artisan bread
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Copyright ©
2013 by John Wiley &
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7 Understanding Artisan Breads
Artisan Breads
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2013 by John Wiley &
Sons, Inc. A
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7Common 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.
Understanding Artisan Breads
Yeast Pre-Ferments
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7• 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 pre-ferment and a fresh addition of yeast are used for leavening.
Understanding Artisan Breads
Sourdough Starters
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7A 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.
Understanding Artisan Breads
Bacterial Fermentation
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7• 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.
Understanding Artisan Breads
Refreshing the Starter
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7• 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.
Understanding Artisan Breads
Autolyse
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7Artisan 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.
Understanding Artisan Breads
Fermentation
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7• Artisan breads are fermented at lower
temperatures.• Sourdoughs ferment more slowly.
Understanding Artisan Breads
Baking
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7• 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).
Understanding Artisan Breads
French, Italian, and Vienna LoavesMake up Techniques
•Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. •Shape the dough into a seam-free ball.•Place on prepared pans. Proof, wash with water, and slash in a crosshatch pattern. Bake with steam.
•Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Roll the dough under the palms of the hands into a smooth oval loaf.•Place on pans sprinkled with cornmeal or flour. Proof, wash with water, and dredge with flour. Score.
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