1 Consequences of over-fermentation of bread

1. Sour taste: If the dough is over-fermented when making bread, it will have a smell of wine and its taste will become sour. The taste of the finished bread will not be good.

2. The shape of the bread is not good: over-fermentation will make the organization of the bread rough and granular, so the shape of the bread will not be good.

3. Lack of elasticity of the bread: If the dough is over-fermented, the elasticity of the dough will be reduced, and the taste of the bread will not be good.

2 How long does it take for the bread to ferment

40 minutes or so.

If the temperature and humidity are right, the fermentation can be completed in about 40 minutes, usually when the dough has fermented to 1.5-2 times its original volume. But in order to make the texture of the bread more fluffy and delicious, usually also need to carry out the second fermentation, the first fermentation is completed, the dough will be taken out of the exhaust, in the second fermentation, so that the dough can be more powerful, made out of the bread is also more delicious.

3 What to do if the bread is over-fermented Situation 1

If the dough is over-fermented but not more than four hours, you can use the following methods:

1. According to the proportion of the original dough, re-use water and flour to knead a new dough;

2. When the new dough is kneaded until the surface is smooth, it will be combined with the over-fermented dough;

3. Add a third of the yeast of the original dough and let it rise again.

If the over-fermentation has been more than 4 hours or even longer, it is recommended to treat the dough as an old leavening, you can cut the over-fermented dough into small pieces as a yeast primer, and then you don't need to add the yeast to the leavening, you can use the over-fermented dough directly.

4 How to tell if the bread is ready

From the volume

Generally, the volume of the fermented dough is about 1.5-2 times larger than the original, which is the easiest way to tell if the dough is ready.

Listening to the sound

A well-fermented dough has a hollow sound when you tap it, because it contains a lot of gas. An unfermented dough will have a firm sound when tapped.

Dip your finger in a little flour and poke a hole in the dough. If it doesn't bounce back, the fermentation is complete.