![]() ![]() If you don't have access, become a memberīecause hearth breads have so few ingredients (basically flour, water, leavening, and salt), and because they have been made for centuries, one is tempted to oversimplify the process. Preliminary data suggesting that whole wheat sourdough breads respond to different aspects of flour quality compared with refined flour straight-dough breads are also presented. In addition, the article discusses the state of the art in the rapidly changing world of whole wheat baking at the artisan level, where the use of ancient and heritage wheats with weaker dough properties is growing, along with the use of modern hexaploid wheats with more conventional, “normal” dough performance. Because the long fermentations used in artisan production create acidified doughs, even when only baker’s yeast is used, the effect of long fermentations on acidification and its impact on dough strength are also covered. A conclusion is drawn that very high protein flours that create very strong doughs are likely not to be optimum for artisan breads. The current status of what constitutes refined flour that is suitable for artisan bread production is discussed. ![]() A technical definition of artisan breads is proposed based on the concepts of lean formulations, long fermentations, and the use of process as the primary way to adapt to changing flour qualities.
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