«Every type yeast gives a different character to the final product, in terms of development, taste, aroma and structure». With these words, Simone Rodolfi, owner with his partner Vita Agnusdei of bakery, pastry-shop and cafè Profumo di Lievito in Brescia, announces the topic of his talk at Identità di Pane e Pizza...
With him, there’s Aurora and Gaia, two names given respectively to the solid and the liquid sourdough.
The 2017 world bread champion at Sirha in Lyon and at the Siab Bakery Award in Verona in 2010 explained and presented the first bread of the day:
«It’s made with stone-milled flour to which I add germinated flour and solid mother yeast, the one commonly used in Italy to make panettone, colomba and pandoro».The result is a not very airy loaf of bread, with a compact structure and a long life.
The second sample is the result of a more complex process: «I make the dough with solid mother yeast to which I add salt and 5 parts of flour. I leave it to rise for 24 hours at 20°C and then I add it as if it were normal yeast». As tasty as the first one, less compact, airier and lighter.
The third sample is a bread made with liquid mother yeast: «The aroma and taste is more delicate, because the liquid yeast doesn’t work as hard; the delicate acid note is due to the fact that, when refreshing the yeast, mixing it with water, the volatile acidity evaporates and therefore is less noticeable when eating the bread».
Davide Visiello
source: https://www.identitagolose.it/news/?id=171
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BREAD RELIGION
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