YEAST WATER Bread Recipe. Focaccia with (pear) Yeast Water | by JoyRideCoffee
Yeast Water Bread Recipe. A pear. It can be the source of a new form of life that leavens bread. I am not an expert in fermented waters but nature always knows better what to do.
The complicated times we are going through (during the pandemic) makes us reflect more on life and its joys. And bread is a simple joy.
Lucky, but also with a lot of effort, we managed to enjoy a few weeks in wonderful Greece, to return with tasty ingredients (so good for a focaccia) and with reloaded hearts.
I made the fermented water simply by pouring water over the pieces of pear and leaving it for 3 days at room temperature. From time to time I shook the jar, twice a day.
I don't believe much in recipes so for focaccia I did not follow a specific recipe but I only aimed to briefly develop gluten in the initial phase (autolyse would have helped but I didn't have time to do it) and then to follow the fermentation. You can find the quantities and the method in the video.
Obviously you can use sourdough starter instead of fermented water. The differences in taste and texture are subtle but I would say they are in favor of fermented waters. The crunv is more delicate, and lacks acidity. But here is a large territory to study absolutely subjectively.
The secondary images were filmed in the fascinating Greek islands of Naxos, Paros, Skopelos and Alonnisos.
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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KitchenAid Professional
Reusable Silicone Stretch Lids:
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:
A good source of inspiration for focaccia is Maurizio:
Middle of Lidl - SilverCrest Bread Maker - Loaf is like a box of chocolates!
Middle of Lidl special; set up guide and mini review of the SilverCrest Bread Maker - £49.99
Our second bread maker review this week!
We thought this might be identical to the Aldi bread maker, but found them to be quite different, even though they both work in a similar way.
Check out both videos and decide which one is best for you!
Blurb:
Automatic bread maker properties: 12 programs and 3 browning levels. Fully automatic program sequence: mixing, kneading, proofing and cooking. White bread, seeded, wholegrain, brioche or cake. Specific programs to cook gluten-free cookies and prepare bread dough, pizza dough and jam. Programmable weight of bread (750/1000/1250 g).
Keeps warm for 60 minutes. 80 minute express program. 15 hour timer with delayed start function. Signal for adding fruits, dried fruits, etc
Check out the Amazon links below, should you use the links below and purchase any items we may earn a small commission, but the price for you will be the same!
Silvercrest Bread Maker Amazon UK:
Similar product different branding Amazon USA:
Basic List of Getting Started Items, with Sue Becker of The Bread Beckers, Inc.
In an effort to help you be prepared for the Getting Started class. We would like to encourage you to watch this video. Here, Sue goes over the different types of grain and other ingredients needed to get started with milling your own grains and making your own bread products. She will be touching on these items in the class but will not be going over them in this much detail. This video is to help you better understand the ingredients being used in this class.
For more information, visit our website,
Follow us on:
Facebook: @thebreadbeckers
Instagram: @BreadBeckers
Listen to our podcast, Sue's Healthy Minutes, on Spotify, Apple Podcasts, Google Podcasts, Amazon, and more.
*DISCLAIMER: Nothing in this video or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#gettingstarted #bakingbread #homebaked #bakedathome #yeastbread #quickbread #ingredients #whatineed #grain #bread
Everyday Artisan Bread
The perfect loaf of crusty homemade artisan bread that everyone can make! lionsbread.com for the FULL RECIPE | music: Koop Island Blues by Koop
Self-Care Challenge: Making Tahitian Coconut Bread
Olive Bread Recipe - Mediterranean Style Rustic Olive Bread - Quick and Easy Bakery Style Bread
Dutch Oven - AMAZON
Bowl Covers - AMAZON
Linen Bread Bags - AMAZON
Did you like the Bracelet I was wearing ?
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What you need
3 cups all purpose flour plus extra for dusting your work surface
½ teaspoon fast rising yeast
1 teaspoon salt
1 cup roughly chopped pitted green olives
1 cup roughly chopped pitted black olives
1-1/2 cups warm water - not boiling
1 tablespoon rosemary olive oil
1 tablespoon dried thyme
2 tablespoon corn flour
What you need to do
You need a large dutch oven or heavy ceramic pot with a lid.
Mix together warm water and fast rising yeast
Note: Never use boiling water as it will kill the active yeast
Note: To keep your active yeast alive and fresh store in the refrigerator
Combine the flour, salt, olive oil, thyme and both types of olives together in a large bowl
Add the yeast mixture to the dry ingredients and mix together until the dough starts to come together. It will look and feel sticky. Shape into a ball.
Cover with plastic wrap and a clean towel or bowl cover and Let it sit until it roughly doubles in size - approx 3 hours
Place the empty Dutch Oven pot into your oven and preheat to 450F degrees. Approx 30 to 40 mins too heat up.
Take your dough out of the bowl and lay it on your floured surface..
Fold the dough over on itself kneading it back into a ball for a second time.
Lay the dough onto the cornmeal dusted board,
Place in a clean bowl with parchment paper
Dust the top of the dough lightly with some extra cornmeal and cover with the plastic wrap and towel again.
By the time your dutch oven is at temperature, your dough should have risen enough on the second rise
When oven is ready take off towel and using a sharp serrated knife, cut 2 slits across the top of the dough with a sharp knife.
Take the hot pot out of the oven using protective mitts with both hands, very carefully lift and gently drop the dough into the pot.
Place the lid on and put it back into the oven.Remember the pot is very hot! Bake for 30 minutes.
After 30 minutes, take the lid from the pot and bake for a further 10 minutes and the crust is golden and crispy.
Let cool before slicing.
Bom Apetite!!