date bread He is at least 5,000 years old, but evidence of non -narcotic fans dates back to more than 14,000 years. Archaeological excavations in Jordan, which were conducted by researchers at the University of Copenhagen, have revealed traces of this primitive food made of wild wheat.
Throughout the centuries, bread has evolved and became one of the most important foods for humanity, assuming various forms around the world: from the French -Brazilian bread to Syrian bread, from Italian Cytaba to Swedish bread. As manufacturing advanced, hand -made production was background. However, this tradition has been rescued in recent years.
Handmade small bakeries began to appear often, and have gained long fermentation recipes and a space on social networks, especially during the epidemic. But before learning to prepare it, it is necessary to understand the process that turns flour and water into delicious bread and fragrance.
What is long fermentation?
The long fermentation base is Levain, the natural yeast that consists of a mixture of water and flour. “The mass should be constantly fed and yeast moisture for fermentation,” explains Helena Mail Hummens, Baker Saint Chico. This yeast takes days to strengthen enough to use it on bread.
Some bakers use fruits such as pineapple and Apple to accelerate the initial process of Levain. After the yeast is ready, choosing the flour makes the difference.
“The long fermentation can be done with any kind of flour,” says Anna Karimunzi, Fahrenheit Restaurant Chef. However, it recommends the Italian flour, which guarantees more organized bread. “I always prefer the flour with a few additions,” he added, noting that the quality of the flour directly affects the fragility of bread, taste and crushing bread.
Another basic factor is the protein content of the flour. “The protein flour prefers the formation of a good gluten network, which leads to lighter bread.”
The role of components in fermentation
Each component of the recipe plays an important role in the fermentation process. Salt and sugar, for example, increases taste and helps in the budget of fermentation. Sugar also contributes to the color of golden bread when baking, while adding fats, eggs softness and taste.
The arrangement of adding ingredients also makes a difference. For example, salt must finally be combined because it can prevent yeast work if it is mixed early.
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(Amazo: veggie rice)
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(Belô: cauliflower, carrots and nuts)
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(Holy Capim: Stroganoff of vegetable mushrooms)
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(Hario House: Mushroom rice with eggs)
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(Blind: Bare eggplant)
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(Ici Braserie: Tagine Pumpkin)
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(Marina Kitchen: Spaghetti zucchini)
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(Mamma Osteria Modern: Tonnarelli Moma Mia)
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(Capital: Resuto in Al -Fitr Bosini and Marcarbon)
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(Alternative: Eggplant to Casablanca)
What are the folds and why does bread need to rest?
A basic step for long fermentation is the folding process, as the dough doubles over and over again. This technique strengthens the bread structure and improves the composition of the air vesicles. “The folds are merge, create spaces in the dough and leave the bread lighter,” explains Anna Karimi.
After this step, the dough enters fermentation, which can last between 12 hours and 18 hours. This long yeast period allows her work slowly, developing taste and texture. Mary says: “Time, moisture and mass temperature must be controlled,” Mary says. “With the prolongation of fermentation, the temperature should be less until the process gradually occurs.”
Even after leaving the oven, bread needs restful time before cutting it. “Once baked, she continues to finish cooking and stability. If cut off immediately, he can harm his texture,” Mary warns. The result of this entire process is light, wavy and easy to digest bread, as long fermentation improves gluten.
How to make Levin at home
For thousands of years, the bakers keep a wet mass for use in the next bread. With the appearance of dry yeast, this practice fell into neglect.
S. Fermented dough It is made of natural yeast, which contains wild wild yeasts, providing a more complex flavor of bread made of commercial yeast. This is because the natural yeast includes a mixture of yeast and bacteria in wheat, generating unique flavors. the Lactobacillus And other bacteria are produced Lablin acids and kickAnd check the distinctive sour flavor.
Today, you can buy ready beginners, but it is also easy to do at home.
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It is 1
Add 200 grams of wheat flour and 200 ml of warm water in a glass jar, and mix to form a dough. Cover the bowl with an outlet and safe cloth with elasticity. Leave the bowl in a warm place. The yeast and bacteria in the flour will begin to hit.
Das 3-6
In 3 or 4 days, when the yeast begins in the bubble, ignore half (200 g) and add 100 grams of flour and 100 ml of water, mix well. Yeast needs fresh food to continue beating. Repeat the process daily.
Das 7-10
In the seventh to the tenth, continue to feed the yeast, ignore half (about 200 grams) and add 100 grams of flour and 100 ml of water. Repeat daily. If the foam comes with alcohol, disposal or mixing.
French bread recipe from St. Chico, from Baker Helena Mail Hummens
ingredients
- 1 kg of flour
- 700 g of water
- 18g from Sal
- 2G from yeast
- 200 g of yeast
Preparation
Mix all ingredients except salt. Once it starts to form a block, add salt. Mix well, until the dough becomes soft. Place in a closed container and cool for fermentation for 12 hours. Remove the pasta from the refrigerator and the shape of the French bread and leave it from 3 to 5 hours at room temperature. In an iron skillet, put the bread, sprinkle some water and cover. Place the oven at a maximum temperature (260 ° C to 300 ° C) and bake the bread for 20 minutes or until it becomes golden brown. Let it cool, then cut.
Service: Fahrenheit. President Juscelino Kubitschek Avenue, 2041. Shopping JK – Third floor | Working hours: from Monday to Friday from 11:30 am to 10 pm. Saturday, Sunday and holidays from 12 hours to 22 hours. Felicina bake and other stories. Pedro Christie Street, 89 (Pinhores Market) – Pinheirus, SOu Paulo
The chefs Mary Adiana, Hylena Mail Hummens and Anna Karimonzi explain On long fermentation
Phone: (11) 99534-2473 | Working hours: from Monday to Saturday from 8 am to 6 pm (lunch on Saturday from 9:30 am to 6 pm). street. Chico. 3 units + ITAIM BIBI: Jacurici Street, 37 – ITAIM BIBI, Sao Paulo | Working hours: from Monday to Friday from 7 am to 8 pm, from Saturday from 7 am to 7 pm and Sunday from 7 am to 6 pm.
