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SLB

Pre-Ferment Query (non-sourdough)

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A few years ago I was into baking bread, and had been making my way through "The Bread Bible" when my routine blood tests revealed that it was time to stop eating so much bread.  

 

I had also been using Rose Levy Berenbaum's pre-ferment prescription to adjust bread recipes from other breads to incorporate a pre-ferment.  Her pre-ferment prescription involves some of the flour; part of the yeast; and all of the water.  

 

Altho I've cut WAAY back on bread, in general I've been using the pre-ferment method with any yeast breads, including vaguely sweet breads.

 

So, I'm making a cinnamon bun recipe for a Christmas brunch (I have no other cooking obligations!); the recipe involves two rises.  Is there any reason not to do a pre-ferment when the liquid is milk, and not water?  

 

I'm sorry to ask a question that may be incredibly rudimentary to accomplished bakers, but I really have no idea!  


Edited by SLB (log)

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Since it's already Christmas morning, I'm guessing this answer won't be much help, but, for future reference, because of their additional ingredients, enriched doughs have a tendency towards a somewhat weak gluten structure.  Fermentation weakens dough. A good enriched dough recipe will give the dough just enough proofing to make it light and airy, and no more.  For this reason, I wouldn't add additional fermentation to an existing enriched dough recipe.


Edited by scott123 (log)
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