The yeast water is alive and working, time for baking. I will use a recipe tried before with different yeast water.
[Link to Polish version/Link do polskiej wersji]
As mentioned in the post about yeast water, I have decided to use it as I think it's active now. Actually, I don't think I expected it to be so powerful already.
The recipe comes from a previous post, but I used a wholemeal rye flour in place of the light one.
When I mixed the levain, the water had a slightly alcoholic smell - it's possible that it had been left for too long. The levain however was very active - after two hours it doubled the volume and didn't stop - after 12 hours there was even more of it.
I mixed the ingredients and got the dough. It was noticeably more loos than when I made it with light rye flour. And more sticky. I wasn't sure how to score it, so just made a single long score. I was expecting the crust to crack anyway. It's also possible that I had torn the gluten when folding - this bread doesn't forgive such thing.
I baked it in a glass baking dish to avoid burning the loaf. Such dish compensates for lack of a good oven (this will change soon!).
The loaf did crack a little bit, but it opened nicely and rose well. Unfortunately, the bran in crumbs could be spotted easily. Next time I will use a light flour or add the wholemeal one to a levain to give the bran a chance to get soft. Taste wise it was perfect. There is something about commercial yeast that makes a fresh bread leave a sour aftertaste. This bread had none of this.
The water went into a fridge. I will bake with it, but I might need to reduce the amount I hold. I will then be able to keep it in a small container and just make more when needed. I'm slowly running out of space in my fridge because of the sourdoughs.