UNDERSTANDING ARTISAN BREADS

UNDERSTANDING ARTISAN BREADS

1. COMMON CHARACTERISTICS

   • Handmade
   • use of pre-ferments & sourdough or culture starters
   • No chemical additives or preservatives
   • Traditional production method

2. YEAST PRE-FERMENTS

   • Poolish
   • Biga
   • Levain-levure
   • Pate Fermentee
   • Mixed fermentation

3. SOURDOUGH STARTERS

   • Dough or batter contains wild yeasts & bacteria
     • The wild yeasts in sourdough starters are not the same as commercial yeasts.
     • It has a noticeable acidity as a result of fermentation
     • Wild yeasts can tolerate and grow in higher levels of acidity

4. BACTERIAL FERMENTATION

   • Sourdough starters contain bacteria as well as yeast. The most important bacteria are from the group Lactobaccilli
   • Two kinds of acid are created by bacteria, lactic acid and acetic acid

5. REFRESHING THE STARTER

   • The starter must be refreshed or fed regularly so the yeasts and bacteria are nourished and will multiply until they are strong
   • The basic procedure is to combine a portion of the fermenting starter with additional flour and water

6. AUTOLYSE

   • Artisan bakers may take an extra step during mixing called autolyse.
     • Autolyse is to first combine the flour and water and mix at low speed just until the flour is moistened and a dough is formed. Let stand 30 minutes
     • During the autolyse, the flour hydrates fully.

7. FERMENTATION

   • Artisan breads are fermented at lower temperatures
   • Sourdoughs ferment more slowly

8. BAKING

   • Usually baked as " hearth breads"
   • Baked on perforeted pans
   • Steam should be injected for the first 15 minutes. Most lean hearth breads are best baked in a hot oven, 425° to 450°F (218° to 232°C).