What is slow bread?

slow bread is a type of bread based on a 6,000 -year baking process using a slow combination of flour, water and a very small amount of yeast. Usually, this mixture is allowed to ferment for 18 hours before baking. The resulting bread is abundant with a stronger bark and an open crumb, similar to rustic breads available in modern craft bakeries. Slow bread can be called various names, including a slow rise of bread, slowly proven bread or without skin bread. Many forms of rustic or craft breads, including French baguettes and Kvášky, can be considered slow breads due to their longer yeast period.

Although slow bread lasts 18 hours, mixing of the dough is a relatively simple process compared to other types of bread. The flour is mixed with water and the smallest possible yeast to form a sticky dough that can rest for a long time. This resting period allows yeasts to begin fermvying alcohol, acetic acidAnd lactic acid, which naturally incorporate air into the dough, as well as kneading. Alcohol in the baking process burns and gives the bread a more complex taste.

A long period of fermentation is commonly known as shine. The fermentation process allows starchs in flour to absorb water more efficiently. This technique creates more elastic springs of gluten, a protein that gives this bread its specific chewing texture.

As soon as the slow bread dough passed through the fermentation process, it is then divided and left to get up for another two hours. After fully lifting, the dough is folded and placed in a heated bread pan or casserole. The dough should be baked at 450 degrees of fahrenheite (232 degrees Celsius) for 30 minutes or until the bark reaches the desired color. Slow bread is then removed by the slope and allowed to cool.

Standardized yeast production was first developed by Louis Pasteur in 1859. Before the passportTear innovation was slow bread made with naturally occurring yeasts. Occasionally, these yeasts were simply airy particles that were incorporated into the dough when they were mixed. It was known that some ancient cultures mix beer and wine into flour or grain to form bread. During the first century, the Roman author and philosopher Plina introduced the older use of "Skimmed of Beer" foam to create a more airy bread.