How to ferment without a fermentation box, how to ferment bread without a fermentation chamber

You can use the oven for fermentation, if the oven does not have a fermentation function, you can put a basin of hot water under the bottom and close the oven door to ferment.

Another way, in a warm place, cover with plastic wrap or a damp cloth to ferment.

In fact, you can still ferment bread without a fermenter, because you can make it in other ways.

Wrap in plastic wrap and let ferment naturally.

The bread is left to rise in a fermentation box, which is closed.

The working principle of the fermentation box is to rely on the electric heating pipe to heat and evaporate the water in the tank, so that the dough can fully ferment and expand at a certain temperature and humidity. For example, when fermenting bread dough, the fermentation box is generally adjusted to a set temperature before fermentation. There are many types of fermentation chambers and they are of different sizes.

Before the fermentation box is used, observe it, it has 2 regulators, the left and right are 0-60, the indicator light next to the switch on the left, marked "atomization", this is the switch of humidity, the switch on the right is to adjust the temperature, the humidity is 60%, the temperature can not exceed 38 °, it is best to use only 37 ° when there is time, more than 38 ° yeast will die.

In the process of using the fermentation box, before turning on the switch, the water tank should be checked, the water should be full, the water generally does not need to be discharged, and the water will be burned off every time it is heated, because the humidity in the fermentation box is higher than the water vapor burned out of the water tank.

After the fermentation box is used, it is necessary to check whether there is a halter at the bottom of the fermentation box to put water, otherwise, first use a basin to put it out, and then take a dry towel to absorb the water.

Precautions for proofing bread in fermentation boxes

The general proofing time is to reach 80%-90% of the finished product, usually 60-90 minutes, excessive proofing, poor internal organization of bread, coarse particles, white skin, abnormal taste (too sour), shortened storage time, if you use fresh flour, the dough volume will shrink in the oven. Insufficient proofing, the bread is small in size, a layer of lid is formed on the top, the skin is reddish-brown, and the side skin is burnt. The correct proofing time for each variety of bread can only be determined by practical experiments.

The temperature range of proofing is generally controlled at 35-38 degrees Celsius.

The temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the proofing of the dough uneven, resulting in the inconsistency of the internal structure of the finished bread, with good particles in some places and coarse in others. At the same time, too high temperature will cause the water of the dough skin to evaporate too quickly, resulting in surface crusting, and the temperature is too low, and the proofing time is too long, which will cause coarse internal particles.

The above content reference: Encyclopedia - fermentation box.

How is flour fermented?

1. Add an appropriate amount of flour to spike and slip respectfully, add more self-made flour fertilizer, add about 80 grams of flour per 500 grams of flour, such as fresh yeast, add 5-10 grams per 500 grams of flour; 2. If fresh yeast is used, it can be dissolved in warm water, and then added to the flour in proportion to neutralize evenly, placed in a warm place, and wait for it to ferment, such as using flour fertilizer, so that it can be carried out in two steps, first use a small half bowl of flour and flour fertilizer to knead evenly, about 3-4 hours to initiate, and then knead other flour in, and then send 2-3 hours, if the time is limited, you can take two steps and two into one; There is a lot of flour, the ambient temperature is high, and the fermentation is fast, on the contrary, the fermentation is slow; 3. When mixing noodles, you can add a little salt, which can promote yeast to multiply faster, produce more carbon dioxide, and the steamed steamed buns are soft and strong, sweet and delicious, and you can also add some beer for better results.

Summary. 1.Before using the oven for fermentation, first set it to the lowest temperature; 2.

Wipe the inside and outside of the oven with a damp cloth, and place a temperature and humidity meter in the oven; 3.Put the fermented food in the oven to moisturize; 4.Turn on the "hot air" mode, adjust the temperature to 28 30, and keep the humidity 70% 80%; 5.

Install curtains with high-quality thermal insulation on the oven with a damp cloth in accordance with the requirements of the oven to control the internal temperature of the oven; 6.Fix the oven in a separate indoor space; 7.Make sure that the temperature and humidity inside the oven are maintained between 28 30, 70% and 80%; 8.

According to the needs of the food, the temperature and humidity are adjusted according to the fermentation time, and the entire fermentation space is effectively controlled; 9.After fermentation, adjust the temperature and humidity of the oven to 20 25, 30% and 50% respectively, and the storage is completed.

1.Before using the oven for fermentation, first set it to the lowest temperature; 2.Wipe the inside and outside of the oven with a damp cloth, and put the temperature and humidity in the oven; 3.

Put the fermented food in the oven to moisturize; 4.Turn on the "hot air" mode, adjust the temperature to 28 30, and keep the humidity 70% 80%; 5.Install curtains with high-quality thermal insulation on the oven with a damp cloth in accordance with the requirements of the oven to control the internal temperature of the oven; 6.

Fix the oven in a separate indoor space; 7.Make sure that the temperature and humidity inside the oven are maintained between 28 30, 70% and 80%; 8.According to the needs of food, the temperature and humidity are adjusted according to the fermentation time, and the entire fermentation socks are effectively controlled by the space; 9.

After fermentation, adjust the temperature and humidity of the oven to 20 25, 30% and 50% respectively, and the storage is completed.

Can ferment at the lowest temperature?

Yes pro. Well.

How do I attach curtains to the oven?

Curtains. Yes.

I'm afraid of you, it's weird.

Bow. 1.Start by preparing the tools you need to hang your curtains:

Wall screwdrivers, drill bits, drill bits, drilling spike machines, etc. 2.Prepare some decorative hooks or planks and secure them to the outer wall of the oven.

3.Depending on the size of the hanging curtain, use a drill drill to drill holes around the oven, screwing hooks or boards to the holes. 4.

Install the curtain rod on the hook or wooden board, and then press the curtain on the curtain rod to guess the socks.

Dear, next Chenmin is happy to answer for you, I will answer for you Hello! If you don't have a fermentation box, you can use a steam room instead. A steam room is a device that can control temperature and humidity, making it ideal for raising dough.

Here are some steps and tips to help you use a steamer instead of a fermenter:1Prepare the dough:

Once the dough is kneaded, place it in a clean bowl. 2.Prepare the steam room:

Heat the steam room to the proper temperature and humidity. In general, the temperature should be between 25-30 degrees Celsius and the humidity should be between 70-80%. 3.

4.Monitor the fermentation of the dough: Every once in a while, check the condition of the dough.

If the dough becomes swollen and looks fermented, then it is ready. 5.Remove the dough:

Remove the dough from the steaming room and continue baking or making. The key to using a steamer instead of a fermentation chamber is to control temperature and humidity. If your steam room does not have temperature and humidity controllers, you can use a thermometer and hygrometer to monitor temperature and humidity.

In addition, there are some tricks you can use to control the temperature and humidity, such as placing a wet towel or basin in the steamroom to increase the humidity, or placing some ice cubes in the steamroom to lower the temperature. Hopefully, these tips will help you successfully use a steamer instead of a fermenter.

Summary. Good morning, dear, yes, in the production of fermented food, you can try to use a steam room instead of a fermentation box. Here are a few ways to do it.

Good morning, dear, yes, in the production of fermented food, you can try to use a steam room instead of a fermentation box. Here are a few ways to do it.

1.Use an oven instead of a fermenter.

Kiss, you can heat the steamer to a temperature of no more than 40 degrees Celsius, put in the dough and other foods to be fermented, and then close the oven door.

Do not open the oven door during fermentation to keep the temperature and humidity stable.

And, dear, don't overheat the oven, otherwise it's easy to bake goods instead of fermenting.

2.Use a warm room instead of a fermentation box.

Kiss, put the food to be fermented in a warm room, we can choose a room with a suitable temperature for fermentation.

If the room temperature is too low, you can put heating mats and blankets around the food to increase the temperature and humidity of the fermentation environment.

3.Use a hot water tank instead of a fermentation tank.

Kiss, you can heat the steaming room to a suitable fermentation temperature, and put the dough and other foods to be fermented in the steaming room for fermentation.

However, don't heat the steamer too high so that you don't bake the goods instead of fermenting.

Kiss, you can take a look at the above methods.

Dear, the above is the "how to replace the fermentation box in the steam room".