Process

Fermentation

You might say: rising, proving

Yeast feeding releases carbon dioxide, alcohol and organic acids, while gluten traps the carbon dioxide in the dough.

What it does

Raises the dough and builds flavour as fermentation proceeds.

Ask

Has the dough fermented enough, judged by temperature, time and the dough itself?

What to look for

1. Bubbles lift a dough in its tub
2. The dough changes from dense to airy and elastic

Parts

• Bulk fermentation: The first fermentation of the whole batch, after mixing and before dividing.
• Dough temperature: The measured temperature of the dough at mixing and during fermentation.
• Final proof: The rise of the shaped loaf before it goes into the oven.
• Dough acidity: How acidic the dough has become, read as pH or as total titratable acidity.
• Fermentation growth curve: Fermentation moves through acceleration, a period of maximum gas production, and then slowing with weak gassing.

Sources

1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 13Carbon dioxide is produced by the yeast throughout the entire duration of dough fermentation.
2. Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, IntroductionIt’s bread with just enough sourness from the natural fermentation to make your mouth water, with enough wholesomeness from whole grains to let you know this food is nourishing and honest.
3. King Arthur Baking, The comprehensive guide to baking with yeast, articleThe byproducts of feeding yeast are carbon dioxide, alcohol, and organic acids.
4. King Arthur Baking, The comprehensive guide to baking with yeast, articleCarbon dioxide released by yeast is trapped in bread dough’s elastic web of gluten

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