bake - December 2014 - 46

Pre-Ferment is a
Distinguishing Step
for Artisan Bakers
Bakers worldwide are well acquainted with fermentation, when
yeast converts sugar to carbon dioxide to cause the dough to
rise. The other products of fermentation, alcohol and acidity,
are critical to the flavor, texture, aroma and shelf life of bread.
However, not everyone is as familiar with pre-ferment - the
preparation that's made from a portion of the final dough
formulation. While this extra step requires additional time and
space, it also produces that one-of-a-kind flavor and aroma
while increasing the strength of the dough. Artisan bread,
in particular, owes its popularity to the use of pre-ferment
techniques.
If you love a good baguette, ciabatta or brioche you are already
a fan of pre-ferment, which is used to create great taste and
texture in bread products.
Just What is Pre-ferment?
While pre-ferment is an optional step, it is a beneficial one,
particularly when it comes to artisan breads. The pre-ferment
introduces portions of the flour, water, yeast and possibly salt
used in the formula to a longer fermentation period prior to
being incorporated in the final dough. Pre-ferments are used to
integrate the benefits of long fermentation for dough systems
where a long first fermentation is not used. The benefits of
using pre-ferment include increased gluten strength, longer
shelf life and flavor development.
Two Types of Pre-ferments
Just as bread encompasses many varieties, there are also
several types of pre-ferment. For this discussion, we will
touch on two of the different types of pre-ferments: Old
Dough and Poolish.
46 < DEC 2014 | bakemag.com
Old Dough
This pre-ferment is a portion of the dough from the prior
production and is simply called old dough. Old dough, therefore,
consists of flour, water, yeast and salt that has been
allowed to ferment for at least three hours prior to use in the
total dough system. Because the old dough has completed a
long fermentation cycle, it will manifest flavor components into
the new dough without the extended fermentation time. This is
the simplest method for improving the flavor of a basic dough
system.
On average, old dough is added at 25% basis flour weight of
the new dough. The old dough portion would be added during
the last few minutes of mixing of the new dough.
A formula for using old dough is noted below.
INGREDIENT
Harvest King Flour
Water
Instant Yeast
Salt
Old Dough
WEIGHT
25 lb.
16.75 lb.
2 oz.
6 oz.
6.25 lb.
BAKER'S %
100%
67%
0.5%
1.5%
25%
Dissolve the yeast in the water. Add the flour and mix for
approximately six minutes. Add salt and old dough and
continue the mixing for another two minutes. First ferment: 1
hour; divide and pre-shape; allow 20 minutes of rest; shape;
final proof: 1 hour to 1 hour 15 minutes; score and bake.
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bake - December 2014

Table of Contents for the Digital Edition of bake - December 2014

bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
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bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
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