What is the pre-ferment method called 'Pre-fermentada' and how is it made? The pre-ferment method called 'Pre-fermentada' is a simple and relative...

What is the pre-ferment method called 'Pre-fermentada' and how is it made?

The pre-ferment method called 'Pre-fermentada' is a simple and relatively new method.
The pre-ferment method called 'Pre-fermentada' was developed to compensate for the mediocre quality of bread produced by the short initial fermentation process.
The pre-ferment method called 'Pre-fermentada' allows the baker to produce a good quality product even when the first fermentation has to be shortened due to programming or mechanization.
The pre-ferment method called 'Pre-fermentada' consists of allowing a piece of regular dough to ferment for a period of time before incorporating it into the final mixture.
For the baker to get the most benefit from this process, the pre-fermentation should last at least three hours at room temperature.
The pre-ferment method called 'Pre-fermentada' can ferment for up to six hours at room temperature.
The pre-ferment method called 'Pre-fermentada' can be a piece of dough saved from a previous mixture.
The pre-ferment method called 'Pre-fermentada' can be stored at low temperature for up to 48 hours.
The pre-ferment method called 'Pre-fermentada' can be used in many different products, from viennoiseries (croissant, brioche, danish...) to many different breads (baguettes, panes de la cacerola, trigo entero, centeno...).