Home Bread-Bakers v105.n036.5
[Advanced]

Lean Indirect Dough

Popthebaker@aol.com
Sun, 21 Aug 2005 11:38:43 EDT
v105.n036.5
A lean indirect dough is one that has no oil (shortening) and is made 
with a preferment.  In the  case of Pain Ordinaire the preferment is 
a pate fermentee, also known as scrap dough, which is complete dough, 
often left over from the previous days' baking.  A complete dough is 
one that it contains flour, salt, yeast, and water and is the 
consistency of finished bread dough.  A biga, on the other hand, does 
not contain salt but otherwise is the same consistency as a pate fermentee.

Preferments are made before, up to several days in the case of 
sourdough, which gives the enzymes time to develop more flavor from 
the flour.  Poolish and sourdough starters (aka Barm) are more fluid 
preferments while pate fermentee and biga are firm.

Pop