YEAST
DOUGH
TECHNIQUES
TO
DEVELOP
ADDITIONAL
FLOUR
STRENGTH,
FLAVOR
&
SHELF
LIFE
Yeasted
products
develop
flavor
and
volume
through
fermentation
of
yeast.
Yeast
is a
single
celled
organism
that
feeds
from
natural
occurring
sugars
found
in
flour.
Fermentation
takes
place
when
moisture
is
present
and
the
temperature
of
the
dough
is
between
76
and
80
degrees
F
(24.4
and
26.6
C).
It
is
an
intricate
process
in
which
the
starches
in
the
flour
(and
possibly
additional
sugars
),
are
broken
down
into
simple
sugars,
which
then
act
as
"food"
for
the
yeast.
The
yeast
eats
the
"food"
(sugars)
giving
off
carbon
dioxide
and
alcohol
in
the
process.
These
molecules
form
bubbles
of
gas
that
are
trapped
by
the
gluten
matrix
in
the
mixed
dough,
which
creates
a
balloon
around
the
carbon
dioxide.
This
cycle
continues
until
the
sugar
runs
out
or
the
dough
is
baked.
A
skilled
artisan
baker
strives
to
enhance
the
flavor
and
aroma
of
the
baked
product
by
controlling
the
fermentation
process
in
some
profound
way.
PRE-FERMENTS
To
use
a
form
of
pre-fermentation
is a
simple
way
to
increase
flavor
without
having
to
increase
the
overall
fermentation
of
the
final
dough.
A
pre-ferment
is a
specified
combination
of
flour,
instant
yeast
and
water
and
is
mixed
prior
to
the
mixing
of
the
final
dough.
Pre-ferment
is
stored
in a
controlled
environment
either
retarded
in
the
range
of
34
to
39
degrees
F
(1.11
to
3.88
C)
or
at
room
temperature
of
68
to
75
degrees
F
(20
to
23.8C)
depending
on
the
flavor
profile
desired.
A
cold
stored
preferment
will
yield
a
acidic
flavor
(
like
lemon
juice
or
vinegar)
where
as
the
room
temperature
develops
a
lactic
flavor
profile
(like
yogurt
or
buttermilk).
It
is
then
mixed
into
the
final
dough,
where
it
acts
to
develop
flavor,
add
dough
strength
and
increase
shelf
life.
Sourdough
starters
are
a
special
kind
of
pre-ferment
that
maintains
the
growth
of
wild
yeast
cultures;
they
need
special
care
and
feeding
to
ensure
consistent
yeast
leavening
activity.
Some
pre-ferments
are
a
combination
of
the
two
products,
which
allows
an
even
greater
flavor
profile.
There
are
four
main
types
of
pre-ferments
which
yield
significantly
different
results.
POOLISH
Many
times
is
used
in
sweet-goods
because
it
contributes
a
sweet,
nutty,
fruity,
lactic
flavor
profile
and
imparts
a
very
extensible
quality
to
the
bread.
It
is
made
with
a 1
to 1
ratio
of
water
or
other
liquids
such
as
milk
and
flour.
Poolish
is
the
wettest
of
all
the
pre-ferments.
It
is
usually
made
12
to
24
hours
before
it
is
needed.
It
is
made
up
of
flour,
water
or
other
and
a
small
amount
of
commercial
yeast.
It
is
mixed
with
a
paddle
or
by
hand
into
a
smooth
paste.
Place
the
poolish
in a
large
covered
container
which
will
allow
it
to
double
in
size.
The
poolish
is
left
at
room
temperature
until
it
matures.
At
that
time
it
will
have
a
mixture
of
large
and
small
bubble
covering
the
entire
surface.
If
you
can
see
a
"high
water
mark"
on
the
sides
of
the
container,
it
has
over
fermented
and
will
not
contribute
as
one
would
wish
to
the
fermentation
of
the
final
dough.
A
poolish
should
never
be
kept
for
more
than
24
hours,
whether
refrigerated
or
left
at
room
temperature.
BIGA
A
biga
is
much
firmer
than
a
poolish,
adding
a
specific
acid
flavor
profile
along
with
good
strength
building
properties.
It's
origin
is
Italian
where
it
was
needed
to
help
strengthen
poor
quality
flours
that
lack
in
gluten
forming
capabilities.
While
this
stiff
"pre-ferment"
can
be
hand
mixed
it
is
better
developed
with
a
mixer
fitted
with
a
dough
hook.
Place
biga
in a
oiled
covered
container
and
let
rest
at a
slightly
cooler
room
temperature
of
60
to
65
degree
F
(15.5
to
18.3
C),
for
24
to
48
hours.
biga
can
also
be
left
at
regular
room
temperature
for
half
the
time
and
refrigerated
for
the
other
half.
A
mature
biga
has
doubled
in
bulk
and
has
a
strong
fermented
aroma.
SPONGE
A
sponge
has
a
similar
consistency
of a
biga
but
used
primarily
in
enriched
formulations.
A
sponge
never
contains
additional
sugar
or
fats
so
the
yeast
has
a
rapid
response
and
builds
gluten
strength
before
the
mixing
of
the
final
dough.
Enriched
dough's
contain
additional
sugars
and
fats
which
interferes
with
gluten
development,
so
the
extra
strength
built
up
in
the
sponge
is a
good
addition
to
the
final
dough.
It
is
mixed
and
handled
the
same
way
as a
biga
but
is
allowed
to
ferment
for
just
2 to
4
hours
normally,
but
is
some
cases,
overnight
at
room
temperature
or
retarded
under
refrigeration.
PATE
FERMENTEE
Also
known
as
"old
dough".
This
is
the
only
pre-ferment
that
is
mixed
to
full
gluten
development.
Literally
some
of
the
dough
made
today
is
saved
for
use
in
tomorrow's
dough
formula.
It
is
added
the
following
day
into
the
same
dough
at
the
time
that
the
salt
is
added,
if
using
the
delayed
salt
method
if
delayed
salt
method
is
not
employed,
it
is
added
at
the
5
minute
mix
time.
It
adds
strength
to
the
dough
and
imparts
an
acidic
flavor
profile
due
to
its
elongated
cold
storage.
Bakeries
with
a
fixed
daily
production
can
utilize
this
method
with
little
extra
work.
Pate
Fermentee
can
also
be
made
separate
as
part
of a
formula
and
treated
to
an
overnight
resting
period.
