Understanding the Dough Fermentation Process
Fermentation is the transformative process where yeast cells consume sugars, producing ethanol, carbon dioxide, and other by-products. Chemically, it involves breaking down sugar chains into simpler compounds. The alcohol produced during fermentation not only contributes to the rise of dough but also imparts rich flavours and aromas. In general, more fermentation leads to a tastier, more flavourful dough.
Yeast, a type of single-celled fungus, plays a crucial role in this process. Commercial baking yeasts, whether fresh cake yeast, active dry, or instant, are all purified cultures of the same species. When added to dough, yeast ferments sugars and starches, creating the gas bubbles and alcohol that allow the dough to rise, resulting in lighter, airier bread.
In addition to yeast, chemical leaveners like baking soda or baking powder can also create rise. When combined with acidic ingredients such as buttermilk, yogurt, or lemon juice, these agents react to produce gases that expand the dough. The term "chemical" refers to the reaction process, not to harmful substances. These leaveners give baked goods their optimal volume, texture, and crumb structure.
In bread baking, the term "proving" generally refers to the dough’s final rise after shaping but before baking. However, "proof" and "fermentation" are sometimes used interchangeably. While shaping affects the dough’s physical form, it does not change the chemical reactions at work during both the bulk rise and the final proof.
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Why Is Controlled Fermentation an Added Value?
Controlled fermentation refers to the deliberate slowing of the fermentation process by using cold temperatures. This allows bakers to prepare dough during the day and bake it at a later time, often the next day, without compromising the quality.
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A Retarder Prover is an essential tool for pastry chefs and bakers, allowing for perfect fermentation without the need for long night shifts or constant supervision. The retarder prover enables precise control over fermentation, providing the ability to customize the process for different dough types. It also ensures ideal conservation of the dough until it is ready to be baked.
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The Teknae Retarder Prover is specially designed to provide the optimal conditions for all types of dough. Its advanced technology manages controlled fermentation through five key phases, ensuring each dough achieves its full potential.
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1. Blocking
Dough is submitted to rapid cooling, simultaneously stopping the yeast fermentation.
Temp. - 5…-10 oC
Duration: 4-6h
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2. Holding
Maintains the temperature stable so the cells stay inactive until the next phase starts. Holding phase automatically adjust its duration according to the time set for the ending of the cycle.
Temp. -2…2 oC
Duration: variable
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3. Pre-proving
Temperature increases slowly. The product is awakening so fermentation process starts gradually.
Temp. +10…+13 oC
RH: 70-80%
Duration: 1-5h
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4. Proving
Phase where the temperature and humidity reach the intended values for fermentation.
Temp. +25…+30 oC
RH: 85-90%
Duration: 2-4h
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5. Baking Delay
This last phase is used to maintain the proving dough until baking, that’s why it can have an infinite duration.
Temp. +15…+30 oC
RH: 85-90%
Duration: infinite
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