The optimum environmental temperature for fermentation is 30-35 degrees, preferably no more than 40 degrees, and the humidity is 70-75%. The environment under this data is the most favorable for dough fermentation.
In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place.
Extension: How long is the bread fermentation time?
Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary bread dough needs about 1 hour at 28 degrees. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly.
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.
How to ferment bread is better.
It is easy to create a simple fermentation environment, such as putting a plate of warm water in a sealed microwave oven or oven to generate a certain temperature and humidity in the space, and then putting the dough in for fermentation. Or use a big, thick sealed bag as a container, put a little vegetable oil in the bag to prevent it from sticking, then put the dough in and seal it, waiting for it to ferment in warm air or in the sun. Foam plastic box has good sealing and thermal insulation performance. You can put hot water in it and put the dough into fermentation.
Can the bread dough be used the next day?
It can be used if it is properly preserved. If the dough is large, it can be put in the refrigerator after the basic fermentation is completed, or it can be frozen in the refrigerator after being divided to delay the fermentation of the dough. After the dough is taken out, it needs to return to room temperature to continue rolling and relaxation, then shape, and finally ferment and bake. Dough can be stored at 5℃ for 12 hours and at -20℃ for 48 hours. It should be noted that dough with low sugar content, oil content and yeast content is not suitable for low temperature storage.
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