I have been reading up on making yeast water with different fruits and seeds and it is such an exciting concept. During one such binge, I came across this beautiful recipe in Facebook of a bread with apple yeast water and bread flour. I simply had to try it. So I immediately cut up an apple and put it into a bottle with twice the volume of water and I was rewarded with some fizzy yeast water that I used to make this bread.

I have ranted quite a bit about bread flour not being available in India and how much I would love to bake with it. During my visit to Mumbai, I caught up with one of our blogging group members, Kalyani who gave me the best gift ever – bread flour!! I was so thrilled and excited. One part of me wanted to bake with it immediately and the other part wanted to just preserve it till the end of time. Finally I baked this beautiful bread with it and it turned out quite good that even the husband eagerly ate it.

I have blogged about making raisin yeast water previously. Apple yeast water can be made with the same procedure by just replacing apples for raisins.

Apple yeast water starter is made by feeding one part of the sourdough starter with flour and apple yeast water in equal weight and let it double in 4-6 hours.

Makes 1 loaf

WHAT WE NEED

218 gms Bread flour

50 gms Spelt flour

68 gms Semolina

200 gms Water

35 gms Apple yeast water

75 gms Apple yeast water starter (100% hydration)

15 gms Salt

WHAT TO DO

• Mix the bread flour, spelt flour and semolina with apple yeast water and water and refrigerate for 8-10 hours
• Add the apple yeast water starter and mix well
• Set aside for 15 minutes
• Add the salt and mix
• Slap and fold the dough for around 10 minutes and set aside in a greased bowl
• Stretch and fold the dough 3 times within 2 hours, cover and set aside to double in volume
• Refrigerate for 16-18 hours
• Take the dough from the refrigerator and shape it into a ball by stretching the dough on all four sides and pulling it under
• Proof the dough for around 2 hours or overnight in the refrigerator
• Preheat the oven to 250C
• Transfer the dough to an oven safe bowl with a lid
• Before closing the bowl, slash the dough in 2-3 places on top
• Bake at 250C for 20 minutes
• Remove the lid of the bowl and reduce the temperature to 230C and bake for 15 minutes or till the top is a nicely brown
• Take the loaf out of the bowl and cool on a wire rack
• Let it cool completely before slicing
• Enjoy!

This is part of the Bake-a-thon 2017