently smells like pungent cheese. Is this ok to use?
Unfortunately it didn’t work ): when baking my whole kitchen smelled of vomit and horribly smelling cheese (according to my family). It took way too long to cook - 40min at 230C and still not cooked through. Not sure what went wrong...
@@NovitaListyanithank you dear, that is very sweet of you! I realise I am getting old lol. I'm going to make the tomato yeast starter tonight! Hope you are well and safe wherever you are. Thank you for these invaluable bread-making videos, am sure those of us under lockdown appreciate it greatly. ❤️
@@NovitaListyani sadly, both the tomato yeast water and the foccacia I tried to make with it, failed. Not sure whether it's cos I'm not using organic fruit, but the water hardly fizzed like yours in the video. So I added instant yeast to the poolish as well as the main dough. But because I was overambitious and used my failed yeast water in the main dough instead of plain water, I think I upset some sort of balance in the dough and the thing failed.
Sad to hear that. Too much yeast is not good for fermentation. It is always the right balance that works. The steps should always start with the poolish. If you see the poolish fine, just add all of the poolish into the final dough, no more yeast in there, the amount of the yeast should be enough. So if you have a good poolish, and follow through the folding steps, you should get a fluffy dough in the end. In case of non organic fruits, maybe you can get rid of pesticide by submerging your fruits in a solution with one teaspoon of baking soda and 500 ml of water, leave it for 15 minutes to get rid of as much chemical as possible, after that rinse your fruits, and cover them with cloth or net that yeast can pass through but not debris or dirt, leave them overnight to collect new yeast from the air.
Click on this link for our video on how to make fruit yeast water: th-cam.com/video/oRwhCZlgiGI/w-d-xo.html
Here is also a link to a variety of recipes that use fruit yeast water: th-cam.com/play/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl.html
Novita Listyani, will you show us how to make sour dough starter and pizza?
@@vydao9205 we will make a video on pizza but not with a sour dough, we will still be using fruit yeast water and poolish
It really surprises me that you don't have hundreds of thousands of views ... I love the quality and detail in your videos!!
Making this tonight for NYE. Your channel has kickstarted my yeast water baking soo soo much. Thank you. Happy New Year!!!
Happy New Year 2021!
This looks delightful. I think i will give this a try once my yeast water is ready to go. thank you for the video
You’re welcome 😊
Very nice tutorial
Liked this before it started playing as I do all your videos you are a pleasure to watch.
Love this.
I made a most delightful focaccia using your recipe. It was fluffy and tasty; the bread was even a little sweet even though no sugar was added. This time I experimented with 1 week old grape/raisin yeast water straight out of the fridge to make the poolish (previously I let the yeast water come to room temp and add some fruit a day or two before, but not this time). For 1 day the mix rose only a little; I thought it was not going to work. But another 12 hours later, the poolish rose to 3x high! So the yeast water was still good but needed time to wake up. I’m giving up on sourdough starter as this wastes no flour and is easier to maintain.
Thanks for sharing!
Very good my friend
Welcome back Novita!
Watched a few videos of yours, they are all excellent, but first thing first, i need to prepare the yeast water before I get started. Thank you for sharing such a good baking method ^.^
Welcome to the world of baking with fruit yeast water. Thank you too!
If i want it to rise faster...so i could bake it earlier. After adding poolish with the rest ingredients, can i add commercial yeast to the dough?
Loyangnya ukuran berapa besar untuk menghasilkan focaccia setebal itu?
Love your videos. Can I make yeastwater out of loquats, and do I need to wash them before using them(their from my neighbors tree)
We have never tried making yeast water with loquats but I think these fruits will make great yeast water, judging from the look :)
Well Novita I'm using the loquats to make my yeast water it was the only organic fruit available at the moment due to the pandemic I'll let you know how it goes. Thank you for the quick response,and dont stop making your videos their very informative and very helpful
Looking forward to hear from you. Best of luck!
Hi Novita, loved ur bread with fruit yeast. Have tried starfruit & apple .. very yummy . Next will be making ur tomato yeast focacia . Tq so much 😍
Glad to hear that! Thank you too!
Hi, may I know how to make tomato yeast water... thanks
We made a video on fruit yeast water, please check it out for better details. 🍅 Tomato is just another fruit, so basically you need 100 grams of tomatoes, cut them down, put them in a jar, add 300 ml of spring water, add 1 tsp of sugar, close the jar tightly, shake it, and let it ferment for 3-5 days.
@@NovitaListyani
Many thanks for answering my questions.
If I were to double this recipe, or any of your fruit water recipes, would I also double the poolish ingredients? Or use the same amounts?
Scaling up is based on bakers percentage. If you do not double the poolish, you need to adjust hydration and fermentation time. So you need to add additional wet ingredients and wait longer. The longer the dough at room temperature can lead to other issues such as dough turns sour and certain ingredients might end up spoiled. To double this recipe you can double the ingredients accordingly base on the measurements, but for larger scale up you need to take into consideration the effect of large amount of live yeast on the consistency of the dough, you may need to adjust the recipe a little bit.
@@NovitaListyani Thank you for that. I probably wouldn't ever make more than a double batch in any case, and I'll need to make it according to your recipe a couple of times to get a feel for it in any case before I try that.
Hi, instead of leaving the poolish at room temperature, can I put it in the refrigerator instead?
Yes you can do that but the fermentation will slow down
Hi Novita
Can i use the 100g flour n 100g water poolish for double qty of dough?
To scale up you need to pay attention to the hydration ratio, in this recipe it is 200/250, 80% hydration. If you double the dough, and maintain the same hydration, and with the same amount of yeast water, the fermentation time will have to be altered. It definitely will take longer. After the mixing you may have to wait for 3 hrs before folding, instead of 45 minutes. If you want to use the same timeline as in this video, I suggest you use at least 150 ml of prime fruit yeast water and maintain the same overall hydration ratio.
@@NovitaListyani noted thks
Is it possible to leave the poolish more than 18 hours? In room temperature?
It's better not. The dough may end up sour and the yeast may not be active anymore.
May I use apple yeast water for this recipe and add cheese and pepperoni so it’s like pizza with your style of this bread making?
Yes, absolutely
Hi Novita, today baked the focacia but it was not as airy as yours & didn’t rise much . May I know what’s go wrong ? Looking forward for ur comment . Tks
There are two major factors on oven spring that help with the final rise. Hydration and yeast water. If in the process of working on the dough, you lose hydration, the dough becomes too dry, you won't get a very airy crumb from the vapor (usually big air pockets). If you have a weak yeast water, you won't get that much of an oven spring too. For focaccia, on the last fold, you should feel the bubbly dough, that's a good indicator of the dough's condition. Let it ferment for longer if you have a weaker yeast water.
Tq so much for ur explanation. Appreciate .. yes my last folding I feel the dough was not so bubbly . Anyway will try again ..
Mau tanya, penyebab roti foccacia tidak mengembang apa ya ka? Jadi bantet gitu
Ada beberapa kemungkinan, raginya kurang prima, waktu fermentasi kurang lama atau terlalu lama, langkah-langkah dan bahan harus sesuai, misalnya kebanyakan garam bisa membuat ragi menjadi lemah. Itu sekedar yang terpikir oleh saya.
Hi! I would like to make focaccia tonight and have left my poolish to sit for 16h overnight. It currently smells like pungent cheese. Is this ok to use?
Yes
Ok thank u! Focaccia for dinner then (:
Unfortunately it didn’t work ): when baking my whole kitchen smelled of vomit and horribly smelling cheese (according to my family). It took way too long to cook - 40min at 230C and still not cooked through. Not sure what went wrong...
That's unusual. What fruits did you use? What's the temperature in your area?
I used organic mulberries and dates. Temperature was around 30 degrees? I live in Singapore so it’s pretty warm.
Supper sis pleeS join
I love your videos but this one made me really giddy with all the spiral movement...
Sorry about that, we are not going to use that transition anymore :)
@@NovitaListyanithank you dear, that is very sweet of you! I realise I am getting old lol. I'm going to make the tomato yeast starter tonight! Hope you are well and safe wherever you are. Thank you for these invaluable bread-making videos, am sure those of us under lockdown appreciate it greatly. ❤️
Thank you too. Wishing you the best! Stay safe, stay healthy. Looking forward to hear more about your tomato yeast water.
@@NovitaListyani sadly, both the tomato yeast water and the foccacia I tried to make with it, failed. Not sure whether it's cos I'm not using organic fruit, but the water hardly fizzed like yours in the video. So I added instant yeast to the poolish as well as the main dough. But because I was overambitious and used my failed yeast water in the main dough instead of plain water, I think I upset some sort of balance in the dough and the thing failed.
Sad to hear that. Too much yeast is not good for fermentation. It is always the right balance that works. The steps should always start with the poolish. If you see the poolish fine, just add all of the poolish into the final dough, no more yeast in there, the amount of the yeast should be enough. So if you have a good poolish, and follow through the folding steps, you should get a fluffy dough in the end. In case of non organic fruits, maybe you can get rid of pesticide by submerging your fruits in a solution with one teaspoon of baking soda and 500 ml of water, leave it for 15 minutes to get rid of as much chemical as possible, after that rinse your fruits, and cover them with cloth or net that yeast can pass through but not debris or dirt, leave them overnight to collect new yeast from the air.