Can hair start at a temperature of 40 degrees Celsius

A dough temperature of 40 degrees Celsius can generally produce it, but time should be controlled to avoid excessive fermentation. Yeast has strong activity and a fast fermentation rate at 40 degrees Celsius, but excessive temperature may lead to dough sourness or yeast inactivation. Yeast reproduces and metabolizes faster in a 40 degree environment, resulting in a significant increase in dough gas production. Basic fermentation usually takes about 1 hour to complete. At this temperature, the activity of amylase increases, which helps soften the dough and produce more flavor compounds. Attention should be paid to covering the container to prevent the surface from becoming dry and hard, and to avoid direct sunlight that may cause local overheating. The completion of fermentation can be determined by doubling the volume of the dough and presenting a honeycomb like pattern. Continuous temperature exceeding 42 degrees Celsius may lead to a decrease in yeast activity, resulting in insufficient expansion force of the dough in the later stage. If the environmental humidity is too low, it will cause the skin to crust, and if the humidity is too high, it is easy to breed miscellaneous bacteria. It is recommended to shorten the fermentation time to 40 minutes during the hot summer season and extend it to 90 minutes during the winter season. Using a thermometer to monitor the center temperature of the dough is more accurate, as the dough temperature is usually 2-3 degrees lower than the ambient temperature.

It is recommended to place the dough in a sealed space and maintain humidity, which can be covered with a damp cloth or adjusted by placing it in a warm water bowl. The water absorption of different flours can affect the fermentation effect, and coarse grain flours such as whole wheat flour can be appropriately reduced to a fermentation temperature of 35 degrees. After fermentation is completed, it is necessary to knead and exhaust the dough in a timely manner. If the dough is excessively fermented, a small amount of alkali can be added to neutralize the sour taste, but repeated addition will affect the taste. Ideally, the initial fermentation time and temperature should be controlled well.