Is there a difference between bread fermentation and proofing ?

Generally, it is fermented at least twice, that is, after the dough is reconciled, it is fermented once after the dough is reconciled, this time it is necessary to ferment until the dough expands to about 3 times, stick a little dry flour with your fingers, press a pit on the dough, if the pit shrinks after the fingers are removed, it becomes ** Ming fermentation is not enough, if the pit begins to slowly collapse around the pit means that the fermentation is excessive, if the pit is not big and unchanged, it is suitable for Ming fermentation. At this point, the dough can be divided and shaped into a bread crumb, and then fermented, expanded and the right size to start baking.

If you want the bread to taste better, you need to use methods such as the middle seed method, so that you need to ferment one more time, that is, the middle dough will be fermented once after it is reconciled, the main dough will be fermented again after it is reconciled, and finally it will be fermented once after shaping.

Generally, the dough can be fermented in 5-40 years, the higher the temperature, the faster the fermentation, but the lower the temperature, the better the taste of fermentation. Therefore, as long as the temperature is above ten degrees, it can be fermented at room temperature. In winter, if the temperature is too low, you can put the dough in the oven, and then put a large bowl of hot water at the bottom of the oven, the water temperature is slightly hot, so that there is both temperature and humidity, and change the water every 20-30 minutes until the fermentation is complete.

Of course, the steamer or microwave oven you are talking about is also fine, as long as there is a relatively sealed environment.

There is really not much difference between proofing and fermentation, it is basically the difference between the name, but most bakers like to call the middle relaxation fermentation, and the final fermentation after shaping is called proofing.

That's what it means. Hope it helps. Hope. Thank you.

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 room temperature is about 26°C, which is the perfect temperature for bread to rise, and the dough can be fermented by placing it in an airtight container at room temperature. If you don't have an airtight container, cover the dough with a damp cloth or plastic bag.

1. Put some water in the pot, heat it, try not to be too hot, preferably around 30 degrees;

2. Put a certain amount of warm water in the container first, then put a certain amount of baking powder and stir well;

3. Then put a certain amount of flour in it and knead the flour;

4. Place the dough still;

5. Put the mixed dough in a container and wrap the surface of the meat fin with plastic wrap;

6. Place the dough in an environment at a temperature of about 32 degrees for about one hour.

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.

The dough of the bread is left in a warm place to ferment for about an hour. Intermediate proofing is generally in 15-20 minutes. It depends on the temperature and the state of the dough at that time.

Looking at the state of Yuzhao dough, it shows that Wu Jin is suitable for the forming 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.

Production Instructions. 1. The bread is mainly made of wheat flour.

It is made of the main raw material, and wheat flour needs to be made into dough in the process of making bread and adding yeast for dough, mainly to make the dough more fluffy, soft, and taste better, and fermentation takes a certain amount of time, generally at least about 40 minutes.

2. The fermentation time of the second fermentation of bread does not need to be too long, because at the time of the first fermentation, the bread has basically been fermented better, and the second fermentation is mainly to consolidate and make up for the advantages and shortcomings of the first fermentation, and it is generally recommended that the secondary fermentation of the cavity deficiency base can be about 15-20 minutes.

Hello! In fact, the bread is very simple, and it is very delicious to bake the noodles for 10 minutes before making the bread.

1. Put some water in the pot, heat it, try not to be too hot, preferably around 30 degrees;

2. Put a certain amount of warm water in the container first, then put a certain amount of baking powder and stir well;

3. Then put a certain amount of flour in it and knead the flour;

4. Place the dough still;

5. Put the mixed dough in a container and wrap the surface of the meat fin with plastic wrap;

6. Place the dough in an environment at a temperature of about 32 degrees for about one hour.

The process of making bread is actually not complicated, the most important thing is the fermentation process of the dough for making bread, and many people fail in this step. The dough was not well made, and the bread was as hard as a stone in the end. There are many reasons why dough fermentation is not successful, generally speaking, the main reasons for dough fermentation failure are poor yeast activity, too low temperature or too short fermentation time, etc., so it is very important to choose the yeast that makes the dough.

When making dough, you need to choose yeast with better activity, so that the success rate of dough is higher, and the dough should be fermented in a place with a higher temperature, and the dough fermentation time generally takes more than half an hour.

1. Different purposes:

Fermentation: The process of allowing yeast to fully multiply and produce gas, causing the dough to expand.

Wake up: make the good noodles easier to process, and make the noodles more tendons.

2. The process is different

Fermentation: Cover the noodles and let them ferment in a warm place to swell until they are two to three times the size.

Resting: Mix the noodles and let them rest for a period of time before further processing or cooking.

3. The principle is different

Fermentation: When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it releases the gas in the carbon dioxide hole. At this time, the dough will swell in volume and rise.

Wake up: After dough or shaping, the protein molecules in the dough have time to relax and restructure, which is a process of stress relief and remodeling of the spatial structure of protein molecules. Through the dough process, the network structure in the dough that has been twisted and destroyed by external force has been reshaped, and the proteins in the dough have regained their proper spatial configuration, which has been well stretched, and the dough will be more chewy (chewy), soft, and the taste will be more delicate and smooth.

1. All the ingredients are put into the dough at one time, and then molded, proofed (finally fermented), and baked. The most simple and straightforward, the disadvantage is that the quality of the bread produced is poor.

2. All the ingredients are put into the dough at one time, reach the expansion stage, ferment for 1 2 hours, stir, and then make molding, proofing, baking, the dough ferments for a long time, the natural aroma of wheat will overflow, the aroma of the bread will be stronger, the bread will be very soft, and the taste will be better.

3, this will be more troublesome, the whole process takes hours, I used to use this method when making Russian-style big lieba, with 1 3 flour to make seeds, add a small amount of sugar, yeast, who adds more, and very muddy, fermentation for 3 hours, put all the remaining materials into the dough, continue to ferment for about 2 hours, (the quality of fermentation is standard, time is just a reference, the hand is pressed in the middle of the dough, just sinking, the top of the whole dough is still full, There is no obvious sinking texture, making molding, proofing, baking.

4. Medium method, about 1 3 flour and more than half of yeast, a little sugar, and noodles. Stir well, let it ferment for about 2 hours, then put in the remaining ingredients, continue to mix the dough, shape, proof, and bake.

5. The soup method is to make a good soup and use it every other day, using the method of one-time fermentation.

6. After the oil method, that is, all the materials and noodles (except oil), the dough is stirred evenly before putting in the grease, 7. The seed transfer method, all the materials and noodles (except the oil) can be stirred evenly, and placed for fermentation for 1 2 hours, and the grease and noodles are put in.

8. Each fermentation method has its advantages and disadvantages, secondary, tertiary, and medium fermentation methods, the quality of bread is very good, but the time process.