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Particular rest periods include, but are not limited to, autolyse, bulk fermentation and proofing. Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse.
A fermentation ratio is described as the time the dough takes from leaving the mixer to just before the peak begins to fall — when degassing occurs — relative to the remaining bulk fermentation time afterwards. [26] Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight to make-up. [27]
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
The fermentation process and preparation of sourdough leads to a variety of benefits, says Van Buiten. First, sourdough bread naturally has higher levels of nutrients than regular bread.
This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother [1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese.