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sour-fermentation method [1 record]
Record 1 - internal organization data 2001-08-27
Record 1, English
Record 1, Subject field(s)
- Grain Growing
Record 1, Main entry term, English
- sour-fermentation method
1, record 1, English, sour%2Dfermentation%20method
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Unlike their European neighbours, Spanish bakers and consumers prefer breads produced on a sour-fermentatin method to breads made with compressed yeast, although some yeast-leavened bread is produced in the larger urban areas. Two principal types of bread are baked in Spain: namely Viennese types and hard types. Hard breads are make from a very stiff dough of low absorption (35%) which is often hand mixed and milled through a dough brake (bregadora). Both types of bread are baked on the hearth of the oven and are made in weights varying from 0.5 to 2.75 kilograms. 1, record 1, English, - sour%2Dfermentation%20method
Record 1, French
Record 1, Domaine(s)
- Culture des céréales
Record 1, Main entry term, French
- procédé de fermentation acide
1, record 1, French, proc%C3%A9d%C3%A9%20de%20fermentation%20acide
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Contrairement à leurs voisins européens, les boulangers et les consommateurs espagnols préfèrent les pains obtenus par procédé de fermentation acide aux pains à levure pressée, bien que l'on produise dans les villes plus importantes du pain levé à la levure. Deux types principaux de pain sont fabriqués en Espagne : les types viennois et les types durs. Ces derniers sont faits d'une pâte très ferme, de faible hydratation (35%), qui est souvent malaxée à la main et passée au cylindre laminoir ("bregadora"). Ces deux types de pain sont cuits sur la sole du four et leur poids varie de 0,5 à 2,75 kilogrammes. 1, record 1, French, - proc%C3%A9d%C3%A9%20de%20fermentation%20acide
Record 1, Spanish
Record 1, Textual support, Spanish
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