Question 1: How is bread fermented? The fermentation of good bread is actually a complicated process, because bread requires high ductility of dough. The degree of fermentation needs to be controlled, and both feeding and over-fermentation will fail. Insufficient fermentation, small size and rough taste of bread; On the contrary, if the dough is excessively fermented, it will smell of wine and become sticky and difficult to handle.

First of all, we all know the principle of fermentation: yeast decomposes starch and sugar in flour to produce carbon dioxide gas and ethanol. Carbon dioxide gas is wrapped by gluten, forming uniform and fine pores, which makes the dough swell.

The fermentation process of bread generally includes primary fermentation, intermediate fermentation and secondary fermentation:

Bread fermented only once cannot be compared with bread fermented twice in texture and flavor. In the professional field, primary fermentation and secondary fermentation have different words (fermentation and proof), which shows that they are different. Explain them in the simplest way, just remember one thing: delicious bread needs secondary fermentation.

The time and function of the third fermentation are also different, as follows:

Once fermented, it can generally be fermented to 2-2.5 times the size, and the fermentation time is related to the sugar content, oil content and fermentation temperature of dough. The simplest test method is to dip your fingers in flour and poke a hole in the dough, which will not shrink or collapse, indicating that the fermentation is just right.

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.

Question 2: How to make materials for oven bread fermentation?

A basin of water

A cup as high as a basin will do.

Practice of bread oven fermentation

As shown in the figure.

The baking net is on the ground floor.

A basin of powder sifts the water as high as the washbasin.

There is only about half a pot in the baking tray.

Make sure there is water vapor.

Fermentation is about 1 hour.

There is no dry skin on the surface

Question 3: How to make bread? Put some water in the fermentor, heat it, try not to be too hot, cover the mixed noodles with plastic wrap, and then cover the lid tightly.

Question 4: How to ferment handmade bread? If you want to know how to ferment, you must first understand baker's yeast. Yeast dosage 1% ~ 2%, fermentation temperature 37 ~ 38 degrees, humidity 85%. Fermentation time depends on different situations after waking up.

Question 5: How do hops ferment to make bread? Hops are used to make bread. This is Russian style. Hops are used in Russian bread and drinks. Hops have two uses, the first is anti-corrosion and the second is fragrance enhancement. Anti-corrosion is the use of α acid in hops, and fragrance enhancement is the use of hop essential oil in hops.

Sophora alopecuroides is not used to make bread, because the α acid content of Sophora alopecuroides is too high, and the bread made is too bitter. Fragrant flowers are generally used, especially those with low α acid.

The price difference of hops depends on two conditions. The price of the first kind of domestic hops differs greatly from that of imported hops. The second depends on the physical and chemical indicators of hops.

There are four varieties of hops made in China, namely, Qingdao Dahua, Kelpolo, Zhaixianghua and Kirin. The index is average. Blue and white flowers and Kelpolo are bitter flowers, and the performance of Kirin is very unstable, so it is used less. You can also tie a fragrant flower, the fragrance is not very strong.

The price of hops should also refer to the content of α acid and essential oil, because the price of hops abroad is not based on the output of hops, but on the total amount of α acid in hops. The higher the content of α acid, the lower the total output and the higher the unit price.

Question 6: How does the bread machine ferment bread? Domestic brands include Angel's high sugar tolerance and high activity dry yeast or Maganli's high activity dry yeast. The imported yeast of French Yan brand is also made by Ma Ganli's factory. As for other brands, there are many, as long as they are resistant to high sugar.

Question 7: Why does bread need to be fermented three times while steamed bread needs to be fermented once or twice? The first fermentation is called basic fermentation to ensure complete fermentation.

The second room temperature 15 minutes is called relaxation, which I think is to ensure the uniformity of plastic surgery.

The third time is the final fermentation.

Generally, the basic fermentation needs to be fermented to twice the size, and then continue to ferment to about twice the size after setting, which is about 1 according to the current room temperature. 5-2 hours.

After the first fermentation, it must not be shaped and baked, because it has been exhausted during the shaping process, and the effect is probably similar to that of scones.

The first fermentation should not be carried out after molding, because other auxiliary materials may be added in the later molding, which will affect the fermentation, and the fermentation is uneven at this time, and the pores in the dough are large and small.

Steamed bread tastes tight, not as soft as bread, and it will be easier to make.

I hope it helps you.

Question 8: Bread fermentation, how to see the degree of fermentation? You mean wake up.

When the dough is at a proper temperature and humidity, the proofing time depends on the size, shape, stuffing and other factors.

If it is a desktop or Japanese dough, it is recommended that the temperature be 30-32 degrees and the humidity be 75%-80%.

The temperature and humidity in Denmark have also decreased accordingly.

Generally, after awakening, the dough volume increases by about 2 times, and the skin feels smooth and elastic, which is almost ready for baking.