As an Automatic Bread Production Line Supplier, I would like to share with you the fermentation process of bread.
Automatic Bread Production Line Supplier
1. The fermentation process of bread generally includes primary fermentation, intermediate fermentation and secondary fermentation.
Bread that has been fermented only once, regardless of its texture and flavor, cannot be compared with bread that has been fermented twice. In the professional field, there are different vocabulary (Fermentation and Proofing) for primary fermentation and secondary fermentation, indicating that there is a difference between the two. Explain in the simplest way. Just remember one thing: delicious bread requires two Fermented.
2. One-time fermentation can generally ferment to 2-2.5 times larger. The fermentation time is related to the sugar and oil content of the dough and the fermentation temperature. The simplest test method is to dip your fingers in flour and poke a hole in the dough. If it does not shrink or collapse, it means that the fermentation is just right.
3. After the first fermentation is completed, the dough needs to be kneaded again to exhaust air, and then divided into the required size, kneaded into smooth small balls, for intermediate fermentation. Intermediate fermentation is actually wake-up. The purpose is for the next plastic surgery. If the dough is not proofed, it will be difficult to stretch, which will cause trouble for the final shaping. The intermediate fermentation can be carried out at room temperature. Generally 15-20 minutes.
4. After the intermediate fermentation is completed, the dough can be shaped into the required shape for secondary fermentation, which is generally required to be carried out at a temperature of about 38 degrees. In order to keep the surface of the dough without losing water, it must have a humidity of more than 85%. The secondary fermentation is generally about 40 minutes. Ferment until the dough becomes twice as large again.
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