Transcript Artisan Breads - Utah State University Extension

Artisan Breads
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Use of Pre-ferments
No Chemical Additives
or Preservatives
Traditional Production
Methods
Flour had lower
protein content of
11.5% and higher
extraction rate
Pre-Ferments and Sourdough
Starters
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Pre-ferments
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Use of commercial
yeast
Limited shelf life
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Sourdough
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Uses wild yeast
Can last indefinitely
Pre-Ferments
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Poolish
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Biga
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100% flour, 50-60% water,
1-1½ % yeast
Levain-levure
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100% Flour, 100% water,
commercial yeast
Usually a stiff starter
Pate Fermentee
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Piece of fermented bread
dough from a previous
batch. Not as strong.
Sourdough Starters
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Natural Sour or
Natural Starter
Wild Yeast and
Bacteria
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Wild Yeast can tolerate
more acidity
Lactobacilli bacteria
creates acidity
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Lactic acid
Acetic acid
Yeast to Make a Starter
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Wild Yeast is present
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In the air
On the skins and
surfaces of fruits
On the surfaces of
whole grains
Making the Starter
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Mix water and flour together
Leave uncovered for one day
Cover and rest for an
additional two days or until
starter starts to become active
Refresh the starter with the
addition of flour and water
mixture equal to 100% of the
starter daily
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Loose starters are referred to
as a barm, while stiff starters
are called a Levain
Autolyse
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Only flour and water
are mixed together
Rest for 30 minutes
Add remaining
ingredients and finish
mixing dough