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Yeast, salt, and stiff preferments are added to the dough after an autolyse because both ingredients work to counter its effects.
Liquid preferments like poolish or liquid levain must be incorporated at the beginning of the mixing process even if an autolyse is done because their low yeast content won't really affect dough strength.
Doughs made with preferments are prepared in stages.
As you learned in the previous chapter, there are straight yeast doughs and doughs made using preferments.
Depending on the type of product to be baked, production scheduling, and available equipment, bakers can select from a number of different preferments.
Poolish Poolish is one of the first preferments ever elaborated with commercial yeast.
This book provides many formulas that have multiple preferments and sourdough feedings.
With so many components to this formula, we have used multiple columns and rows in Figure 8-1 (see pages 182183) to show the source of the preferments and levains.
The basic processes described for laminated dough and nonlaminated sweet, yeasted dough can be altered to include variations in the mixing process, including the addition of preferments, autolyse, and various retarding techniques.
The use of preferments is highly beneficial in Viennoiserie because fermentation creates the major flavor profiles of yeasted products.
When using preferments, the principles of baker's percentage stay the same.
Autolyse, working with liquid preferment (favoring protease activity), or the addition of deactivated yeast would be some ways to decrease dough elasticity and get better working characteristics.