Pâte Fermentée in Bread Making

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?

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 main difference between pâte fermentée and natural sourdough cultures?

What is the approximate hydration level of poolish?

What is the function of protease in bread making?

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 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?

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

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

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