"Gateau St Honoree" this is the reason I start cooking.....
THANK YOU FOR YOUR COMMENT! I AM LOOKING FORWARD FOR YOUR IDEAS... SUGGESTIONS, ENCOURAGEMENT...
I SPEAK ENGLISH, FRENCH AND ROMANIAN, PLEASE, FEEL FREE TO POST IN ANY OF THESE LANGUAGES, ILI
/for your language translation,I added a gadget/ THANK YOU.
Saturday, February 11, 2012
PRE- FERMENTERS, used in bread baking.
How to use PRE-FERMENTERS and what are they?
There are breads that need a tender loving care to be soft,
yet crunch, tasty and memorable!
This is why there is a pre-fermenter, a step before you
start kneading, when you give the yeast more time for developing, growing and rising,
before you start making the bread.
In general, there are two pre-ferment varieties:
A. sponges, based
on baker's yeast,
B. and the starters, based on developing wild yeasts that are found on grain’s
kernel (necessary for panettone and deserts) and methods to develop wild yeasts and acidity from lactic-acid
bacteria (sourdough breads).
CIABATA BREAD, flat as a "slipper=ciabata" full of bubble and air.
A. There are3 major
methods for sponges,depend on the country where
they were developed:
1. Patee fermentee (=old dough), from FRANCEused for: french bread; pain de capagne; pane
2. Poolish a wet sponge from FRANCE used for: ciabata bread
3. Biga, from Italy used for: ciabata
bread, Italian bread
All 3 sponges have the
same preparing method: mix all the ingredients 2-6h, before you start making
bread dough, at room temp, until the surface is bubbling and develop a
distinctive smell of yeast.
At that moment, you refrigerate the sponge
until next morning when you mix with the bread dough.
pate fermentee=old dough, because of salt is equal of a regular bread dough and bakers use a
piece of dough from yesterday batch
(good 3 days, refrigerated)
1 and 1/4
cups all-purpose flour
1 and 1/4 cups bread flour 1/2
teaspoon instant yeast
3/4 cup water, at room temperature
1 and 1/2 cups
water (at room temperature) 3/4 cups water (at room temperature)
Mix all the ingredients well.
Leave them in a bowl, light covered, preferable with cheese
cloth, at room temp 2-6h, until they start bubbling.
Use a ceramic wrap to cover the bowl and refrigerate
overnight (you can keep with good results, for 3 days, refrigerated).
Next day (the day you bake the bread) you can use the
quantity you need for your bread.
B. The “starter”
is called Levain in FRANCE, and
is called Barm in ENGLAND were Barm is the top, foamy,
part in Beer fermentation, and it was used for a long time for baking bread: the yeast in the
“Barm” is developed and ready to work in future bread dough.
The “starter” is a process of following the yeast culture
for few days, feeding it:
every 4h /if it is a
or every 12 hours /if
it is a stiff barm/.
Because you keep yeast culture alive, by feeding them, they
are often maintained over long periods of time. The “Boudin Bakery” in San Francisco for
example, has used the same starter dough for over 150 years for their
For 6 cups of BARM you will need to mix well:
3 and ½
cups bread flour (=high gluten flour)
luke water (at room temperature)
cup seed culture (recipe follow)
Put the barm in buttered bowl, covered, for about 6 hours,
until you see bubbling, at surface.
Refrigerate at this moment, keep cold for the night and use
next day /you can use it up to 3
days, if it is
AFTER A WEEK OF "FEEDING THE "SEED" CULTURE, THE BARM SHOULD RAISE 3 TIMES, BEFORE YOU START USING FOR SOURDOUGH BREAD.
Procedure for “seed
DAY 1: mix 1 cup rye
flour with ½ cup pineapple jus (organic, or freshly squeezed). Keep at room
Day 2: add ½ cup
bread flour (high in gluten) and ¼ cup pineapple juice; keep at room temp, covered
Day 3: discard half of
the above dough and add 1 cup bread flour and ½ cup luke water; keep at room
Next day, you can use a cup of it for your BARM. If it is
not all bubbling and smelling you can “feed” some more days, REPEATING DAY 3
This mixer become very bubbly and yeasty smelling and you
can keep it “indefinitely” (?) as long as
you ”feed it” every day, repeating day 3 procedure.
FRESH BAKED SOURDOUGH BREAD, DELIGHTFUL!....... AFTER SO MANY DAYS OF PREPARATION!