Pre-Ferments
Sours
Artisan & Specialty
Mixing
Proof & Bake
100
This French pre-ferment varies in thickness
What is a levain
100
Another name for a thin sourdough starter
What is a barm or liquid levain?
100
The consistency of pretzel dough.
What is very stiff?
100

The best way to ensure even distribution of fresh yeast in a straight dough.

What is mix it with the water?

100

Artisan bread is usually baked this way.

What is directly on the hearth?

200
a thinner pre-ferment made with equal flour to water.
What is a Poolish?
200
The yeast used in sourdough starters
What is wild?
200
This is one ingredient bakers must carefully select to control the quality of their artisan bread
What is flour?
200

this mixing method uses pre-ferments

What is sponge?

200

Artisan breads are proofed at a temperature that is what compared to commerical yeast breads 

What is lower?

300
This thicker pre-ferment contains twice the amount of yeast as a Poolish.
What is a biga?
300
The bacteria in sourdough starters responsible for creating carbon dioxide gas and acids.
What is lactobacilli?
300
No chemical additives or preservatives, small scale production, and the use of natural starters are all characteristics of this bread.
What is artisan bread?
300

this mixing technique provides mild gluten development with folds later on.

What is improved mix?

300

Artisan breads have a ____________fermentation time compared to other breads

What is longer?

400
Because of its higher water content a Poolish should usually be stored here
What is in the refrigerator?
400
The acids created in sourdough starters
What is acetic & lactic?
400
personal protective equipment which should be used when dipping pretzels into lye/sodium hydroxide.
What is gloves, eye goggles, face mask?
400

this step expels carbon dioxide, develops gluten structure and equalizes temperature

What is folding?

400

Artisan breads are baked at a _________ temperature than other breads 

What is higher?

500
This type of pre-ferment is added at a percentage of 40-50% of the total flour and should be added near the end of mixing time.
What is pate fermentee or scrap dough?
500
Storing a stiff starter here will increase the ratio of acetic to lactic acid
What is the refrigerator?
500
The best choice of flour for making artisan breads.
What is low protein, high starch, high extraction rate? Thus a darker flour with a high ash content and a robust wheat flavour.
500

When you mix the flour and water until moistened and then let stand for 20-30 minutes before adding salt and mixing the final dough.

What is the autolyse?

500

This should be included in the first 15 minutes of baking to create a thin crisp crust.

What is steam?

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