Biomedical Engineering Reference
In-Depth Information
1
st
refreshment -
fermentation at 25°C
for 5 - 6 h
Flour
Water
2
nd
refreshment -
fermentation at 28°C
for 7 - 8 h
Water
Flour
3
rd
refreshment -
fermentation at 25°C
for 2 - 3 h
Water
Flour
Full sour
Leavening agent for
bread production
Mother sponge stored till using
for the next bread-making
Fig. 4.1
Representative flow sheet to obtain a
full sour
from a
mother sponge
using a three-step
procedure. Fermentation time and temperature given in the example can change depending on
bread-making protocol (Adapted from (
1
) )
the ingredients that are indicated in the original recipe (100 kg of durum wheat
flour + 20 kg of sourdough + 2 kg NaCl + 60 l of water) and assuming a full sour with
a DY of 160, which contains 12.5 kg of flour, the final dough should have a DY of
162. As in many traditional productions, the time and temperature used at each stage
are not defined but variously determined based on the bread-makers experience.
4.4.2
French Bread (Pain au levain)
Although various protocols based on one or two steps are used to obtain an adequate
quantity of full sour (
levain tout point
), a three-stage system is usually applied to
prepare the traditional wheat flour sourdough French bread, according to the type I
