Artisan Breads Use of Pre-ferments Use of Pre-ferments No Chemical Additives or Preservatives No...
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Transcript of Artisan Breads Use of Pre-ferments Use of Pre-ferments No Chemical Additives or Preservatives No...
Artisan BreadsArtisan Breads
Use of Pre-fermentsUse of Pre-ferments No Chemical No Chemical
Additives or Additives or PreservativesPreservatives
Traditional Traditional Production MethodsProduction Methods
Flour had lower Flour had lower protein content of protein content of 11.5% and higher 11.5% and higher extraction rateextraction rate
Pre-Ferments and Sourdough Pre-Ferments and Sourdough StartersStarters
Pre-fermentsPre-ferments Use of commercial Use of commercial
yeastyeast Limited shelf lifeLimited shelf life
Sourdough Sourdough Uses wild yeast Uses wild yeast Can last indefinitely Can last indefinitely
Pre-FermentsPre-Ferments
PoolishPoolish 100% Flour, 100% 100% Flour, 100%
water, commercial yeastwater, commercial yeast BigaBiga
100% flour, 50-60% 100% flour, 50-60% water, 1-1½ % yeastwater, 1-1½ % yeast
Levain-levureLevain-levure Usually a stiff starterUsually a stiff starter
Pate FermenteePate Fermentee Piece of fermented Piece of fermented
bread dough from a bread dough from a previous batch. Not as previous batch. Not as strong.strong.
Sourdough StartersSourdough Starters
Natural Sour or Natural Sour or Natural StarterNatural Starter
Wild Yeast and Wild Yeast and BacteriaBacteria Wild Yeast can Wild Yeast can
tolerate more tolerate more acidityacidity
Lactobacilli bacteria Lactobacilli bacteria creates aciditycreates acidity
Lactic acidLactic acid Acetic acidAcetic acid
Yeast to Make a StarterYeast to Make a Starter
Wild Yeast is Wild Yeast is presentpresent In the airIn the air On the skins and On the skins and
surfaces of fruitssurfaces of fruits On the surfaces of On the surfaces of
whole grainswhole grains
Making the StarterMaking the Starter Mix water and flour Mix water and flour
togethertogether Leave uncovered for one Leave uncovered for one
dayday Cover and rest for an Cover and rest for an
additional two days or until additional two days or until starter starts to become starter starts to become activeactive
Refresh the starter with Refresh the starter with the addition of flour and the addition of flour and water mixture equal to water mixture equal to 100% of the starter daily100% of the starter daily Loose starters are referred Loose starters are referred
to as a barm, while stiff to as a barm, while stiff starters are called a starters are called a Levain Levain