BREAD CONDITIONERS
The poolish, tangzhong, and yeast bloom, individually and combined, adding their unique characteristics that enhance any bread dough.
The poolish aid in the creation of a glutenous network of strains that
enhances the structure of baked bread. The tangzhong (A.K.A. Yudane)
has gelatinous characteristics that help bread maintain greater levels
of moisture during the baking process as well as aid in the prevention
of recrystallization of starches, which causes bread to go stale quickly.
Lastly, the yeast bloom help baked bread become airy and light due
to the carbon dioxide gases it creates during the starch-to-sugar
and sugar-to-alcohol conversion process. The gases captured within
the gluten network, when heated, causing the bread to quickly
expand while the alcohol created during the fermentation is cooked
off during the baking process.