Tag Archives: yeast water

Cherry Walnut Yeast Water Bread

1 Jul

DSC_0115    It’s been a while since I baked with a Yeast Water starter and I now that cherries are in season and inexpensive I figured it was time to build one again.

It took a few days to bring the YW to life with a handful of cherries, water and a little honey.  Once it was ready to use I built up a levain in 2 stages and used a nice combination of flours including freshly milled whole wheat and durum flour.

Naturally I needed to add some cherries to the main dough and figured some walnuts would make this a winner.

The final dough turned out great with a nice soft semi open crumb chock full of cherries and walnuts.

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Cherry Walnut Yeast Water Bread (%)

Cherry Walnut Yeast Water Bread (weights)

Download BreadStorm .BUN file here.

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Levain Build 1

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Levain Build 2

Add the ingredients for Build 2 and mix until smooth.  Let is sit at room temperature until doubled around 4-5 hours.  You can then either use it immediately or refrigerate it for a day before using.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  and salt and mix on low for 5 minutes and then add in the cherries and walnuts and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Lot’s of Walnuts and Cherries!

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Assorted Cone Flowers (Echinacea)

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Cone Flower

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Oriental Lilly

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Sprouted Whole Wheat with Dark Chocolate Balsamic Bread

6 Oct

Final  One of these days I will sprout my own whole wheat berries and grind them into flour, but for the time being I will use the KAF flour version.  The combination of the Sprouted Wheat flour along with the KAF European flour, spelt and potatoes made this a moist bread with a nice open crumb and chewy crust.

The KAF European Artisan flour is one of my favorites and contains a small amount of white whole wheat flour and comes in at 11.7% protein level which is ideal for artisan loaves.

I decided to add my Apple Yeast Water as part of the liquid to make things interesting and give it a more tender and open crumb which it most certainly did achieve.

I wanted to get a slight nutty flavor without adding nuts so I used some walnut oil and to further enhance the flavor profile I added some Dark Chocolate Balsamic Vinegar.

While the hydration level of this dough came in at only 70% I will tell you with this combination of flours it was a very wet dough.  I probably should have done a few more stretch and folds in the rising bucket but in the end while a little more flat than preferred it had good oven spring and tastes great.

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Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the liquids together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), balsamic and walnut oil and mix on low for a minute.  Add the rest of the liquid unless the dough is way too wet.   Mix on low-speed for another 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large miche using a lined wicker basket.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Rising

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Max

Max enjoying the fall pumpkin crop. It was hot for October….he needs a beer!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

Cherry Yeast Water Blueberry-Raspberry Ciabatta

8 Jul

FinalBreadMy wife made some Sangria for the 4th of July and had a ton of fresh blueberries and raspberries left over so I decided to use some of them up.  My fellow baking friend Evon inspired this bake with her use of blue berries, cherries and cranberries in her recent sourdough breads.

I wanted to use my Cherry Yeast Water instead of a my sourdough starter.  I also wanted to incorporate some whole grains in this bake so I used some Spelt and Dark Rye (Pumpernickel) flours in the main dough.  I used some lower protein 00 style Italian flour and French style flour from KAF in the starter and the main dough.

In hindsight it may have been better to skip the 00 style flour in this one and have a little more dough strength.  The final dough was wet as expected but I did not get much oven rise and this one was more difficult to handle than Ciabatta I have made in the past.

In the end though, the bread came out just fine although a little flatter than I would have liked but it tastes terrific with a little nuttiness from the spelt and rye and the blueberries and raspberries add a whole other dimension.

This one is worth giving a try if you are up to the challenge.

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Levain Directions Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 83 degrees).

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 83 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Directions

Mix the flours together with the water for about 1 minute.  Let it sit in your mixing bowl covered for about 15 to 30 minutes.

Next, add the Yeast Water and salt and mix on medium low for 3 minutes. You can now add the blueberries and raspberries and mix for another minute until they are incorporated.   Transfer the dough to a lightly oiled bowl using a dough scraper or spatula. Cover the bowl and let it rest for 10 minutes.

After 10 minutes transfer the dough to a lightly oiled work surface or you can do the S & F’s in the bowl itself.  . Make sure you oil your hands and do a stretch and fold on all sides of the dough and flip it over and form it into a ball. Put the dough back in the bowl and let it rest for another 10 minutes at room temperature. Do this stretch and fold process three more times over the next 30 to 40 minutes.

After you do the last stretch and fold put it back in the bowl and cover it. Then let it sit at room temperature for 2 hours and cover it tightly and refrigerate overnight.

Take the dough out of the refrigerator and let it sit at room temperature for 1.5 to 2 hours.   Place a large piece of parchment paper either on your work area or the back of a baking pan and dust with flour to cover it completely. Using an oiled or wet dough scraper gently remove the dough to the work surface. You want to be very careful so you don’t degas the dough and kill the big air holes you want to achieve.

Flour your hands and lightly dust the top of the dough. Use your hands and a metal dough scraper and form the dough into a 9″ square and be very careful again not to manhandle the dough and degas it.

Next, cut the dough into either 3 small Ciabatta or 2 larger size loaves. I opted to go with the 2 larger size but probably would have been better making 3 smaller ones.

Gently fold the individual dough pieces into thirds like an envelope. Make sure to be very careful and not to apply any pressure. Roll the folded dough in the flour to coat it and lift it onto the parchment paper and roll it in the flour again. Rest the dough seam side down and repeat with the other piece(s) of dough.

Spray the tops of the dough with oil (I use a baking spray) and cover the pan with plastic wrap very loosely. You can also use a clean lint free kitchen towel.

After 1 hour of resting, roll the dough pieces very gently so the seam side is now facing up and lift them with your floured hands to coax them into either a 7″ rectangle if making the larger size or 5″ rectangle.  Try to get them to be as close to a rectangle shape as you can when you put them back down on the parchment paper.

Let them rest covered loosely again for 1 hour.

About 45 minutes before baking, pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 550 degrees F.

Place an empty pan in bottom shelf of your oven or a cast iron skillet.

Pour 1 cup of boiling water into pan and place loaves into oven. I also spray the side walls of the oven with water 2 to 3 times for added steam.

Lower oven to 450 Degrees and bake for 12 minutes and rotate the bread and bake for an additional 15 to 20 minutes until bread has a nice golden brown crust and the internal temperature reaches 200 degrees. The bread should have puffed up a little and should be hard when you tap it.

Let it cool on a wire rack for 45 minutes (good luck waiting that long!) and enjoy!

The bread should have nice large irregular holes and should be soft after cooling.

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Here are some photos of the pretzel rolls and hot dog buns I made for the 4th of July party we went to along with a cherry pie my wife made.  I also made 7 racks of ribs and a big brisket but didn’t have a chance to take any photos.

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Gardenia

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Hungry Bee!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting

Very Very Cherry Bread

11 Jun

Mainshot     I have made several variations of breads with cherries with different formulas and flour combinations.  While several of them were very good, none of them really tasted exactly like I was craving.  I wanted a soft tender crumb with a strong cherry flavor without being overpowering.

Well, I think this time I hit the mark.  This version using a cherry flavored Yeast Water levain came out exactly like I had hoped.  I kept the flour combination mainly on the light side so the flour would not be underwhelmed by the fresh chopped cherries and the Yeast Water levain along with some cherry balsamic vinegar really combined to make this the perfect bread for breakfast with some cheese or an omelet.  I urge you to try this one as I know you won’t be disappointed.

I used a three stage building process to make a 100% hydration Yeast Water starter, adding a little durum flour for good measure I the last build.  My Yeast Water reacted very kindly to the addition of fresh cherries a few days before making this bread and was nice and bubbly and looked like a red fruit cocktail almost enticing enough to drink.

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Levain Directions Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 85 degrees).

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 85 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Levain Directions Build 3

Add the durum flour and remaining Yeast Water to the existing levain and mix well.  Let it sit covered in your proofer or at room temperature until it doubles in size.  It only took about 4 hours in my proofer.

 Main Dough Procedure

Mix the flours, all of the levain and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, olive oil, Cherry Balsamic and mix on low for 4 minutes.  Next add the cherries which have been pitted and chopped into medium size and mix on low-speed for another 2 minute to incorporate the cherries evenly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  (Note: I used my proofer set at 80 degrees). After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  ( I used my proofer set at 80 degrees F.)   Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel.

I put the dough in my proofer set at 85 degrees F.  The dough will take 1.5 to 2 hours depending on your room temperature or it will take 1.5 hours in the proofer.  Let the dough dictate when it is read to bake not the clock.

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Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.  (Note: I didn’t refresh the rice flour in one of my bannetons so I ended up sticking a bit and the rectangular dough deflated a little bit due to my stupidity but still had some nice oven spring.)

After 1 minute lower the temperature to 450 degrees.  Let the bread bake for around 30 to 40 minutes until they are golden brown and reach an internal temperature of 200-205 degrees F.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

I hope you enjoy some of my wives succulent baskets.

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A nice moist open crumb with some cherry goodness

More-Succulents

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Parmesan Durum Yeast Water-Sourdough Combo

27 Jan

Closeup1I just refreshed my Yeast Water starter earlier in the week after returning home from a long business trip.  I have had great success mixing the Yeast Water starter with a traditional sourdough starter so I decided to follow a similar path.  To make things interesting and because I happen to love durum breads I decided to make a 65% hydration YW starter using only durum flour and for the sourdough starter I converted some of my AP starter first to a 100% hydration starter using durum flour and sprouted whole wheat.  I built both starters up in 3 stages over 2 days to make sure I had nice and lively starters.  I didn’t quite think through the amounts correctly so I ended up with a lot of extra starters.  Not too worry as I’m making some YW Durum English Muffins tonight withe the extra starter.  Feel free to adjust the amounts below if you don’t want any left-over starter.

The end result was a nice open flavorful crumb with a crisp and chewy crust.  You can taste the Parmesan cheese but it’s a subtle flavor and does not overpower.  This is a nice hearty bread to have with a nice Italian meal or a tasty sandwich.

Enjoy!

Procedure

Yeast Water Starter Build 1

60 grams Durum  Flour (KAF) (note: this is not the same as Semolina Flour which is for pasta)

60 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-10 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6-10 hours.

100 grams Durum Flour

100 grams Yeast Water

Build 3

Add flour to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours or until bubbly and either use immediately or put in the refrigerator for the next day.

100 grams Durum Flour

10 grams Yeast Water

(Note: I made extra starter since I wanted to use this for another bake.)

Sourdough Starter Build 1

63 grams AP Starter

30 grams Durum Flour

33 grams Sprouted Whole Wheat Flour (You can use regular Whole Wheat)

75 grams Water

Mix the flour, starter and water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-8 hours.  The starter should almost double when ready to proceed to build 2.

Sourdough Starter Build 2

60 grams Durum Flour

40 grams Sprouted Whole Wheat

100 grams Water

123 grams Sautéed Onions (sautéed in olive oil)

Mix the flour and water with the  starter from build 1.  Cover and let sit at room temperature for 6-8 hours until doubled and nice and bubbly.

Sourdough Starter Build 3

62 grams Durum Flour

40 grams Sprouted Whole Wheat

Add the flour to the starter from build 2 and let it rest covered for 6 hours until bubbly and nearly doubled.

Main Dough Ingredients

200 grams Yeast Water Durum Starter from Above

225 Sourdough Starter from Above

250 grams French Style Flour (KAF) (You can use AP Flour or Bread Flour to substitute)

150 grams Durum Flour (KAF)

100 grams Sprouted Whole Wheat Flour

70 grams Roasted Wheat Germ (this really adds a nice nutty flavor to the bread)

16 grams Seas Salt or Table Salt

51 grams Shaved or grated Parmesan Cheese

22 grams Olive Oil

425 grams Water (80-90 degrees F.)

Procedure

Build your Yeast Water levain and Sourdough starter the day before you are ready to bake.

The evening before you want to bake, mix the flours and the water.  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add both levains and the oil along with the salt and mix for 3 minutes on low.  After 3 minutes add the cheese and mix for about 1 minute until incorporated.  The dough will come together and be slightly sticky.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 – 2 hours.

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About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired.Scored2

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the breads  are golden brown and reached an internal temperature of 200 – 205 degrees F.

Let the loaves cool down for at least 2 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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Durum Yeast Water Bagels

6 Nov

If you live in New York like me you are spoiled as there is little doubt we have more bagel shops than anywhere in the country and most of them are very good.  I have tried bagels in other cities and usually they taste like a dense tasteless ball of dough.  Since I usually can get great bagels in my town I usually don’t make them myself but I figured I would give it a go with a twist of course.

I decided to use my apple/blueberry yeast water to make a durum and high gluten flour starter.  I built this as usual in 2 steps as outlined below and I used King Arthur’s Sir Lancelot high gluten flour along with some more durum flour in the final dough.

To shape the bagels I used the technique outlined in the excellent book “Inside the Jewish Bakery” which instructs you to form the dough into ropes and after cutting off the correct size piece to adjoin the rope together and roll out to seal.

I must admit I need more practice with this technique as some of my bagels ended up looking like a blind man-made them.

The end result was satisfactory.  The durum combined with the yeast water provided a nice slightly nutty flavor with a nice moist crumb.  I don’t think I’m ready to open up my own bagel shop yet, but overall they made a nice toasted bagel with cream cheese.

Directions for Yeast Water Levain

Yeast Water Starter Build 1

60 grams Sir Lancelot High Gluten Flour (KAF)

60 grams Durum Flour (KAF)

120 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

50 grams Sir Lancelot High Gluten Flour (KAF)

50 grams Durum Flour (KAF)

100 grams Yeast Water Starter

Main Dough Ingredients

400 grams Yeast Water Levain from above

450 grams Sir Lancelot High Gluten Flour (KAF)

100 grams Durum Flour

38 grams Vegetable Oil

25 grams Malt Barley Syrup

14 grams Seas Salt or Table Salt

170 grams Water at Room Temperature

Procedure

Mix the levain with the water to break it up in your mixer or by hand.  Next mix the rest of the ingredients in your mixer or by hand for 2 minutes on speed #1.  Change to speed #2 for 4 minutes and then place on your work surface and knead by hand for about 2 minutes.  You should not have to add any flour as the dough should be tacky  but pretty stiff and easy to knead.

Place the dough in a lightly oiled bowl and cover it.  Let it rest in the bowl for 3 hours.  After 3 hours turn the dough out onto your unfloured work surface and form the dough into a log shape.  Cut it into 2 pieces and roll each piece into a 2″ diameter rope.  Let it rest covered for about 20 minutes to relax the dough.  Roll one of the ends of the rope into a strand about 8 to 10 inches long and wrap it around your knuckles and break it off with your thumbnail or a bench scraper.  Roll the overlapping ends against your work surface to seal the bagel.  You may need to spray some water on the surface to help roll and seal the bagels.

Place the bagels on a parchment lined baking sheet and cover with oil sprayed plastic wrap.  Place the bagels in your refrigerator overnight to develop the maximum flavor.

The next morning heat your oven to 460 degrees F. while at the same time prepare a large pot of water and bring to a rolling boil.  Add another 25 grams of malt syrup to the boiling water (note this is not listed in the total ingredients).  Next add 2-3 bagels at a time in the boiling water and remove them once they start to float.

Place the bagels on a cooling rack and immediately add your toppings of choice.  I used toasted onions, poppy seeds, toasted garlic mix and parmesan cheese mix.

Once the oven has come up to temperature, place the bagels on your baking sheet again and bake for 15 to 20 minutes until they are nice a brown.

Remove them from the oven when done and let cool on a rack for about 20 minutes or longer before diving in.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Cosmo Waiting Patiently for a Bagel

Pumpernickel Multi-Grain Yeast Water Miche

22 Aug

Last Friday I finally returned from my latest trip to China and was eager to try my hand at a rye bread after reading about some interesting ones on The Fresh Loaf.  I wanted to make one utilizing a Yeast Water starter per my baking friend DA Brownman who recently baked a master piece using a combination of a Yeast Water starter and traditional SD starter.

Since I have been having some fairly successful bakes using coffee in place of the water in my multi-grain bakes I decided to try again and used a simple dark roast coffee for the soaker and for the final dough.  I made a soaker using rye berries and cracked wheat.  I mixed the hot coffee with the dry ingredients and let sit for 24 hours covered at room temperature.

For the Yeast Water starter I wanted to develop a Pumpernickel starter so I built up the starter in 3 stages.  The first stage was left for 4 hours at room temperature and the second stage was left overnight for about 8 hours at room temperature.  The final build was left for around 5 hours at room temperature.  I tried to make exactly 425 grams of starter, but be sure to weigh your final starter and adjust as needed.

Make sure you drain the grains from the soaker, but be aware that they will absorb a great deal of the liquid.  Even though the hydration of this dough is only 70%, it is really much higher when you take the soaker into consideration.

Soaker

485 grams Hot Coffee

100 grams Cracked Wheat

150 grams Malted Rye Berries

Mix coffee in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Yeast Water Starter Build 1

60 grams Yeast Water

60 grams Pumpernickel Flour

Mix ingredients in a bowl and cover.  Let sit at room temperature for 4 hours or until you see some activity and your starter is almost doubled.

Yeast Water Starter Build 2

100 grams Yeast Water

100 grams Pumpernickel Flour

Mix above into starter from Step 1 and let sit covered for 8-10 hours or until the starter has almost doubled.

Yeast Water Starter Build 3

15 grams Yeast Water

100 grams Pumpernickel Flour

Mix above into starter from Step 2 and let sit covered for 4-5 hours or until starter has almost doubled.  You can also put in the refrigerator and leave for up to 1 day if necessary until you are ready to bake.

Main Dough

Ingredients

425 grams Starter from above

150 grams Graham Flour (I used Bob’s Red Mill)

200 grams White Rye Flour

100 grams Pumpernickel Flour or Dark Rye Flour (I used KAF)

70 grams Roasted Wheat Germ (adds a nice nutty flavor)

370 grams Dark Roast Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

10 grams Walnut Oil (substitute any oil desired)

Procedure

I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.   I then added the Yeast Water Pumpernickel levain, oil and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  Note that since this dough was extremely sticky it was not very easy to do a stretch and fold.   I then did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 2 hours.  I had planned to make 2 boules but since this dough was so moist and did not come together like a bread made with white flour I decided to form it into a large Miche.  Alternatively I could have formed it into loaves and baked in a bread or Pullman pan.

Cover the dough in your pans or basket and let it sit at room temperature for 2 hours or until you notice some lift to the dough and it can pass the poke test.

Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until the loaf was golden brown and reached an internal temperature of 200 – 210 degrees F.

I had to bake this bread for almost 50 minutes since it was so moist and the final dough came out with an excellent crust and moist crumb but a little denser than I would have preferred.  It is an excellent bread for some sharp cheese and/or a nice grilled cheese sandwich.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/