Fermenter / Batch Fermentation

Question: What are the steps of the fermentation in the bread?

(Posted by: Carlos C on 2006-11-01 17:42:55)

Posted by: godsgirl2travel on 2006-11-01, 18:00:19

Fermentation (first rising or first proofing): Fermentation is the process when the yeast acts on the sugar and starches in the dough to produce carbon dioxide and alcohol. The dough should be placed in a greased container large enough to allow for expansion of the dough. Cover the container and let dough rise in a warm, draft-free place (80º F). Fermentation is complete when the dough has doubled in size. This process may be slowed down by putting it in the refrigerator overnight. The dough must then come back to room temperature before continuing the process. If the dough rises too quickly before you have the time to finish it, you can simply punch the dough down and allow it to ferment again. The dough can rise several times. Gluten becomes smoother and more elastic during fermentation, so it can stretch and hold more gas. Dough that is under fermented will not develop the proper volume and the texture will be poor. A dough that ferments too long or at too high of a temperature will become sticky, slightly sour, and be hard to work with. Yeast action continues until the cells are killed when the temperature reaches 140ºF in the oven.