Re: Bread With Holes

"Kenneth" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> On Tue, 2 Dec 2003 10:20:04 -0700, "Janet Bostwick"
> <[EMAIL PROTECTED]> wrote:
>
> >That's true, but how do you feel about the issue of gluten breakdown?  Is
> >that a factor with long fermentation or large portions of pre-ferment?
> >Janet
>
> Hi Janet,
>
> In my experience, all is fine if things don't get too sour. Most of
> the breads I do are based on the French traditions. They are not
> particularly sour. I find that (somewhat) lower protein levels work
> just fine even with rather long fermentations (at somewhat lower
> temperatures) and/or with a large proportion of the dough from
> pre-ferment.
>
> All the best,
>
> -- 
> Kenneth
The thing that I am not clear on--is it the souring that causes the gluten
breakdown; the consumption of flour constituents by organisms; and/or what
role does temperature play in this?  A chicken or the egg question.
Janet