It's my pleasure, Varda. :) You got a lovely open crumb, there. What loaf tins did you use and what weight did you scale the dough at? I think the poolish makes all the difference to this formula. Without it, it would just be an ordinary white loaf. I have tried this formula with my sourdough starter and the result was very similar to your yeast water loaf: a slightly more compact crumb, but very good flavour. I haven't tried making yeast water, yet. I really want to try, but I have hardly had any time to bake lately, let alone start new experiments. Nice baking, Varda.
I wouldn't normally get so excited about white sandwich bread, but this is special. It must be the poolish. Since it was so good and I wanted to eat it, I made sandwiches for dinner last night. My husband and son talked about the bread the whole time they were eating which is definitely not the usual. The loaves each scaled to around 670 and lost maybe 50g over the course of the bake. I baked them in pound loaf bread pans. Dimensions are 8x4x2 inches. The yeast water completely changed the character of the bread. For me this moves it out of the category of novelty and starts to expose some of the possibilities. When things settle down for you, it is definitely worth giving it a try. Next time I make this formula using yeast water, I might not use a pan. Somehow I feel that it would be more appropriate to cook as a hearth loaf. -Varda
It's my pleasure, Varda. :) You got a lovely open crumb, there. What loaf tins did you use and what weight did you scale the dough at? I think the poolish makes all the difference to this formula. Without it, it would just be an ordinary white loaf. I have tried this formula with my sourdough starter and the result was very similar to your yeast water loaf: a slightly more compact crumb, but very good flavour. I haven't tried making yeast water, yet. I really want to try, but I have hardly had any time to bake lately, let alone start new experiments. Nice baking, Varda.
All the best,
Syd
I wouldn't normally get so excited about white sandwich bread, but this is special. It must be the poolish. Since it was so good and I wanted to eat it, I made sandwiches for dinner last night. My husband and son talked about the bread the whole time they were eating which is definitely not the usual. The loaves each scaled to around 670 and lost maybe 50g over the course of the bake. I baked them in pound loaf bread pans. Dimensions are 8x4x2 inches. The yeast water completely changed the character of the bread. For me this moves it out of the category of novelty and starts to expose some of the possibilities. When things settle down for you, it is definitely worth giving it a try. Next time I make this formula using yeast water, I might not use a pan. Somehow I feel that it would be more appropriate to cook as a hearth loaf. -Varda