Transparency, simplicity, and authenticity are becoming more important as consumers discover the nutritional value of bread. Bread labels are becoming more “clean”. To improve the nutritional value, consumers are searching for new grains and seeds. They want more. “Sourdough” bread has been a popular choice for bread during the Covid Crisis, because it is part of a healthy diet. It ranks third after “high-fibre bread” and multi-grain, and is preferred over “high-protein, low-salt” and gluten-free. This is encouraging bakers and food manufacturers to reconsider the fermentation process of their bread.
Bread Improvement
A longer fermentation (about 20-hours) of the starter leads to better bread characteristics. A good long fermentation will give the bread a rustic look on the crust and a “waxy”, open crumb. It also guarantees a moist, elastic and cohesive texture, as well as a strong flavor.
These rustic breads are inspired by the past. Since thousands of years, bakers rely on the natural fermentation process of sourdough in order to leaven their breads. Since many years, sourdough has gained in popularity. However, with major bakeries now offering their own slow-fermenting versions, it is clear that sourdough will remain popular and play an important role in baking in the future.
Adaptation to new technologies
It is an art and science to master the longer fermentation. It is important to remember that sourdough was almost wiped off the market because it was difficult to control and was too complex. Brewer’s yeast was much easier to manage. During long fermentations, dough naturally fills with gas, creating a flavorful, firm and open structure. It is crucial to control temperature and time, and after the dough has fully fermented it is vital to handle it carefully. Bakers need to adapt their baking techniques for a more sticky, gassy, and longer fermented dough in order to create artisan bread.
You can rely on us for a perfect sourdough ferment, knowing that you’re a master at bread-making. We understand the nuances of natural fermentation and can provide you with the quality you demand, as well as the variety your customers expect. We also use this expertise to create fermented sprouted grains.
Focus on digestibility of bread
A new study led by Professor Marco Gobbetti shows that choosing between commercial brewer’s yeast and sourdough can have a significant effect on the digestibility of bread. Puratos has therefore been working on both short- and longer-term projects to bring gut-friendly, high-quality ingredients to market in order to meet the demand of consumers for healthier bread. Long fermentation and sourdough’s health benefits will be better understood, and more people will become interested in them.
Puratos Long Fermentation Solutions:
You can now control the entire process of baking a long fermented bread using natural yeast.
- Flavor: Slowly selected yeasts, lactic acid bacteria, and flours like rye and wheat are fermented to produce a variety of sourdoughs. If you are looking for a traditional sourdough, this is it. Our sourdoughs have a low acidity level, so you can add more fermented wheat flour to your bread recipes.
- Otentic: O-tentic, a natural fermentation principle, is the basis for an exceptional bread with taste, texture and flavor. O-tentic provides constant stability to your recipe by regulating the fluctuations of the fermentation power in living sourdough.
- Clean(er), Label Mixes & Improvers: Cleaner(er), Label Mixes & Improvers are based on nature, enzymes and proteins produced through fermentation. They can help you to create a shorter and clearer ingredient list for baked goods. Puratos has 100 years experience in the breadmaking industry and we know how to master the interaction of all ingredients with the process.