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Key Issues in Bread Fermentation

Release time:

2025-11-26

Kneading — Bulk Fermentation — Degassing —Dividing Dough into Portions — Rounding —Resting — Shaping — Final Fermentation —Baking

What should we pay attention to regarding bread fermentation?

1. Simple Direct Method
Kneading — Bulk Fermentation — Degassing —Dividing Dough into Portions — Rounding —Resting — Shaping — Final Fermentation —Baking

2. Pre-Ferment Method (Commonly Known as Sponge Dough Method)
Kneading Sponge Dough — Sponge Fermentation — Kneading Main Dough — Bulk Fermentation of Main Dough — Degassing Main Dough — Dividing into Portions — Rounding — Resting — Shaping — Final Fermentation — Baking

What Are the Requirements for Kneading?
All bread dough needs to be kneaded until it forms a film. A "film-forming" dough is elastic and can be stretched into a thin, translucent membrane. The transparency and toughness of the membrane vary by bread type:

For Dinner Rolls: the film is elastic, and any tears will have jagged edges.

For Toast: the film is highly elastic, and any tears will have smooth, round edges.

What Are the Requirements for Fermentation?
Sponge Dough: Ferment until it doubles to triples in volume (recommendation：ferment to 3–4 times the original size, with the center slightly sunken and a subtle alcoholic aroma).

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