tailieunhanh - Lecture Professional baking (6th Edition): Chapter 7 - Gisslen

Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Understanding Artisan Breads Artisan Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Common Characteristics: Handmade. Use of pre-ferments and sourdough or culture starters (a fermented dough or batter used to provide leavening for a large batch of dough). No chemical additives or preservatives. Traditional production methods. Understanding Artisan Breads Yeast Pre-Ferments Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Poolish: thin yeast tarter made with equal parts flour and water plus commercial yeast. Biga : the Italian term for pre-ferment. It usually is a stiff pre-ferment and made with two times the quantity of yeast as a poolish. Levain-levure: French term for yeast pre-ferment. (Levure means “yeast.” Levain means “sourdough.”) Pâte Fermentée : a piece of fermented bread dough saved from a previous batch. Mixed fermentation: a straight dough in which both a . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Understanding Artisan Breads Artisan Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Common Characteristics: Handmade. Use of pre-ferments and sourdough or culture starters (a fermented dough or batter used to provide leavening for a large batch of dough). No chemical additives or preservatives. Traditional production methods. Understanding Artisan Breads Yeast Pre-Ferments Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Poolish: thin yeast tarter made with equal parts flour and water plus commercial yeast. Biga : the Italian term for pre-ferment. It usually is a stiff pre-ferment and made with two times the quantity of yeast as a poolish. Levain-levure: French term for yeast pre-ferment. (Levure means “yeast.” Levain means “sourdough.”) Pâte Fermentée : a piece of fermented bread dough saved from a previous batch. Mixed fermentation: a straight dough in which both a pre-ferment and a fresh addition of yeast are used for leavening. Understanding Artisan Breads Sourdough Starters Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 A dough or batter that contains wild yeasts and bacteria. It has a noticeable acidity as a result of fermentation. The wild yeasts in sourdough starters are not the same as commercial yeasts. Wild yeasts can tolerate and grow in higher levels of acidity. Understanding Artisan Breads Bacterial Fermentation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Sourdough starters contain bacteria as well as yeast. The most important bacteria are from the group Lactobaccilli. Two kinds of acid are created by bacteria, lactic acid and acetic acid. Understanding Artisan Breads Refreshing the Starter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 After the initial fermentation has begun, the starter must be refreshed or fed regularly so the yeasts and bacteria are nourished .