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 love your detailed instructional videos! Thank you for making and sharing this video 🙏 Would you please make a video on French bread using yeast water?
I made this yesterday and it turned out fantastic. I did make a couple of changes though. First, I used whole wheat bread flour for the poolish. I was afraid that it might make things too heavy, but after a 17-hour ferment it was the perfect consistency. Second, I substituted more yeast water (ginger bug in my case) for the rest of the water in the recipe. I don't know if that was necessary, but the texture of the dough was amazing. It felt so light and airy it was like I was handling sea foam. A pleasure to work with. And third, after forming the loaves I let it rest on a couche for 20 minutes while the oven with a pizza stone in it heated up. The result was a marvellous, flavourful bread with an airy crumb. Although I think for my oven I should have taken it out a little sooner. I'll experiment with time on my next attempt (my first wasn't so hot, dense and undercooked, thus the last couple of changes). Thanks for the recipe, and the inspiration to keep finding new uses for yeast water.
Hi ladies. I'm so happy. This is the first thing I ever baked other than toast. It's so delicious I can't stop eating it. Seraphine your directions were so easy to follow. I'm trying the crusty artisan bread next week. Not drinking any more of the raisin yeast water though. Thank you both.
Hi Novita! Just wanna ask, is the polish supposed to be left in room temperature to ferment for 10-12 hours or in the fridge? Rly love ur videos by the way!
Thanks Novita...I am just about to finish Baking this Ciabatta as I type this. Wanna just say thank you for this video which I followed all the way. It is now 5 mins away from being finish in the oven and I must say it is looking great.
Hi novita thanks for sharing your delicious recipes,you are wonderful. I made the dinner rolls using fruit yeast it came out Super soft and tasty. Is it possible to make pita bread using fruit yeast?have you ever tried to Make it?
👍 ah so that is what they are called, i said baguette to dada* 😂🤷🏼♂️😅😛 that explains the silent pause 😆, you live and you learn huh! Delicious! Nonetheless 🙏🏼😋😃 *dada is my friend monk brother haha Namaskar! 😊🎉🎉
Do you also have a video on dinner roll using fruit yeast water? I hope there is as I really wanted to do dinner roll using your fruit yeast water. Thanks.
When using the poolish, if you want to put in fridge do you leave on the counter for 10-18 hrs. then refrigerate or after making the poolish put directly in the fridge for up to 2 days? Thanks!
Yes you can and it is very easy. To change your recipe take 100 ml of yeast water for 500 g of flour. And if you need further informations let me know. Kind regards, Emma
There maybe a slight alcoholic smell but it shouldn't be too much, what you need to pay attention is the poolish maturity, please watch this video for more information on poolish: th-cam.com/video/w-5B7vsHcok/w-d-xo.html
May I know what type of 🍇 u r using Dried or Fresh? If dried fruits it contain with oil, as I try many times... unsuccessful. Greatly appreciated if u could attend to my question.
Is bread flour mandatory? Can All Purpose flour be used instead? I have been struggling making bread from wild yeast (levain, fruit yeast) but could not get access to bread flour during these confinement days. I live in thevtropical climate of Mauritius, currently 28°C in the kitchen, but it can go past 30°C. Your advice will be most welcome!
Yes you can use all purpose flour. Bread flour will rise better than all purpose flour. The consistency of the dough and the structure of the bread may also vary.
Unfortunately yes, it is one of those fruits with a very high protease enzyme. Protease enzyme will degrade gluten during fermentation. That is not what you want. Your dough may never rise because of weak gluten structure. To get rid of protease enzyme, you may want to cook it up to a little bit above 50 °C, and then once cooled, put the fruits in a jar, but this time cover the jar over night with a net/cloth with sieves small enough for yeast to enter but not so big that debris can get through, after that close the jar, prepare the yeast water as instructed and continue the fermentation. I have to inform you though, sometimes it is just simply not happening, no new yeast accumulated in the jar so no fermentation.
It doesn't really matter, the time is different for each and every oven, it's given as a guideline, pay attention to the surface of the bread, take it out when you see that it has turned brown or light brown, after a few tries, you will know when to take the bread out
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
great music in this episode! Especially liked the last one.
my favorite kind of bread! cannot wait to try this.
I love your detailed instructional videos! Thank you for making and sharing this video 🙏 Would you please make a video on French bread using yeast water?
We will do that, thanks for the suggestion. It may take a while though.
@@NovitaListyaniThank you ! French bread is worth the wait!
I made this yesterday and it turned out fantastic. I did make a couple of changes though.
First, I used whole wheat bread flour for the poolish. I was afraid that it might make things too heavy, but after a 17-hour ferment it was the perfect consistency.
Second, I substituted more yeast water (ginger bug in my case) for the rest of the water in the recipe. I don't know if that was necessary, but the texture of the dough was amazing. It felt so light and airy it was like I was handling sea foam. A pleasure to work with.
And third, after forming the loaves I let it rest on a couche for 20 minutes while the oven with a pizza stone in it heated up.
The result was a marvellous, flavourful bread with an airy crumb. Although I think for my oven I should have taken it out a little sooner. I'll experiment with time on my next attempt (my first wasn't so hot, dense and undercooked, thus the last couple of changes). Thanks for the recipe, and the inspiration to keep finding new uses for yeast water.
Thank you for sharing.
Hi ladies. I'm so happy. This is the first thing I ever baked other than toast. It's so delicious I can't stop eating it. Seraphine your directions were so easy to follow. I'm trying the crusty artisan bread next week. Not drinking any more of the raisin yeast water though. Thank you both.
That's great. Enjoy!
Excellent presentation.
Really need your advice. Thanks 😊
Amazing content I really liked it!
Thank you for the informative video.👍🏻😊😊
Thank you too!
คุณพระ! ใช้หมวกอาบน้ำคลุมโด คิดได้ไง หัวแหลมมาก 👍👍👍
I tried this recipe with apple yeast water and it turned out well. If I want to double the recipe, do I double everything, including the poolish?
Yes
Hi Novita! Just wanna ask, is the polish supposed to be left in room temperature to ferment for 10-12 hours or in the fridge? Rly love ur videos by the way!
At room temperature. Only in the fridge if we don't want to use it immediately.
Thanks Novita...I am just about to finish Baking this Ciabatta as I type this. Wanna just say thank you for this video which I followed all the way.
It is now 5 mins away from being finish in the oven and I must say it is looking great.
My pleasure 😊
I came back just to add that it taste delicious.
Can't stop eating. Tomorrow I start another bake with this recipe.
Hi novita thanks for sharing your delicious recipes,you are wonderful.
I made the dinner rolls using fruit yeast it came out Super soft and tasty.
Is it possible to make pita bread using fruit yeast?have you ever tried to Make it?
Thanks for your kind comment. Yes, we did make pita bread before. We have been planning to make a video on pita bread, will do it soon.
Novita Listyani looking forward
Thanks a lot
👍 ah so that is what they are called, i said baguette to dada* 😂🤷🏼♂️😅😛 that explains the silent pause 😆, you live and you learn huh! Delicious! Nonetheless 🙏🏼😋😃
*dada is my friend monk brother haha
Namaskar! 😊🎉🎉
Ottimo sicuramente utile .Buon lunedi cara amica.
Grazie
Do you also have a video on dinner roll using fruit yeast water? I hope there is as I really wanted to do dinner roll using your fruit yeast water. Thanks.
Hope to make a video of dinner roll soon. There shouldn't be any problem with fruit yeast water.
Looks delicious! I do have a question though. Can Coconut Oil be used in place of the Olive Oil?
Thanks
Yes, you can swap equal amount of coconut oil.
it's very useful advice and information. Please, may I have exact quantity of Flour, water , salt and poolish. Thanks a lot
Check description
When using the poolish, if you want to put in fridge do you leave on the counter for 10-18 hrs. then refrigerate or after making the poolish put directly in the fridge for up to 2 days? Thanks!
Either way works, but I usually leave the poolish on the counter for at least 3 hours.
Can you do bagel please..?
Thanks for the suggestion. Will look into it.
Yes you can and it is very easy. To change your recipe take 100 ml of yeast water for 500 g of flour. And if you need further informations let me know. Kind regards, Emma
Emmabackt thanks u , I will try to do it.
does baking it full without dividing effect the results? i prefer big breads.
Of course you don't have to divide it if you want a big bread.
Thanks for your video , I was use apple water for fruit yeast, I leave for 10 hours , and it’s smell alcohol. Is it normally like this ?
There maybe a slight alcoholic smell but it shouldn't be too much, what you need to pay attention is the poolish maturity, please watch this video for more information on poolish: th-cam.com/video/w-5B7vsHcok/w-d-xo.html
Thanks so much ❤️❤️I love your video
What is the hydration of this dough? My math says it about 72% but looking at the video it looks to be 80% or a bit more.
Hi, do we need to bake it in an pizza stone? Or regular baking pan is okay?
I am using a regular baking pan
May I know what type of 🍇 u r using
Dried or Fresh?
If dried fruits it contain with oil, as I try many times... unsuccessful.
Greatly appreciated if u could attend to my question.
I am using the local fresh grapes.
Apparently, grapes contain their own natural yeast properties, so raisins are also an option.
Samantha Goh you can use only Organic dry fruits. I get really good results with organic dates!
I made the yeast with oil covered raisins and it worked
I used freshly cut apples with sugar...it got fermented within 5 days. Just baked this accordingly to novita instructional video.
Work perfectly.
Is bread flour mandatory? Can All Purpose flour be used instead? I have been struggling making bread from wild yeast (levain, fruit yeast) but could not get access to bread flour during these confinement days. I live in thevtropical climate of Mauritius, currently 28°C in the kitchen, but it can go past 30°C. Your advice will be most welcome!
Yes you can use all purpose flour. Bread flour will rise better than all purpose flour. The consistency of the dough and the structure of the bread may also vary.
Thanks for your prompt reply! Appreciate it!
By the way, I have used pineapple peels to make my fruit yeast. Is there anything wrong with pineapples?
Unfortunately yes, it is one of those fruits with a very high protease enzyme. Protease enzyme will degrade gluten during fermentation. That is not what you want. Your dough may never rise because of weak gluten structure. To get rid of protease enzyme, you may want to cook it up to a little bit above 50 °C, and then once cooled, put the fruits in a jar, but this time cover the jar over night with a net/cloth with sieves small enough for yeast to enter but not so big that debris can get through, after that close the jar, prepare the yeast water as instructed and continue the fermentation. I have to inform you though, sometimes it is just simply not happening, no new yeast accumulated in the jar so no fermentation.
OMG, that's my luck! That's why I could not get my dough right! I'll try with raisins or dates next time.
If we use water and dry yeast we have to wait for up to 18 hours as well? and put it in the fridge?
Yes
Okay, some of your breads you fold 3 times, and some like this one and the herb one you fold 4 times. Any particular reason?
Bread making is part art part science, if you can feel the fluffiness and the bulk fermentation time is about right then it's about done
It looks like you took the breads out from the oven after 20 mins instead of 25 mins as you mentioned earlier, is that correct? Thank you\!
It doesn't really matter, the time is different for each and every oven, it's given as a guideline, pay attention to the surface of the bread, take it out when you see that it has turned brown or light brown, after a few tries, you will know when to take the bread out
@@NovitaListyani I got it. Thanks! :)
What is the temperature of your kitchen?
At the moment it's around 25 °C.
Videonya bagus thx tapi sayang musiknya sangat berisik n mengganggu...
👍🏻🙏❤️❤️❤️❤️❤️🇺🇦