Ordinary fermentation is to let the dough ferment directly and then make bread. This method is called primary fermentation and direct fermentation.
The difference between refrigerated fermentation and ordinary fermentation: First, the temperature is different.
Refrigerated fermentation requires low temperature, and it is usually fermented in the refrigerator. Ordinary fermentation is natural temperature fermentation. Don't lower the temperature, because there is no special requirement for temperature, so it is widely used by everyone. The temperature required for low-temperature fermentation is generally 0-5 degrees, so fermentation is often placed in the freezer.
Secondly, the two fermentation methods are different in time.
Cold storage fermentation method will reduce the activity of yeast because it reduces the temperature of fermentation environment, and the activity of yeast will be inhibited at low temperature, which will delay the fermentation time of dough. Generally, the time required by low-temperature fermentation method is 9- 18 hours, so when making bread by low-temperature fermentation method, flour is mixed the first night and bread is made the next day.
But the time from dough mixing to production is about 5 hours. No matter the production time or fermentation time, ordinary fermentation is far less than low temperature fermentation. Ordinary fermentation has an absolute advantage in time cost, which is also an important reason why most people choose ordinary fermentation. Of course, low-temperature fermentation also has its advantages, and finally.
Finally, the replication methods are different. Low-temperature fermentation generally adopts seed dough fermentation, that is, small dough is fermented in the refrigerator first, and other raw materials need to be added after fermentation, while the primary fermentation method is to mix all raw materials together and directly ferment and bake the dough after molding. If the dough with one fermentation method is fermented at low temperature, the time should not exceed 4 hours.
Summary: Although low-temperature fermentation is not as convenient as ordinary fermentation in many places, it is also incomparable to ordinary fermentation, that is, the bread made by low-temperature fermentation is softer than ordinary fermentation, and the bread baked by low-temperature fermentation of dough of the same size is much larger than ordinary fermentation. Because the dough is fermented at low temperature, the subsequent fermentation ability is stronger when baking.