Cool the tea liquid and transfer to a jar, then add in 2 tablespoons of sugar. It was summer when I took the picture, so it all floated to the top in 3 days.
This time I used 450 g bread flour and 50 g flour. Add in the sugar, salt, and strained yeast extract.
Mix it all together...
Knead well, cover with plastic wrap, and let it rise for the first time.
This is how it looks after 6 hours. Press out the gas, divide into equal portions, and let rest for about 20 minutes.
After shaping, let it rise for the second time (until it's about 1.5-2 times the size); this took about 2 hours.
When removing the cloth after rising, if it is stuck to the dough, then instead of forcing them apart...
...spray on the mist from the top of the cloth, and it will come off cleanly.
Bake in an oven at 200℃ for 13-15 minutes.
Story Behind this Recipe
I didn't drink the tea that was given to me as a gift, so I turned it into yeast. I have turned caramel and fruity teas such as apple tea into yeast, but earl grey tea produces the most fragrant kind. Green tea and coffee also ferment, but the bread doesn't rise properly with those.
It's difficult to ferment with just the tea leaves, so add in sugar. If the sweetness is still left after adding in the fermenting liquid, then reduce the amount of sugar a bit. The fermented tea took 10 days to come to the surface in seasons with chilly temperatures.