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Yeast Water Bread

By From Luxembourg With Loaf · Last edited May 1, 2026

I baked this sourdough bread using the natural yeast from organic apples. I’m always amazed that you can actually bake light, fluffy bread with it! I highly recommend it!

Sourdough / Naturally LeavenedClassic Wheat SourdoughBEGINNER 3 days
#YEAST WATER
YouTube
Total weight
768g
Yield
1unit
Unit weight
768g
Hydration
73%
01

Ingredients

Poolish

80g

Prepare the other night

Wheat Flour
100%40g
Yeast Water
100%40g
2 ingredientsFlour basis: 40g

Final Dough

768g
All Purpose Flour
80%320g
Whole-wheat Flour
20%80g
Water
70%280g
Salt
2%8g
Poolish
20%80g
5 ingredientsFlour basis: 400g

Process

1

Fermentolyse

Mix everything together except 40g water and salt and let ferment for 30 minutes

Uses:Final Dough
2

Incorporate everything

Mix salt and remaining water and let ferment for 30 minutes

Uses:Final Dough
3

Stretch and folds

Do 4-8 stretch and folds, cover it and let it rest for 30 minutes. Repeat 4 times

4

Bulk fermentation

4h-6h

Bulk ferment for 4h-6h until 80% volume growth

5

Preshape

Place dough onto countertop and shape it to a ball, let it rest for 20 minutes to relax

6

Shape

Shape it for your proofing basket.

7

Cold Fermentation

12h

Let it ferment at 4-6°C over night

8

Bake

Put the bread into a cask iron pan, cut it with a razor blade at a 45° angle.

Baking Phases
1
250°C
30m

Preheat

2
250°C
20m
with steam

Put some ice cubes in the cask iron pan, cover it and put it the oven.

3
220°C
25m

uncovered

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