Bread is made in different ways, and the first fermentation time is different. The production methods mentioned here are generally culture medium seed method, liquid seed surface fermentation method and direct dough fermentation method. It is not difficult to see that these fermentation processes will give a suitable fermentation time in the formula of the network, but many people will mistakenly think that the fermentation is completed at this time. Tell you again here that fermentation is a state, not a time! The time in the formula is the reference time. Different weather, humidity, temperature, yeast activity and other factors will lead to delayed or advanced fermentation!

Is there any appraisal method to ensure the success of the first shot?

Eye recognition: No matter what kind of flour is fermented, it is generally 2-2.5 times as high as once. If there is no obvious expansion, it means that it has not been fermented.

Identification of hands: tear-tear a small piece by hand, and observe, you will find that the internal pores are even and fluffy. If it is a medium-sized dough, it is easy to break, and the bubble film inside is thin, delicate and slightly sticky. Liquid seeds will be wetter and more sticky than medium seeds, showing swollen paste. Pick it up with a mixing knife and you will see the connection of gluten, which is not easy to break.

After the middle seed is fermented: poke-poke a hole in the middle of the dough with your finger slightly dipped in flour. If the hole does not retract and the surface is smooth, the fermentation is successful. If the dough collapses around the hole, it is over.

Intermediate awakening:

The middle action, which is similar to fermentation, has a short time and is not judged by several times of expansion. Theoretically, it is not a fermentation action. It is to pave the way for molding, make the dough stretch better, make a shape and improve the ductility of the dough.

How to judge the intermediate awakening;

There is no need to judge whether the intermediate proofing is completed, and it can be completed in about 15-20 minutes. However, the preliminary work needs to flatten the dough or roll it hard after the first fermentation to eliminate a large number of bubbles, then round it and cover it with plastic wrap for proofing.

Secondary fermentation: Secondary fermentation can generally be carried out after setting, which requires higher humidity and temperature. Because the dough has been shaped at this time, the skin should not be too dry or too wet, otherwise it will affect the appearance and taste. In general, when the temperature is slightly higher, the humidity is required to be around 85%. Because humidity is difficult to achieve, we usually put a bowl of boiling water in a fermentation box or in a closed oven and put the dough together, which can also create closed conditions.

How to identify secondary fermentation;

Time identification: the fermentation time is about 40 minutes-1 hour. Under normal circumstances, it should not be longer than one fermentation, otherwise it will go too far. ?

Visual inspection: the dough size is 65438+ 0.5-2 times of the original plastic, dry, loose and elastic.

Five knowledge points that must be understood and points that must be paid attention to in fermentation. After mastering these knowledge points, the fermentation process will be relieved!

Although the time in the formula is a reference, the total time must be controlled within the reference time range. Of course, it does not include special conditions such as refrigerated fermentation or inactive yeast. Refers to the fermentation time under normal temperature fermentation.

It is best to ferment at room temperature for a period of time, and if there are signs of swelling, put it in a refrigerator at 0-5 degrees.

The reason for venting is to reduce the possibility of cavities in the finished product after baking, so try to vent the bubbles as much as possible so as not to affect the beauty of the bread.

I don't know if you will have doubts. Many masters will dissolve the yeast in warm water in advance, in order to make the yeast baby better mix with the dough and improve the activity of the yeast.

Many people have also thought that if the dough is really made, will it really be thrown away? No, the dough can still be used as noodles. The method is to double the amount according to the original formula, and then knead the dough for fermentation. In other words, the fermentation speed can be increased, and bread with more flavor and toughness can be made.