TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 7 - Gisslen

Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Understanding Artisan Breads Artisan Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Common Characteristics: Handmade. Use of pre-ferments and sourdough or culture starters (a fermented dough or batter used to provide leavening for a large batch of dough). No chemical additives or preservatives. Traditional production methods. Understanding Artisan Breads Yeast Pre-Ferments Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 7 Poolish: thin yeast tarter made with equal parts flour and water plus commercial yeast. Biga : the Italian term for pre-ferment. It usually is a stiff pre-ferment and made with two times the quantity of yeast as a poolish. Levain-levure: French term for yeast pre-ferment. (Levure means “yeast.” Levain means “sourdough.”) Pâte Fermentée : a piece of fermented bread dough saved from a previous batch. Mixed fermentation: a straight dough in which both a .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs