bake - April 2019 - 9

technical corner

Demystifying Preferments
Preferments play an instrumental role

to enhance your next dough. "I like to

in bringing aromatic flavors from dough

match it with doughs where I have more

fermentation into the finished product.

dead weight," she says.

Bread bakers know this, and yet misconceptions still exist about the variables

A word of caution: Scrap dough can last

that different types of preferments can

up to three days in refrigeration, but "I

introduce into the process.

don't like to keep it around more than a
day and a half," Kelson says.

Speaking at the International Artisan
Bakery Expo, baking expert Melina Kel-

Poolish

son informed attendees about the three

A typical poolish has 100% hydration and

types of yeasted preferments, in efforts

is fermented at room temperature for 12

to demystify the increasingly common

to 16 hours. It is developed with a tiny

practice of using starters to influence the

percentage of yeast - "0.1% fresh yeast is

final dough. Bread bakers can get tripped

a great way to go," Kelson recommends.

up by the nomenclature. Kelson sought
to explain preferments in a manner in

This high hydration preferment helps

which all can understand the roles each

create a very extensible dough with a lot

starter plays. The three types of yeasted

of aromatic flavors. The more water you

preferments are known as pâte fermentée,

have, she explains, the more enzymatic

poolish and biga.

changes you have. "This is one of my favorites because I do a lot of hand mixing.

"We are taking a portion of our dough and

A poolish gives your dough extensibility

giving it a head start," she explains. "This is

and a sweet, nutty flavor."

where all the fun and magic happen."
Biga
Prior to her current job at Princi Kitchen

A biga is a stiff preferment with only 50-

as operations manager, Kelson worked

60% hydration. It does not contain salt.

as an assistant professor of Baking and

The main quality that a biga brings to

Pastry Arts at the School of Culinary Arts

your dough is structure.

at Kendall College in Chicago.
"It gives you a lot of strength in your
Pâte fermentée

dough," Kelson says. "It is a more com-

The main quality of pâte fermentée is

mon choice for something like a pan loaf

elasticity. It builds strength in your dough

or a sweet profile dough when you are

and makes it more elastic, as well as add-

not developing acidity. It's a good choice

ing buttery tones. The desired hydration

for weak flour or enriched bread."

JOHN UNREIN

is 60-65%. "This is the easiest preferment
to produce and usually involves reserving

These explanations serve as a starting

a piece of scrap dough," Kelson says.

point for bakers to achieve desired characteristics. As with any dough, Kelson

Adding a piece of scrap dough (no more

adds, "just like Google Maps, you're still

than 25% of your total weight) is going

going to run into construction areas."
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