Italian Bread What is Italian Bread? Italian bread is a hearth-baked product leavened with commercial baker’s yeast or based on sourdough. It is generally characterized by a hard crust, chewy crumb and unique cell structure (grain). Examples of Italian breads include: Ciabatta Altamura Pugliese (rustic) Focaccia Origin Italian breads [...]
Soft Pretzels What are Soft Pretzels? Soft pretzels are bakery products that are characterized by their unique texture resembling a chewy bread. They are different from the snack-type pretzels (hard texture) given their much higher moisture content, larger size and dough processing conditions.1 Origin Legend has it that pretzels [...]
Levain Also known as sourdough starter What is Levain? Levain is a type of preferment which matures slowly prior to its addition to bread dough. In the United States, the terms ‘sourdough’ and ‘levain’ are often used interchangeably, which is not the case in Europe. Both terms refer to a similar composition [...]
One of the more popular preferments or yeast starters, biga uses only flour, water and yeast—and no salt. With a low hydration level, it’s on the stiff side of preferments. What does biga do to dough? It helps with: Improving the functionality of gluten and strengthening dough Shortening final fermentation time with less yeast Boosting aroma and flavor [...]
Sourdough Starter What is Sourdough Starter? Sourdough starter is the biochemical leavening agent which replaces added yeast in sourdough bread. These starters are responsible for the unique flavor and aroma of artisan, rustic-type sourdough breads. In simple terms, a sourdough starter is a mixture of flour, water and the most precious ingredient [...]
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 [...]
Biga What is biga? Biga is a type of preferment or yeast starter that does not include salt in its preparation, only flour, water and yeast. It is a stiff preferment due to its lower hydration level, usually in the range of 50–60% water absorption. Biga is to the Italians as poolish [...]
Artisan Bread Also Known as Handmade Bread What is Artisan Bread? Artisan bread is a term that has no absolute definition but refers to a style of short shelf-life bread that is usually offered unpackaged (in baskets) and consumed immediately after baking for maximum freshness. Usually produced in small factories, artisan bread [...]
Yeast brewing in just water and sugar. Water Brew Also Known As Flour-Free Ferment or Water Preferment System What is Water Brew? A water brew is a mixture of water, yeast and a buffer which is then fermented for a specific time at a predetermined temperature. A water brew is [...]
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 [...]
