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Questions and Answers
What is a characteristic of the aroma of a ripe poolish?
What is a characteristic of the aroma of a ripe poolish?
- Neutral and odorless
- Sour and bitter
- Sweet and nutty with a hint of acidity (correct)
- Strong and pungent
What is the primary difference between a biga and a poolish?
What is the primary difference between a biga and a poolish?
- The hydration level of the pre-ferment (correct)
- The type of yeast used in the pre-ferment
- The temperature at which the pre-ferment is ripened
- The country of origin of the pre-ferment
What determines the quantity of yeast in a biga?
What determines the quantity of yeast in a biga?
- The hydration level of the pre-ferment
- The type of flour used
- The ambient temperature and ripening time (correct)
- The skill level of the baker
In which industry was poolish originally used?
In which industry was poolish originally used?
What is the typical range of yeast quantity in a biga?
What is the typical range of yeast quantity in a biga?
What is the primary economic benefit of using pâte fermentée in bread making?
What is the primary economic benefit of using pâte fermentée in bread making?
What is the main difference between pâte fermentée and natural sourdough cultures?
What is the main difference between pâte fermentée and natural sourdough cultures?
What is the approximate hydration level of poolish?
What is the approximate hydration level of poolish?
What is the function of protease in bread making?
What is the function of protease in bread making?
What is the typical ratio of yeast to flour and water in a poolish?
What is the typical ratio of yeast to flour and water in a poolish?
What happens to the yeast in pâte fermentée if it is frozen for too long?
What happens to the yeast in pâte fermentée if it is frozen for too long?
What is the reason for the higher protease activity in poolish compared to firmer pre-ferments?
What is the reason for the higher protease activity in poolish compared to firmer pre-ferments?
How long can pâte fermentée be refrigerated before its leavening potential is expended?
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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