Gluten flour is usually fermented with yeast for two to three hours, we need to use warm water to melt the yeast, then pour it into the flour and mix it well and knead it into a dough, and then seal the dough to control the temperature around it at about 30 degrees Celsius.

How long does gluten flour ferment?

If we are fermenting the flour with yeast, it will take two to three hours for the flour to fully ferment, depending on the temperature of the environment.

The yeast fermentation method is very simple, we just need to prepare a proper amount of warm water and use it to dissolve the yeast, then pour the yeast water into the flour and mix it to make the flour flocculent, then you can knead it into a dough.

Next, seal the dough and store it in a warm place. It is best to keep the temperature around the dough around 30 degrees Celsius, or if it is cold, put it in a pot of hot water, and then you can take out the dough after two or three hours.