Core Viewpoint - Overnight fermentation has become an indispensable method for bakers, enhancing flavor while reducing workload [1] Group 1: Types of Overnight Fermentation - Overnight fermentation can be further divided into three methods based on when the dough is left to rest overnight: dough refrigeration, shaping refrigeration, and dividing dough refrigeration [2][4][6] - The basic recipe for the butter roll used in the comparison includes high-gluten flour (100%), semi-dry yeast (1.4%), sugar (12%), salt (1.8%), and skim milk powder (3%) [5] Group 2: Comparison of Results - The results of the three methods show that the overall dough refrigeration and divided dough refrigeration yield similar products, while the shaping refrigeration shows more significant differences [11] - The shaping refrigeration results in smaller volume and a lack of smoothness on the dough surface, with some "fish eyes" appearing [12][13] - The shaping refrigeration method leads to a flatter shape due to excessive relaxation of the dough, while the other two methods maintain a more upright structure [18][22] Group 3: Flavor and Texture Differences - Despite the belief that cold fermentation enhances flavor, the comparison of butter rolls did not reveal significant flavor differences [22] - The texture differences are more pronounced, with shaping refrigeration resulting in less fluffiness but a crisp texture, which may be preferable for sandwiches [24][25] Group 4: Impact of Dough Handling - The key reason for the differences in overnight fermentation outcomes lies in whether manual handling occurs before baking [44] - Overall and divided dough refrigeration involve manual handling, which helps restore the dough's elasticity, while shaping refrigeration does not [46][48] - The absence of manual handling in shaping refrigeration leads to a relaxed dough state directly entering the baking phase [55] Group 5: Adjustments for Desired Outcomes - For achieving a chewy and elastic texture, no adjustments are needed; however, for a crisp texture, the dough's gluten strength should be slightly reduced [52] - Suggested adjustments include using lower gluten flour, mixing in low-gluten flour, avoiding vitamin C, and using less water [53][56] - In shaping refrigeration, adjustments must be made in advance to compensate for the inability to restore dough elasticity after long resting periods [55][57]