Air in Sourdough Bread

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Though we take air for granted this component is as vital for us as for bread making.
When making and nourishing natural leaven, when the dough is fermenting and when the bread is taken out of the oven and cools down those are the times quality air is required. Air pollution is the first ennemy and odours the second. It is interesting to note that air too pure can also be problematic. Imagine starting natural leaven on top of a mountain where very little natural yeast can be found. This is a myth otherwise we would all go and live in San Francisco!
Air temperature has a large influence on bread making.
Making bread in large city centers is certainly convenient for distribution but unwise for bread quality as this is exactly where pollution is predominant.


Copyright © 2005 Henri Saurat - All rights reserved