This document discusses different types of breads and pre-ferments. It describes 10 types of breads from around the world like banana bread, baguette, breadstick, brioche, and pita bread. It also explains what pre-ferments are and lists 3 main types - wet pre-ferments like poolish and levain, and firm pre-ferments like biga and pâte fermentée. Poolish is a Polish wet pre-ferment made with equal parts flour and water while biga is an Italian firm pre-ferment made with flour, water, and a small amount of yeast. The document was submitted by Pratiksha Diyali for her Bakery and

1. ASSIGNMENT-II
CODE- HPM 101
BAKERY AND CONFECTIONARY
INTRODUCTION
BREAD: Bread is the product of baking a mixture of flour, water, salt, yeast and
other ingredients. The basic process involves mixing of ingredients until the flour is
converted into a stiff paste or dough, followed by baking the dough into a loaf.
Q1)Types Of Breads With Examples ( Country Of
Origin Of Examples) And Brief DescriptionOf Each
Type ( 1 Or 2 Lines )
1)Banana Bread
To this category, we can also add zucchini bread. Both banana and zucchini bread are
dense, moist, sweet treats, usually chemically leavened with baking soda or powder. It’s
supposed that both of these “quick” breads got their start in the United States,
where 18th-century bakers first used pearlash, a refined form of potash, to create carbon
dioxide in dough. Today, American bakers search online for banana bread recipes more
often than any other bread. It’s so popular, it even has its own holiday: February 23 is
National Banana Bread Day.
2) Baguette
Nothing else in the bread family, not even the wonderfully flaky croissant, conjures
images of the Eiffel Tower and all things French the way the baguette does. The long,
stick-like loaf, also called French bread (thanks to its origins), is made with flour, yeast,
water, and salt. From those simple ingredients rises the iconic baguette, distinguished by
its chewy crust, feather-light interior, and topside slashes, which allow for gas expansion
during baking.
3) Breadstick
Would it really be an Italian meal without a serving of this pencil-thin dry bread sitting
atop the table as an appetizer? Much smaller than a baguette, breadsticks are said to
have originated in the boot-shaped country in the 17th century. Nowadays, American

2. restaurants sometimes serve them soft and warm, topped with cheese and garlic, or as a
dessert, with icing and cinnamon.
4) Brioche
Our tastebuds owe the French a huge debt of gratitude for inventing brioche, a
traditionally sweet yeast bread loaded with eggs and butter. People have been enjoying
the golden, soft-as-a-pillow pastry forever—the word brioche dates to 1404—and it’s now
commonly used as hamburger buns, dinner rolls and even in French toast recipes.
5)Challah
Challah, which is made with eggs and most often braided, is integral to the Jewish faith.
Served on the Sabbath and holidays, it was originally called berches before the word
challah was adopted in the Middle Ages. The bread continues to carry rich symbolism,
from the poppy and sesame seeds sprinkled on top that symbolize manna from God, to
the plaited shape, which represents love.
6)Ciabatta
Ciabatta hails from Italy, where the word means "slipper" in the native language. Usually
broad, flat and somewhat collapsed in the middle, it’s a lot more flavorful than footwear,
and perfect for use in paninis and sandwiches. Unlike most of the bread on this list, this
wheat flour-based bread is a recent invention, first produced in 1982.
7) Cornbread
The bread maybe most associated with the region below the Mason-Dixon Line,
cornbread originated with Native Americans. Made from finely-ground corn, wheat
flour, eggs and milk (or buttermilk), Southern-style cornbread is traditionally baked in a
skillet, either unleavened or with baking powder. Crumbly, rich and crispy, this classic
cornbread should be enjoyed quickly, because it doesn’t store well.
8) Focaccia
Another bread originating from Italy, focaccia is a flat, dimpled yeast bread resembling
pizza dough that's baked at high temperatures in sheet pans. Often topped with olive oil,
rosemary and coarse salt, focaccia’s exact origins are unknown, though it might date

3. back to Ancient Rome. Focaccia’s name is derived from the Latin panis focacius, which
means fireplace bread. Modern varieties include savory toppings like olives, tomatoes,
and mushrooms.
9) Multigrain Bread
Seemingly, not a lot of creativity went in to naming multigrain bread, since it’s defined
simply as bread made from more than one grain. It can include flax, oats, and barley, but
be aware that even bread made from wheat and a smidge of flour from a second grain
can be called multigrain. If you’re looking for dense, hearty multigrain, which is terrific
for sandwiches, be sure to check the label.
10) Pita Bread
Like tortillas and naan, pita is a flatbread. Soft and round, this slightly leavened bread,
which originated in the Middle East some 4,000 years ago, is cooked at a high
temperature. This causes the dough to puff up, leaving a handy interior pocket when it
cools. Goodies like falafel can be stuffed into the pocket, although pitas are also wrapped
around ingredients—as in the case of gyros—or used to scoop up dips such as hummus
and tzatziki.
Q2) What Is Pre Ferment And Types Of Pre
Ferment?
Preferment is a big umbrella category with several specific types nestled underneath. Of
the three below, poolish and biga are made with store-bought yeast—the packets of
instant or active-dry you get at the store—whereas sourdough is made with wild yeast
that's harvested from the environment.
TYPES OF PRE- FERMEN
1)Wet- preferment
a))Poolish
Poolish is a preferment with Polish origins. It initially was used in pastry production. As its use
spread throughout Europe it became common in bread. Today it is used worldwide, from South
America to England, from Japan to the United States. It is by definition made with equal weights
of flour and water (that is, it is 100% hydration), and a small portion of yeast. Note again the
absence of salt. It is appropriate here to discuss the quantity of yeast used. The intention is not to
be vague, but it must be kept in mind that the baker will manipulate the quantity of yeast in his or
her preferment to suit required production needs. For example, in a bakery with two or three shifts,
it might be suitable to make a poolish or any other preferment and allow only 8 hours of ripening.
In such a case,a slightly higher percentage of yeast would be indicated in the preferment. On the
other hand, in a one-shift shop, the preferment might have 14 to 16 hours of maturing before the
mixing of the final dough. In this case the baker would decrease the quantity of yeast used.

4. Similarly, ambient temperature must be considered. A preferment that is ripening in a 65°F room
would require more yeast than one in a 75°F room.
b)LEVAIN
This is a French term used for a sour dough starter or a wild yeast starter.It is mainly a wet pre-
ferment
C)SourdoughandLevain
This however is not the case in Europe. In Germany, the word sourdough (sauerteig) always refers
to a culture of rye flour and water. In France, on the other hand, the word “levain” refers to a
culture that is entirely or almost entirely made of white flour. While outwardly these two methods
are different, there are a number of similarities between sourdough and levain. Most important is
that each is a culture of naturally occurring yeasts and bacteria that have the capacity to both
leaven and flavor bread. A German-style culture is made using all rye flour and water. A levain
culture may begin with a high percentage of rye flour, or with all white flour. In any case, it
eventually is maintained with all or almost all white flour. While a rye culture is always of
comparatively stiff texture, a levain culture can be of either loose or stiff texture (a range of 50%
hydration to 125% hydration). With either method, the principle is the same. The baker mixes a
small paste or dough of flour and water, freshens it with new food and water on a consistent
schedule, and develops a colony of microorganisms that ferment and multiply. In order to retain
the purity of the culture, a small portion of ripe starter is taken off before the mixing of the final
dough. This portion is held back, uncontaminated by yeast, salt, or other additions to the final
dough, and used to begin the next batch of bread.
FIRM PRE-FERMENT
a)Biga
Biga is an Italian term that generically means preferment. It can be quite stiff in texture, or it can
be of loose consistency (100% hydration). It is made with flour, water, and a small amount of
yeast (the yeast can be as little as 0.1% of the biga flour weight). Once mixed, it is left to ripen for
at least several hours, and for as much as 12 to 16 hours. Note that there is no salt in the biga.
Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full
batch of dough, the biga, lacking salt, is made as a separate step in production.
b)Pâte fermentée
Pâte fermentée is a French term that means fermented dough, or as it is occasionally called, simply
old dough. If one were to mix a batch of French bread, and once mixed a portion were removed,
and added in to a new batch of dough being mixed the next day, the portion that was removed
would be the pâte fermentée. Over the course of several hours or overnight, the removed piece
would ferment and ripen, and would bring certain desired qualities to the next day's dough. Being
that pâte fermentée is a piece of mixed dough, we note that it therefore contains all the ingredients
of finished dough, that is, flour, water, salt, and yeas

5.  SUBMITTED TO- PROFESSOR SOUMYA
SENGUPTA
 SUBMITTED BY- PRATIKSHA DIYALI
 DATE- 13TH
FEBRUARY 2021-02-11
 BATCH- 2020-2023
Thankyou