What You Need to Know
Hydrolase enzymes (α-amylase, protease) break down starches into maltose and gluten proteins into amino acids, while Saccharomyces cerevisiae produces CO2 and organic acids (lactic, acetic) at 18-22°C.
Creates bread with superior oven spring, chewy crumb, and delayed staling due to retrogradation-resistant starch networks.
Key Parameters
Temperature
20°C
16°C - 24°C
Time
14 hours
12 hours - 16 hours
Equipment
Ceramic mixing bowlDamp linen cloth
Steps
- 1.
Pane Pugliese (Apulia): Creates irregular alveolation and thick crust
- 2.
Ciabatta integrale (Lombardy): Supports whole grain structure
The Science
Primary Reaction
Enzymatic hydrolysis + alcoholic fermentation