6 operating tips for medium fermentation

The method of refrigerating is a kind of medium-sized method. The stirred medium-sized dough is not placed at room temperature, but is placed in a refrigerator for refrigerating fermentation. The temperature of the refrigerated dough is very low, and the surface temperature can be effectively reduced when the main dough material is stirred. Moreover, the bread made by the Chinese method has the advantages of softness and slow aging speed, and strongly gives everyone the method of refrigerating! So what are the techniques for using the Chinese method? Why have you read so much theoretical knowledge and still can't use it successfully? Today, if you don’t hide, you will be given 6 operating secrets.

In the middle of the dough, what proportion of flour is appropriate?

The flour in the dough is the most suitable ratio of 70% of all flour. I believe that the recipes of the middle-class methods that everyone sees are basically 70% of the species. Other ratios are not impossible, such as 50% of the seeds, but if the medium is too small, the effect of the medium dough is not obvious; and 100% of the dough is not easy to operate, it is easy to beat too much. The failure rate of the novice operation is higher.

To what extent does the dough need to be stirred?

1️⃣In the normal temperature, only all the materials need to be stirred evenly, and the dough can be expanded without gluten expansion.

2 ️⃣ Refrigerated seeds are recommended to stir the dough to a smooth surface, the degree of agitation is higher than that of normal temperature, and the dough is more gluten, which helps to ferment the dough in a low temperature environment.

How to judge the fermentation of the middle dough?

In general, fermentation is carried out for 2 hours at room temperature and 17 hours at room temperature in refrigeration.

To judge whether the dough is fermented, the mesh structure inside the dough can be observed. If the mesh structure is dry and fine, the small dough is pulled by hand, the dough has no tough ductility, and the fracture is neat, indicating that the fermentation is completed.

What are the precautions when mixing the main dough?

After the fermentation in the cold storage, it is not necessary to return to the temperature and can be used directly. This is why we recommend the method of refrigerating, rather than using the direct method to treat the basic fermentation as a refrigerated fermentation. Incidentally, when the base is fermented, the dough that is refrigerated and fermented needs to be warmed to above 16 °C before the next step can be carried out. Otherwise, the dough is too hard and too cool to deform the gluten.

When the middle dough and the main dough are stirred, in order to better mix the middle dough and the material in the main dough, it is necessary to tear the dough into small pieces, and do not fear that tearing the dough may damage the gluten.

Is basic fermentation required after the main dough is stirred?

1️⃣ After all the stirring is finished, it is necessary to give the dough a continuous fermentation.

2️⃣ The temperature is 26°C-28°C, and the humidity is 75%. The time depends on the proportion of flour in the dough of the medium. 70% of the seeds are generally used for 30 minutes of fermentation, 80% of the seeds continue to ferment for 20 minutes, and 100% of the seeds are also given a 10 minute relaxation time for the dough.

3️⃣ If the fermentation of the dough is somewhat insufficient, it is necessary to give more time to continue the fermentation; if the dough is over-fermented, the fermentation will be shortened for some time.

How to judge the final fermentation of the dough using the medium method?

When making toast using the medium method, the final fermentation is slightly shorter than the direct method because the dough has a strong explosive force.

Direct Fashan type toast is sent to 9 points full, flat top toast is sent to 7-8 points full; medium seed type mountain toast only needs 8 points full, flat top toast 7 points can be full.

I saw the 6 secrets of today, the friends I haven’t tried, and I’m going to arrange the cold storage method, I’m sure I won’t be disappointed~

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