Source piece

Soaked piece and brühstück are two preliminary stages of dough preparation , which are prepared without leavening agents such as yeast or sourdough . A mixture consisting of grain ( baking meal , whole grain meal or flour) and water is prepared for pre-swelling for several hours or overnight. This allows the total amount of water bound in the dough to be increased.
The advantages of this procedure are:

• the hard husks of grain become soft and swell well
• the dough yield increases
• the crumb of the finished bread is elastic and easy to cut and spread
• the freshness of the bread is extended

In the brewing process, enzymatic processes are set in motion in the dough (formation of maltose ), which can ultimately lead to a desired change in taste.

Differences between source and brewed pieces

	Source piece	Breakfast
preparation	Dough temperature 20-30 ° C	Water temperature 70-100 ° C
	Dough yield 200	Dough yield 200-250
	Standing time 10–20 hours	Standing time 1–3 hours
Hints	For standing times of more than 15 hours, the dough temperature must be below 25 ° C	Shorter standing times mean higher water temperatures and higher dough yield

literature

• Handbook sourdough , editor: Gottfried Spicher, M. Brandt, Biologie, Biochemie, Technologie, 6th edition, 2006, Behr's Verlag, ISBN 3899471660

Web links

• Pre-dough learning area from the GMF (PDF file; 798 kB)

Individual evidence

1. ^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, 4th edition 2008, ISBN 978-3-582-40205-9