Is it possible to wrap the dough in plastic wrap and wait for natural fermentation?

The subject means that in the case of old noodles without using baking powder, only flour and dough are used to let it ferment naturally, right? If so, this method is not advisable, because it will not ferment naturally in a short period of time, and it may become moldy after a long time, not just fermentation, if it is to use dough, cultivate yeast, make old noodles, it is also necessary to let the dough naturally contact the air, and it is necessary to add water every few hours to moisten, it generally takes many days to ferment successfully, and sometimes it is necessary to add auxiliary materials, such as adding wine, rice wine, etc. Therefore, if you use dead dough, natural fermentation is not advisable, but if you add yeast powder, old noodles, etc., you can cover it with plastic wrap, and the fermentation time can be accelerated under sealed conditions.

Of course, natural fermentation is possible, but in this kind of weather, it may take several hours, and it may not achieve the effect you want, if you want to go faster, you can take an empty basin and fill it with some hot water, and then put the basin of the dough in the water, so that it will not wait for a few hours to be paid.

Winter dough, in order to increase the temperature of the hair is good, is to cover the quilt, the method is to put the live dough in a basin, cover the lid, put it in a warm place, such as on the kang, and then cover it with a quilt, no plastic wrap and other things, really help you look forward to it,

1.Dough does not have to be covered with plastic wrap; The purpose of the lid is to keep the dough moist, let it rise better, and keep the surface of the dough from drying out. 2.

In the days when there was no plastic wrap, it was okay to cover it with another basin, with a damp cloth, or with a newspaper, as long as it achieved the purpose mentioned in 1. 3.Cover directly over the dough and you can!

Tighten the edge of the container、Yes! Sealed, yes! Feel free to cover it, you can!

1. Cover the dough with plastic wrap when fermenting. ? Need.

When fermenting the dough, the use of plastic wrap can better maintain the wetness of the dough, so that the surface of the dough will not crack due to drying, and can also reduce the fermentation time, so that the dough can rise better.

2. How to store the unused noodles.

Unused dough can be wrapped in damp gauze and placed in the refrigerator for refrigeration. A common way to preserve food in a cold room, the lower the temperature of the refrigeration, the longer the food will be preserved, and it is best to keep it at a temperature of one to seven degrees Celsius.

This will prevent the food from spoiling.

The dough can be quick-frozen, placed on a hollow partition and then passed through a cryogenic refrigerant.

Then, according to the size of the dough, stay in the freezing chamber for more than an hour, so as to achieve the quick freezing of the dough.

The dough can also be preserved by the method of freezing, the method of freezing can preserve a lot of food, whether it is raw or cooked, it is best to use plastic wrap to change the surface of the dough when preserving the dough, so as to prevent the surface of the dough from becoming hard and affect the taste of the dough.

Many times we like to eat pasta, and we often make our own pasta, and we can make whatever we want. Before we make pasta, we have to mix the dough and ferment the dough. Dough fermentation is a technical work, and it is necessary to ferment it skillfully, and the time and temperature must reach the standard, otherwise the pasta will not be soft.

If you don't know how to store the leftover dough, you can refer to my tips above, I hope it helps.

The main reason why flour should be covered with plastic wrap when fermenting is that yeast needs an oxygen-free environment during fermentation.

When the flour is fermented, it should be covered with plastic wrap in order to preserve the temperature, and the temperature is high, and the fermentation speed is faster. Because the effect of flour fermentation is related to the temperature.

Sealed fermentation is because the flour is fermented by producing carbon dioxide, and the release of carbon dioxide does not produce flavor substances, so the taste of the product is not affected. At the same time, the yeast used for fermentation is a beneficial strain, and the plastic wrap can isolate the air to prevent contaminating bacteria.

When the flour is fermented, you can cover the plastic wrap, or you can not cover the plastic wrap, the function of the plastic wrap is not to let the water lose, and the dough should be covered with a layer of wet cloth without covering the plastic wrap, which can also achieve the effect of not losing water, so as long as you ensure that the water is not lost.

The plastic wrap is used to allow the dough to produce carbon dioxide to ferment, and the addition of hungry baking powder contains many substances, mainly sodium bicarbonate and tartaric acid. Usually compounds of carbonates and solid acids.

When the flour is fermenting, it is necessary to reduce the amount of air entering, so when the flour is fermenting, cover it with plastic wrap to seal it.

membrane, which can be created for fermentation to create a suitable one.

Warm and humid environment, but also able to be effective.

Isolate the air to prevent contamination by miscellaneous bacteria, as opposed to.

The plastic wrap is easier to remove from the dough, and the plastic wrap can make the fermentation temperature uniform and dimensional.

Hold the fermentation stable, because the plastic wrap is transparent.

It is easier to observe the degree of dough fermentation at any time.

The first is to keep warm, so that it can be raised as soon as possible, and the second is not to dry the skin, which is conducive to kneading! aqui te amo。

When the flour is fermented, covering the plastic wrap will make the noodles faster, and the other is that covering the plastic wrap will not dry out the surface.

Attached with plastic wrap, the temperature of the flour rises, which is conducive to fermentation.

Summary. Hello.

It is recommended that you seal it tightly.

It can be left unsealed when the dough is raised. The main thing is to look at the temperature of fermentation.

If the fermentation temperature is relatively high. It can be fermented directly in the open.

In the winter, the temperature is cooler. Usually the dough is placed in a container and then wrapped in a layer of plastic wrap. This speeds up fermentation.

But be careful to keep some air inside.

Generally, plastic wrap and pot lids are used to seal the dough mainly because. After sealing, it can accelerate the fermentation of the dough. This reduces the fermentation time by a certain amount. If fermentation is already taking place in a very warm environment. It can be left unsealed.

Hello, I have seen your question, and I am sorting out the answer, please wait for a while, hello, I suggest that you better seal it, and you can not seal it when you make it. The main thing is to look at the temperature of fermentation. If the fermentation temperature is relatively high.

It can be fermented directly in the open. In the winter, the temperature is cooler. Usually the dough is placed in a container and then wrapped in a layer of plastic wrap.

This speeds up fermentation. But be careful, be sure to reserve some air inside, oh, generally use plastic wrap, pot lid to seal the dough, mainly because. After sealing, it can accelerate the fermentation of the dough.

This reduces the fermentation time by a certain amount. If fermentation is already taking place in a very warm environment. It can be left unsealed.

Summary. When fermenting the dough, the use of plastic wrap can better maintain the wetness of the dough, so that the surface of the dough will not crack because of drying, and it can also reduce the fermentation time, so that the dough can rise better, if you do not use plastic wrap, you can also use a wet towel to promote fermentation, or use a basin and newspaper to cover the dough. Thank you for your consultation, I hope I can help you, I wish you a happy life and a smooth work.

When fermenting the dough, the use of plastic wrap can better maintain the wetness of the dough, so that the surface of the dough will not crack due to drying, and it can also reduce the fermentation time, so that the dough can rise better. Thank you for your consultation, I hope my help can help you, I wish you a happy life and smooth work.

I mean wrap the dough in plastic wrap.

Hello, yes.

The dough is a little hard before the dough.

Do you still need to be soft.

Or do you add water.

Hello, you can rub it for a while.

Dough does not have to be covered with plastic wrap;

The purpose of the cover is to keep the dough moist, let it rise better, so that the surface of the dough is not dry and cracked, in the era of the hall without plastic wrap, it is okay to cover it with another basin, cover it with a damp cloth, and cover it with newspaper, as long as the purpose is achieved.

Yeast used for flour fermentation is a beneficial strain that needs to be isolated from the air to prevent contamination by miscellaneous bacteria, so it is necessary to isolate the air with plastic wrap to prevent miscellaneous bacteria. The plastic wrap is relatively thin and conducts heat.

The impact is small, it can help the fermentation temperature to be uneven, maintain the stability of fermentation, and facilitate the fermentation process.

If you want to keep good noodles from rising, you can consider taking the following measures:

1.Low-temperature storage: If the dough is stored at low temperature in the refrigerator, it can effectively delay the fermentation rate of the dough.

2.Salt to taste: Mixing an appropriate amount of salt in the dough can inhibit the fermentation of yeast and keep the dough from fermenting for a long time.

3.No added yeast: If you want to store it for a longer time, you can not add yeast when making noodles, so as to avoid rapid fermentation.

It is important to note that these methods can effectively maintain the quality and flavor of the dough, but they can also have an impact on its texture and appearance. Therefore, before taking the appropriate approach according to your own needs, you need to consider the use and properties of the dough to avoid affecting its quality and taste.

It depends. The dough rises and covers with plastic wrap.

The purpose of envy is to moisturize the dough with the pie chain, and if the oven has a humidification function, you can do without covering with plastic wrap. If the oven doesn't have a humidification function, you need to cover it with plastic wrap or put a bowl of hot water with hot air.

Do you need to cover the oven leavened dough with plastic wrap and put hot water?

nbsp;Fermented dough refers to the process of allowing the yeast to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand.

There is a leavening culture for doughBaking soda, old noodles and dry yeast powder. Under the right conditions, the starter culture is produced in the doughCarbon dioxidegas, which then expands by heat to make the dough soft and tasty.

Operating environment

Brand model: general

System version: General

Summary. Hello, dear, I'm happy to answer for you: Can you wrap the dough with plastic wrap Answer: Good morning, kiss<>

When fermenting the dough, the use of plastic wrap can better maintain the wetness of the dough, so that the surface of the dough will not crack because of drying, and it can also reduce the fermentation time, so that the dough can rise better. <>

If my answer is helpful to you, please give a thumbs up (comment in the lower left corner), look forward to your like, your efforts are very important to me, and your support is also the driving force for my progress. You can click on my avatar for one-on-one consultation. Finally, I wish you good health and a good mood!

Can the dough be wrapped in plastic wrap?

Hello, dear, I'm happy to answer for you: Can you wrap the dough with plastic wrap Answer: Good morning, kiss<>

When the dough is fermented with a dough, the use of plastic wrap can better maintain the wetness of the dough, so that the surface of the dough will not crack because of drying, and it can also reduce the fermentation time, so that the dough can be better proofed, if you do not use plastic wrap, you can also use a wet towel to promote fermentation, or use a basin and newspaper to cover the dough. <>

Kiss if my answer is helpful to you, please give a thumbs up (comment in the lower left corner), look forward to your like, your repentance is very important to me, and your support is also the driving force for my progress. You can click on my avatar for one-on-one consultation. Finally, I wish you good health and a good mood!

It is to keep the whole dough.

Hold on. Wrap up.

May I. A kiss that can be wrapped in all.

How long do you have to wait.

Dough. Kiss summer for 30-40 minutes.

1. Temperature: Low temperature can effectively control and delay the fermentation time of orange dates, and place them in a place with low temperature.

3. Reduce humidity: humidity is an important factor affecting fermentation.

4. Reduce yeast activity: adding more salt or sugar can reduce yeast activity and delay fermentation.