Monday, January 26, 2009

Last of the bread for now...

Well, I'm back, and this time I used yeast captured from tea leaves! I used a chai black tea and raw sugar to make the tea yeast water. One uses the same principle as making Fruit yeast water, but substitutes tea leaves for the fruit.

I modified the preferment method recipe from Wao's blog, and used Rye Flour from Bob's Big Red Mill. (I will endorse this brand, which is readily available at Whole Foods, your local natural foods store, or through their website. I will not endorse their excuse for grits, though!)

I will post the formula once I have refined it a bit more, but I used whole wheat flour, rye flour, and all-purpose flour. I added cocoa powder, coffee, and molasses like the raisin pumpernickel from Bread Alone by Daniel Leader. Damn good book! Buy it!

I let the first rise happen in the fridge, then pulled it out and shaped it. After it rose for a while, but was still cool, I dusted it with a lot of flour and scored it with a sharp knife. Notice the parchment paper under the loaf. I got wise...

I tossed it in the oven on a preheated baking stone under a stainless steel bowl. I put a cube or two of ice in a metal measuring cup under the bowl as well to generate steam. This is what came out!

The taste isn't quite what I'd like it to be yet, which is why I'm waiting on posting that formula...

Don't y'all forget upcoming cooking lessons! Come back soon!


wao said...


So you baked this loaf while the dough was still cool?

I sometimes do the 1st rise in the fridge too.

Looks like your dough is very powerful.

What are you going to bake next?

kathleen duey said...

I have used Bob's Red Mill for flour and their non alumina baking powder....and many other things... for eons. Lovely to hear that you do too. Fabulous products, delivered quickly, always fresh and healthy.

I have not cultured my own yeast in eons....but maybe it's TIME.