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What is Bread fermentation

When we talk about the elaboration of bread, we know the importance of kneading and baking

but the true magic happens with yeast fermentation, without that the rich bread you eat would not be possible, let’s talk a little about this fermentation and maybe you dare to make your own bread, do not you think?

First we must know that this fermentation occurs in several stages.

The first is the so-called primary fermentation, which occurs just after the kneading and this mass is usually left in the form of a ball into a container to rest at a suitable temperature.

Do you know why the mass grows during this rest?

Because during this time the yeast releases carbon dioxide, so it is said that the dough ferments. This mass is inflated over time, temperature is an important factor because the metabolic activity of the yeast works to a maximum of 35 °. Bakers recommend a temperature of 27 ° with a two-hour rest.

Bakers sometimes need a slower fermentation to obtain more smell and characteristic flavor of bread so they use refrigerators.

The end of the fermentation is indicated by the volume of the dough, it is said that it must double its volume and that when you press with the finger must remain the mark of the same, this way it is known that the gluten has been stretched to its limit.

In parts like Vienna bakers choose to split the process in two. One day they mixed, kneaded and molded the dough and put it in the refrigerator and delayed the fermentation, the next morning they baked the bread.

The fermentation process with the dough in the refrigerator is slower (it takes up to 10 times more).

After the rest the second fermentation takes place but before this happens the bakers give the definitive forms to their masses (this second fermentation occurs before baking).

 

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