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Fermentation
During fermentation, yeast is consuming and digesting sugars in the flour. As it does so it
produces alcohol, carbon dioxide, and
acidity. Trapped in the web of
gluten, these gases
are what make the dough rise. As well, enzymes
break starch down into simple sugar for the yeast, soften the protein, and
develop the complexity of flavor that distinguishes Grand Central Breads.
Our bakers monitor and control the environment to maintain a slow and regulated fermentation, building
the flavor and texture of the dough. Each of our loaves at Grand Central has a specific
fermentation schedule that promotes the flavor and texture qualities we desire for that variety.
If the fermentation is too slow or too short the bread will lack character and flavor. If it is too
long or too fast it will lose
strength and over
acidify. Most Grand Central loaves are cooled down
to slow fermentation and promote maximum flavor.
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SEATTLE: 206.768.0320 PORTLAND: 503.232.0575 EMAIL: info@grandcentralbakery.com
copyright 2001 Grand Central Baking Company
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