May Event for the Chicago Amateur Bread Bakers

Today we announced the focus for our May "Taste-and-Tell": Cold (Retarded) Fermentation. The "Taste-and-Tell" is a monthly event held by the Chicago Amateur Bread Bakers. Each month we introduce a topic related to baking yeasted bread at home. By "yeast" we refer to both wild yeast (present on the surface of grain and often cultivated as sourdough) and commercial yeast (e.g., the active dry yeast available at supermarkets, and the instant yeast often used by professional bakers).

Some information about this month's focus topic:

To this "Taste-and-Tell," we suggest bakers bring bread whose dough has risen in a cold place--for example, in the fridge, in a basement or unheated entryway, or outside on a chilly day or night.

Bread rises because yeast fermentation is taking place in the dough. The colder the dough, the slower fermentation progresses, and the longer it takes the bread to rise. Slower fermentation may allow more flavor molecules to develop in the dough, which may result in tastier bread. Moreover, dough that has fermented slowly produces bread that stays fresher longer. This is because the long, slow fermentation encourages the yeast to produce lactic and acetic acids, which act as natural preservatives.

Experience with cold fermentation can make one a more versatile bread baker. Getting a feel for how changing the temperature of the dough slows down or speeds up fermentation may help one better control the final bread outcome. One may also begin to develop an awareness of ambient temperature and how it affects the dough. This is especially relevant now, as we move into warmer weather. Lastly, cold fermentation can be a convenient technique to know, when one has a last-minute change of plans and would like to coax the dough to follow one's schedule.

(Cold fermentation is not a requirement for this event, simply a suggestion to inspire your baking. The only requirement is that you bring yeasted bread you have baked.)

For more information, to join the group, and to RSVP to the event, please visit us at http://www.meetup.com/Chicago-Amateur-Bread-Bakers/

Follow us . . .
Website: http://www.meetup.com/Chicago-Amateur-Bread-Bakers
Twitter: @AmateurBakers
Recaps of Chicago Amateur Bread Bakers events posted here: http://www.designingmyday.com/

About Us: Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home.

On Sunday evening we had our May "Taste-and-Tell" with the Chicago Amateur Bread Bakers. Our focus for this event was cold fermentation of dough (also known as retarded fermentation). We suggested that bakers bring bread whose dough had risen in a cold place--for example, in the fridge, in a basement or unheated entryway, or outside on a chilly day or night.

Bread rises because yeast fermentation is taking place in the dough. The colder the dough, the slower fermentation progresses, and the longer it takes the bread to rise. Slower fermentation may allow more flavor molecules to develop in the dough, which may result in tastier bread. Moreover, dough that has fermented slowly produces bread that stays fresher longer. This is because the long, slow fermentation encourages the yeast to produce lactic and acetic acids, which act as natural preservatives.

Experience with cold fermentation can make one a more versatile bread baker. Getting a feel for how changing the temperature of the dough slows down or speeds up fermentation may help one better control the final bread outcome. One may also begin to develop an awareness of ambient temperature and how it affects the dough. This is especially relevant now, as we move into warmer weather. Lastly, cold fermentation can be a convenient technique to know, when one has a last-minute change of plans and would like to coax the dough to follow one's schedule.

All nine amateur bakers in attendance took up the challenge of experimenting with cold fermentation. To boot, six of the nine participants took a scientific approach, baking two identical batches of bread--and subjecting one of the batches to cold fermentation. We all benefitted from tasting, in turn, a bread made with cold fermentation, followed by the same bread made without. In each case, the former loaf sang with subtle notes of complex sweet and savory flavor, while the latter, in comparison, seemed more simple, perhaps even dull.

More information and photos are posted at: http://www.designingmyday.com/2011/05/r ... -cold.html

To join the group, and to RSVP to future events, please visit us at http://www.meetup.com/Chicago-Amateur-Bread-Bakers/

Follow us . . .
Website: http://www.meetup.com/Chicago-Amateur-Bread-Bakers
Twitter: @AmateurBakers
Recaps of Chicago Amateur Bread Bakers events posted here: http://www.designingmyday.com/

About Us: Chicago Amateur Bread Bakers is a not-for-profit group of avid home bakers of yeasted, artisanal breads. We get together in-person to share our experiences and learn from one another. We strive to support and inspire those actively baking bread at home.