Sourdough Flashcards
What is a starter?
A colony of microbes produced by wild yeast in flour activistes by the addition of water
What protein content do you want in flour?
10-13%
What 2 proteins are found in flour
Glutedin and gliadin
What is hydration level in bread?
The percentage of water/ liquid present in the dough to quantity of flour. Normally 65-85%
What is autolyse?
Process of mixing just flour and water until just mixed in bread making and leaving to rest before adding any other ingredients. This time resting hydrates the flour and enables enzymes to develop which encourage gluten development
Why autolyse? (3 reasons)
Better crust better crumb better structure
What is bassinage?
Adding water slowly to enable to the dough to absorb more water. Ciabatta. Results in a more open textured bread
The higher the hydration of a dough the more …
Folds and stretches needed
Why slash the dough?
To control where it opens on the loaf
