The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pmiker's picture

When is a pre-ferment of use?

January 2, 2013 - 10:36am -- pmiker

This question is not to, in any way, offend anyone's methods or knowledge of baking.

Having read numerous bread books, the consensus seems to be that you must have a pre-ferment.  Bread made quickly via a straight dough will be not have near the flavor without a pre-ferment.  Hmmm, sounds logical.  But being of an inquisitive nature I did a test.

aytab's picture

help with a Pre-ferment

February 13, 2012 - 4:54pm -- aytab

Just a question. I have been using quick yeast to make my Italian Bread, over the weekend I pre-fermented some in the fridge for about 18 hours and got a much better flavor. My question is, I want to make more this Thursday morning, can I start my ferment now and just keep feeding it until Thursday morning or will the flavor get to yeasty?

edh's picture

pre-ferment hydration question

December 19, 2007 - 5:13am -- edh

Hi all,

I have a question about the hydration of a pre-ferment. I realize that changing the hydration makes it either a biga or a poolish, but I don't care so much about the name as I do the result! I just made Hamelman's Rustic Bread with a few changes, and the family loved it. I doubled the ww (there's not that much to begin with), and used it in the pre-ferment instead of the final dough. It worked wonderfully, but I'd like to go a little further and up the ww % even further, maybe to 50% eventually.

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