What You Need to Know
Hydration levels (50-60%) create osmotic stress that slows Saccharomyces cerevisiae activity while favoring protease and amylase enzyme action, producing maltose and free amino acids while strengthening gluten networks through disulfide bond formation.
Provides superior oven spring and open crumb structure in lean doughs while developing nutty, wheaty flavors absent in straight doughs.
Key Parameters
Temperature
21°C
16°C - 24°C
Time
16 hours
12 hours - 48 hours
Equipment
Mixing bowl with tight lidDough scraperProofing container with volume markings
Steps
- 1.
Pane Toscano (Tuscany): Compensates for low-protein regional flours
- 2.
Ciabatta Integrale (Lombardy): Prevents whole wheat bitterness from dominating
The Science
Primary Reaction
Fermentation of sugars by yeast