The second fermentation is to let the beaten dough stand at room temperature for 30 ~ 60 minutes, and then divide it after awakening. After molding, it is put into a proofing box and proofed for 30-90 minutes at 38-45 degrees and 70-85% humidity to reach the best state. Then enter the baking.
a
Secondary fermentation The secondary fermentation method is a method of secondary stirring and secondary fermentation. This method is also called seed fermentation. The secondary fermentation method is to divide the amount of flour in the formula into two sections.
The amount of flour mixed for the first time is between 70% and 85%, and then the corresponding water, all yeast, improver and so on. Stir the mixture at medium and slow speed for 4 minutes to make it a rough and uniform dough. The dough at this time is called medium-sized dough.
Then put the dough into the fermentation chamber for the first fermentation, and when the dough is fermented to 4-5 times the volume, stir it with the remaining flour, salt and various auxiliary materials for the second time until the gluten is fully expanded. At this time, the dough is called the main dough, and after a short period of continuous fermentation, it can be divided into shapes.
b
Bread made by secondary fermentation is widely used by bakers because yeast has enough time to reproduce and the volume of the finished product is larger than that by primary fermentation. The internal structure of bread is delicate, soft and elastic, and the bread is rich in fermentation flavor.
1, it's normal to have bubbles in the first fermentation, not to say that the dough has no bubbles! Plastic surgery should pat the dough to remove bubbles. Hair is usually twice as big. If you press a small hole with your finger, it will not recover quickly and the small hole will not collapse, indicating that the hair is suitable. It is important to judge whether there is suitable fermentation. ?
2. It is possible to use the "heat preservation function" of the oven. This bowl of water is used to keep humidity. My experience is that plastic wrap can also moisturize. ?
3, the rest will slowly ferment (the room temperature at home will not exceed 38 degrees, right? ), it's okay, just pay attention to moisturizing. ?
c
4, secondary fermentation does not need to be sent to the size of the finished product, only about 80% of the size, and the bread will grow during baking.