After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation.
In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery. Because if it is not proofed, the dough will be difficult to stretch, which will bring trouble to dough forming.
Intermediate fermentation can be carried out at room temperature. General 15 minutes.
After the intermediate fermentation is completed, we can shape the dough into the required shape. This is also a very important one, which directly determines whether the bread you make is beautiful enough. The shaping method of each kind of bread is different, and you can follow the recipe. It should be noted that all the gases in the dough must be paid attention to when molding. As long as there is gas left in the dough, it will eventually become a big hole when baked.
The second fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity. The final fermentation usually takes about 40 minutes. Ferment until the dough is twice as big.
Extended data:
Optimum temperature for dough fermentation;
The optimum temperature for dough fermentation is 25 ~ 28℃ (which is the optimum temperature for yeast propagation). Propagation of asexual buds of yeast strains.
In the process of reproduction, the empty cells of the mother nucleus produce a tubule called the intermediate sulcus. This tube rises to the surface of the cell, producing a protrusion through the cell wall, that is, a bud mark. Bud marks gradually grow and fill the cytoplasm and nucleus of mother cells.
When the nucleus grows as big as the mother cell, the mother cell nucleus is divided into two parts, and the two cells are completely located. The centrosome of the cell is far away, at this time, the mother cell and daughter cell have been completely separated, resulting in new bud marks respectively.
When the temperature is 4℃, the yeast will reproduce for 20 hours. With the increase of temperature, the generation cycle is shortened. When the temperature is 23℃, the generation cycle of yeast is only 6 hours, and when the temperature is 60℃, yeast will die. When making dough, it is inevitable to mix mixed bacteria such as lactic acid bacteria and acetic acid bacteria. The optimum reproductive temperature of lactic acid bacteria is 35℃,
Precautions:
If the fermentation temperature is higher than 30℃, lactic acid bacteria and acetic acid bacteria will multiply, which will inhibit the reproduction of yeast and make the dough sour, so the dough fermentation temperature should be controlled at about 25 ~ 28℃.
Signs of dough fermentation maturity:
1 The top of the dough is bulging, but it feels dry. When you lift it with your hands, the dough is naturally elongated. Once you let go, it will slowly retract.
2. There are many pores in the group.
3. Wine aroma.