What You Need to Know
Diastatic malt provides alpha- and beta-amylase enzymes that hydrolyze starch into maltose and dextrins, while long fermentation relies on endogenous cereal enzymes activated by hydration and warmth.
Critical for developing sweetness, crust color, and gas production in artisanal breads and fermented grain products.
Key Parameters
Temperature
24°C
20°C - 65°C
Time
24 hours
12 hours - 72 hours
Equipment
Proofing chamberDough scraperBanneton basket
Steps
- 1.
Poolish baguettes (France): Develops honeycomb crumb structure
- 2.
Sourdough rye (Baltic region): Counteracts pentosan gum viscosity
The Science
Primary Reaction
Enzymatic hydrolysis