Indirect Fermentation and Pre-Ferments

The longer the yeast in a dough remains active, the better the flavor and texture of the finished bread will be. Indirect fermentation means that some portion of the dough is allowed to ferment on its own before being mixed with the remainder of the formula’s ingredients. This portion, often referred to as a pre-ferment, typically includes only flour, water (or milk), and some or all of the yeast called for in the final dough.