June 10, 2016 - 6:52am
Banh Mi Recipe with 3 fermentation steps
I found a recipe for Banh Mi baguettes that uses a somewhat different method. In particular, it has 3 fermentation / proofing stages with the first stage being very high hydration (about consistency of pancake batter). I'm wondering what the purpose of this method is -- ie what does the extra fermentation step do?
Here's the recipe ...
Mix
- 2t yest
- 1 c flour
- 1T sugar
- 1 c warm tap water
Ferment 2-3 hour
Mix in
- 1 2/3 c flour
- 1t salt
Knead
Ferment 1 hour
Divide and shape
Rise 1 hour
Slash
Bake 20-25 min at 450 with steam
I'm happy with the recipe. Just looking for a better understanding of the method.
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To my understanding you are creating a very active poolish with added sugar for acceleration, then letting the yeast eat the flour, water and sugar for flavor and gas development. You then integrate another feeding of flour, with salt for flavor enhancement, and let the yeast continue to develop.
The end result would be a more-flavorful baguette due to the time you have afforded the yeast to digest the other ingredients and leave behind their biproducts, primarily acids and carbon dioxide.
Without having your measurements in weights, preferably grams, it is hard to determine the actual hydration of the dough. This would be helpful.
Yeah, it's just extending the fermentation which will make it taste better. It would work fine if you only did a single 90 minute fermentation but it probably would taste pretty blah.
is a somewhat older term for this. Essentially used in ye olden days to boost some yeast/barm to make it more usable to ferment more flour. These days it's (probably) used to give a bit of flavour boost and improve the texture of the final mix.
-Gordon