Pre-ferment

A sponge ( Swiss German: lever or Hebl, Austrian: occasionally Dampfl, English: Poolish ) is a wheat dough made ​​from grain ingredients, bulk liquid and yeast, sometimes also from other components of the formulation. The dough is freshly prepared daily and - not conducted continuously - in contrast to the sourdough. Vorteige are part of the sponge and dough method. The sponge can be used as an approach for a wheat sourdough.

The often described in Austrian cookbooks " Dampfl ", a mixture of Germ ( yeast) in a warm liquid without flour additive served primarily as Gärprobe, which aims to determine whether the yeast is still blowing capable and then to activate and growing the yeast ( because Germ not yet standardized in earlier times and marked with the expiration date was available ).

The dough will be to promote yeast propagation and fermentation. At the same time the development of lactic acid is promoted, the flavor and freshness promotes in determining these limits, but in high concentrations reduces the baking quality. An acid formation is therefore not the aim of the guide. Vorteige bring better flavor, better freshness and shelf life, better swelling of the flour ingredients and thus better machinability. During guided tours over 15 hours, the standing time is done in the refrigerator to reduce the acidification of the dough. After four hours, the acid formation increases greatly, so these doughs are technically among the sourdough.

Vorteige be used in countries with a long tradition of bread and yeast doughs are only used for the application. By 1950, this technique was widely used in Germany, where the objective was to save yeast, which was quite expensive at the time. The art of this process was to be able to use the dough at the predetermined time. A distinction was made between short, medium long and long guide, with different amounts of yeast were used.

Modifications of the pre-dough are so-called zero - dough or gluten source tracks. A yeast growth or formation flavor is not aimed at these doughs. Primarily a glue relaxation and thus a better machinability of the dough is sought. However, they are not real Vorteige but precursors.

Application

From a dough is always spoken, if not all the ingredients are processed directly into a dough. A typical dough can be found in the tunnels. Heavy doughs with a lot of fat or sugar hinder the development of the desired microorganisms. Therefore, it is promoted to the preferment their proliferation, so that they can develop better under severe conditions later.

Other examples are:

  • The Baguette Dough, which is carried out in France overnight and therefore a very intense aroma delivers
  • The production of " Rosetta ", a bread specialty from Italy and Italian-speaking Switzerland. Typical are: larger volume cavity in the interior, a higher proportion crust, great crumb elasticity and strong taste.
  • Swabian " Knauzenwecken ". They are made from spelled flour and are characterized by coarse pore structure with a very good and strong crumb crust formation with a strong flavor of

Vorteigtypen

Weizenvorteigführungen be differentiated according to their ripening time. A distinction is made between short, medium and long ripening periods.

Short maturity time

  • Maturity: 0.5 to 1 h
  • Temperature: 25-28 ° C
  • Flour content: 50 %
  • Water absorption: 150-170
  • Leavening: 6-10 %
  • Effect: accelerating the dough stage

High school time

  • Curing time: 2-4 h
  • Temperature: 25-28 ° C
  • Flour content: 20-40 %
  • Water absorption: 160-200
  • Leavening: 1-2 %
  • Effect: yeast propagation, tensile cohesive crumb

Long ripening period

  • Curing time: 12-20 h (15 h in the cold room )
  • Temperature: 22-25 ° C
  • Flour content: 10-20%
  • Water absorption: 150-160
  • Leavening: 0.1-0.2 %
  • Effect: cohesive crumb, aromatic taste
Baker percentage
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