Understanding Artisan Breads

7
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Understanding Artisan Breads

Artisan Breads
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

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

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.)
Pte Fermente : a piece of fermented bread dough
saved from a previous batch.
Mixed fermentation: a straight dough in which both a preferment 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

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

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

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.

Understanding Artisan Breads

Autolyse
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

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.

Understanding Artisan Breads

Fermentation
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Artisan breads are fermented at lower

temperatures.
Sourdoughs ferment more slowly.

Understanding Artisan Breads

Baking
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

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 450F (218 to
232C).

French, Italian, and Vienna

Loaves
Make up Techniques

Flatten the rounded, relaxed dough into a circle. Fold

the sides over the center, then round again.

Shape the dough into a seam-free ball.
Place on prepared pans. Proof, wash with water, and
slash in a crosshatch pattern. Bake with steam.

Flatten the rounded, relaxed dough into a circle. Fold

the sides over the center, then round again. Roll the
dough under the palms of the hands into a smooth oval
loaf.
Place on pans sprinkled with cornmeal or flour. Proof,
wash with water, and dredge with flour. Score.