part of bread formula's ingredients; usually part of the water, flour, and sometimes yeast that is mixed together and allowed to ferment for a specific time. It is mixed into rest of ingredients to form final dough.
What is preferment?
100
salt
What is the unique ingredient in pate fermentee?
100
flour, water, yeast
What are the ingredients of sponge?
100
baguettes and Northern Italian breads
What are breads created with poolish?
100
Italian, very stiff
What is the consistency and origin of Biga?
200
Improves flavor, aroma, shelf life, texture, crumb, gluten strength, extensibility, crust color, also uses less yeast for long fermentation times
What are the benefits of using preferment?
200
100% flour, 66% water, 2% salt, 1.5% yeast
What are the ingredients in pate fermentee?
200
based on ferment time
What causes the amount of yeast to vary in a sponge formula?
200
= parts flour and water
What are the ingredients of poolish?
200
whole wheat. rye, rarely white- breads that require stronger dough characteristics but may be made from weaker wheat
What types of bread use biga?
300
Pate Fermentee (uses salt)
Sponge (flour, water, yeast)
poolish (liquid consistency = parts flour and water)
biga (stiff, Italian)
What are types of preferments?
300
baguette
Which bread has the same ingredients as pate fermentee?
300
12-15 hours
What is the fermentation time with .1% yeast?
300
1/3
What is the percentage of total flour in the recipe incorporated from the poolish?
300
18 hours at 60 degrees
What is the maximum
400
135-140
What is the temperature that yeast dies?
400
48 hours
What is the maximum holding time for pre fermente?
400
flying sponge
What is sponge that has fermented 1 hour?
400
increases extensibility due to protease enzyme; makes easier to shape
What is the reason poolish is preferred for baguettes?
400
generic term for preferment; can be many different consistencies
What is biga mean?
500
81F
What is the temperature that butter melts?
500
70 degrees; 1-1.5 hours
What is the temperature of water for pate prefermentee? How long should the dough ferment unrefrigerated?
500
15 hours
What is the longest sponge can ferment or be kept before using it?
500
liquid
What is the consistency of poolish?
500
flour, yeast and water, hydration process of 50-55% Fermentation time and and temp consistent, unlike polish and sponge, .8-1% fresh commercial yeast. Long fermentation so develops superior acidity
What are the ingredients in biga, how is it prepared, and why does it have superior acidity?