Yeasted preferment (Sponges)
Pâte fermentée means fermented dough (flour/water = 1.5/1) which is essentially "old dough" that is starting to ferments. It can be specially prepared a 12 to 24h before baking or it is a piece leftover dough from last time baking. The dough becomes slightly acidic due to the starting fermentation. This method is often used for French baguettes but it also advantageous when baking a rich dough with a lot of fat and sugar. Note: Once a Pâte fermentée had rested for an additional 10 hours of age, the French named it Levain de Chef.
- 125 g flour
- 85 g water
- 1 g yeast or 0.5g dry active yeast
- 2 g salt
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Mix all ingredients for the pâte fermentée and knead for 3 min, then ferment it for 1 hour at room temperature.
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Put the dough in the fridge for at least 12 hours.
In contrast to the "pâte fermentée", polish contains much more water (flour/water = 1/1) and thus the dough is comparable to a wet sponge.
- 250 g flour
- 250 g non-chlorinated water
- 1 g fresh yeast or 0.5 g of active dry yeast
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Mix together and let rise for 16 to 24h.
Please look at the instructions of your dry active yeast to find the correct conversion from fresh yeast.
You can find more at:
https://www.thespruce.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706
Biga is a preferment, which contains more flour than water (flour/water/ = 2/1) is very stiff. It needs to ferment in the fridge for at least 16 hours to develop some acidity and a complex, nutty flavor. The week acidity helps to improve the gluten network as well.
It is a good replacement for the sweet starter in recipes, which use a combination of starter and bakers yeast.
- 165 g flour
- 80 g water
- 1 g fresh yeast or 0.5g dry active yeast
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Mix the ingredients of the biga and let it rise for 16-24 hours in the fridge.
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