On 8/31/04 9:15 AM, "Konny K" > wrote:

> Hello from Germany. I'm not exactly sure, what you mean by "artisanal"
> but I think, you mean a more rustic bread with irregularities in the
> dough and a chewy texture. At our bakery in Germany we like to use a
> retardation process to obtain this. This means a slow fermentation
> period and rather cool temperatures.

Konny,

There has been a lot of discussion on this list about retardation, mostly
for flavor benefits, but lately for crumb. In your view, what is going on
during the slow, cooler fermentation?

>In our Pave de France - a
> charming light white bread with olive oil and a lot of salt we start
> the dough at least 24 hours before baking it with only about 0,5% of
> commercial yeast. A new sourdough starter will take longer of course.
> Most people think we use chemical substances in professional breads to
> make them so airy. But it's all in the technique, the ingredients are
> available to everyone. And we use "old dough" a lot.

Would you post an old dough recipe for us. We can scale it to our needs.
Thanks...

>The best recipes
> start with "Buy a chunk of old dough from your baker" :-) Remember:
> Due to the large amounts of dough that are handled at the bakery (the
> dough machine can produce batches of approx. 100 lb of dough) it might
> not work for perfectly for small amounts too. So downsizing recipes is
> a little tricky. Good luck.
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