Monthly Archives: May 2014

Crumb comparison


  Fresh fruit yeast water vs Dry fresh yeast water

I tried many kind of fresh yeast water, then I have always had a question.   Why are all of the crumb with fresh fruit yeast water are so moist? Sometimes, they taste good, sometimes they have too much moist.  As daily breads, I rather make raisin yeast water bread.

However,It is good to bake these kind of breads with fresh yeast water when I look for something new.

From my experiences, Strawberry yeast water bread didn’t have much moisture compare to apple yeast water bread.  Grapefruit yeast water was the worst that nobody liked the flavor to the bread when I made.

Raisin yeast water bread crumb is just like regular bread that we taste at bakery shops, but, raisin yeast water bread has more pleasant smell and aroma.

That is my conclusion that Pectin in fresh fruit yeast water makes moist crumb. The more pectin in the fresh fruit, the more you will get moisture in the bread. I also think that fresh fruit high in pectin interrupt to rise.

Dry fruits don’t have enough pectin to make Jelly, except adding more sugar or fresh fruit juice.  In additon to say,  you may be surprised the fact that fully ripe fresh fruits have less pectin than unripe fresh fruits.



 Reference:  from Wikipedia

Sources and production

Pears, apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits, contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries contain small amounts of pectin.

Typical levels of pectin in plants are (fresh weight):

  • apples, 1–1.5%
  • cherries, 0.4%
  • oranges, 0.5–3.5%
  • citrus peels, 30%

The main raw materials for pectin production are dried citrus peel or apple pomace, both by-products of juice production. Pomace from sugar beet is also used to a small extent.

From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5 – 3.5. During several hours of extraction, the protopectin loses some of its branching and chain length and goes into solution. After filtering, the extract is concentrated in vacuum and the pectin then precipitated by adding ethanol or isopropanol. An old technique of precipitating pectin with aluminium salts is no longer used (apart from alcohols and polyvalent cations, pectin also precipitates with proteins and detergents).

Alcohol-precipitated pectin is then separated, washed and dried. Treating the initial pectin with dilute acid leads to low-esterified pectins. When this process includes ammonium hydroxide, amidated pectins are obtained. After drying and milling, pectin is usually standardised with sugar and sometimes calcium salts or organic acids to have optimum performance in a particular application.[11]

Worldwide, approximately 40,000 metric tons of pectin are produced every year.[ci



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Posted by on May 28, 2014 in Crumb comparison



Saf instant yeast

Have you ever used Saf instant yeasts?  There are several saf-instant yeasts in here.

Basically, This red one is for regular kind of breads, and the gold one is for breads contain high fat and sugar such as Danish pastry and croissant, the beautiful flaky layers is achieved by repeatedly rolling out a dough.

A Japanese zealous home baker , especially for perfect baguette used Blue Saf-instant yeast to make perfect baguette.  I wanted to introduce her awesome baguettes here, but unfortunately she deleted her blog when I looked up.



There is a reason that I bought it online is that one of my best bread friends whose name “K” strongly recommended to me to use this brand when I complained about the others which we can get any stores.
You can read the article of ” Active dry yeast vs Instant yeast “.

This instant yeast is the best! Thank you, K!!  The other store brand’s have a strong distinctive odor, which I really don’t like, however, the red saf-instant yeast have slightly the distinctive smell only when I used 1.4% red Saf-instant as to 100% flour.  I will recommend to use 0.8 % instant yeast as to 100% flour when you bake bread so that you won’t have the brewer yeasty odor.  The price is very reasonable as well.  It was about 8 dollars at Amazon. ( This package’s weight : 16oz / 454g  )


But, one thing that bothers me is this package.  Yes, it leaks from the bottom for some reason.  It was a completely vacuumed package with no leaks. It started like that as soon as I cut the top of the package.   I wonder if I am the only one have this problem?


The good thing is about this yeast is very active and rise very well with less yeast.  001


003 It is about 18cm tall. I made tuna sandwich for my husband.

At last, I am still eager to make a perfect baguette,and I want to improve my skills although I have to wait until I get a new oven. It has been for almost 4 years! LOL

Happy baking to everyone!

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Posted by on May 25, 2014 in Instant yeast


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Olive bread with raisin yeast water

Simply I like this bread . It tastes so good with nice aroma.

Although It took quite some time until I tried because I couldn’t have a good image of the bread with lots of olives.

Some People at intrigued me to make this bread, then it became one of my favorite breads.


Ingredients :  approximately 2 loaves

olive bread with raisin yeast water

* use pitted olives.



1. Mix the levain  and ferment it for 12 hours at the room temperature.

After 12 hours: the dough rose tripled.


2.Next morning: Mix thoroughly  the levain and the final dough ingredients except the salt and olives  leave it for 30 minutes at the room temperature ( Autolyze).


3. Add the salt and olives. knead the dough on the surface until it gets elastic for 5-6 minutes. The dough temperature – 70F after kneading.

*you feel your dough is fermenting while kneading because the dough gets gassy.



4. Bulk fermentation and * Folding:  1.5-2 hours.    It rises faster when it is with instant dry yeast.   I prefer put a bit of instant dry yeast for this bread to make softer and lighter texture.  If you don’t put any instant dry yeast, it will take longer to wait.


*Folding: Stretch and fold the dough on the surface only 1 time after 45 minutes of bulk fermentation.


*↑ these dough are NOT with olives. These pictures are to show you how to fold the dough.


↑This is with olives.

5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes.  You can upside down the bowl that the dough was fermented to cover the dough for the bench time.

6. Shaping:   I will post it how to shape into an oval shape as soon as I take pictures of the process.

7. Final proof  ( with retarding for 2 hours.) and  Preheat 465F :  About 1 hours at the room temperature around 70F.   Please watch the dough when it is ready to bake.  I don’t think a finger test is reliable.  It didn’t work for me.  I am still thinking about the dough how to determine the timing.

9. Scoring and baking: Bake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F  and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and  bake more 25-30 minutes until golden brown.  *  I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.

* My oven is too weak to use such a high temperature. I wish I could..  So my loaves are kind of pale sadly, but they are still tasty!


Happy baking!

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Cold oven method for Japanese sandwich bread with raisin yeast water

Have you ever tried the cold oven method to bake sandwich breads? This method allows you to bake your bread in a cold oven and  then raise the temperature. This allows you to proof  and bake your dough. It is fascinating to see how the dough rises in the oven and is quite simple as well. There is a high chance that  your loaf will be taller than the original way that you bake.  Of course, it tastes good too!

If you haven’t tried this method, then I strongly recommend it!

Here is Cold oven method:

photo(7) Start from 0 F


photo(4) When the temperature reached to 284F , it was 9 minutes left. So that it took 11 minutes to heat up to 284F.


And, my Japanese sandwich bread with raisin yeast water:

This is the best sandwich bread that I am willing to share with you.





It is odd to see the loaves on the grass?

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Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


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