Dosage: 2g of yeast is needed for 1 kg flour, which can be appropriately increased when the temperature is low in winter. It is best to add no more than 5g of yeast to 1 kg flour. Measurement of yeast: 1 5g of yeast in bottle cap, flour during baking 1 kg, half bottle cap. High-sugar tolerant yeast: When the added sugar exceeds 7%, it is best to choose high-sugar tolerant yeast. Adding a small amount of sugar to dough can promote yeast fermentation, and too much will affect yeast fermentation. Yeast activity: the activity is the best at 35 degrees.

1. Dough can produce more aromatic hydrocarbons through long-term low-temperature fermentation, which makes bread taste richer.

2. The dough is dry.

3. The time line of refrigerated fermentation is long, so don't worry. If the fermentation is excessive, the production process can be dispersed and the time can be arranged reasonably.

Process:

Different sugar content, the production process is also different. My operating habit is that both flour with sugar content below 7% and good flour can be put into cold storage to complete basic fermentation. Separate the dough after overnight. If the dough with high water content needs to be turned over in the middle.

Dough with a content higher than 7% is cut and then put into cold storage. After overnight, take it out and heat it to 15 degree for setting.

Five key points of refrigerated fermentation:

1, preferably fresh yeast or natural yeast.

2. When the dough is put into the cold storage, the temperature should not exceed 27 degrees. If the dough temperature is relatively high, it can be frozen and put into the cold storage.

3. The refrigeration temperature is controlled at 0 to 3 degrees.

4. It can be operated by cold storage fermentation to the size of 1.5 times, and it is not necessarily required to be twice as large.

5. Don't be naked when the dough temperature is low. Put it directly into the proofing box with relatively high humidity to prevent the skin from getting too wet. Directly put it into a proofing box with relatively high humidity to prevent the skin from getting too wet and generating small bubbles after baking.