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Yeasted Preferments Compared | Biga, Poolish, Pâte Fermentée, Sponge | Which One Is Best?

Mar 09, 2024
How are you doing, my bakers? I hope you are having a great day. Welcome back to the channel. Today's video will be another episode of the Baking Principles Playlist. We're going to compare all the different Easter roundups to each other, so let's head over to the kitchen and check them out. One of the most viewed videos on my channel is about all the different yeast

pre

ferment

s. I covered those braves in detail in that video at the time. I also started making comparison videos and since then people have been asking me to compare all the Eastern improvements to each other in a simple way, just to see what differences there would be and that's what we're going to do today, from left to right, we have a bigger polish, Pat Vermonte and a

sponge

first.
yeasted preferments compared biga poolish p te ferment e sponge which one is best
I'll show you how. to make them and then we will use each of them to make simple white bread and maybe we will discover some shocking facts at the end, let's move on, we will make them in the same order that I show them here, first is the largest we will take a portion of the total of water, yeast and flour from the recipe, we will mix them and let them

ferment

for 12 hours. large is a loss of low hydration, this will be a 50, it is commonly used in all your favorite Italian breads like ciabatta Focaccia and pizza due to its low hydration it ferments in a more controlled way making it perfect for when your kitchen is quite hot since it is not overcome so easily and I suppose that is one of the reasons why it is used so much in Italy.
yeasted preferments compared biga poolish p te ferment e sponge which one is best

More Interesting Facts About,

yeasted preferments compared biga poolish p te ferment e sponge which one is best...

It's generally a hot country, right, we just mix the large flour until there's no more dry flour left, we'll set it aside and continue with the polish. The polish is made in exactly the same way by mixing a portion of the dough's total water, flour and a little yeast. Fermenting the difference between a large loaf and a polish is the level of dehydration. Polish generally has a hydration of 100 and is a French preferment and we all know that a bread that polish is used in the baguette. Now the high hydration preferment will ferment more quickly,

which

is why I prefer to use glaze in colder climates.
yeasted preferments compared biga poolish p te ferment e sponge which one is best
It's perfect for winter baking. In my opinion, virtually any recipe can be made with virtually any preference. Which one you want to use is up to you and your dough requirements, but they are pretty much interchangeable. with a few adjustments of course, preparing pet starter is slightly different, it is commonly known as old dough and the way it works is that you would make your dough,

which

in this case only contains flour, water, yeast and salt , and you would mix it completely then remove a piece, most of the dough becomes that day's bread, while that pinched piece is saved for the next day's baking.
yeasted preferments compared biga poolish p te ferment e sponge which one is best
This can continue indefinitely and can be done with virtually any dough. It is the perfect method for regular baking if you bake every day or even two or three times a week, now here is the mascot to Monte from the previous day's batch, it will be mixed with today's dough and then another piece will be pinched for the day Next, that's why Pat Vermonte is also known as a pinchback, the only problem with this is that it will ferment as quickly as bread, although it will, while large and Polish ones can ferment quite slowly for 12 or 18 hours.
Pat fermente will rise as fast as bread wool. but there are ways around it: just put it in the refrigerator and let it ferment there; the cold temperature will slow it down and prevent it from fermenting too much, and that goes for the other digests too if you're not ready to just bake. Put them in the refrigerator use them later, well, let's go back to what's happening on the screen for a second. Here I completely mixed the dough and cut a piece that is the Monte platform, we left it for the men along with a larger one and the polish and the thick one.
Some of the dough will continue to turn into a small loaf if you are new to the world of breads. I suggest you watch my other short video. There I go into a little more detail about each of the brave ones, but here we have the first three ready still in the same order of larger polish Pat formant I'm going to let them ferment at room temperature for about 12 hours and here you can clearly see what I explained before about the large fermentation rate is the slowest polish is the next in fermentation ages ferments as fast as bread does, even though they swelled and fell off again, they are still perfectly usable unless the glaze runs like water, it's still okay to use it in large and fermented Pat stays strong for much longer and all of these could go in the Refrigerate now and leave it for up to 24 hours and then use it sometimes even longer.
I'll leave those experiments to you for now. Well, at this point you may have noticed that we are missing a preferment and there is a good reason for that: a

sponge

. contains all this of the recipe that would definitely have managed to ferment for 12 hours. This is a quick value. It takes between 45 minutes and 1 hour to fully rise and its hydration may vary. Usually it is done with 100, but sometimes it can be. made with all the liquid and all the yeast in a recipe, but that's where temperature control comes in, if you use all the liquid in the recipe then there will be no more liquid left to control the final temperature of the dough if you cook It's quite hot, that can result in some problems, of course, you could chill the flower I guess, or you could just chill the whole preferment if you have enough time.
The problem with the sponge is that it contains all the yeast even if you put it in the refrigerator. It will still ferment quickly, so leaving it for later doesn't work as well, you make it and use it, okay, let's start making our breads, they're still in the same order, we'll start with Vega and we'll make the Polish past Vermonte. and lastly sponge cake, it doesn't matter when you add the duel, you can add it from the beginning or you can knead it into the dough later, it just depends on its hydrate and your preference, you can break the bag into small pieces and mix it like I showed here or you can knead it into the dough as I did before with the pet fairmonte.
You may have noticed that I added more yeast to this recipe. There is a good reason for it. I treat prefmans as time savers, they give the Bread with enough flavor and texture without having to ferment the whole dough for much longer and that divides some bakers. Some people see prefman as starters, so they prepare the summary and then add it to the main dough without additional yeast and let the whole door ferment. for many more hours, but that doesn't always make sense to me personally, why make a prefman in the first place if you can simply make the whole dough with a small amount of yeast and then let the whole dough ferment for many hours making prefman separately? that case seems like a waste of time, but to each his own, by the way, you can find a video on this topic on the principles of how to bake players, but while talking we skipped polish, but nothing interesting is happening here right now . the method remains the same we are making the same dough to use using different.
I'm trying to make them as quickly as possible so the first one doesn't ferment too much before I finish the last one. Sometimes these comparison videos can be quite complicated, I think I forgot to mention that a sponge cake is normally used for being a quick brave - it doesn't ferment for a long time, which means it doesn't develop much flavour, so it's perfect for enriched breads that They are supposed to be sweet, soft and fluffy, think Chelsea buns, cinnamon rolls or even some hamburger buns, they can be used on any bread, if you forgot to make the glaze or the bacon, you don't have time, just do this, still so it will elevate the flavor and texture of the final Bread and speaking of the final bread, this is number four, now we can start fermenting them all and of course they are still in the same order from left to right.
Bigger polish Pat vermonte and sponge, all of these breads ended up at 62 hydration and The end point time chose about the same, as you'll see, they'll rise at about the same rate, which is good for the video. Mass fermentation took about an hour and a half. Now I'll give you a quick preview. cover them let them rest give them the final shape before the final proof another important thing to note here is that all duels contain 20 of the total flour in the recipe just to keep things the same of course the percentage of flowers may vary quite.
Personally, I could go down to five percent. I never make less than 10, but on the other end it can go up to 100. Yes, you heard that all the flour in a recipe can be in a summary; you can see examples of this on the channel I've made a 100 bigger pizza recipe and a ciabatta too, you can find them on the Brexit Briefman playlist along with around 50 other recipes using preference, okay punctuation has been sprinkled for final proof, you can put them in the oven baked, they go to 220 degrees Celsius or 430 Fahrenheit for half an hour, as you can see, it has been turned over halfway through baking, they were not coloring very evenly.
I'll blame it on the size of the oven. I don't think I did. I've ever baked loaves this size at a time, well, at home anyway, what we can see here is that they all puffed up pretty similarly, they all fermented at the same rate, and they all baked very similar to each other. Okay, let's get these bad boys out of the oven so we can compare them side by side so far, from the outside everything looks the same there are no apparent differences between any of the loaves and of course they are still in the same order.
Polishing larger Pat ferment and sponge, they have already cooled. Below, let's take a closer look now. I'm not sure what to say here because I've already said it several times, everything seems the same, so at least from the outside I guess it doesn't matter what report you used to be on. Honestly I was a little surprised, I thought there would be some differences, but of course we have to open them up to see what's really going on in the crust of each of these, it's just as crispy as the other, but opening them up we can see that the interior tells a slightly different story, not a big difference but you can definitely notice it.
Bread made with quick cake has a tighter crumb. Its structure is the softest and most uniform of all, but the texture otherwise presses and squeezes them. everyone feels the same and you might start to wonder then why use different summaries for different breads for me, it's mainly for practical reasons, you can get very similar or even the same results using different ones, it's all a matter of how you use them, a Slow fermenting Vega could leave it for man for two days maybe that would make the bread taste much more intense. A polish like the one I mentioned is great for colder climates.
You can use it in winter and always trust it to rise on time and it can give your bread a more uneven and irregular crumb taste, which is why it's perfect for baguettes. Pat philmonte is the perfect flavor complement if you bake every day, but in the end they all help you save time. 5 minutes of work the next day will add great flavor and texture to the bread the next day and speaking of flavor, the first three taste exactly the same. I didn't feel any difference between them, but it is understandable that the cake was a little softer the longer the fermentation was, the more intense the flavor, of course, the only problem is that you can.
Don't touch, smell or taste any of these breads, so my testing is very subjective and of course you should never blindly believe someone on the internet. Try it for yourself, try making these breads side by side and see the difference, and remember this is just a little sample experiment, so what is your favorite bravery and why let me know in the comments that you don't see more videos like this, click here, subscribe to the channel, click here, that's all I have for you today, thank you very much for watching I'll see you in the next one

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