First fermentation
Put the kneaded dough into a slightly larger container, cover it with plastic wrap, put it into an electric oven, and ferment at a low temperature of about 28 degrees. No matter how the fire of the electric oven is adjusted, turn it directly to the far left and turn on the fermentation function of the electric oven 1 hour. After the fermented dough is taken out, poke a hole in the middle with a little flour. The hole does not retract and the surface is smooth, which indicates that the fermentation is successful. At this time, the dough is 2-2.5 times larger than before. The first fermentation generally requires a temperature of 28-32℃, which is relatively easy to handle. Usually, it can be fermented at room temperature. Even if the temperature cannot be reached, it can be solved by prolonging the fermentation time. Moreover, at this time, the dough has not yet formed, and covering the dough directly with plastic wrap or wet cloth can create enough humidity.
Intermediate awakening
Take the dough out of the container and exhaust it. The dough will become smaller. Divide the dough into several pieces and let it stand (relax) for 20 minutes at room temperature. Exhaust and proofing are very important, don't omit them. Whether bread can have a good shape depends on this step. That is, the dough is pressed/beaten/folded/rounded. Venting can strengthen muscles; The carbon dioxide formed by the yeast in the dough is discharged, thereby supplying fresh oxygen and improving the activity of the yeast; Make the surface temperature of dough closer to the internal temperature.
secondary fermentation
Put the dough on the baking tray and pay attention to leave some space, because the dough will become bigger during the second fermentation. Put the baking tray in the middle or upper layer of the oven, put a plate of hot water at the bottom of the oven, and close the oven door. The oven has a certain sealing function, and the hot water plate at the bottom will continuously emit water vapor, creating enough temperature and humidity inside the oven. No matter how the fire of the electric oven is adjusted, directly turn to the far left and turn on the fermentation function of the electric oven for 30-45 minutes. The second fermentation generally requires a temperature above 35℃ and a humidity above 80%. If your oven has the function of low temperature fermentation, you can use this function to keep the oven at a constant temperature. If not, you may need to replace a plate of hot water when the hot water in the oven cools down. When the dough expands to 2-2.5 times its original size, the dough is ready. Be careful not to touch the dough! Bake dough in the oven.
As can be seen from what we introduced today, oven fermentation can be divided into three steps. In fact, these three steps are closely linked. In order to make delicious bread, these three fermentation steps are indispensable. According to what we introduced to you today, you can make bread at home. Although we seem to talk a lot, in fact, after you learn oven fermentation, you will find that oven fermentation is actually very simple.
Tubatu Online provides you with "every decoration quotation, 1-4 local decoration companies, 3 sets of decoration design schemes" and the decoration pit avoidance strategy for free! Click this link:/Zhu Ye /zxbj-cszy.php? to8to _ from = SEO _ zhidao _ m _ jiare & amp； Wb, you can get it for free ~