More In-Depth Information About Learning About Dough....6/27/2011

After reading over this article again, I am not to sure when in the fermentation process, of using a preferment, how is the best way to let a preferment ferment in terms of temperature, under the Table 5 show in the article.  The findings described in Pyler relative to the gassing power of yeast action on carbohydrates are interesting and of value to the baker it says in the article after a preferment is added.  http://www.theartisan.net/The_Artisan_Yeast_Treatise_Section_One.htm

The Fermentation Process

(For example, if 100 lb of flour will yield approximately 180 lb of dough, the degree of expansion in the dough during fermentation and proofing can be sustained by about 3.5% of fermentable carbohydrates, based on flour. Part of these carbohydrates may be comprised of the native sugars of flour, part may result from alpha-amylase action on damaged starch, and part may comprise added  sugar. Any sugar over and beyond the 3.5% level will show up as residual sugar in the finished bread. )

Norma