Preferment
A technique adding a premixed dynamic mixture of water flour an yeast
Used since it imparts a more authentic texture and richer flavor to the bread.
At Beyond Bread we use two types of preferments:
Starter – often referred to as sourdough. This is a pre-made mixture of flour
water and naturally occurring yeast. A portion of the starter from the previous
day is included in the next day’s starter. The starter is a continuous and
dynamic mixture. It is allowed to develop until it has reached its maturity for
many hours and then it is included in the mixing process. Starter imparts a sour
flavor and develops a distinctive crust.
Poolish - a very wet mixture of water, flour and a small amount of yeast used in
the fermentation process. We use this in several of our breads.
Mixing
In the mixing step the elements of the formula (recipe) are incorporated into a
homogenous mixture and then the gluten is developed. This is a two stage
process.
First everything (flour, water, salt and leavening) is mixed together and water
is added gradually on a low speed. After the appropriate amount of water is
added the second stage of gluten formation and development begins. In gluten
development, or strength, the gluten is formed by the combining of the water and
protein in the flour. The gluten is developed by the stretching and folding of
the strands (or kneading). Gluten development becomes the foundation and
structure for the bread. Here begins the first fermentation stage. (fermentation
is the conversion of carbohydrates (sugars) to alcohol and CO2) At this point
the dough will spring back when touched.
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This step the dough is divided into proportional sizes and pre-shaped.
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Once the dough is relaxed the dough is shaped into its final form.
Here the excess gases are expelled very gently by pressing and squeezing the dough by hand. The expulsion of the gases makes for a more uniform loaf of bread and less air pockets. By expelling the gases the fermentation process is also rejuvenated and slightly accelerated. Once shaped, the dough is placed on flour lined pans or boards.
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At this point fermentation is allowed to take its course in a warm and humid atmosphere while the dough is covered. At Beyond Bread we use a cool, dark atmosphere. Similar to that of a cave. Some of our breads proof for as long as 12 hours. This type of proofing, combined with other details of the bread making process, gives our bread its uniqueness, depth of flavor and crispy crust. Here the dough ferments (or rises) to a desired volume and consistency. Ideally the dough should be soft and slightly pliable. If pushed with a finger it should leave an impression. |
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To allow for controlled tearing the bakers score (make cuts to) the loaves. The cuts create a weak area for the expansion to occur. We also use scoring to help identify certain loaves, which may appear similar. This is where the final result can be experienced. The sight of warm fresh baked bread being pulled from the oven, the smell of freshly baked bread and the sound of the crackling crust is where the results of all the hard work are realized.
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Final step in the process.