Can dough be fermented at 40 degrees

40 degrees can ferment dough, but strict control of time and humidity is required. Yeast has higher activity in an environment of 40 degrees Celsius, and the fermentation rate will significantly increase, but temperatures exceeding 42 degrees Celsius may cause yeast inactivation. When the dough is fermented at 40 degrees Celsius, yeast metabolism is vigorous and gas production efficiency is significantly improved. At this temperature, basic fermentation usually takes only 30-50 minutes, which is about a quarter of the fermentation time at room temperature. High temperature environment can promote the decomposition of starch in flour by amylase, producing more monosaccharides that can be utilized by yeast, while accelerating the formation of gluten network. However, it should be noted that the container should be covered with a damp cloth to maintain humidity and avoid surface crust affecting the expansion effect. When the ambient temperature continues to exceed 42 degrees, yeast cell proteins will gradually denature and become inactive. At this point, the dough may experience fermentation stagnation, excessive acidity, or rough texture. Some high-temperature tolerant yeast varieties can tolerate short-term high temperatures, but ordinary household yeast may completely lose activity after more than 1 hour at this temperature. If the dough suddenly collapses or produces a pungent alcohol smell after swelling, it often indicates that the yeast has died in large numbers.

When fermenting at 40 degrees Celsius, the dough can be placed in a sealed space and mixed with a bowl of hot water to maintain humidity. It is recommended to check the status every 15 minutes and test the rebound degree by pressing with your fingers to avoid excessive fermentation. It is recommended to lower the fermentation temperature to around 35 degrees Celsius during high temperature weather in summer, and use the oven fermentation function for precise temperature control in winter. The water absorption of different flours can affect the fermentation rate, and whole wheat flour and other coarse grain products can extend the fermentation time by 10 minutes appropriately.