It is not uncommon to ferment at low temperature. This paper introduces the method of tightening the bag to prevent excessive fermentation. Low temperature fermentation: firstly, yeast can slowly ferment at low temperature to brew a good taste; Secondly, the dough is more elastic and can be used at any time in the next 1-3 days, so that the bread made by this method has good softness and better fermentation flavor.

Main practice

Take a plastic bag, brush or spray a layer of oil in the plastic bag, then put it into the beaten dough, exhaust the air in the bag as much as possible, and then tie the bag tightly. The way to squeeze out the air is to pull the zipper of the dense bag to the width of the last finger, and then insert a straw to suck the air inside. )

Put a label on the bag, indicating the type, name and time of dough to avoid confusion.

You can throw the bundled dough into the freezer, let it ferment slowly at low temperature, and then use it within 24 hours to 3 days (if the bag is broken or the bread is not sealed properly, try to use it within 24 hours).

It should be noted that it is best not to put too much dough in a bag, especially if the quality of the bag is not tough enough. Because the dough will slowly ferment and become bigger, there should be enough space in the bag to make it bigger, and it will swell on the third day. Because the bag mouth is tightly tied, the expansion space of the dough is limited, which can prevent the dough from being acidified during long-term refrigerated fermentation. Even if the dough is a little sour, the bread is not sour at all.

Generally, after the dough is taken out, it is allowed to stand at room temperature for more than 20 minutes, and then it can be divided, kneaded, relaxed and shaped, and finally fermented. If it is to be cooked within 12 hour, it can be fermented at room temperature for half an hour and then refrigerated.

The dough will continue to ferment slowly in the refrigerator, but the activity of yeast is relatively low at low temperature. Of course, it also depends on the settings of your refrigerator. Theoretically, yeast is asleep at 1-4 degrees Celsius. If your refrigerator is set at a low temperature, you may find that the dough hardly grows after one night.

Remarks reference temperature

The temperature of the dough is 22-24℃.

Cold storage temperature of dough: 4-7 degrees is preferred.

Dough blending temperature: about 18 degrees.

One thing: the dough is full of fermented flavor and the bread is soft enough.

Disadvantages: Not suitable for mass production.