Hello Happy Homemaker Buddies!
Welcome!
A little follow up on a previous posting where I mentioned bread sponge, asked if any of you have used this method, or have even heard of it. I had not. So I did a little research, I'm sure there will be more as I look into this because it peaks my interest.
It is not sourdough....
what I've read so far is that this is called a Preferment. Some of the key elements are mixed up together and allowed to get active & bubbly before the remaining amount of flour & salt are added.
It is supposed to improve the flavors so they are more complex
and produces a lighter flufflier loaf. hmmm?
I do not know, or at least I suspect that this version of the sponge is different than the one in which you prepare and use from when you want to make bread, it is kept in the fridge, not sourdough. The sponge is used to begin the ferment before you add the rest.
Although it intrigues me because they used this recipe in the 1940's and I love vintage recipes. Those are the one most traditional, which I prefer.
I have seen some improvement in the last 2 loaves I did make. Freshly milled flour is slightly different than APF. Whole wheat tends to be more dense, and the rise not as high compared to white bread made with APF. I believe the mixing and kneading requirements are different also, because the bread being made is more dense because freshly milled wheat berries contain both the wheat & germ intact, while with APF it is removed during processing.
I combine most of the ingredients, not all of the flour, no salt on the preferment. It is mixed gently, and I let it sit about 1/2 hour until bubbly, then the remainder of the flour & salt are added, and I knead for 10 min or so.
If you are interested in trying this method, the links below may be helpful. They very slightly one from the other, while the first one is more of a vintage style.
~ The joy is in the making~
No comments:
Post a Comment