We all know that making bread requires fermentation, and fermentation is a complex process. Simply put, yeast breaks down the starch and sugar in the flour, producing carbon dioxide gas and ethanol. The carbon dioxide gas is trapped by the gluten, forming uniform and fine bubbles, causing the dough to rise. First fermentation method, second fermentation method, and overnight cold fermentation of the dough ~~ For baking novices like you, you might just want to ask, what are the differences?
First Fermentation Method
The first fermentation method, also known as direct fermentation method, is the basic method of mixing and fermenting all bread ingredients at once.
The specific process is: weighing ingredients → mixing → fermentation → shaping → proofing → baking → cooling → finished product.
The advantages of this method are:
Only one mixing is required, saving labor and machine operation; shorter fermentation time compared to the second fermentation method, reducing fermentation loss of the dough; the resulting bread has a good chewiness and better fermentation aroma.
Second Fermentation Method
The second fermentation method, also known as the sponge method, involves two mixing and two fermentation stages. The dough mixed for the first time is called sponge dough or starter dough. The dough for the second fermentation is called the main dough.
The sponge dough is mixed with the main dough, allowed to rest and ferment, allowing the dough to relax, then divided, shaped, and proofed. Bread made using the second fermentation method has a better network structure and a unique bread fermentation aroma due to the longer fermentation time.
The process is: weighing ingredients → preparing sponge dough → fermenting sponge dough → mixing main dough → fermenting main dough → shaping dough → proofing → baking → cooling → finished product.
Characteristics of the second fermentation method:
During the fermentation process of the seeded dough, yeast in the dough has ideal conditions for reproduction, so the yeast content in the formula is generally 20% less than that of the first fermentation method; bread made using the second fermentation method is generally larger in volume than that of the first fermentation method, and the internal structure of the bread is fine, dense, and soft, with a good fermentation aroma. The fermentation time of the second fermentation method is more flexible, and if the fermented dough cannot be processed immediately due to unforeseen circumstances, it can be remedied in the next step.
