Description
A stiff flour-water pre-ferment (50-60% hydration) that develops gluten structure and complex flavors through slow yeast fermentation.
Technical
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.
Culinary Significance
Creates bread with superior oven spring, chewy crumb, and delayed staling due to retrogradation-resistant starch networks.
Science
Primary Reaction
Enzymatic hydrolysis + alcoholic fermentation
Parameters
Temperature
20°C optimal
16°C to 24°C range
Time
14 hours
12 hours – 16 hours
Equipment
Ceramic mixing bowlDamp linen cloth