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There's no need to 'pre-ferment' bread dough at home

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24 Replies to “There's no need to 'pre-ferment' bread dough at home”

  1. This is strange, I don't get it – letting yeast sit cold in the 'fridge for days? Pre-fermenting before you let the dough prove? Why not just tip in a sachet of fast action dried yeast, kneed for 10 mins or so then leave in a warm place, covered, to prove?

  2. In 2020 when yeast was scarce, I did the keeping the bread going thing after Nancy Birtwhistle shared that tip. Make one recipe of bread normally with commercial yeast, hold back a portion and leave it in the fridge, and use it as the leavening in my next loaf, instead of the yeast. It worked super well and tasted really good!

  3. omg adam with the aeropress! I've always thought he'd appreciate the effort:deliciousness ratio that an aeropress provides for coffee 🙂

  4. I've seen a several foodtubers pushing a poolish for NY and Neapolitan style pizza. I wonder if this means that's a waste of time as well?

  6. buying yeast always slips my mind, so conserving the yeast i do have by making a poolish is beneficial for me. the joy of baking bread is the process, i like to imagine how the bread will taste while I'm at work and the poolish is in the fridge 🙂

  7. If I’m making a same day bread or pizza dough I usually use beer in place of water. Not quite the same but it scratches the itch!

  9. The overnight fridge method is technically called retarding dough. Apparently there's more going on that simply fermentation and it's honestly great (as you've long known for your pizza dough).

  10. I think bread is more complex and making a good crust depends so much on the actual dough and skill of the baker. I am not sure you can actually scientifically measure "bad" breads against each other. From my experience the tension you make when you shape the loaf makes a bigger difference in itself than the preferment. Adams breads look like the first several loads I ever made. Very little integrity and structure that stops the bread to bake and rise properly while baking. I think he might get different results if even his "normal" bread was great.

  11. I'm waiting for Adam to do a video on tangzhong/yudane. I've found the @NovitaListyani channel to be super informative, but it would be cool to see Adam do an experiment with yudane.

  16. For some reason i watch adam raguesa without passion for cooking but that shows your a good channel for entertaining content. I i kind of prefer and enjoy your pod vids more on youtube bcs their so long and fun to listen to while i play video games. Funny enough i watched too msny pods on your channel so i forgot you had recipe videos. Closest thing i come to proper cooking is the cooking simulator game. And its extra fun when pods have 2 ppl. So whenever theres 2 ppl its just bonus with 1 person thats prepared with answer and same time unprepared person gets mostly their assumptions right akd fun to watch. I remember you say if you hot nothing nice to say its best to say nothing i comment hete bcs i missed out on when vids are fresh and mostly found thicms Channel in recommended and watched your old vids also accidentally multiple times bcs their so good i cant bother click to s new video. Most thing i cook is in a airfryer bcs perfect for solo life lazy gamer. And im lazy so i usually dont bother edit my broken english

  17. I would traverse heaven and hell to find an everyday-friendly, quality dough recipe. I would stand up and shout that I've found a rainbow in the dark and dive, holily, into more frequent baking. I will be far from the last in line to apply the well researched principles I've learned from this video. Thank you, Adam. My rock 'n' roll child.

  18. I made a sourdough starter beginning with a commercially yeasted poolish. It took the usual few weeks for the flavors to develop, but it was still perfectly usable as a preferment during those few weeks. I eventually gave it up because I was making so much bread to avoid throwing away the excess starter that I put on 20 lbs.

  20. Mix it. Age it. Forget it. Pull it. Stretch it. Proof it. Bake it. Or whatever daft punk said.

  21. Great informative video! One other option which I wish you had included: make up a full batch of dough, but use a tiny amount of yeast (1/16 tsp), let that rise at room temperature overnight, then bake. How would that compare with the full batch with a tsp of yeast that is retarded in the fridge overnight? Guess I'll have to do that comparison myself.

  22. I didn't even know preferments were a thing. Here I was thinking I knew all I needed to know about bread making, and I'm hit with a term I've never heard before.

  23. I guess its all personal, and I"m not sure why I do it this way, but I use biga in ciabatta and whole wheat low hyd doughs, poolish in baguettes and pretzels, mother in basically anything, but I only ever use pre-ferment if I'm also going to be doing a tangzhong and want funk.

  24. I saw Pro Home Cook recipe on "lvl 10 pizza" where some Italian pizza master shows it. And he said, that poolish is also good for better digestion of the dough. Could that be possibly right?

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