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In baking and pastry making, judging whether the dough has fermented properly is a key step in determining the taste of the finished product. Whether making bread, steamed buns or steamed buns, the fermentation state of the dough directly affects the fluffiness and flavor of the finished product. The following will provide you with a detailed analysis of how to accurately judge whether the dough is ready from three aspects: fermentation principles, judgment methods, and common questions.
1. Fermentation principle and time reference
Dough fermentation is a process in which yeast breaks down sugar to produce carbon dioxide, causing the dough to expand. Fermentation time is closely related to environmental conditions. The following are reference data under different environments:
| ambient temperature | Humidity requirements | Normal fermentation time |
|---|---|---|
| 25-28℃ | 70%-75% | 1-1.5 hours |
| 30-35℃ | 75%-80% | 40-60 minutes |
| Refrigerate at 4℃ | / | 8-12 hours |
2. 5 scientific judgment methods
1.volumetric observation: The volume of successfully fermented dough will increase to 1.5-2 times its original size. This is the most intuitive judgment standard.
2.finger test: Dip your index finger in flour and insert it into the center of the dough: - The holes shrink quickly: insufficient fermentation - The holes remain stable: fermentation is completed - The dough collapses: over-fermentation
3.Appearance Characteristics Method: - The surface is smooth and plump - Even network pores appear - Exudes a mellow yeast smell
4.Float test method: Take a small piece of dough and put it into the water: - Floating: Fermentation is complete - Sinking: Fermentation needs to continue
5.Thermometer measurement: The best condition is when the center temperature of the dough reaches 24-26℃.
| Judgment method | Qualification standards | Things to note |
|---|---|---|
| volume change | 1.5-2 times larger | Need to mark the initial volume |
| finger test | The hole does not collapse or shrink | Dip in dry powder before testing |
| Float test | Dough floats | Suitable for high-gluten dough |
3. Solutions to common problems
1.Insufficient fermentation: - Phenomenon: Small volume change, tight organization - Solution: Extend the fermentation time or increase the ambient temperature
2.Over fermentation: - Phenomenon: Obvious sour smell, surface collapse - Solution: Add appropriate amount of baking soda to neutralize
3.Uneven fermentation: - Phenomenon: Local bubbles are too large - Solution: Knead the dough thoroughly before fermentation
4. Tips from professional chefs
1. It is recommended to use a 40℃ warm water bath to accelerate fermentation in winter. 2. The fermentation time of whole wheat flour needs to be extended by 20%. 3. A small amount of sugar (not more than 5% of flour) can be added to promote fermentation. 4. The judgment criteria for secondary fermentation are the same as those for primary fermentation.
After mastering these judgment skills, you can accurately control the fermentation state of the dough and make fluffy and delicious pastries. Remember, fermentation is an art that requires practice. Observe and experiment, and soon you will be able to intuitively judge the state of the dough.
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