How to remedy the sticky dough fermentation?
Flour is sticky and needs to be kneaded with flour.
"Three-step water adding method" can make the whole kneading process clean and neat, and achieve the effect of "light face, light basin and light hands".
The specific operation is: in order to avoid the imbalance between water and flour, you can't add enough water at one time, but pour the flour into the basin or panel, dig a groove in the middle, slowly pour the water into the groove, and slowly stir with chopsticks. When the water and flour are fully and evenly mixed and the water is absorbed by the flour, the flour is repeatedly rubbed by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles". In this way, water will not flow everywhere because the flour has no time to absorb water, and it will not stick to the batter all over the hands, which is not conducive to operation.
Then, sprinkle water on the "snowflake noodle" and stir it by hand to make it into a ball, which is called "grape noodle". At this time, the flour has not absorbed enough water and its hardness is relatively high. You can knead the dough into pieces, wipe off the batter stuck to the basin or panel, and then touch some washed flour with your hands and sprinkle it on the "grape noodles", so that the grape noodles can be kneaded into smooth dough by your hands.
What is the reason why fermented dough sticks to hands?
Because starch is hydrolyzed and gelatinized, it sticks to your hands, also called paste!
Excessive fermentation, honeycomb, obviously too much gas production, too long fermentation time, or too much baking powder, followed by flour, because it is not very uniform, there is no fluffy fermentation, so it is very hard;
On the other hand, you put too much water, which leads to this problem. I'm not a pastry chef, so I can't say much. I can only explain it to you from the perspective of biological fermentation.
Starch reacts with water to produce gelatinization, which is how the viscosity comes from. Therefore, gelatinization is a biological reaction term. It is good to understand more water, more hydrolysis and heavier viscosity. This is a fact.
How long does it take for the dough to ferment?
It takes about 1.5 hours at 25, and it takes about 30 minutes to increase 5. If it exceeds 40, it may deteriorate.
When the temperature is about 12 in winter, it takes about 4 hours. The temperature below 6 basically does not ferment, which is very slow.
In addition, the amount of water added during dough mixing also affects the fermentation time, which varies with different regions and water quality.