You can do cold hair the first time, and it is not recommended to do it the second time. Because the temperature of refrigeration is generally around zero to ten degrees Celsius, the suitable temperature of yeast is around twenty degrees Celsius to forty degrees Celsius. Below this temperature, the fermentation speed is very slow to dormancy. Above this temperature, the yeast gradually dies. How to operate it depends on the dough and your actual situation.

Bread fermentation is generally divided into three stages: primary fermentation, intermediate fermentation and secondary fermentation, and each fermentation takes different time. Let's share with you the basic fermentation time of bread and how to judge whether the dough fermentation is successful.

Primary fermentation, intermediate fermentation and secondary fermentation;

Unless we are in a hurry, we can stir the dough, shape it, ferment it once and bake it. At other times, secondary fermentation is needed. Because the product fermented once, no matter its texture or flavor, can't be compared with the product fermented twice.

In the professional field, primary fermentation and secondary fermentation have two special words to reflect their differences (fermentation and proofing), while in home making, we only need to know that delicious bread is made by secondary fermentation.

Long-term fermentation will increase the flavor of bread, so some recipes use refrigerated fermentation, and through long-term fermentation at low temperature, bread with unique taste can be obtained. However, cold storage fermentation has a disadvantage, that is, the fermentation time is not well controlled, which easily leads to over-fermentation or under-fermentation. In modern times, this shortcoming has been solved, that is, the cold storage fermentation is combined with the middle seed method, and the simple cold storage fermentation method is no longer used. In this regard, I will make a detailed blog post on China law in the future.

The first fermentation, how to judge that it has been fermented? The dough of ordinary bread can generally be fermented to 2-2.5 times the size. If you dip your finger in flour and poke a hole in the dough, the hole will not retract. If the dough around the hole collapses, it means that it is over-fermented.

Signs of dough fermentation maturity:

1 The top of the dough is bulging, but it feels dry. When you lift it with your hands, the dough is naturally elongated. Once you let go, it will slowly retract.

2. There are many pores in the group.

3. Wine aroma.