Pre-ferments

Pate fermentee (baker %)

• bread flour100
• water65
• instant yeast0.55
• salt1.9

Biga (baker %)

• bread flour100
• water66.7
• instant yeast0.49

Poolish (baker %)

• bread flour100
• water107
• instant yeast0.27

Barm

• ale250 grs
• strong flour50 grs
• white starter4 culleradetes

Pre-ferments

1. Bread or bakeable doughs can be made using a direct or indirect method:
2. Direct: This involves mixing all the ingredients without having previously subjected them to any other mixing or fermentation. Breads made this way rely more on the flavor of the ingredients than on the flavors that develop during fermentation. Recipes typically include enough yeast to produce the necessary rise in a short time. This method is often used to make cheese breads, spiced breads, sandwich loaves, and enriched white breads.
3. Indirect: The indirect dough is prepared in two or more stages using some form of prefermented dough. The indirect method is especially effective when prolonged fermentation is needed to develop flavors and texture. French-style breads, whole grain, and oat breads are better when a pre-ferment is used. Prolonged fermentation makes the bread more digestible and extracts more flavors from the cereals.
4. The flavor of the bread should be that of the cereal, and the yeast flavor should not be noticeable. The yeast should be the minimum necessary for each type of work. Preferments allow us to reduce the amount of yeast used.
5. The preferment enhances the flavor and structure of the bread because they require more fermentation time, making it possible to extract more flavors from the wheat molecule.
6. Two types of preferments can be prepared:
7. Dry preferments: the fermented dough – the biga.
8. Wet preferments: the poolish – the levain levure or yeast fermenter. Type of preferment: Preparation method Uses PÂTE Fermentée Mix the ingredients until a ball is formed (using the mixer, use the K beater for 1 minute at low speed). It can be used after 2 hours at room temperature, but if left to rest overnight in the refrigerator, the bread will have better flavor.
9. - Bread flour (100): turn out onto a floured surface and knead for 4-6 minutes (with a mixer, 4 minutes with the dough hook) at medium speed.
10. Water (65): add and gradually integrate while kneading the ingredients.
11. Instant yeast (0.55): incorporate evenly during mixing.
12. Salt (1.9): add halfway through kneading to ensure even distribution.
13. Rest in a bowl greased with oil and cover with a damp cloth. Let rest until doubled in size, approximately 1 hour at room temperature.

Pâte fermentée, biga, poolish and soaker

1. After the first fermentation, turn the dough onto the counter and gently knead it to remove air.
2. Place the dough back in the covered bowl as a preferment for the next occasion.
3. This is the traditional method used by bakers to leave the bread dough in the refrigerator until the next day. We can store it in the fridge for up to 3 days.
4. We can freeze the dough after the first night in the fridge, in an airtight bag. To make the Biga, mix the ingredients until obtaining a homogeneous dough, preparing it to make bread.
5. Form a ball (using the K beater for 1 minute at low speed) and let it rest until it has doubled in volume. However, if we let it rest overnight in the refrigerator, the bread will have a better flavor.
6. Use bread flour (100) and do it at low speed. If you leave the dough in the fridge overnight, the bread will have a better flavor.
7. Add water (66.7) and knead on a floured surface for 4-6 minutes (or with a mixer for 4 minutes using the dough hook) at medium speed.
8. Add instant yeast (0,49). In the absence of salt, the yeast has no limitation in digesting the sugar, so a small amount of yeast is sufficient, as there is no salt.
9. Let it rest in a bowl lightly greased with oil and covered at room temperature for 2-4 hours or until it doubles in volume.
10. Remove the dough from the bowl and knead gently to release the air.
11. Place it back in the greased bowl and leave it covered in the refrigerator overnight (it can be kept for up to 3 days).
12. The dough can be frozen after the first night in the refrigerator, in a tightly sealed bag. To make the Poolish, mix the flour, water, and yeast until well combined. It can be used once it has fermented.
13. Let ferment inside the bowl covered with plastic wrap at room temperature for 3-4 hours or until it bubbles and the dough looks spongy.
14. Use bread flour (100), water (107) and let ferment for this time or until it bubbles.
15. Add instant yeast (0.27) and let the dough ferment until it looks spongy.
16. This sticky sponge offers less resistance to fermentation compared to a denser sponge.
17. When using a poolish as a preferment, it may be necessary to add a bit of yeast during the kneading phase of the final dough.
18. Dough: Mix all ingredients in a small bowl, cover with plastic wrap, and let rest overnight at room temperature to initiate enzymatic activity.
19. Use coarse wholemeal corn flour (polenta), oats, or cracked wheat (50).
20. Add oat flakes (37.5).
21. Include wheat bran (12.5).
22. Add water (100).

Barm

1. Scald 250 grams of ALE beer at 70ºC to prepare the bread. We will need to reduce the amount of water in the recipe because this brew is quite liquid.
2. Once matured in the bottle, remove the beer from the heat and add 50 grams of strong flour. Stir until the lumps are eliminated.
3. Transfer half of it to a bowl and let it cool to 20ºC. Add the 4 teaspoons of white sourdough and cover, reserving until the next day.
4. Use dry or freeze-dried yeast, which is pressed yeast and should be stored in a cool place and protected from moisture. Fermentation is achieved more quickly, and it can be preserved for much longer.
5. If the yeast is active (not instant), it must be hydrated with water before adding it to the flour. In general, 1 unit of fresh yeast is equivalent to 1/2 unit of dry yeast and to 1/3 unit of instant yeast.
6. Dry yeast can be found in the form of noodles or granulated beads, hermetically sealed in sachets. There is a section dedicated to sourdough according to Xavier Barriga (Forn Turris).

Startup Phase

1. 2 washed apples, with skin on, cut into cubes (without seeds).
2. Mineral water in sufficient quantity to completely cover the apple cubes.
3. Add 10 grams of honey and let it macerate at a constant temperature of 40°C for 5 days, stirring lightly each day to ensure uniform maceration.

Phase 2nd

1. Pass the mixture through a chinois to achieve a finer and more homogeneous texture.
2. Weigh 300 grams of the strained mixture to use in the next preparation.
3. Pour 600 ml of water at a temperature of 26-28ºC and let it rest for 2 days at the same temperature of 26-28ºC to allow for proper fermentation.

Phase 3ª

1. Weigh and measure 100 grams of the mixture prepared according to the previous step.
2. Add 500 grams of flour to the mixture and mix well until a homogeneous dough is obtained.
3. Incorporate 600 ml of water at a temperature of 28ºC into the previous dough. Let the dough rest covered for 1 day at a controlled temperature between 26 to 28ºC.

Phase 4

1. Weigh 300 grams of the mixture you have previously prepared.
2. Add 500 grams of flour to the mixture.
3. Incorporate 500 ml of water at 28 ºC and stir until obtaining a homogeneous dough. Let it rest for 12 hours at a constant temperature of 26-28 ºC.

Phase 5: Successive Refreshments

1. Weigh 500 grams of the prepared mixture.
2. Add 1000 grams of flour and let it rest for 6 hours at a temperature of 26-28°C. Once fermentation is activated, it can be held at 12°C to preserve it.
3. Prepare the emergency yeast by mixing all the ingredients in a small bowl.
4. Cover the bowl with plastic wrap and add 100 ml of ALE beer. Let it rest for 7 to 8 hours, preferably overnight without pasteurizing at room temperature.
5. Add a tablespoon of flour to initiate enzymatic activity.
6. Incorporate a tablespoon of sugar into the mixture.
7. Chemical leavening agents or boosters are used to enhance the fermentation process and increase the dough's volume.

Chemical leaveners

1. Leavening agents are not yeasts; they are used to prepare American pancakes and cookies, among others.
2. They are a chemical mix that acts quickly in muffins and other preparations. This mix includes a leavening salt, like baking soda, and an acid, like tartaric acid.
3. They are not suitable for making bread, pizza, or pastries. They are used as leavening agents to make the dough rise and become fluffier, typically functioning at room temperature and in mixtures that do not require resting time.