Poolish, Levain, and Sponge

 

Since this was the second week in the kitchen and we were somewhat used to shaping the bread, we were able to learn more shapes. A lot of these shapes are the same as what I learned in the pastry program. I definitely still need practice on the shaping end of things, but they are starting to get better!

Along with learning different shapes, we worked with different breads with poolishes, levains, and sponges.  A poolish is a liquid pre-fermentation made with water, flour, and yeast- depending on how long you leave the poolish ferment, you can add salt. Salt regulates fermenation so that it does not happen too fast. A levain is also a liquid per-fementation. However, it is only made with flour and water. It used natural yeast and bacteria to ferment. A sponge has a stiff consistency- it is made with flour, water, and yeast. The difference bewteen a sponge and a poolish is the percentage of flour.

Pain Brié(Pan Bri-a)

A traditional bread from Normandy also  known as Sailor's Bread. When they first made the bread, they did not add salt to it, but instead dipped it in Sea Salt after it was baked. 

Whole Wheat Bread

Shaped into Courrones(crowns)

Country Bread with Poolish

Shaped into Baguette Pointue(point-to) (Pointy Baguette)

Pain Tabatierie(Tab-a-t-ere)

French Bread with Sponge

Tricorne

Pain Auvergnat

Courrone Bordelaise

Pan Bread

Very good for sandwiches 

Batards

Country Bread with Levain