Quotations
Artisan Baking by Maggie Glezer
"He [Craig Ponsford] believes that minimizing the dough's exposure
to the air allows the bread to retain its creamy color and wheaty
aroma".
"Turn the [ciabatta] dough, using plenty of flour for dusting 3 or 4
times in 20-minute intervals, that is, after 20, 40, 60, and 80
minutes of fermenting, then leave the dough undisturbed for the
remaining time. You will be amazed at how much the dough firms up
during the turning."
"Interestingly, different conditions favor the production of
different acids.
Temperatures in the range of 95F (35C) to 104F (40C) and wet
batterlike starters favor the Lactobacilli that excrete
lactic acid. Temperatures around 68F (20C) and stiff doughlike
starters favor the Lactobacilli that excrete both acetic and
lactic acids".
"Dr. Richard-Molard also pointed out that acetic acid takes a
relatively long time to form in a starter or dough.
Lactic acid is produced in much greater quantities, and so builds
up more quickly in the dough.
Many bakers, aiming for a more pronounced sour flavor, will
refrigerate or "retard" their doughs overnight for the extra time
and cool temperatures to increase the acetic acid content of the
dough. Bakers looking for a more mild effect use liquid starters
and avoid the retarder, baking the bread the same day it is mixed".
"Overfermentation is the biggest pitfall to avoid when using
pre-ferments, Craig [Ponsford] emphasized.
Doughs made with overfermented pre-ferments tend to tear during
shaping, deflate while proofing, and bake up into smaller,
less-open breads."
"This pre-ferment [biga] was developed to bolster extremely weak
Italian flours and is still used to strengthen a dough via the
acetic acid, which reinforces the gluten."
Classic Sourdoughs by Ed Wood
"The reason for all this detail is to explain and promote the idea
that a dough consistency of about 63 percent flour and 37 percent
water is worth achieving".
"Remember, you have to catch two organisms, not one.
While you can see convincing evidence of wild yeast in your mixture
when the foam appears, that doesn't tell you much, if anything, about
the presence or absence of good lactobacilli."
Professional Baking - Fourth Edition by Wayne Gisslen
"Because of the improved gluten structure, mixing time is reduced,
meaning less air is mixed into the dough, improving the dough's
color and flavor. This is because oxygen in the air has a bleaching
effect."
"Notice that only the flour and water are included in the autolyse.
The yeast or starter, the salt, and other ingredients are not added
until after this rest period.
If the yeast or starter were added to the dough before the
autolyse, the yeast action would increase the acidity of the dough,
and this acidity would inhibit the enzymes from acting.
If the salt were added, it would make the gluten tougher and less
stretchable".
"Keep in mind that lower protein content means a lower absorption
ratio".