How long does it take for the dough to rise and how long does it take for the dough to rise? How lon

Flour is something that every household has, and this kind of thing can be used to make pasta. When making pasta with flour, you first need to mix the noodles, and when you mix the noodles, you need to stir the noodles and water into snowflakes, pound them vigorously, knead them repeatedly, and knead them until the dough is very smooth and not sticky, so that the dough can be considered to be reconciled.

The dough generally needs to be awakened, and most of them take 10-15 minutes at this time, and some can reach half an hour. When the dough is to be formed, both hands must be vigorously "kneaded" to ensure the quality of the finished product.

Of course, if the dough is fermented, it will take longer to rise, and the time to wake will vary depending on the temperature and season, but in summer, the time to wake will be faster.

If you want to make noodles or dumpling wrappers, you can add 2%-3% of the flour amount of fine salt to the water of the noodles, so that the finished product has good elasticity.

When steaming steamed bread, use salt water and noodles, which will make the steamed bread delicious and soft, if you make fried food, you can also add some salt to the dough at this time, which can make the fried food taste more fragrant and tender.

If baking powder is added to the noodles, the noodles need to be raised at this time. If you want to shorten the fermentation time, you can move the dough to a place with a higher temperature and increase the number of yeasts, which can promote fermentation.

When the dough is raised, you can also add some sugar to the dough or press a few small pits on the surface, which can also promote fermentation.

In addition, the humidity of dough fermentation can be maintained between 70-75%, which is the most suitable temperature and humidity for yeast.

of growth.

For dough, it usually takes about 30 minutes to rest, so you can look at the temperature to find out, and it usually takes 30 minutes.

At this temperature stage, the yeast inside the dough is still alive, and as the temperature changes, the activity of the yeast and enzymes increases, producing a large amount of carbon dioxide gas, and the dough reaches its softest. At this temperature stage, the yeast inside the dough is still alive, and as the temperature changes, the activity of the yeast and enzymes increases, producing a large amount of carbon dioxide gas, and the dough reaches its softest.

The dough finally rises for about 90 minutes.

1) The proofing time will be a little wrong according to the condition of the dough and the amount of yeast, and it will be about twice the original according to the volume of bread. Excessive proofing, the internal organization of the bread is not good, the particles are coarse, the skin is white, the taste is slightly sour, the storage time is shortened, the proofing is insufficient, the bread is small in size, a layer of shell is formed at the top, the skin is reddish-brown, and the side skin is like burning.

2) The proofing temperature is the reference value, and the temperature can be adjusted according to climate differences.

3) At present, many bakeries are self-made proofing rooms, relying on boiling water to provide temperature and humidity, after boiling water, the humidity often appears too much, some people also mistakenly think that the temperature is as big as possible, in fact, too much humidity will make the bread crust bubbles, and the toughness of the crust is too large, affecting the appearance and eating quality.

Generally speaking, 500 grams of flour need to be added to 5 grams of yeast, and the ratio of flour and water is generally 2 to 1.

2. Use warm water to mix the dough.

Generally speaking, do not use cold water, but use warm water, and the temperature of warm water is about 30 degrees to 35 degrees, this temperature of water is more suitable for noodles.

The dough must be made twice, the first time to make the dough dough twice the size, after the steamed bread is made of the blank, but also for the second time, the general time of the second dough is 40 60 minutes, of course, if the blank has risen on it.

4. The dough takes longer in winter.

For example, in winter, the temperature is relatively low, and the time for making noodles is relatively long, but there are also things that can shorten the duration of dough, that is, white sugar, put some white sugar when making noodles, so that the fermentation speed will be doubled.

In the actual production process of bread, bread generally goes through two fermentations, one is the overall fermentation after the dough is kneaded, this process is also called basic fermentation. The ideal temperature for basic fermentation is 28 degrees Celsius, and the fermentation time is generally about 50-90 minutes depending on the amount and proportion of dough.

Basic fermentation has a great impact on taste, softness and shape. The second fermentation, also known as the fermentation, is a fermentation in which the dough is divided into small portions and placed in a baking tray and baked directly. The ideal proofing temperature is about 30-35 degrees Celsius, and the time is about 30-45 minutes.

To judge whether the proofing is completed, in addition to whether the volume has expanded about twice according to the fermentation time, it is also necessary to see whether the surface of the dough is smooth and delicate.

The basic fermentation time of bread dough is one hour, and the fermentation environment is different, so the time is not fixed, and it is necessary to judge the fermentation state. The fermentation time of bread is related to the sugar and oil content of the dough and the fermentation temperature. Depending on the bread making method, the timing of a fermentation is also different, for example, the middle method only needs to mix the ingredients evenly and then put it in the refrigerator for a fermentation.

The soup method requires the dough to be kneaded to the film stage and then fermented again.

The temperature required for the first fermentation of the dough should be 30 to 40 degrees, and the dough should be twice the size of the original dough, and it should be left in a warm and humid environment for about 1 hour. How can you tell if a shot is successful? The first is that the volume is sufficiently expanded; The second is to tear a small piece to observe that the internal pores are uniform and fluffy; Thirdly, you can use your finger to dip a little flour in the middle of the dough and poke a hole in the middle of the dough, the hole does not retract and the surface is smooth, which means that the fermentation is successful.

If the dough around the hole collapses, it means that the fermentation is excessive.

Intermediate proofing is generally in 15-20 minutes. Specifically, it depends on the temperature and the state of the dough relaxation at that time, and the state display of the dough is suitable for the molding requirements of the bread made, and the purpose of proofing in the middle is to make the dough produce new gas, restore the softness and extensibility of the dough, and facilitate the forming.

After proofing and shaping, the next stage is the second fermentation. "2 rounds" is generally carried out after the bread is shaped, and its requirements for temperature and humidity are relatively high, because the bread has been shaped at this time, so the skin can not lose too much water during the fermentation process, which will affect the appearance and taste. Therefore, the temperature of the second round is generally required to be about 38 degrees, and the humidity is about 85%, and in daily life, this humidity is difficult to achieve, but we have a way after all.

You can put a bowl of boiling water in the oven in advance, and then put the shaped bread into the oven and close the door, at this time in the closed oven, the temperature and humidity environment is close to the 2 rounds we need. The time required for 2 rounds is about 40 minutes to 1 hour, and you can observe the dough rise to double the original size.

The proofing time of the dough depends on the proofing temperature at that time.

Generally, the waking time is longer in winter, about 6 to 8 hours.

In summer, the proofing time is slightly shorter, about 3-4 hours.

Sufficient proofing of dough is the key to making bread, and it should not be fast.

When the dough in the bread rises, it is generally decided according to the weather conditions, if it is winter, it usually takes more than ten hours, and if it is summer, then four or five hours is enough.

When the dough in the bread is almost proof, it should be kneaded evenly, and then let rise for about half an hour, at this time the steamed bread will be soft and delicious.

The proofing time of the dough in the bread should be based on the climate and the temperature of proofing, generally proofing for one hour, and the volume of the bread is about 2 times to 2.5 times of the original. The bread baked in this way is soft and fine, the taste is the best, the fermentation is excessive, the internal structure of the bread is very poor, the bread is not sufficiently fermented, the volume of the bread is too small, the taste is not good. Practical operations should be used flexibly and experience should be accumulated slowly.

The situation of dough making depends on the specific situation, and many factors will affect the time of dough making, but the general time of dough making is about 30 to 45 minutes. If you choose yeast***, put in more amount, and the temperature of the water surface is also high, the time for dough to rise will be shorter. The role of starter culture in dough is mainly to produce carbon dioxide.

gas, when heated, makes the dough softer and more glutinous. The time for dough to rise varies depending on the starter culture, and the temperature will also affect the length of time it takes to leave. <>

In the summer, the dough is made quickly, and in the winter, it is very cold and the dough is very slow. It is best to use yeast powder in the process of making dough.

Yeast powder is faster in the fermentation process and does not produce a sour taste like old noodles fermentation. The dough that is fermented with yeast powder is softer and firmer. In the process of making dough, the dough is usually covered with a layer of plastic wrap.

This will help to ensure that there is enough moisture in the dough, and the temperature will change the speed of the dough. <>

The process of waking up.

It takes less time than the dough making time, and it is usually completed in 10 to 15 minutes. When the dough is formed, you need to knead it vigorously with both hands to make the dough stronger. Pay attention to the picture and the time of washing, if the fermentation time is too long, the resulting pasta will be sour.

After the finger is pulled out, if the hole does not retract significantly, it means that the fermentation is very good, and the pasta will be more delicious. <>

When the dough is fermented, people will knead the dough into steamed bread or other foods, and it will go through a second proofing, which is the key to the softness of the steamed bread. When people pick up steamed buns, if they don't have that heavy feeling, they are awakened. When making dough, people can put an appropriate amount of sugar in the dough or press a few small pits on the surface, which can promote the dough to rise.

People need to strictly control the time when the dough rises and rests, and if it is not done properly, it will make the food unpalatable.

Fermentation: Overnight fermentation in winter, about 12 14 hours, 6 8 hours in spring and autumn, and 2 to 3 hours in summer. The over-haired face is sour and heavy, and there is no tension; The noodle that is not fully initiated is not soft, and there is no cavity in the face; The normal hair of the dough is stretched, and many small cavities can be seen when cut with a knife.

Noodles: Noodles should be cooked at room temperature for 30 minutes, and if baking powder is added, the time to make noodles is longer: 1 hour in summer and 2 hours in winter.

Generally wake up for about 15-30 minutes, generally stand at room temperature 20-30 degrees, in a place where the temperature is relatively high, the time can be slightly shorter, for the dead noodles, the dough can be fully even, cover with plastic wrap or lid, and the yeast for the dough is generally placed in a place with high temperature for about half an hour.

It takes about 1 hour to rise, and about 3 to 4 hours to keep the dough to rest, and it depends on the actual situation, and if the temperature is low, it may last longer.

It depends. The fermentation time of flour is not fixed, it is related to its temperature, hardness and the amount of yeast, the fermentation time is 30 to 40 minutes when the temperature is relatively high in summer, and the temperature is low in winter, which takes an hour and a half, and the ratio of flour and yeast should be paid attention to when making. For the dough to rise quickly, it is necessary to add more baking powder.

Precautions: 1. The leavening agent used for dough is baking soda, flour fertilizer and dry yeast powder. Under the right conditions, the starter culture produces carbon dioxide gas in the dough, which is then heated and expanded to make the dough soft and tasty.

2. Flour fertilizer is also called old noodles in some places, which is a piece of dough left after the last fermentation, and it is used to make bacteria to start fermentation after proper storage. Flour fertilizer must be used with alkali because it will give the dough a sour taste.

3. Active dry yeast is a natural yeast extract, which is not only rich in nutrients, but also rich in vitamins and minerals. Not only is it rich in vitamins on its own, but it also has a protective effect on the vitamins in flour.

Ordinary bread dough usually needs to be proofed twice, but the Fissler blender blends the dough to a "glove film" state, and it can be baked directly after proofing until the original dough is twice the size of the original dough.

I used to work in a bakery, and the bread balls there were left in the proofing room for about an hour: I just put the oven here and took it out, and I didn't pay much attention to it.

It generally takes about half an hour to an hour to make bread resting dough. Resting noodles is to let the noodles rest for a period of time before further processing or cooking, and the step of resting noodles is required to make pasta. Resting can make the dough easier to process and the finished product taste better, so it is a very important step.

The time to make bread resting is generally about half an hour to an hour.