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Questions and Answers
What is a characteristic of the aroma of a ripe poolish?
What is the primary difference between a biga and a poolish?
What determines the quantity of yeast in a biga?
In which industry was poolish originally used?
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What is the typical range of yeast quantity in a biga?
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What is the primary economic benefit of using pâte fermentée in bread making?
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What is the main difference between pâte fermentée and natural sourdough cultures?
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What is the approximate hydration level of poolish?
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What is the function of protease in bread making?
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What is the typical ratio of yeast to flour and water in a poolish?
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What happens to the yeast in pâte fermentée if it is frozen for too long?
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What is the reason for the higher protease activity in poolish compared to firmer pre-ferments?
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How long can pâte fermentée be refrigerated before its leavening potential is expended?
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Study Notes
Pâte Fermentée
- Also known as "old dough", a piece of white-flour dough reserved after mixing and incorporated into the next batch of bread
- Economically preferable to throwing it away, and adds flavor benefits to the new mix
- Contains salt, unlike other yeasted pre-ferments
- Has a limited life expectancy, and will last at most 48 hours refrigerated before its leavening potential is expended
- Can be frozen, but yeast will begin to die off within a week, causing a loss of vigor
Poolish
- A mixture of equal weights flour and water, with a small portion of yeast added (0.08 to 1 percent)
- Has 100 percent hydration, making it more like a batter than a dough
- Contains no salt
- High protease activity, increasing the extensibility of bread dough and resulting in increased loaf volume
- Has a sweet, nutty, and slightly acidic aroma, and a silky texture
- Of Polish origin, originally used in pastry production, but now used in bread making worldwide
Biga
- A generic Italian term for "pre-ferment"
- Can be stiff textured at 50 to 60 percent hydration, or similar to poolish with 100 percent hydration and a small portion of yeast
- Contains no salt, only flour, water, and yeast
- Yeast quantity determined by ambient temperature and ripening time, generally in the 0.08 to 1 percent range
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Description
Learn about pâte fermentée, also known as 'old dough', its benefits, and how to store it. Discover how it enhances bread flavor and economy.
