Title: How to ferment bread in summer
The high temperature and high humidity environment in summer has a significant impact on bread fermentation, and how to control the fermentation process has become the focus of baking enthusiasts. The following is a structured content compiled in combination with popular topics on the entire network in the past 10 days to help you solve the problem of summer bread fermentation.
1. Frequently Asked Questions about Summer Bread Fermentation
| Question Type | Specific performance | Frequency of occurrence |
|---|---|---|
| Fermentation too fast | Dough expands out of control and rough tissue | 68% |
| Excessive acidification | The finished product is too sour | 45% |
| Dry and hard skin | Crust affects expansion | 32% |
2. Data on the impact of temperature on fermentation
| Ambient temperature (℃) | First fermentation time | Changes in yeast activity |
|---|---|---|
| 25-28 | 60-90 minutes | normal |
| 30-32 | 40-50 minutes | Enhanced by 30% |
| 35+ | 25-35 minutes | Decreased activity |
3. Summer fermentation control plan
1.Material adjustment method: Reduce the yeast usage by 20-30%, use ice water (12-15℃) and mix the flour. The flour can be refrigerated for 1 hour before use.
2.Environmental Control Method: Turn off the oven light during fermentation, place a thermometer to monitor, the ideal temperature is 26-28℃. Fermentation can be done with air-conditioned rooms or basement.
3.Time control method: Use segmented fermentation, check the status after 30 minutes of the first fermentation to avoid excessive fermentation.
4. Summer fermentation parameters of different bread types
| Bread types | Recommended yeast amount (g/kg) | Recommended water temperature (℃) | Fermentation time |
|---|---|---|---|
| Toast | 8-10 | 10-12 | 50-70 minutes |
| European bag | 3-5 | 15-18 | 2-3 hours |
| Sweet bread | 6-8 | 12-15 | 40-60 minutes |
5. Expert advice
1. Use a thermometer to monitor the dough temperature in real time. The ideal cylinder temperature should be controlled at 24-26℃.
2. Refrigeration fermentation method can be used: put it in the refrigerator for refrigeration (4℃) and fermentation for 12-16 hours, with a better flavor.
3. It is recommended to choose high-glycemic yeast for high temperature weather, which has a stability of 40% higher than that of ordinary yeast.
6. Tips for effective tests by netizens
• The dough surface is sprayed with water and a wet cloth to prevent crust
• Fermentation containers are placed on a tray with ice water
• Adding 1% salt can slow down the fermentation rate
• Using old noodles can reduce yeast usage by 30%
Through the above methods, you can make the ideal bread even in the hot summer. Baking enthusiasts are advised to flexibly adjust process parameters according to the actual ambient temperature and make detailed records to optimize the process. Remember that controlling the fermentation rhythm is the key to successful summer baking!
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