Pro Tip: Understanding how varying fermentation times affect bread made with sponge and dough, poolish, and biga systems can aid in the finished product.

Fermentation time is a key factor in bread making that significantly influences the flavor, texture and overall quality of the finished product. 

Different fermentation techniques, such as using sponges, poolish or biga, each have their own impact on how time shapes the bread. 

Understanding these effects helps bakers achieve a balance between flavor complexity and texture, as well as optimize the use of dough conditioners.

Sponge and Dough System

The sponge and dough system is a two-stage process where a portion of the dough, called the sponge, is fermented separately before being combined with the final dough ingredients. This technique enhances flavor and improves dough conditioning.

Short Sponge Time (1 to 2 hours)

• Flavor Development: The sponge has less time to develop complex flavors, resulting in a milder, simpler taste.
• Texture: The dough may not achieve the optimal structure, potentially leading to a less desirable crumb texture.

Extended Sponge Time (3 to 6 hours)

• Flavor Development: Extended fermentation time allows the sponge to develop richer, more nuanced flavors, enhancing the bread’s taste.
• Texture: The dough benefits from improved structure and strength, leading to a better crumb and overall texture.

Over-Fermented Sponge (beyond 6 hours)

• Flavor Development: Over-fermentation can introduce overly tangy or sour notes that may overpower the bread’s natural flavors.
• Texture: The dough may become too loose, leading to handling difficulties and a less-than-ideal final texture.

Poolish System

Poolish is a type of pre-ferment made with equal parts flour and water, along with a small amount of yeast. It ferments over several hours to enhance flavor and dough strength.

Short Poolish Time (2 to 4 hours)

• Flavor Development: A short fermentation time results in a poolish that imparts subtle flavor enhancements to the bread, with mild, less complex notes.
• Texture: The dough benefits slightly from the poolish but does not achieve the full potential of improved texture and structure.

Optimal Poolish Time (12 to 16 hours)

• Flavor Development: This time frame allows the poolish to fully develop its flavor profile, contributing rich, complex notes to the bread.
• Texture: The dough achieves an optimal balance of strength and extensibility, leading to a well-structured crumb and a pleasant chewiness.

Over-Fermented Poolish (beyond 16 hours)

• Flavor Development: Over-fermentation can result in overly tangy or sour flavors, which may not be desirable in all bread types.
• Texture: The dough may become too weak, leading to handling difficulties and a less-than-ideal crumb structure.

Biga System

Biga is a stiff, yeasted pre-ferment with lower hydration than poolish, often used in Italian bread recipes to impart a distinct flavor and improve dough strength.

Short Biga Time (2 to 4 hours)

• Flavor Development: Short fermentation results in a mild flavor, adding slight complexity without overpowering the bread.
• Texture: The dough may not fully benefit from the biga’s potential to enhance structure and strength.

Optimal Biga Time (12 to 16 hours)

• Flavor Development: Optimal fermentation time allows biga to develop its full flavor profile, adding deep aromatic notes to the bread.
• Texture: The dough becomes stronger and more elastic, resulting in a well-developed crumb and enhanced texture.

Over-Fermented Biga (beyond 16 hours)

• Flavor Development: Over-fermentation can result in overly strong flavors, such as excessive tanginess.
• Texture: The dough may become too stiff and difficult to handle, leading to issues in shaping and a less ideal final texture.

Fermentation and Dough Conditioning

Effective fermentation not only enhances flavor and texture but also helps condition the dough. Properly fermented dough often requires fewer added conditioners or enhancers, as the natural fermentation process improves dough structure and strength. This leads to a more efficient production process and a higher quality final product.

The time spent fermenting dough, whether using commercial yeast, sponge, poolish or biga systems, significantly impacts the flavor and texture of bread.

By mastering fermentation times and methods, bakers can create bread with the desired flavor complexity and texture while optimizing dough conditioning and reducing the need for additional additives. Time is a crucial ingredient in achieving the art and science of perfect bread.

Richard Charpentier is a classically trained French baker, CMB, holds a degree in baking science from Kansas State University, and is owner and chief executive officer of Baking Innovation. Connect with him on LinkedIn.