FERMENTED DOUGH: THE SECRET TO SOFT, CRISPY BREAD ON THE OUTSIDE
Fermentation - Part Two
In the previous article we discoveredwhat fermentation is and what its benefits are. Today we are going to take a small step back to discover the historical roots of this technique, and then analyze the steps to ferment our doughs properly.
We are in the 19th century when, the French chemist and microbiologist,Louis Pasteur was hired by some French wine producers to scientifically demonstrate why the wine produced in certain vintages was bad and turned into vinegar.Louis Pasteur carried out some experiments and was able to prove that glucose alone, in airless environments, does not ferment. From freshly cut berries he was able to cultivate yeast cells and showed that these were responsible for the subsequent fermentations of the juice extracted from the crushed berries.It was in 1857 thatLouis Pasteur hypothesized thatfermentation is caused by microscopic organisms, theyeasts, that work to transform sugars into alcohol and carbon dioxide.
Louis Pasteur definedfermentation aslife without air, as these microorganisms are able to live and work even in environments where oxygen is scarce. Thanks to this discovery, not only was it understood how to make bread and how to produce wine, but the way in which food was stored was revolutionized and the foundation for modern microbiology was laid.
HOW TO FERMENT A DOUGH?
Thefermentation of homemade bread is a process that transforms a simple dough of water and flour into a soft, aromatic loaf. Thefermentation of bread is based on the activity of yeasts and bacteria that, feeding on the sugars in the flour, produce carbon dioxide and alcohol, contributing to the rising of the dough and the development of unique flavors and aromas.
INGREDIENTS
To get started, you will need a few simple ingredients:
- Flour. You can use different types of flour depending on the result you want to achieve. Type 0 or 1 flour is commonly used for bread, but you can also experiment with whole grain or specialty flours such as spelt or rye (perfect for those who are gluten intolerant).
- Water. Hydration plays a crucial role in the final texture of bread. The amount of water can vary depending on the type of flour used and the humidity of the surrounding environment.
- Lievite. You can usenatural sourdough starter (sourdough starter) or brewer's yeast. Sourdough adds depth of flavor and improves bread digestibility.
- Salt. Improves flavor and strengthens gluten structure.
PROCEDURE: FIRST PART
- Mix the flour and water. Start by mixing the flour with the water in a large bowl until the dough is smooth. This is the time to add the sourdough starter or brewer's yeast, making sure it is well distributed in the dough.
- Add salt. After autolysis, incorporate the salt into the dough.
FERMENTATION AND RISING
Before we move on to the second part of the process, we need to make a small parenthesis:What is the difference between leavening and fermentation?
Thedifference between leavening and fermentation is subtle but significant, and mainly concerns the role and activity of the microorganisms involved, as well as the specific effects these processes have on the dough.
- Theleavening is a process that occurs when yeasts, in the presence of oxygen, multiply and produce carbon dioxide. This gas becomes trapped in the structure of the dough causing it to increase in volume. Leavening is therefore closely linked to the ability of yeasts to produce gas and make the dough "swell," making it softer and lighter.
- fermentation, on the other hand, occurs when yeasts change their metabolism and begin to transform the sugars in the dough into alcohol and carbon dioxide, without necessarily multiplying. This process contributes not only to an increase in the volume of the dough (due to the production of gas), but also to the development of aromas and flavors characteristic of the finished product. Fermentation can also involve other microorganisms, such as bacteria, which can produce different substances, such aslactic acid, further affecting the flavor and texture of the dough.
PROCEDURE: SECOND PART
- First rise. Cover the bowl with a damp cloth and let the dough rest in a warm place for 2 to 4 hours (or until it doubles in volume). During this time, the yeast and bacteria begin to ferment, producing gas that causes the dough to swell.
- Folds. After the first rise, transfer the dough to a lightly floured surface and make folds. This step helps develop the gluten structure and evenly distributes the fermentation gases.
- Second rise. Place the dough in aleavening basket or bowl, cover it and let it rest for another hour or until doubled in volume.
SOFT AND FRAGRANT BREAD? CHOOSE THE RIGHT BAKING!
- Heat the oven. Heat the oven to the highest possible temperature, ideally between 220°C and 250°C. If you have a refractory stone, put it in the oven during preheating.
- Baking with steam. To simulate the humid environment of a professional oven, you can place a pan with water in the bottom of the oven or spray the oven walls with water during the first few minutes of baking.
- Baking bread. Cap the dough on a floured baking sheet or directly on the hot stone of the oven. After that, make a shallow cut on the dough with a sharp knife to guide expansion during baking.
- Baking. Bake the bread for about 20-30 minutes or until golden brown and the crust is crisp. The internal temperature of the bread should reach 98°C.
- Cooling. Let the bread cool on a wire rack before cutting it, to allow the crumb to set.
Baking bread at home takes patience and practice, but the results are incredibly rewarding. Experiment with different types of flour, hydrations and fermentation times to find your favorite recipe!
Blog edited by pastry chef and trainer Enrico Gumirato.
