How many hours does it take to make a face at 20 degrees

It usually takes 4 to 6 hours to make dough in a 20 degree environment, and the specific time is affected by factors such as yeast activity, flour type, sugar content, dough moisture content, and environmental humidity. Yeast activity is a key factor determining fermentation rate. Fresh yeast or active dry yeast can maintain stable activity at 20 degrees, but improper storage or expiration can lead to slow fermentation. The yeast activity can be tested with warm water before use, and foam indicates good activity. Different brands of yeast have slight differences in fermentation efficiency, it is recommended to choose legitimate products. The protein content of flour directly affects the rate of gluten formation. High gluten flour has a slightly longer fermentation time than medium low gluten flour because its gluten structure is more compact. Whole wheat flour contains bran, which can hinder gluten expansion and require an extended fermentation time. Adding a small amount of salt can enhance gluten elasticity, but excessive amounts can inhibit yeast activity. Sugar can provide nutrients for yeast, but exceeding 10% of flour weight may delay fermentation. During the fermentation process, it is important to maintain a stable environment and avoid excessive temperature fluctuations. Fermentation is considered complete when the dough volume doubles and presents a honeycomb like structure. Insufficient fermentation can lead to a tight texture in the finished product, while excessive fermentation can produce a sour taste. It can be covered with a damp cloth to prevent surface cracking, and can be placed in a closed container for auxiliary insulation in winter. If fermentation needs to be accelerated, the ambient temperature can be appropriately raised to around 25 degrees, but should not exceed 30 degrees to avoid affecting yeast activity.