Description
Preferment is a pre‑fermentation step that harnesses yeast and bacterial activity to develop flavor, improve dough extensibility, and reduce mixing time.
Technical
During preferment fermentation, starches are broken down by amylases into fermentable sugars, which yeast convert to CO₂ and ethanol while lactic and acetic acid bacteria produce organic acids. The resulting acidity lowers dough pH, strengthening gluten bonds and enhancing gas retention, while volatile aldehydes and esters develop complex aromas.
Science
Primary Reaction
Fermentation of sugars to CO₂, ethanol, lactic acid, acetic acid, aldehydes, and esters
Sensory Profile
Aroma ()
yeastysweetacidicfruitycomplextoastynuttyhoney-likefloralearthy