Why is it said that the slower the bread ferments, the better the taste of the bread it makes?

The slower the bread rises, the softer and more delicate the inside of the bread, the more vigorous the pores, the better the absorption of sugar, and the reduction of the number of yeasts.

Makes the bread sour and slightly sour. Multiply bacteria that cause consumers to get sick.

Flour fermentation typically includes baking soda (alkali, noodle base, chemical name is sodium bicarbonate) and yeast fermentation. In principle, this is similar to wrapping the carbon dioxide gas with gluten to form a homogeneous and small by producing a large amount of carbon dioxide gas in the dough. The pores make the dough expand.

Fermentation with baking soda can severely destroy the B vitamins in flour, while yeast fermentation does not, and the nutritional value is improved. Yeast is divided into fresh yeast and dry yeast. It is an edible, nutrient-rich, single-celled microorganism.

During fermentation, starch and sugar in flour break down to produce carbon dioxide gas and ethanol.

The fermentation time is related to the sugar and oil content in the dough and the fermentation temperature. Usually, regular dough takes about 1-2 hours at 28 degrees (some of them still need to be fermented and need to be re-fermented). If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly.

The dough of regular bread usually rises to a multiple. Touch the flour with your fingers and poke a hole in the dough. The hole does not retract. (If the dough around the hole collapses, it means over-fermentation).

Over-fermentation can compensate, the flour becomes sour, a little baking soda can be added to neutralize the sourness, but if the gluten elasticity of the dough is heavily fermented, it will be affected and some flour must be added to re-ferment. - Form the dough.

That's why I say this because it's a kind of experience when making bread.

This is because the process of fermenting bread produces a lot of elements that are very pleasant.

I think this is because the bread is softer when it is fermented.

Maybe it's because the bread making process needs to be fermented in this way.

In the process of making bread, we can often see "one shot" and "two shots" in the recipe, that is, bread needs to be fermented twice, which is different from the one fermentation method we usually use to make pasta, so many people will also have this question: "Why do you have to ferment twice to make bread?" Isn't it okay to send it once? With the same questions as everyone, I also conducted an experiment and made two toasts with one fermentation and two fermentations with the same recipe.

The picture shows toast fermented twice.

Generally speaking, the reason why the bread needs to be fermented for the second time will not only increase the flavor of the bread, but also make the structure more delicate, in most cases, the purpose of the second fermentation is threefold:

2. The process of exhausting, patting and folding can give the dough a hidden blow, so that the gluten is strengthened, the dough is more elastic, the taste of the bread will be more chewy, and the organization will be more delicate.

In order to verify this statement, I used the same recipe to make two toasts with one fermentation and one second fermentation, and sure enough, the above statement was verified.

The picture shows toast fermented twice.

The picture shows that it is made by the method of one-time fermentation, and it can be seen that the tissue is relatively delicate, but because it rises too high, the air chamber is a little large, but the overall air chamber can be seen to be relatively uniform, the taste is chewy, and the height is very good after entering the furnace, and the explosive power.

Foot. The picture shows toast made from a single fermentation.

This is toast made with a fermentation, you can see that the explosive power is not bad, but the fermentation time has become longer, usually in the second fermentation, in the fermentation environment of about 38, 80%, the whole fermentation process can be completed in 60 minutes, but in a fermented toast, the same fermentation temperature and humidity took 95 minutes, and it took 9 minutes to send it to 9 points.

The picture shows the toast made by fermenting it in one go.

After cutting, you can see that in fact, compared with the toast that has been fermented twice, the air chamber is not very uniform, there are irregular large bubbles, and the taste is not as chewy as the tissue that has been fermented twice, and it may be softer, but the difference in taste is not very large, so there will be a slight difference between the two fermentation methods in terms of tissue delicacy and chewiness.

Therefore, if you want to make bread with a more delicate structure, more chewy, and more flavorful, if you have time, it is better to go through the double fermentation process.

1. If the water is not enough, the dough is not soft enough, and the water should be added to about 65% of the amount of flour. Too little, that is, the gluten can't be pulled, and if there is too much, it can't be absorbed, and it is very sticky when you make it.

2. If the gluten of the flour is insufficient, it should be made with special bread flour or high-gluten flour.

3. Insufficient kneading time, or over-kneading, will lead to gluten is not the best state of complete expansion.

4. Review the ingredients, if the sugar is not added enough, the gluten expansion will be relatively slow, pay attention to prolong the kneading time.

The use of oil is also related to the extinction, if the oil is added too early, it will be difficult for the gluten to expand into place, and if it is added late, it is easy to knead the gluten.

It could be: 1: The quality of the raw materials is poor.

2: The amount of salt is too small with socks. 3:

The bread is not sufficiently soured. 4: The plastic surgery equipment Li Chi is unhygienic and dissolved.

5: The dough is stirred incorrectly. 6:

The condition of the oven is not good.

Over-fermented dough will be looser, and the strength formed will be weaker, so it will have wrinkles after baking and will easily collapse.

In addition, because the yeast in the dough breaks down too much sugar, thus reducing the proportion of sugar, the sweetness of the bread is reduced, and it is difficult to color when baking, and the color is not bright enough. Moreover, due to the overwork of yeast, there is a surplus of carbon dioxide and alcohol, and the smell of yeast and alcohol with a sour taste is enhanced; The bread has bubbles in its tissue, has a rough and dry texture, and the finished bread tends to harden when cooled.

The bread is not fermented enough to have an impact on the baked product, which will cause the bread to be hard, poor in taste, and not tasty.

1.Use of expired and spoiled yeast or insufficient amount of yeast;

2.Excessive or under-agitation;

3.The amount of sugar is too high, resulting in high osmotic pressure and inhibiting the activity of yeast, and the amount of sugar in bread should not exceed 18% of the amount of flour;

4.The amount of salt is too much, which inhibits the activity of the yeast;

5.The temperature is too low, and the temperature suitable for yeast fermentation is 28 36;

6.The dough has too much moisture and is too wet and sticky.

Reason: Fermentation fills the bread with gas. It becomes loose and has a good taste.

Bread fermentationIn the production of bread and its similar products, Saccharomyces cerevisiae is used as a starter culture. By fermenting the sugar in the dough, the yeast produces a large number of carbon dioxide bubbles. Gives the final product a characteristic honeycomb structure.

Certain other products of fermentation and the yeast feast itself, provide the flavor of the bread.

Fermentation prematurely: When it comes to fermentation, it is indispensable to slip yeast, we are mainly talking about fermentation yeast, which is a beneficial natural bacterium that can chemically react with starch and sugar in the dough under certain temperature and humidity conditions to produce carbon dioxide gas and ethanol. The resulting gas will form very fine bubbles in the dough under the strong gluten wrap, so that the dough volume will slowly become expanded, which is the fermentation process.

The proteins in flour are hydrated and stirred to form a tight gluten network, and to form a fluffy and delicious bread, yeast needs to have enough fermentation time and produce enough gas.

The gluten network in the dough encapsulates the gases produced by the yeast, making the dough bulky and elastic. After baking, the protein becomes hot and solidifies, and the bubbles vaporize to form fluffy holes in the bread, creating a good bread texture.

So the fermentation of regular bread takes at least 1 hour to give the yeast enough time to act.