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 methods

2. Sourdough Starters

3. Yeast Pre - Ferments

   • Polish - thin yeast tarter made with equal parts flour & water + commercial yeast
     • Biga : the italian term for pre-ferment. usually is a stiff and made 2 time the quantity of yeast as a polish
       • Levain- levure - french term. (levain mean "yeast". Levain means "sourdough")
         • Pate Fermentee - a piece of fermented bread dough saved from a previous batch
           • Mixed fermentation - a straight dough in which both a pre-ferment & a fresh addition of yeast