What is bread fermentation - Polish starter rye bread

There are many types of starters. In fact, these various starters are generally classified according to their different water contents.

Sponge starter

Sponge starter can be said to be one of the simplest ways to improve the taste of bread

Sponge starter is made of part of flour, water and Yeast to make. A sponge starter that is moist is better, because this kind of starter is prone to bubbles, which will form numerous gas holes. During the fermentation process, the carbon dioxide produced by the yeast will enter the gas holes and make them larger. .

The method of making sponge starter is very simple. Just add water with a baking percentage of 150, add yeast with a baking percentage of 1 and flour and mix thoroughly. For example, if you use 100g of flour, add 150g of water and 1g of dry yeast and mix evenly.

The sponge starter is ready to use after 1 hour. The volume has increased by half and is full of bubbles. However, the effect is more ideal when used at room temperature for 4 hours. The sponge starter can be refrigerated and left to stand for 24 hours, which will produce more acidic substances and have a richer taste

Polish starter

Polish starter is named after a French Polish baker. Make it on the day the bread is baked or the day before. Fermentation at room temperature is best.

It is generally made with equal proportions of water and flour, and yeast with a baking percentage of 0.5. The longer the fermentation takes, the less yeast is needed. If too much yeast is added before the overnight pre-fermentation, the yeast will use up all the sugar in the flour and the subsequent dough will not rise. Very good.

Italian starter

Italian starter comes from Italy. It is very close to the hardness of bread dough (moisture content is 50~78.7). It usually needs to be made 6~24 hours in advance and used within 3 days. Suitable for breads with higher moisture content, such as ciabatta.

To make Italian starter: the amount of water should be at least 50% of the flour. Of course, the proportion of water can also be increased, but remember to subtract the water in the main dough. The amount of yeast is 0.5-1, the same Also, the longer the fermentation time, the less yeast is used.

Sourdough starter

Sourdough starter is a starter made from natural yeast seed liquid. The main difference between sourdough starter and other starters is that it can be stored longer and remain active - even as long as a century! Some recipes use organic grapes to make natural yeast starter, because their skins contain natural yeast

Professional bread bakers will call the first stage of the growth of natural yeast seed liquid the "main fermentation" or " Seed liquid culture”. The main fermentation usually uses whole wheat flour or rye flour. When it is fully mature, that is, it is enough to ferment the bread, the main fermentation is completed. At this time, the seed liquid is rich in vibrant yeast, and white flour can be used. Flour continues to feed.

Making sourdough starter: Sourdough starter is usually made with equal amounts of water and flour, but you can make starters with different hardnesses by adjusting the ratio. The amount of water can be adjusted within the range. Very large, 50-125. Since the sourdough starter is sour and no quick dry yeast is added, the fermentation time is longer and you need to wait patiently, usually 8-12 hours.

Polish starter rye bread

It is a kind of starter that has become very popular in bakeries around the world in recent years. It is said to have originated in Poland, so it is called Polish starter. . Making it is very simple. You only need to mix high-gluten flour and water in a ratio of 1:1 by weight, add a very small amount of yeast, and ferment for a long time until the surface is full of bubbles.

One of the most important reasons why Polish starter is popular in bakeries is that it can effectively save time. It only takes a few minutes to make a Polish starter, and then when used the next day, the fermentation time of the main dough can be shortened due to the large amount of active yeast in the starter.

Polish starter materials: 250 grams of high-gluten flour, 250 ml of water, 0.2 grams of instant yeast

Polish starter method: 1. Mix flour, water and yeast, and mix well. Ferment at room temperature around 20°C for about 12 hours, until the surface is covered with bubbles, and you can see a bubble popping up every 10-15 seconds before use

2. When the Polish starter is fermented Use it as soon as possible when it reaches the appropriate level. Yeast activity will decline rapidly after it reaches its peak. If you want to store the starter for a few more days, you can store it in the refrigerator when it starts to expand and foam. It can be stored for up to 3 days. Take it out and leave it at room temperature to restore yeast activity before using it next time.

Rye bread: 500g Polish starter, 200g rye flour, 50g high-gluten flour, 150ml water, 5g salt, 1.5g instant yeast

Above ingredients Can make two 450g loaves

Method: 1. Pour 150ml of water into the fermented Polish starter, stir it slightly and pour it into the cooking machine, add rye flour and high-gluten flour , salt and instant yeast, turn on the machine and mix at low speed for about 5-8 minutes

2. Use your hands soaked in water to reach the bottom of the dough, pick it up and fold it to the center, repeat the folding several times, and cover it Cover with plastic wrap and let the dough ferment for the first time at room temperature of 20-25°C for about 2-3 hours until the volume increases to 2.5 times.

3. Transfer the dough to a floured board, shape into a round and cut in half.

4. Place a portion of dough into a rattan fermentation basket sprinkled with flour, and ferment again for about 1 hour until the dough is almost full.

5. Place in the oven A plate of stones and slate, preheat the oven to 270°C for 30 minutes, take out the dough from the basket, cut the edges, and put it into the middle and lower layers of the oven. After adding the bread, pour boiling water on the stones and close the oven door to make Steam, steam bake for 7 minutes, turn to 230°C, and bake for about 25 minutes.

Kitchen Quotes: 1. European bread also has certain requirements for the baking process. Traditional European bread must be baked with thick stone slabs and steam. The thick stone slabs trap heat and allow the bread to rise quickly. The steam prevents the bread's crust from hardening for a period of time, helping the bread grow larger.

2. General household ovens do not have the function of producing steam. Place the pebbles in the baking pan and preheat the oven together. The oven with pebbles needs to be preheated longer, 20-30 minutes, to bake the pebbles thoroughly. Pour boiling water over the stones after adding the bread and close the oven door to create steam.