6 05, 2022

The Technology of Sourdough Starters

The quality, flavor and ultimate success of your fermented breads begins with sourdough starters, or preferments. Although making a starter is simple enough, there is a complex side to sourdough technology. Sourdough (also known as levain) leavens bakery products as a clean label leavening solution for wheat and rye bread, Panettone, Colomba, Pandoro, different brioches, and [...]

24 10, 2015

Baguette

Baguette What is a Baguette? A baguette is a long loaf of bread closely connected to France. It is essentially a lean, yeast-leavened bakery product made with four basic ingredients: Flour Water Yeast Salt Other ingredients can be used at low levels depending on the process and finished product characteristics. Baguettes are characterized [...]

2 07, 2015

Ciabatta

Ciabatta What is Ciabatta? A ciabatta is an Italian yeast-leavened artisan and hearth-type bread made with a lean formula. It is characterized by having a crisp crust and a large, irregular and open crumb grain (cell structure). The flour’s high water absorption level is the basis for ciabatta’s dough stickiness and weakness, [...]

10 06, 2015

Poolish

Poolish Also known as Pâte fermentée, liquid pre-ferment or liquid sponge What is Poolish? Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented [...]

7 06, 2015

Preferment

Preferment What is a Preferment? A preferment is a mixture of dough components which is allowed to ferment before it is added to a bread mix. Types of preferments include: Sourdough Levain (a type of more hydrated sourdough) Poolish (also known as French preferment) Biga (Italian preferment or aged dough) Pȃte fermentée [...]

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