Sour dough bread without yeast (on poolish). A diary.

Today, weighed 250 grams of flour and 10 grams of sugar

Moisturised with water ( half of the flour weight )

A fluid wet mix is obtained

Let's take an opportunity to revise!
We have two or three days ahead for this experiment...

Gluten

The gluten is the only ingredient responsible for bread-making ( "panification" ) : when the yeast produce carbon dioxide bubbles, the dough's volume increases. The gluten protein network keeps the round shape of the dough ball by retaining the gas bubbles.

Fermenting gluten

See again gluten extraction

In the case of sour dough bread using "Poolish", the gluten ferments and becomes the yeast-less starter. Later, it is observed in its elastic form when kneading the water and flour mix.

Let's use what we saw in this experiment while segregating starch and gluten.
We observe that gluten placed in a closed container with water, ferments and releases typical fermentation aromas.
We now have a better understanding of the fermentation process.
We therefore understand it is possible to add gluten to a non bread-making flour - for example sweet chestnut or buckwheat - in order to enable bread-making process. This preserves any flour specificity because we don't add wheat flour.

Thursday April 11 - 14:00

day 2 (H 24)

Gluten keeps fermenting.
Very strong odor. Looks very sticky.
Falls apart when shaking jar but groups back after a rest.
Astonishing!

2 Look and smell report.

Mix apperance became very sticky.

Water surges on surface

It is now necessary to stir again,
No specific odour.

Average room temperature is 20°C
Sour dough starter temperature is 25°C

11:00

I notice bubble production.
A new special odour reveals lactic fermentation.
Not the sour dough specific smell I expected... Maybe tomorrow?

Morning heating joined with sunshine through kitchen window raises room temperature to 21°C and to 29°C in the jar.

Inner starter temperature : 26°C

Bubbles. Fermentation.
Specific smell.

Saturday April 13 - 14:00

day 4 (H 72)

I changed to a larger jar,
Added warm water,
a tea-spoon of sugar and some flour.

Mix and obtain a nonliquid dough texture.
Keep at room temperature for 4/5 hours

We might be pround and full of self-estime looking at the bubbly state testifying for fermentation and gas generation.
Intense emotion, moving scene! ( Note from translater : I confirm ! )

MAKING THE SOUR DOUGH BREAD.

Get 200 grams off sour dough starter.

Add 600 grams of flour
Add roughly 450 - 600 grams of warm water
(according dough texture)
Knead slowly and not too long
(see the gluten pages, kneading)

The dough is deliberatly very wet.
You will have to supplement with
flour.

Supplement with flour in order to get the
right texture.
(About 20 to 300 grams supplement depending upon dough.)

Leave at room temperature
(For at least 4 hours)
20°C average on our premises!

Surprising how slow the development is. Also the dough remains pretty elastic.

Aeration after 1hour.

Aeration after 4 hours.

Aeration after 6 hours.

Dough volume doubled.

Shape and put in floured tin.
Keep at room temperature, covered with a very wet cloth.

Aeration will proceed all through the night.
Get your bearings:
Shaping was carried out by 19:00

So long ! To tell the truth we lost faith.
It is ten (in the morning) and lumps volume doubled .
(more than twelve hours of growth,
but no "étuve" yet ! )

Although floured and covered with a
wet cloth, surfaces are a bit dry.
Use water to glaze with a brush, and incise
surface.

Cooking took place normally for 25
minutes at # 5 (180/200°C)

Perfect result.
Specific sour dough tart smell.
Inner bread is flexible and slightly grey.

BAKE A REAL SOUR DOUGH BREAD (without yeast) "Poolish" method Mix flour with water and let the mixture undergo a pre-fermentation. Add some more flour in order to obtain a dough of similar texture to the one obtained in the direct sour dough starter method. The dough of a sour dough bread is made by firstly growing a natural microflore made up of yeasts and lactic bacteria on it: We uses the starter to sow the dough. Once growing is done, we should save a lump off it for the next bread. Keep it wrapped and chilled.
The daily progress of sour dough bread... Enjoy my first experiment diary ! Wednesday April 10 - 14:00 day 1 (H 0) 1 sour dough starter preparation

Today, weighed 250 grams of flour and 10 grams of sugar	Moisturised with water ( half of the flour weight )

A fluid wet mix is obtained	Store in open air, in a non-closed jar. Average room temperature : 20°C
Let's take an opportunity to revise! We have two or three days ahead for this experiment... Gluten The gluten is the only ingredient responsible for bread-making ( "panification" ) : when the yeast produce carbon dioxide bubbles, the dough's volume increases. The gluten protein network keeps the round shape of the dough ball by retaining the gas bubbles. Fermenting gluten See again gluten extraction In the case of sour dough bread using "Poolish", the gluten ferments and becomes the yeast-less starter. Later, it is observed in its elastic form when kneading the water and flour mix. See again kneading
Let's use what we saw in this experiment while segregating starch and gluten. We observe that gluten placed in a closed container with water, ferments and releases typical fermentation aromas. We now have a better understanding of the fermentation process. We therefore understand it is possible to add gluten to a non bread-making flour - for example sweet chestnut or buckwheat - in order to enable bread-making process. This preserves any flour specificity because we don't add wheat flour.
Thursday April 11 - 14:00 day 2 (H 24) Gluten keeps fermenting. Very strong odor. Looks very sticky. Falls apart when shaking jar but groups back after a rest. Astonishing! 2 Look and smell report.

Mix apperance became very sticky.	Water surges on surface

It is now necessary to stir again, No specific odour.	Average room temperature is 20°C Sour dough starter temperature is 25°C
Friday April 12 - 14:00 day 3 (H 48) Gluten keeps fermenting. Odour is almost unbearable...!

11:00 I notice bubble production. A new special odour reveals lactic fermentation. Not the sour dough specific smell I expected... Maybe tomorrow?	Morning heating joined with sunshine through kitchen window raises room temperature to 21°C and to 29°C in the jar.

Let's mix and leave at rest. 01:00 ( a.m ) Last glance before going to bed. And "Ô Miracle"...It is fermenting! Continuation tomorrow...!

Inner starter temperature : 26°C	Bubbles. Fermentation. Specific smell.
Saturday April 13 - 14:00 day 4 (H 72) I changed to a larger jar, Added warm water, a tea-spoon of sugar and some flour.

Mix and obtain a nonliquid dough texture. Keep at room temperature for 4/5 hours

Two hours later	Four hours later

We might be pround and full of self-estime looking at the bubbly state testifying for fermentation and gas generation. Intense emotion, moving scene! ( Note from translater : I confirm ! )
MAKING THE SOUR DOUGH BREAD.

Get 200 grams off sour dough starter.	Add 600 grams of flour Add roughly 450 - 600 grams of warm water (according dough texture) Knead slowly and not too long (see the gluten pages, kneading) The dough is deliberatly very wet. You will have to supplement with flour. Supplement with flour in order to get the right texture. (About 20 to 300 grams supplement depending upon dough.)

Leave at room temperature (For at least 4 hours) 20°C average on our premises! Surprising how slow the development is. Also the dough remains pretty elastic.

Aeration after 1hour.	Aeration after 4 hours.

Aeration after 6 hours.	Dough volume doubled.
Shape and put in floured tin. Keep at room temperature, covered with a very wet cloth. Aeration will proceed all through the night. Get your bearings: Shaping was carried out by 19:00
END Sunday April 14 - 14:00 day 5 (H 96) NIGHTLY AERATION RESULT AND COOKING Room temperature between 18 and 20°C

So long ! To tell the truth we lost faith. It is ten (in the morning) and lumps volume doubled . (more than twelve hours of growth, but no "étuve" yet ! )	Although floured and covered with a wet cloth, surfaces are a bit dry. Use water to glaze with a brush, and incise surface.

Cooking took place normally for 25 minutes at # 5 (180/200°C)	Perfect result. Specific sour dough tart smell. Inner bread is flexible and slightly grey.
NON SHAPED BREADS Dough volume doubled. The shaped bread is placed in floured shape. When those are well developed, gently flip them over on a floured oven tray. Get rid of flour surplus with a brush, then use water ro glaze them with a brush Make some cuts with a razor blade and put in oven immediatly!
About fermented gluten... It has an unbearable smell, almost like putrefaction... It is a loathed abomination, a horrific smell culmination. It is a stinking damnation with highest infernal punishments degree. Shortly said: it is the hell, the one of Dante. I beg your pardon !