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]

很多人会沉浸在尝试不同原料乐趣中，相同的配方，更换不同的原料来测试最终的口味。 但是这样少不了翻车，同样的配方，只是换了不同的材料，就失败了。或许并不是食材本身有问 题，而是在制作过程中，只关注面团而忽视了其他方面。 这篇文章就来一起讨论下如何调整更换原料数量和烤箱烘烤时间。 面筋呈细密的网状结构，在图中用纱窗来比喻。 充满丰富食材和馅料的面包谁都喜欢吃，常用的配料包括干果、果干、坚果、巧克力等。 我们以巧克力来举例，下图其实是一个做失败的面包。 这张照片的面包面团是一样的。 不同的是食材的量—— 右边膨胀不良的面包中包着左边两倍多的馅料。 为什么会发生这种情况呢？ 支撑面团的面筋就像橡胶气球一样，包裹着酵母产生的二氧化碳气体，使其膨胀。 在第一次发酵过程中，面筋膜积累膨胀所需的基础力量是非常重要的。也就是说，第一次发酵中面 团充分膨胀，意味着面筋得到了强化。面筋膜成为支撑面团的骨架。 如果第一次发酵不足，面筋就无法获得膨胀所需的强度和柔韧性。 另一方面，在成形过程中卷入原料时容差更大。这个我们下次再详细说吧~ 面筋的网状结构越细密，就越能包裹更多的气体，从而实现更大的膨胀。 现在，如果有不形成面筋的异物进入 ...