It would be a very happy thing to have bread made by yourself for breakfast every day. But when winter comes, it becomes very difficult for the dough to ferment. In fact, the oven at home can also be used to ferment dough, so how to use the oven to ferment the dough? What to do if the oven does not have a fermentation function? How long does it take for the oven to ferment, and to what extent does it need to be fermented? So today let us Let’s explore the things about “oven fermentation”!
Fermentation Tip 1:
After making sure that the yeast is active and used correctly, and that the sugar, salt and butter are appropriate, Try to ensure an environment suitable for dough fermentation.
(The following data is suitable for most soft breads, while traditional European breads and crispy breads do not require such high temperature and humidity)
?Basic fermentation
Suitable temperature: 27 degrees, relative humidity: 75%
Second fermentation/final fermentation
Suitable temperature: 35-38 degrees, relative humidity: 80-85%
Fermentation Tips
When the temperature is low, how to ensure that the dough ferments normally at a suitable temperature?
Fermentation Tip 2:
Basic Fermentation
Place the dough on a chopping board/basin and cover with plastic wrap. Place in a warm place for basic fermentation.
(When the temperature is low, it can be placed next to the heater, under an electric blanket, or under a quilt)
Second fermentation/final fermentation
①Put in " For an oven with "fermentation" function, set the upper and lower heat to 0 degrees, and put a bowl of hot water on the lower floor.
②The oven does not have a fermentation function. If the minimum temperature of the oven is not higher than 40 degrees, you can also adjust the upper and lower heat to 30 degrees and put a bowl of hot water on the lower floor
(The oven has the lowest temperature If the temperature is 100 degrees, it is not suitable to use the oven's own function for fermentation)
③Use the relatively closed space of the oven/microwave oven to create a suitable fermentation environment: put a bowl of hot water, but change the water frequently.
④ Find a well-sealed box/cabinet/foam box, put the baking sheet with the dough in it, and put a bowl of hot water at the same time.
(You can also put a hot water bottle that is not very hot and close the lid for fermentation)
TIPS: Hot water is not boiling water. Boiling water will make the fermentation environment too humid. Affects dough fermentation. If the water is cold and the fermentation is not complete, you need to change it to a bowl of hot water.
Level of fermentation
How long does it take for basic fermentation and secondary fermentation? There is no exact answer. You can only judge the completion of fermentation by the state of the dough.
Fermentation Tip Three:
Basic Fermentation
Insert your fingers into the dough. If the holes do not spring back and the dough does not collapse, it means the fermentation is appropriate. ; The small hole rebounds quickly, indicating insufficient fermentation.
(Signs of over-fermentation: When opening the plastic wrap, the sour smell is strong, and the dough will collapse quickly when you tap it.)
Second fermentation/final fermentation
Press the dough gently with your fingers. The pressure will not spring back immediately and will appear slightly tense.
(Signs of over-fermentation: when brushing with egg wash, the dough will shrink when it touches the brush; when a cut is made, the dough will shrink.)
Be careful when fermenting in the oven The following points: A thermohygrometer is a good helper. You can put it in the oven with the dough, so that you can control the temperature and humidity well through it, and you can flexibly control the heat and amount of water. If your oven has a low-temperature fermentation function, you can make good use of this function to keep the oven at a constant temperature; if it does not have this function, you need to put a basin of hot water in the oven. After the hot water cools, you need to replace it with a new basin. Hot water. This fermentation method is very suitable for home use. Because of this, it will not be able to control the temperature as accurately as a professional oven. You only need to be able to control the temperature to a range, and it does not require special accuracy. As long as you grasp the above points, you can make delicious bread at home!