This method is also called seed fermentation. The secondary fermentation method is to divide the amount of flour in the formula into two sections. sequence
70% ~ 85% flour is added in the first stirring, and then the corresponding water is added, and
Stir all yeast and improvers at medium and slow speed for 4 minutes to make them rough.
And even dough, the dough at this time is called medium dough. Then put the dough into the fermentation chamber.
The first fermentation, when the dough is fermented to 4-5 times the volume, it is mixed with the remaining flour in the formula.
The second time, the salt and various auxiliary materials are mixed together until the gluten is fully expanded. At this time, the dough is called the master.
Dough, and then after a short period of continuous fermentation, can be divided into shapes.
Bread made by secondary fermentation is a finished product because yeast has enough time to reproduce.
The volume is larger than that of primary fermentation, the internal tissue of bread is delicate, soft and elastic, and the bread is fermented.
It has a strong fragrance and is widely used by bakers.
Basic formula of secondary fermentation method
Step: Formula materials in parts by mass
First, mix formula milk powder (1) with high-gluten flour 70.
(Medium Seed Dough) Fresh Yeast 3
Sugar 2
Modifier 0.3
Water 48
Stir the high-gluten flour 20 of formula (2) for the second time.
Low-gluten flour (main dough) 10
Sugar 6
Salt 2
Milk powder 4
Eggs 10
Water 7
Formula (3) Grease 6
The technological process of secondary fermentation is primary stirring → fermentation → secondary stirring → continuous fermentation.
Fermentation → molding → baking.
Mixing method and steps (1) Mix the medium-sized dough for the first time, and mix the formula (1)
Put all the materials into a blender and stir slowly for 2 minutes, then stir at a medium speed for 2 minutes to make all the materials
Mix the raw materials evenly, and don't stir for too long. The ideal temperature of dough is 24℃.
(2) Basic fermentation. Putting the stirred medium-sized dough into a fermentation box for basic fermentation,
The temperature of the fermentation tank is 26℃, the relative humidity is 75% ~ 80%, and the fermentation time is 180 minutes.
(3) stirring for the second time. That is, stir the main dough until the dough is fermented and expanded to 4 times.
At this time, stir the main dough. Put the medium dough and the materials of formula (2) into stirring.
In the plane. Stir slowly for 2 minutes until the gluten swells and is added to the formula (3), and stir slowly 1 min.
Stir at medium speed for 8 minutes until the dough is finished.
(4) Continuous fermentation. After the dough is stirred for the second time, it needs to continue to ferment.
The time required for line segment segmentation, shaping and continuous fermentation is generally about 15 minutes.
(5) plastic surgery. The requirements for the oven are the same as those for the first fermentation.