The temperature at which bread is fermented by bread machine for the first time is generally normal room temperature. If the room temperature is low, it is recommended to put it in a warm place. The temperature required for the first fermentation of dough is 28℃-29℃. For the second fermentation of dough after molding, you can choose the bread machine yogurt program, because the temperature of the bread machine yogurt program is similar to that required for the second fermentation of dough, and the temperature is about 38℃.
Extended data
Matters needing attention in the final proofing of bread
Put the molded dough into a greenhouse, so that the yeast in the dough can regenerate gas to increase the dough volume, and the final proofing temperature is 35~38℃. The relative humidity is 80~85%. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal structure. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick.
When the temperature exceeds 40℃, it will also make bread sour, just because the optimum reproductive temperature of lactic acid is 40~45℃. If awakened at this temperature, lactic acid bacteria will quickly colonize and make bread sour. If the temperature is too low, it will wake up too slowly and for a long time, and the product will be flat.
When you wake up, be careful not to let the bread wake up too much. Bread with excessive internal structure is rough and its shape is not full. In fact, the baking of bread: the bigger the volume, the better. Generally wake up to 80~90% of the finished product volume. Some products can wake up 70%.
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