Artisan Breads

1
Artisan Breads

• Use of Pre-ferments
• No Chemical Additives or Preservatives
• Traditional Production Methods
• Flour had lower protein content of 11.5 and
  higher extraction rate

2
Pre-Ferments and Sourdough Starters

• Pre-ferments
• Use of commercial yeast
• Limited shelf life

• Sourdough
• Uses wild yeast
• Can last indefinitely

3
Pre-Ferments

• Poolish
• 100 Flour, 100 water, commercial yeast
• Biga
• 100 flour, 50-60 water, 1-1½ yeast
• Levain-levure
• Usually a stiff starter
• Pate Fermentee
• Piece of fermented bread dough from a previous
  batch. Not as strong.

4
Sourdough Starters

• Natural Sour or Natural Starter
• Wild Yeast and Bacteria
• Wild Yeast can tolerate more acidity
• Lactobacilli bacteria creates acidity
• Lactic acid
• Acetic acid

5
Yeast to Make a Starter

• Wild Yeast is present
• In the air
• On the skins and surfaces of fruits
• On the surfaces of whole grains

6
Making the Starter

• Mix water and flour together
• Leave uncovered for one day
• Cover and rest for an additional two days or
  until starter starts to become active
• Refresh the starter with the addition of flour
  and water mixture equal to 100 of the starter
  daily
• Loose starters are referred to as a barm, while
  stiff starters are called a Levain

7
Autolyse

• Only flour and water are mixed together
• Rest for 30 minutes
• Add remaining ingredients and finish mixing dough