What if the bread doesn't ferment?
The first is to choose yeast. Baidu sees high-activity dry yeast, and the dazzling array of yeast brands is dazzling. When making toast, the yeast you choose must be a highly active dry yeast. Fresh yeast is more difficult to operate than dry yeast, so it is not recommended for beginners.
In fact, don't open the bread cover at will when fermenting. In order to avoid the trouble of frequently opening the lid to reduce the fermentation temperature and affect the fermentation.
You can cover the bread bucket with plastic wrap when fermenting. Under sealed conditions, yeast fermentation is more complete.
Warm water and noodles. Especially in cold winter or autumn, when the temperature is low, the fermentation of yeast is slow, and the activity of yeast can be improved by using warm water and flour.
Melt the yeast in warm water before putting it in. It is not recommended to try this step because it is difficult to control. You can wake up the yeast first to improve its activity.
Prolonging fermentation time. The recipes in the cookbook are not completely copied. Sometimes, due to the influence of fermentation temperature and humidity, even the same desktop regulations, the same yeast brand and the same fermentation time, the fermentation effect will not be exactly the same everywhere. Under normal circumstances, the fermentation scale of 2-2.5 times is the most ideal, and we can extend the fermentation appropriately to achieve the effect.
It takes two fermentations to make bread, and we always see the conditions that require two fermentations on the menu. The first fermentation generally requires a temperature of 28-32℃, which is relatively easy to handle. Usually, it can be fermented at room temperature. Even if the temperature cannot be reached, it can be solved by prolonging the fermentation time. Moreover, at this time, the dough has not yet formed, and covering the dough directly with plastic wrap or wet cloth can create enough humidity.
During the second fermentation, the dough is usually shaped and placed on a baking tray. At this point, put the baking tray in the middle or upper layer of the oven, put a tray of hot water at the bottom of the oven and close the oven door. The oven has a certain sealing function, and the hot water plate at the bottom will continuously emit water vapor, creating enough temperature and humidity inside the oven.
The following points should be noted:
1, thermometer is a good helper. Put them into the oven together, we can know whether the temperature and humidity in the oven meet the requirements in time, and flexibly adjust the temperature and dosage of hot water we put in.
2. If your oven has low-temperature fermentation function, you can use this function to keep the oven at a constant temperature. If not, you may need to replace a plate of hot water when the hot water in the oven cools down.
3. This is a fermentation method suitable for family use. Because of this, it can't control the accurate temperature and humidity like a professional fermentation box. We only need to ensure that the temperature and humidity are in a general range, and we don't need to require it to reach the level required by the formula accurately.