Thursday, February 2, 2012

Poolish pre-ferment

Poolish debut
Poolish matured
This is a process that allows for longer traditional fermentation time, so provide time for the compounds responsible for flavor to develop. It is characterized by preparing a mixture of water, flour in equal parts and yeast, several hours in advance. The strength of the paste will increase. The breads obtained from a poolish pre-ferment would be more pleasant in taste and gives a distinctive character without acid. The crumb is very open and irregular.

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