Transcript acetic acid
7 Understanding Artisan Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Understanding Artisan Breads Artisan Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Common Characteristics: • Handmade. • Use of pre-ferments and sourdough or culture starters (a fermented dough or batter used to provide leavening for a large batch of dough). • No chemical additives or preservatives. • Traditional production methods. 7 Understanding Artisan Breads Yeast Pre-Ferments Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Poolish: thin yeast tarter made with equal parts flour and • • • • water plus commercial yeast. Biga : the Italian term for pre-ferment. It usually is a stiff pre-ferment and made with two times the quantity of yeast as a poolish. Levain-levure: French term for yeast pre-ferment. (Levure means “yeast.” Levain means “sourdough.”) Pâte Fermentée : a piece of fermented bread dough saved from a previous batch. Mixed fermentation: a straight dough in which both a preferment and a fresh addition of yeast are used for leavening. 7 Understanding Artisan Breads Sourdough Starters Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved A dough or batter that contains wild yeasts and bacteria. • It has a noticeable acidity as a result of fermentation. • The wild yeasts in sourdough starters are not the same as commercial yeasts. • Wild yeasts can tolerate and grow in higher levels of acidity. 7 Understanding Artisan Breads Bacterial Fermentation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Sourdough starters contain bacteria as well as yeast. The most important bacteria are from the group Lactobaccilli. • Two kinds of acid are created by bacteria, lactic acid and acetic acid. 7 Understanding Artisan Breads Refreshing the Starter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • After the initial fermentation has begun, the starter must be refreshed or fed regularly so the yeasts and bacteria are nourished and will multiply until they are strong. • The basic procedure is to combine a portion of the fermenting starter with additional flour and water. 7 Understanding Artisan Breads Autolyse Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Artisan bakers may take an extra step during mixing called autolyse. • Autolyse is to first combine the flour and water and mix at low speed just until the flour is moistened and a dough is formed. Let stand 30 minutes. • During the autolyse, the flour hydrates fully. 7 Understanding Artisan Breads Fermentation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Artisan breads are fermented at lower temperatures. • Sourdoughs ferment more slowly. 7 Understanding Artisan Breads Baking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Artisan breads are usually baked as “hearth breads.” • If baked on pans, perforated pans are best. • Steam should be injected for the first 15 minutes. Most lean hearth breads are best baked in a hot oven, 425° to 450°F (218° to 232°C).