Learning objectives of this chapter include: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,. | 8 Advanced Yeast Breads and Rolls Learning objectives Discuss the different pre-ferments and how they are used. Explain how to start and replenish a sourdough starter. Describe autolyse and its advantages. Describe a soaker and explain the preparation methods. 1 Indirect fermentation and Pre-Ferments The longer the yeast in a dough remains active, the better the flavor and texture of the finished bread will be. Some portion of the dough ferments before being mixed with the remaining ingredients. Flour, water (or milk), and some or all of the formula’s yeast. The portion of the dough that ferments before being mixed with the remaining ingredients is known as pre-ferment. 2 Indirect fermentation and Pre-Ferments (cont’d) Pre-ferment Ingredients Fermentation Pâte fermentée Lean dough Overnight (next day) Sponge 1/3 to 1/2 flour + all yeast + liquid Less than 1 hour Poolish Equal parts flour and water + some yeast 3 to 15 hours, until it doubles in size and begins to recede Biga Flour + 60 % water + .33 to .5 % yeast 18 to 24 hours, until it has risen and begins to recede Sourdough Flour + water 7 or more days Pâte fermentée, or “old dough,” is nothing more exotic than a piece of a lean dough reserved from the previous day’s production. The sponge method combines one-third to one-half of the formula’s total flour with all the yeast and enough liquid to make a stiff to loose dough. The sponge can be made directly in the mixing bowl, as the fermentation period is typically less than one hour. When the sponge has doubled in size, the remaining ingredients are mixed in to make the final dough. A poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentations) A biga is the stiffest of the pre-ferments. It contains flour and enough water to equal 50 to 60percent of the flour’s weight, as well as to percent of the formula’s total yeast. . | 8 Advanced Yeast Breads and Rolls Learning objectives Discuss the different pre-ferments and how they are used. Explain how to start and replenish a sourdough starter. Describe autolyse and its advantages. Describe a soaker and explain the preparation methods. 1 Indirect fermentation and Pre-Ferments The longer the yeast in a dough remains active, the better the flavor and texture of the finished bread will be. Some portion of the dough ferments before being mixed with the remaining ingredients. Flour, water (or milk), and some or all of the formula’s yeast. The portion of the dough that ferments before being mixed with the remaining ingredients is known as pre-ferment. 2 Indirect fermentation and Pre-Ferments (cont’d) Pre-ferment Ingredients Fermentation Pâte fermentée Lean dough Overnight (next day) Sponge 1/3 to 1/2 flour + all yeast + liquid Less than 1 hour Poolish Equal parts flour and water + some yeast 3 to 15 hours, until it doubles in size and begins to recede Biga Flour +
