【书籍专题 · 面包大全】关于面包的基本醒发

Core Viewpoint - The article emphasizes the importance of fermentation in bread making, detailing the optimal conditions and methods for achieving the desired dough rise and texture. Group 1: Fermentation Process - The first fermentation, known as basic fermentation, is crucial for dough preparation [1] - Ideal fermentation temperature ranges from 28 to 40 degrees Celsius, with humidity levels between 70% and 80% [2] - Specialized fermentation boxes or ovens with fermentation functions can be utilized for this process [4] Group 2: Fermentation Techniques - Dough can be placed in a plastic bag and submerged in warm water (30 to 40 degrees Celsius) for fermentation [7] - A warm and humid environment, such as a non-sunny windowsill or bathroom, is suitable for dough fermentation [8] Group 3: Assessing Fermentation Completion - The dough should expand to 1.5 to 2 times its original size during fermentation [8] - A finger test can be used to determine fermentation status: - If the indentation rebounds, fermentation is incomplete [12] - If the indentation remains, fermentation is complete [12] - If the indentation shrinks or bubbles appear, fermentation is overdone [15] Group 4: Effects of Fermentation Time - Insufficient fermentation results in a lack of elasticity and a wet surface [18] - Properly fermented dough exhibits moderate elasticity, softness, and a slightly dry surface [21] - Over-fermented dough has a dry surface, poor elasticity, and a strong sour smell [25] Group 5: Visual Indicators of Fermentation - The appearance of the dough varies with fermentation status: - Under-fermented dough has a deep reddish-brown color and small volume [27] - Properly fermented dough has a golden-brown color and appropriate volume [27] - Over-fermented dough appears pale with wrinkles and very small volume [27]