Thank you for this video. About how much ice cubes did you put in the Dutch oven? How do you prevent any ice or melted water from touching the bread before evaporating?
I‘m usually putting 2-3 ice cubes next to the bread. If melted ice touches the bread that’s no problem. You can prevent that a bit by using a baking sheet and put the ice below it. In general the ice cubes are not necessary, but ice got the impression that a bit of extra steam helps the crust to get blisters and makes the bread look better.
@@fromluxembourgwithloaf I am using grated organic apples and leave fermented for 3 to four days, and freshen my starter with it. Quality of rise and flavour are very good - honest truth.
So you took cold dough straight to the oven? I followed your instructions and got exactly what I thought I'd get with cold dough, a brick with rock hard crust and gummy dough (won't even call it a crumb. AND, you failed to mention that you pre-heated your dutch oven.
Sorry to hear. As you mention your crumb I guess your fermentation didn’t went well. Yeast water can ferment very slowly depending on the micro bacteria on the fruits and the age of the yeast water. I usually refresh my yeast water 1-2 days before by replacing some of the water with apple juice and let it ferment at room temperature until it starts sparkling. It’s really hard to suggest fermentation times because it will be different for everyone. I’ll do some more yeast water breads in near future where I share my lessons learned from baking with it. Thanks for the feedback with the Dutch oven. I’ll add this to the description.
Great detailed explanation. Thank you! I'm searching for proportion to make dough from rye flour with pollard/bran. Could you recalculate the recipe for me, incorporating 25% of rye flour and 25% of pollard by weight into it?
@@fromluxembourgwithloaf I've meant ban (a product which is left after processing of grain). The tough cover of grain which contains a lot of useful compounds for health.
Wild Yeast Water is fascinating to me and about 40 - 50% of my bakes use it. I had to stop watching your video however, because of the obnoxious music. We no longer have "Silent Movies" and the over paid music zealots seem to want to have music injected into everything we watch. I don't know why TH-camrs have not figured out, it becomes very difficult to hear dialog especially if an accent is involved with totally useless and meaningless, repeated ad nauseum, music is playing.
Thanks for your feedback. Indeed this was my first experiment with it and I was really happy. I’ve planned some more videos with yeast water. Regarding the music. This will change in one of the next videos, to be less distracting. ☺️
Beautiful bread ! Thx for detailed video !😊
Thanks for your feedback 😊🙏. I’ll do a lot more with yeast water later this year.
Nice.🎉
With a nice crust! I can imagine the crunch!
Thanks 🙏 The bread was amazing indeed.
Thank you for this video.
About how much ice cubes did you put in the Dutch oven? How do you prevent any ice or melted water from touching the bread before evaporating?
I‘m usually putting 2-3 ice cubes next to the bread. If melted ice touches the bread that’s no problem. You can prevent that a bit by using a baking sheet and put the ice below it. In general the ice cubes are not necessary, but ice got the impression that a bit of extra steam helps the crust to get blisters and makes the bread look better.
I am using the yeast water most of the time.🎉
Nice. What kind of yeast waters you have? I want to experiment with different fruits in future. 😊
@@fromluxembourgwithloaf I am using grated organic apples and leave fermented for 3 to four days, and freshen my starter with it. Quality of rise and flavour are very good - honest truth.
Could the whole wheat flour be replaced with rye flour?
Sure. You can replace this with spelt, rye, einkorn, …. Up to 20% of the flour you can be easily replaced with whatever flour you like.
So you took cold dough straight to the oven? I followed your instructions and got exactly what I thought I'd get with cold dough, a brick with rock hard crust and gummy dough (won't even call it a crumb. AND, you failed to mention that you pre-heated your dutch oven.
Sorry to hear. As you mention your crumb I guess your fermentation didn’t went well. Yeast water can ferment very slowly depending on the micro bacteria on the fruits and the age of the yeast water. I usually refresh my yeast water 1-2 days before by replacing some of the water with apple juice and let it ferment at room temperature until it starts sparkling.
It’s really hard to suggest fermentation times because it will be different for everyone.
I’ll do some more yeast water breads in near future where I share my lessons learned from baking with it.
Thanks for the feedback with the Dutch oven. I’ll add this to the description.
👍🏻👍🏻👍🏻🙏😊🇺🇦
Great detailed explanation. Thank you!
I'm searching for proportion to make dough from rye flour with pollard/bran. Could you recalculate the recipe for me, incorporating 25% of rye flour and 25% of pollard by weight into it?
Sure. Just take 100g rye flour. What do you mean by pollard? Never heard of it. 😊
Main dough:
Wheat flour 300g
Rye 100g
Poolish 80g
Water 280g
Salt 8g
@@fromluxembourgwithloaf Superb! Thank you! You are a kind man.
@@fromluxembourgwithloaf I've meant ban (a product which is left after processing of grain). The tough cover of grain which contains a lot of useful compounds for health.
Wild Yeast Water is fascinating to me and about 40 - 50% of my bakes use it. I had to stop watching your video however, because of the obnoxious music. We no longer have "Silent Movies" and the over paid music zealots seem to want to have music injected into everything we watch. I don't know why TH-camrs have not figured out, it becomes very difficult to hear dialog especially if an accent is involved with totally useless and meaningless, repeated ad nauseum, music is playing.
Thanks for your feedback. Indeed this was my first experiment with it and I was really happy. I’ve planned some more videos with yeast water.
Regarding the music. This will change in one of the next videos, to be less distracting. ☺️
You can always turn down the volume to 0 and turn on the cc.
That way, you don't have to listen to whatever bothers you and still read instructions.
I really hate that music.
Thanks for your feedback. The newer videos doesn’t contain it anymore.