bakingbuyer - April 2011 - (Page 17)

BREADWINNERS Using Preferments To t h e b r e a d b a k e r, a n understanding of the fermentation process in yeast-risen baked products is vital. Proper fermentation can contribute many of the desirable characteristics expected in good bread, including flavor, aroma, texture and shelf life. One common way of using fermentation to improve bread quality is the judicious use of preferments. Often, though, there’s a lot of confusion about what to call the various types of preferments, what the differences are between them and how to use them in your bread formulas. Ever wonder what the difference is between a sponge and a biga? Read on! A preferment is a dough or batter, prepared prior to mixing the final dough, composed of a portion of the total formula’s water, yeast (natural or commercial), and sometimes salt. The dough is allowed to ferment for a controlled period of time, and then is added to the final dough. Depending on the type of product to be baked, the production scheduling, and the equipment available, the baker has a number of options to consider in determining what type of preferment to use. quality of bread produced by the straight dough process with a short first fermentation. Prefermented dough allows the baker to produce a better quality product even when, due to production scheduling or mechanization, the first fermentation has to be shortened. The process is fairly simple. A piece of dough (normally made with white flour, water, yeast, and salt) is allowed to ferment for a period of time before incorporating it back into the final mix. In order for the baker to get the most benefit from this process, the prefermentation should last at least three hours at room temperature. Prefermented dough can ferment up to six hours at room temperature. For longer periods of time before use, it is preferable to let the dough ferment one or two hours at room temperature and then to hold the preferment refrigerated until its incorporation in the final dough. The storage of the prefermented dough at low temperature (35 - 40°F) could last up to 48 hours. If using this procedure, the baker should remove the prefermented dough from storage one or two hours before Prefermented dough Prefermented dough (or old dough) is a very simple method. Originally, this preferment had been developed as a compromise, to compensate for the mediocre Semifreddi’s head baker John Tredgold uses preferments to make their popular breads for the San Francisco Bay area. APRIL 11 · BAKING BUYER · 17

Table of Contents for the Digital Edition of bakingbuyer - April 2011

bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
CONTENTS
INDUSTRY NEWS
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
Chocolate Showpiece: STEP-BY-STEP WITH VANESSA GREELEY
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
ALL IN THE Family
Tips on Fondant Sheeting
Smoothies Sell Themselves
FEATURED PRODUCTS
Production Schedule
PRODUCT SHOWCASE
AD INDEX
Sammie Surprise
BAKER’S DOZEN

bakingbuyer - April 2011

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