After kneading the dough, complete the first fermentation stage in the refrigerator.

The temperature range of the refrigerator is 0- 10 degrees, and each household has different settings. Usually, the dough can be doubled when it is fermented at 4-5 degrees for 24 hours. After taking it out, you can separate it, knead it round and relax for half an hour, and then you can carry out the following steps.

One advantage of refrigerated fermentation is that it decomposes the process of making bread, so everyone can arrange flexibly according to their own free time, and there is no need to leave a batch of bread until the early morning.

Considering the acidification and preservation period of dough, it is necessary to pay attention to using it up within 3 days. The dough that can't be used will be moved into the freezer and used as dough in the future. The use of dough will be discussed below.

2. China Seed Law.

The intermediate seed method is to pre-ferment more than 50% flour in bread formula with water and yeast.

Medium-sized dough only needs to be kneaded evenly and refrigerated at room temperature. After fermenting to twice the size, tear it into pieces and knead it evenly with the rest of the fabric, saving a fermentation. After standing for half an hour, separate, round and loose, and carry out the following steps (much like cold storage fermentation).

After soaking for a long time, the medium-sized dough is easy to form a film, at the same time, the dough fully absorbs water, and the finished product is softer and has strong water retention.

3, the old face change method.

The ingredients of the old noodles are not too particular. Any piece of fermented dough can be frozen and preserved, and it can be preheated before the next use. Using the old dough does not affect the composition of the new dough, and there is no need to recalculate the formula.

If you accidentally have over-fermented dough, divide it into small pieces and freeze it to make old noodles, which will not be wasted but will add flavor to the bread.

4. Polish species.

Also known as liquid seed method, a small amount of flour is added to yeast for fermentation according to the ratio of surface water 1: 1, or it can be stored at room temperature or refrigerated until pores appear on the surface and the inside is honeycomb. The fermented liquid seeds are added to other ingredients in the formula to form a complete production process.

5. Natural yeast.

Natural yeast will adhere to fruits and grains, and bread made from yeast seeds cultivated by natural yeast will have a strong wheat sour taste.

Different yeasts also have different flavors. When making bread with natural yeast, commercial yeast is generally not added or added in a small amount.

Natural yeast needs continuous feeding, and the success of culture is closely related to the environmental temperature, humidity and the number of miscellaneous bacteria in the space. Generally speaking, it's very difficult and requires a lot of care and experience.

6. Laws of Tang Zhong.

Also called seed scalding method, the grain is boiled with low fire in advance with the ratio of flour to water of 1:5 (generally 20g flour/100g water), and then other materials are added. It is an improved direct method to delay the aging of dough by increasing the water absorption of dough through starch gelatinization, and it does not involve fermentation.