How To make Yeast Ferment

The Complete Guide to Fermenting Every Single Vegetable

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It’s August but why am I thinking about winter? Well for thousands of years that’s what humans did in order to survive the colder months of the year. It wasn’t until very recently with the invention of refrigeration and the explosion of the modern food industry have we've departed from the ancient food preservation techniques that were used to preserve and eat nutrient rich food all year round.

Well it turns out, we actually adapted to eat preserved food and not just fresh food all year round. Fermentation unlocks certain nutrients that aren’t available in fresh food that can provide major health benefits by consuming them in your diet.

In this video, I’ll be focusing on one specific fermentation technique called lacto fermentation (yogurt, kimchi, sauerkraut) that converts starches in your food to lactic acid. By learning a simple formula of salt and water, you can pretty much take any fresh veggie you find in the market and preserve it to unlock incredible flavors and health benefits in your food!

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The Guide to Lacto-Fermentation: How To Ferment Nearly Anything

I get that this sounds weird, but this is a super easy way to ferment nearly any vegetable in your kitchen. All you need is a vegetable, salt, and some water, and you are good to go. It's that easy. Also, this is not the most perfect day to upload my new series fermentation Friday because well...It's not Friday! Hope you guys can forgive me on that start off. These are supposed to be (and will be from now on) on Friday. With that said, welcome to Fermentation Friday Episode 1!

Fermentation Weights for Mason Jars:
Noma Guide to Fermentation:

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Ingredients you'll need:
Salt
Water
Vegetables

CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.

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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
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MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:

RECIPE

BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)

Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.

AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)

Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.

FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier

For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.


FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.

Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.

Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.

BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.

Boil water.

Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.

Cool on wire rack.

#ciabatta #ciabattaloaf #ciabattabread


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

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Can Fruit Ferment On Its Own? Fruit Fermentation Guide » HomeBrewAdvice.com

Can Fruit Ferment on Its Own? Any fruit can ferment on its own, with the right conditions. For a natural fermentation to start there has to be a presence of yeast and bacteria. The fermentation usually happens when the fruit is smashed and the yeast is allowed to react to the sugar content in the fruit juice, which can ferment into alcohol.

How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide

Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.

I had never thought of this, but it sounded like an interesting concept and a great challenge.

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