First of all, we all know the principle of fermentation: yeast decomposes starch and sugar in flour to produce carbon dioxide gas and ethanol. Carbon dioxide gas is wrapped by gluten, forming uniform and fine pores, which makes the dough swell.
The fermentation process of bread generally includes primary fermentation, intermediate fermentation and secondary fermentation:
Bread fermented only once cannot be compared with bread fermented twice in texture and flavor. In the professional field, primary fermentation and secondary fermentation have different words (fermentation and proof), which shows that they are different. Explain them in the simplest way, just remember one thing: delicious bread needs secondary fermentation.
The time and function of the third fermentation are also different, as follows:
Once fermented, it can generally be fermented to 2-2.5 times the size, and the fermentation time is related to the sugar content, oil content and fermentation temperature of dough. The simplest test method is to dip your fingers in flour and poke a hole in the dough, which will not shrink or collapse, indicating that the fermentation is just right.
After the first fermentation, the dough needs to be kneaded and vented again. Then it is divided into required sizes, kneaded into smooth particles and fermented in the middle. Intermediate fermentation is actually awakening. The purpose is for the next plastic surgery. If the dough is not proofed, it will be difficult to stretch, which will bring trouble to the final molding. Intermediate fermentation can be carried out at room temperature. General 15-20 minutes.
After the intermediate fermentation is completed, the dough can be molded into the shape required for the secondary fermentation, usually at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity. Secondary fermentation usually takes about 40 minutes. Ferment until the dough is twice as big again.