The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain l"ancienne revised

OldBaker's picture
OldBaker

Pain l"ancienne revised

In Peter Reinhart's Whole Grain Breads he mentions adding the yeast the next day. How is this done? Biga/poolish?

Thanks for any info.

Rosalie's picture
Rosalie

Some of the yeast will be in the biga prepared the day before.  This is a tiny amount that gives the flour a chance to develop flavor.  Baking day, the biga and the soaker are combined with the remaining the ingredients, which includes the lion's share of the yeast.  That yeast is just thrown in with the other ingredients.  (He specifies instant yeast, but you can do the same with active dry yeast.)

Rosalie

OldBaker's picture
OldBaker

Oh Boy,

 

I screwed up my question!

 

Thanks, Rosalie, for your answer. But it wasn't quite the question I wanted to ask. What I wanted to know was in regard to the original recipe in the BBA, how would I add yeast the next day if I omitted it in the recipe there. In that recipe there is no biga or poolish and I can't imagine adding the yeast powder and getting it to distribute.

I hope someone can make sense of my confusion.

 

Thanks again for any advice.

Mini Oven's picture
Mini Oven

and then dribble over and mix into the dough.  Work it in really well.

Mini O

OldBaker's picture
OldBaker

Thanks, Mini O.

 

Gonna try that.