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Bread and acid fermenting time estimater

It's the magic of temperature, and it's the perfect fermentation for every single face.

15°C (cold) 25°C (appropriate) 35°C (hot)

Estimated base fermentation time (to double volume)

2 hours, 0 minutes.

The standard room is fermented. It is recommended that the condition of the noodles be observed every 30 minutes.

Spaghetti fermentation: finger test (Poke Test)

A small amount of flour on the finger, and a pit of about 1.5 cm deep on the face of the face:

  • Under-proofed: The noodles were extremely flexible and the pit was almost immediately fully loaded. Need to continue fermenting.
  • Perfectly fermented: The pit will be slowly re-emerged, but eventually a slight dimple will be left. Bread now!
  • Overfer-proofed: The pit was completely unbounceable and even the face of the face collapsed like a plume that was ventilated. The noodles have lost their support.

Why is the temperature the "dominant" of the fermented noodles?

Many bakers often experience one of the biggest setbacks when they make bread in the recipe: it says fermentation 1. It was twice as big as it was, and it was two hours of waiting for the noodles to go unheeded. Or just 40? In minutes, the noodles have swelled and collapsed as balloons. What's wrong with this?

The answer is: The temperature is different.

The recipe is usually based on the constant temperature of the professional bakery room 24°C-26°C. The environment is derived. And your kitchen in the north is probably 16 degrees C in the winter, and it's probably high in the south after summer. 32°C。 yeasts are a living single-cell fungus that are extremely sensitive to temperature:

  • The rate of production of yeasts is almost double for each temperature increase of 10°C.
  • The yeast is virtually dormant when below 4°C (this is why the noodles can be put in the freezer).
  • When above 60°C, yeast cells are burned to death.

How to solve the problem of the sourness of the summer noodles?

In the hot summer, the temperature of the room was approaching and even exceeded. 30°C, the fermentation speed of the noodles will be as out of control as the decorated Mustang. At this point, although the gas is very high (and soon it will grow), bacteria such as lactate in the face of the face can also breed in large quantities, producing a stingy sour smell; At the same time, the face bands are not ready to be fully hydrocracked and networked, and the noodles are passed out, and the bread that is baked is prone to collapse and rough organization.

Three secrets of summer temperature control:

1. Use ice water and iced flour: (b) Reduce the initial temperature when the surface is out of the tank by physical cooling (the target canal temperature should be controlled at around 26°C).

2. Reduce yeast usage: Cutting the yeast in the recipe directly in half can effectively slow the fermentation rhythm.

3. Directly into air-conditioning rooms or refrigerators: At the highest temperature, the noodles are thrown into the freezer room (4°C) for 12-24. Hours of cold slow fermentation. This will not only solve the problem of acidic acid but also allow the starch in flour to be fully dissolved, and the smell of baked bread is extremely plume.

What's the sourdough fermenting curve?

If you play high-end, Sourdough Time management will become quite different. Commercial dry yeasts are superb strains that are industrially pure and are extremely explosive. And your natural yeast, which you raise at home, is a wild mixed species of bacteria (symbiotic yeast and lactate), which fermentes much slower than commercial yeasts.

Usually, at 24°C, 20% of the natural yeast is vaccinated, which takes a long time. 4.5 to 5 hours The fermentation is the only way to complete the basic fermentation. Using this page's predictor, you can estimate the time required for acids based on room temperature in your home, and you can never wake up at night to watch the noodles again!