Changes

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<nomobile>[[File:Bagietka 1.jpg|thumb|Cross-section of a baguette]]</nomobile>

<mobileonly>[[File:Bagietka 1.jpg|thumb|Cross-section of a baguette]]</mobileonly>

Ever since people domesticated cereals (or maybe it was the other way around), they have known that if you grind the grains down into flour, then mix the flour with water into dough and bake it, then you'll get a flat, brittle bread like roti, pita or matzo. But if you leave the dough in a warm place for a few hours before baking it, then it will start to bubble and rise; and if you then bake it, the bread will be soft, fluffy, pleasantly tart and aromatic. Beer, another cereal product, has been known about as long as bread. And it's been also known for a long time that if you gather the froth from the surface of fermenting wort and add it to the bread dough, then it will rise faster.

Centuries later, once microscopes were around, the bubbles that cause the dough to rise were shown to be produced by microörganisms. Oversimplifying, there are two kinds of them. One kind is lactic-acid bacteria, which eat the sugars present in the flour, excreting carbon dioxide and lactic acid. Bacteria like these are also responsible for milk going sour (hence their name: "lactic" means "milk", "acid" means "sour") and for cabbage turning into sauerkraut. In bread, the carbon dioxide produces the bubbles which make the bread fluffy, while the lactic acid gives the bread its specific tart flavour. And yes, the dough which is left for bacteria to make it sour is called sourdough.

A method, therefore, was needed to somehow rejuvenate this old yeast. And this is why pre-ferments were invented. The idea is to effect preliminary fermentation and let new generations of yeast to bud out from the old ones. Only then comes the second phase of fermentation whose purpose is to rise the dough with the young population of yeast. Pre-ferments come in several kinds, such as the Italian ''biga'' (used in production of ciabattas) or the English sponge (used to make hamburger buns). But what we're interested in is the highly-hydrated pre-ferment, in which flour and water are mixed in equal proportion by weight, producing a runny starter similar in its consistency to pancake batter. This method is mostly used in preparing the dough for baguettes and other typically French rolls. And this is the method which is known by the word "poolish". Phew!

== Let Them Eat… What Exactly? ==