We know that the oven is a very convenient tool for making bread. Before baking bread, the dough for making bread should be fermented. The fermentation process can also be carried out by the oven. The oven can speed up the fermentation and shorten the time required for fermentation. If there is no oven, the fermentation of bread may take several hours, so it can be seen that the oven is a very useful household appliance. So in today's article, we will do it for everyone.

First fermentation

Put the kneaded dough into a slightly larger container, cover it with plastic wrap, and put it into an electric oven to ferment at a low temperature of about 28 degrees. No matter how the fire in the electric oven is set, directly hit the far left, turn on the fermentation function of the electric oven, and set the time for 1 hour. After the fermented dough is taken out, poke a hole in the middle of the dough with a little flour. The hole does not retract and the surface is smooth, which means that the fermentation is successful. At this time, the dough should be 2-2.5 times larger than the original. The first fermentation generally requires a temperature of 28-32℃, which is easy to handle. Usually, it can be fermented at room temperature. Even if the temperature is not reached, it can be solved by extending the fermentation time. Moreover, at this time, the dough is not shaped, and sufficient humidity can be created by directly covering the dough with plastic wrap or wet cloth.

middle proofing

take the dough out of the container and exhaust it, and the dough will become smaller. Divide the dough into several pieces, and then let the dough stand (relax) for 2 minutes at room temperature. Exhaust and proofing are very important, so don't omit them. Whether the bread can have a good shape depends on this step. That is, the dough is pressed/slapped/folded/rounded. Venting can strengthen gluten; Let the carbon dioxide formed by yeast in the dough be discharged, so as to supply fresh oxygen, which improves the activity of yeast; Make the surface temperature of dough closer to the internal temperature.

second fermentation

put the dough on the baking tray, and pay attention to leave some space, because the dough will expand 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 effect, 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 in the electric oven is set, directly hit the far left and turn on the fermentation function of the electric oven for 3-45 minutes. The second fermentation generally requires a temperature above 35℃ and a humidity above 8%. 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 rises to 2-2.5 times its original size, the dough will be ready. Be careful not to touch the dough after it is sent! Bake the dough in the oven.

From what we introduced today, we can see that oven fermentation can be divided into three steps, in fact, these three steps are closely linked. If you want to make delicious bread, these three fermentation steps are actually indispensable. According to what we introduced today, you can make bread at home. Although our words seem to be more, in fact, after you learn how to ferment in the oven, you will find that oven fermentation is actually used.

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