At The Dusty Apron, every one of our breads has undergone a ‘long fermentation’. What is this and why do we say it like it’s a good thing?

Dusty says:

“The answer is simple: time = flavour.

The longer a bread takes to ferment, the deeper the flavour that is produced. Also on the plus side is that while the dough ferments, all those sugars and carbohydrates and starches are broken down, making it easier to digest. Basically, all the wild yeasties are doing the digestive work for you.”

Thus, long fermented breads have a lower Glycaemic Index than fast-rise breads. They are also a ‘fermented food’ and if you haven’t seen that these are all the rage for good health reasons, then where have you been living???

Note: “yeasties” is cool trade-speak for ‘yeasts’. Don’t ask me to explain that one.

And as for 100% sourdough vs 24 hour fermentation; what’s the difference really?

Basically a 100% sourdough is fully reliant on using the wild yeasts (found on the grain and in the air of the bakery) and is thus ‘naturally leavened’.

In contrast to sourdoughs, breads described as having undergone ‘24 hour fermentation’ will have some commercial yeast added. Such breads still rely on fermentation for their flavour and texture, but the commercial yeast helps the baker by guaranteeing more consistent leavening.

Interestingly, one of the secrets to making good bread when using commercial yeast (as with, for example, traditional baguettes or brioches) is to just use the smallest amount and let time do the work for you (via fermentation). To give you some idea of the ratios we’re talking about; if Dusty makes baguettes, he puts 5g of fresh yeast per 1kg of flour. They take 24 hours.