

News
Several key problems of bread fermentation
- Categories:Company News
- Time of issue:2020-09-15
(Summary description) kneading → basic fermentation → exhaust, dividing agent, rounding → relaxation → shaping → final fermentation → baking
Several key problems of bread fermentation
(Summary description) kneading → basic fermentation → exhaust, dividing agent, rounding → relaxation → shaping → final fermentation → baking
- Categories:Company News
- Time of issue:2020-09-15 20:01
- Views:
What do we need to pay attention to about bread fermentation?
The simplest direct method
kneading → basic fermentation → exhaust, dividing agent, rounding → relaxation → shaping → final fermentation → baking
Starting Yeast (commonly known as Chinese Method)
starter kneading → fermentation → main dough kneading → main dough basic fermentation → main dough exhaust, dividing agent, rounding ☞ relaxation ☞ shaping → final fermentation → baking
What are the requirements for kneading?
The bread dough must be kneaded until the film is formed. How to call the film, the dough can be malleable, can be kneaded, like a transparent film; the specific transparency and the toughness of the film are different for different types of bread. Claim:
For the meal bag, it is enough to reach the expansion stage, the film is flexible, if there is crack, the crack is a jagged edge;
For toast, it is required to reach the complete stage, the film is tough, and if there is a crack, the crack is a smooth round edge.
What are the requirements for fermentation?
Yeast dough, fermented to 2~3 times the volume size, can be used to knead the main dough; personally like to ferment to the largest volume expansion, 3~4 times the size of the volume, the center of the dough is slightly concave and has a wine taste.
Scan the QR code to read on your phone
Relevant information
-
How to test whether flour starter is active
Novices and sourdoughs often encounter the phenomenon that the dough does not rise. The temperature of the dough, the fat content, the amount of salt, etc. will affect the fermentation speed and effect. But yeast failure is a relatively common problem. So if you buy yeast for a long time, you can use the following method to test whether the flour starter is active. - Common fermentation methods of flour 11-20
- Flour craft purple sweet potato flower practice 11-20
- Oat Bottom Sakura Mango Mousse Cake 11-19
- Butter Chopped Pepper Sauce Bread 11-19


Hongyuan Flour
PRODUCTS
CONTACT US
Add: Songjia Village, Shahe Town, Laizhou City
Tel: 086-535-2319468
Fax: 086-535-2347217
Postcode: 261432
E-mail: sschongyuan@sina.com
Contact: General Manager Song
FOLLW US
Copyright © 2020 Hongyuan Flour 鲁ICP备05011982号 Powered by: 300.cn