What You Need to Know
Fermentolyse combines the hydrolase activation of autolyse (amylase/protease action on starch/gluten) with initial lactic acid bacteria (LAB) and yeast metabolism from levain, initiating acidification and gas production earlier than standard bulk fermentation.
Enhances dough extensibility while developing complex flavors through prolonged enzymatic activity and early microbial colonization of the dough matrix.
Key Parameters
Temperature
22°C
18°C - 26°C
Time
1 hour
30 minutes - 2 hours
Equipment
Dough tubBench scraperThermometer
Steps
- 1.
Country Miche (Poilâne Bakery): Develops open crumb while maintaining caramelized crust
- 2.
Seeded Rye (Nordic bakeries): Softens dense rye matrix before final mix
The Science
Primary Reaction
Lactic acid fermentation