What does fermented dough look like

Fermented dough usually expands to about twice its original volume, with a smooth and elastic surface. After pressing, it slowly rebounds and emits a light aroma of wine or yeast. During the fermentation process, yeast breaks down sugars to produce carbon dioxide gas, forming a uniform honeycomb structure inside the dough. To determine if fermentation is complete, dip your fingers in flour and lightly press in the center of the dough. If the depression gradually recovers, it indicates moderate fermentation. If it rebounds quickly, it indicates insufficient fermentation. If it collapses and does not rebound, it indicates excessive fermentation. The ideal fermentation temperature is between 25-32 degrees Celsius, with humidity maintained at around 75%. In winter, the fermentation time can be extended or warm water can be used to promote activity. Overfermented dough will become sticky, collapse, and have a strong sour taste, resulting in insufficient expansion during baking; If the fermentation is insufficient, the texture will be tight, and after baking, the volume will be small and the taste will be hard. Whole wheat flour requires an extended fermentation time due to its high bran content, while dough with more added sugar and oil will slow down the fermentation rate. The refrigerated slow fermentation method takes more than 12 hours to enhance the flavor of the dough, but attention should be paid to leaving enough room for expansion in the container.

During daily production, the dough state can be observed to adjust the fermentation environment, and transparent containers can be used for easy observation of volume changes. Different types of flour have significant differences in water absorption. It is recommended to add water in batches to adjust the humidity. After fermentation is completed, it is necessary to undergo shaping and secondary awakening as soon as possible to avoid defoaming and affecting the fluffiness of the finished product. Keeping a small amount of aged flour as a starter can enhance the flavor, but it is important to avoid contamination by miscellaneous bacteria. Before baking, a blade can be used to scratch the surface of the dough to help it expand evenly. High temperature setting during the early stages of baking helps to lock in the gases produced during fermentation.