1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved7
Understanding Artisan Breads
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

2. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved7
Understanding Artisan Breads
Artisan Breads
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

3. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved7
Understanding Artisan Breads
Yeast Pre-Ferments
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

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Understanding Artisan Breads
Sourdough Starters
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

5. 7 Understanding Artisan Breads Bacterial Fermentation
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.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved

6. 7 Understanding Artisan Breads Refreshing the Starter
After the initial fermentation has begun, the starter must be refreshed or fed regularly so the yeasts and bacteria are nourished and will multiply until they are strong.
The basic procedure is to combine a portion of the fermenting starter with additional flour and water.
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Understanding Artisan Breads
Autolyse
Artisan bakers may take an extra step during mixing called autolyse.
Autolyse is to first combine the flour and water and mix at low speed just until the flour is moistened and a dough is formed. Let stand 30 minutes.
During the autolyse, the flour hydrates fully.
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Understanding Artisan Breads
Fermentation
Artisan breads are fermented at lower temperatures.
Sourdoughs ferment more slowly.
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Understanding Artisan Breads
Baking
Artisan breads are usually baked as “hearth breads.”
If baked on pans, perforated pans are best.
Steam should be injected for the first 15 minutes. Most lean hearth breads are best baked in a hot oven, 425° to 450°F (218° to 232°C).
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved