In winter, due to the low temperature, the activity of yeast will decrease accordingly. Although under normal circumstances, we will not easily change the amount of materials in the formula, in winter, we can appropriately increase the amount of yeast to help the dough ferment faster. For the preservation of yeast, it must be sealed, and it is easy to fail if the yeast is unsealed many times. In the process of using yeast, it is best to use small packaging to avoid too much yeast and failure in a short time.

2. Knead the dough with warm water:

In summer, in order to avoid dough fermentation in advance when kneading dough, we usually use ice water to cool the dough bucket first, or use ice water to stir the dough. Similarly, in winter, in order to enhance the activity of yeast and speed up the fermentation time of dough, you can knead the dough with warm water and wake the yeast with temperature.

3. Fermentation in the oven:

This is the most commonly used method, and more and more ovens pay attention to the development of fermentation function. Whether it is a mechanical oven or an electronic oven, the fermentation function, as an additional function, gradually shows its importance. Ferment in the oven, adjust the oven to the fermentation position, put a baking tray under the oven, and pour in hot water; Put plastic wrap on the dough and put it in the middle of the oven for fermentation.

Pay attention to the use of oven fermentation, dough must be affixed with plastic wrap, if necessary, to cover. Although the dough needs a certain fermentation humidity, if the moisture directly contacts the dough, it will easily lead to the failure of dough fermentation.

If the oven has no fermentation function, it can be preheated at 150 degrees for 5 minutes and then turned off. The baking tray is connected with hot water and put in the lower layer of the oven, and the dough with film is put in the middle layer of the oven. After the temperature of hot water decreases during the process, hot water needs to be replaced again. This method can be operated in any oven, but the fermentation effect is different because of the inaccurate temperature. It is difficult to determine the complete fermentation time. Generally, when the dough is twice as big, fermentation is completed.

4, fermenting in a fermentation box:

Fermentation in the oven, because the temperature is affected by the environmental temperature, can not guarantee the accuracy of temperature, fermentation effect can not be controlled. However, if the oven is used for fermentation for a long time, the humidity of the oven is too high, which will easily lead to corrosion of the oven cavity and baking tube. In general, it is not recommended to use oven instead of fermentation box for fermentation. Therefore, domestic fermentation box is particularly important in winter. The fermentation box can simulate the most suitable fermentation humidity and adjustable fermentation temperature, which is more targeted and easy to solve with one machine and two machines. Moreover, the fermentation box is basically not affected by the ambient temperature, which can keep the box constant temperature and help the bread to ferment better!

5. Other methods:

Fermentation is to give dough a certain temperature, stimulate yeast activity and breathe and expand. Constant temperature is the first condition for dough fermentation. In the absence of fermentation hardware tools, we can use the heat source at home to form a constant temperature field to help dough fermentation. Cam saw on the internet that a small partner wrapped the dough in a quilt with an electric blanket for fermentation; Or on the northern kang, wrapping the dough with a quilt can also achieve the effect of fermentation.