What is the optimal temperature for dough fermentation

The optimal temperature for dough fermentation is generally between 25-28 degrees Celsius, which is influenced by factors such as yeast activity, dough composition, and environmental humidity. Yeast is most active at 25-28 degrees Celsius and can quickly break down sugar to produce carbon dioxide, causing the dough to expand evenly. This temperature range can ensure fermentation efficiency while avoiding premature yeast inactivation or excessive acidity caused by high temperatures. When using fresh yeast, the temperature can be slightly lowered by 2-3 degrees, while dry yeast needs to ensure complete dissolution and activation. Whole wheat dough, due to the strong water absorption of bran, can be fermented at a temperature of up to 30 degrees Celsius to accelerate the process. A temperature below 20 degrees Celsius will significantly slow down the fermentation rate, and slow yeast metabolism can easily lead to dough stiffness. If the temperature exceeds 35 degrees, yeast activity sharply decreases, and excessive proliferation of lactic acid bacteria can make the dough too acidic. At the same time, the gluten network is easily damaged by high temperatures. In winter, warm water can be used to mix the ingredients or temperature control can be achieved through a fermentation chamber. In summer, direct sunlight should be avoided. Refrigerated fermentation needs to be controlled at 4-7 degrees Celsius, which may take longer but can result in a more delicate flavor.

Different types of noodles have slight differences in fermentation temperature. For example, baguettes require a low temperature of 22-24 degrees Celsius for long-term fermentation to enhance their wheat aroma, while sweet bread can accelerate fermentation at 30 degrees Celsius. It is recommended to adjust the dough according to its condition. The ideal fermentation degree is when the volume expands to 1.5-2 times and the fingers press slowly to rebound. During the fermentation process, maintain a humidity of around 75% to avoid surface dryness and cracking. At the same time, pay attention to isolating odors such as oil fumes from interfering with yeast activity.