Rēwena bread uses a pre-ferment starter, also called a ‘bug.’ It is created by boiling and mashing potatoes, then adding flour and sugar. Māori potatoes (taewa) are commonly used for this purpose. Kūmara, or sweet potatoes, may also be used.
|
|
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.The phrases "yeast starter" and "yeast pre-ferment" may be considered oxymoronic when the context of "starter" and "pre-ferment" are referring to natural yeast or sourdough leavens which include relatively large populations of lactic acid bacteria. In French baking the sponge and dough method is known as levain-levure.
|
|
The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor. A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre- ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
|
|
Sourdough bread traces its origins to ancient Egypt and is common in parts of Europe. It became a staple in San Francisco during the California Gold Rush of 1849. Gold miners valued it for their camps because of its durability, and the relative ease of obtaining yeast. Although many different kinds of pre-ferment (a dough-like mixture of fermented flour and water containing bacteria and wild yeast) are suitable for making sourdough, specific species of bacteria (Lactobacillus sanfrancisco) and wild yeast (Candida humilis) have been identified as the predominant cultures in local breads.
|
|
A "baguette de tradition française" The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour. Standard baguettes, baguettes ordinaires, are made with baker's yeast, artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics, and may include whole-wheat flour, or other grains such as rye. ears of wheat or wheat stalks prior to baking.
|
|
Only water usually needs to be added. Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta). Generally, homemade bread goes stale faster than bread from a commercial baker because the former does not include preservatives. However, it is possible (though a bit more difficult) to use a natural leaven or a pre-ferment in breadmaker dough recipes if the starter is sufficiently fast to rise.
|
|
Since 2003, he has been the full-time Chef on Assignment at Johnson and Wales University in Charlotte, North Carolina, having taught at the university's Providence campus for the previous four years. For the five years prior to teaching at Johnson and Wales, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco.Flour power: Baker, author Peter Reinhart touts benefits of baking with sprouted, heirloom grains, Retrieved on 16 July 2015, Santa Cruz Sentinel Peter has also consulted for many companies, including Amy's Kitchen, Kraft, Pepperidge Farm, Rich's, Frito Lay, and many others, including the development of frozen pizzas, bagels, and gluten-free products. In 2007, in his book, Peter Reinhart’s Whole Grain Breads, Reinhart innovated a technique that employed a soaker and a pre-ferment, which in its own way revolutionized the traditional methods that previously required a full 20 minutes of hand- kneading to get the right whole-wheat flavor and texture.
|
|