What You Need to Know
Lactic acid bacteria (Lactobacillus spp.) and wild yeasts metabolize grain carbohydrates at cool temperatures (12-18°C), producing lactic/acetic acids and extracellular polysaccharides that modify dough structure.
Produces dense, moist crumb with pronounced wheat bran notes and balanced acidity, distinct from faster sourdoughs.
Key Parameters
Temperature
15°C
12°C - 18°C
Time
14 days
7 days - 21 days
Equipment
Stone grinding mill (for fresh whole wheat)Linen coucheCool fermentation chamber
Steps
- 1.
Pain de Ménage (Wallonia): Develops keeping qualities for weekly baking
The Science
Primary Reaction
Heterolactic fermentation