Is it okay to have hair for more than 10 hours

It is generally acceptable to leave the dough for more than 10 hours, but the time needs to be adjusted according to the ambient temperature and yeast activity. When the temperature is low, yeast fermentation is slow, and extending the time appropriately does not affect the quality of the dough; Excessive temperature may cause excessive fermentation, resulting in sour taste or collapse. When the room temperature is around 20 degrees Celsius, there is usually no problem with fermenting the dough for 10 hours. Yeast continues to produce gas under suitable humidity, and the dough expands to twice its size before entering a stable period. At this time, the gluten network structure is complete, and it can still maintain a fluffy texture after baking. If refrigerated fermentation method is used, low temperature will significantly inhibit yeast activity, and 10 hours of fermentation may only achieve 60% of the standard fermentation effect, which needs to be extended to more than 16 hours. In high temperature environments above 30 degrees Celsius in summer, dough may experience excessive fermentation after 10 hours. Excessive consumption of polysaccharides by yeast can cause the dough to become sticky, reduce its support, and easily collapse during baking. At this point, 1% edible alkali can be added to neutralize the acidity, or the fermentation rate can be reduced by continuing to grow old noodles. Using high sugar tolerant yeast or natural yeast strains can better adapt to long-term fermentation.

It is recommended to determine the fermentation endpoint based on the dough state, and slowly rebound after pressing with fingers to complete the fermentation. The dough fermented for a long time is more suitable for making pastries with complex flavor, such as Oubao and whole wheat Mantou, which can produce more small molecular peptides and aromatic substances. During the fermentation process, it is necessary to cover it with a damp cloth to prevent the skin from drying out and cracking. refrigeration fermentation should be sealed to avoid cross flavors. If there is a noticeable sour or moldy taste, it is not edible.