【实验】天然酵种面包，如何理解发酵到位？When is bulk fermentation done?

Hello everyone, I'm Shan Xiao Ni Have you started baking bread in the new year? Today's video is an experiment that I've been wanting to try for a long time It is to see what impact the main fermentation process of European bread has on bread Have you had a similar experience? The dough is poured out of the fermentation basket and spread out into a cake I can't bear to cut the bag, I'm afraid of venting Or the appearance is big, the internal movement is also large and unrestrained But if you look closely, the surrounding area is full of tight but not open air holes Take out a piece of bread and want to spread butter or jam, I really can't do it I thought about a few questions before the experiment Maybe I can't answer perfectly in the end But I hope to see changes through the experiment Let us have a little more intuitive experience of the fermentation process of bread Today's experiment is to use the same flour, the same beater, the same temperature, and the same method to make three breads The only difference is the fermentation time Let's see what the bread will look like Because the amount of flour is relatively large Soak, mix yeast and salt I used a food processor to operate these three steps What is a bit challenging is that I just changed a bag of new flour today Although I used 80% less water than usual But by this step, I can already feel that the dough is very wet Even if it is the same brand of flour, it has different batches There will also be a difference in water absorption So it's best to do a test before changing new flour I once shared a video for reference To deal with such a dough, both hands must be dipped in water to stretch and fold Otherwise, you will doubt your life After the first folding, the dough looks quite loose Can it be stronger by folding a few times? Is it a bit uncertain? You can use a spatula or stretch it on the chopping board to arrange the dough Now we divide it into three doughs of the same size They start to go their separate ways Soft, wet, not smooth, this is the original state of the dough today No matter what, you have to believe that it can be changed In fact, it is hard to continue to work hard After making so many breads, there are always new challenges When you ask an experienced baker How to make perfect bread He may say that you just need to make 100 of the same recipe It sounds right But it's really not easy for home baking The bakery can maintain a certain temperature for a long time There is a strict and fixed process Basically, the bread made is very consistent and standard We are different at home There are many uncontrollable factors Especially in the process of fermentation The vitality of the yeast, the temperature, and the control of time Even if there is an emergency in the middle, you have to go out It may affect the final appearance of the bread But what can we do? From my own practice, it's three words Take notes Although there are many variables that affect the fermentation of bread But it's not too many to count, right? In fact, notes are also very simple Time and temperature are the two most important things If possible, add your observation of the state of the dough I used to think that my brain can remember But even if I make one bread I will forget when to add yeast There is another advantage of taking notes Is to record and observe day by day You will understand the relationship between the variables of the bread The reason for their change Then tame the dough And make the bread you like And it's relatively stable It's not that it's beautiful today, it's great Tomorrow... Of course, in this process, there are still unknown factors that you can't predict But this is where many European bread lovers are fascinated How is it? Does the state of the dough look better now? Then let's talk about the problem you may be most concerned about How to determine whether the main fermentation is completed First of all, at the beginning You can follow the instructions of your trusted European bread recipe Usually the author will clearly write the temperature, time, and the degree of growth of the dough Some recipes can be pre-shaped by 20% to 30% Some recipes hope to grow to 50% to 60% But maybe it doesn't need to be pre-shaped When you do it yourself Try to simulate the environment given by the recipe But the environment at home may be different from the recipe So as long as you pay a little attention every time you do it Write a note Maybe making bread is not a scientific experiment It's not that complicated But with a little bit of experimental spirit and method You can quickly understand the mystery This is the real meaning of the so-called experience So maybe you don't need to make 100 European bread You may do very well In addition, in addition to the recipe The most reliable thing is not the clock But the dough in front of you There are several indicators that can determine whether the main fermentation is completed For example, the fermented dough The surface of the dough is slightly concave You can see some bubbles on the surface and side of the dough At the same time, the dough is very smooth and glossy Of course, you can also observe the size of the dough But 30% or 60% These are all related to the amount of flour and water used Not a constant Today my room temperature is relatively low About 70 degrees Fahrenheit, 21 degrees Celsius The dough also maintains this temperature Now let's look at dough 1 After folding 4 times It took 6 hours to ferment There are some bubbles on the surface, but not much Let's shape it now When you think the dough is not firm enough Or not turned over You can do this after putting it in the fermentation basket Usually not necessary After the dough 1 is shaped We put it directly in the refrigerator for 2 times Dough 2 and dough 3 We still have to continue to ferment I folded it again But only in two directions It's been 8 and a half hours since I added the yeast Now let's shape dough 2 Do you remember the state before shaping dough 1? They use the same size container The size of the dough is obviously different One thing to note Is that the process of main fermentation Is not a linear climbing process I have also made a simple record If you make a curve Of the time of main fermentation It's very slow at the beginning Especially in the first 2 hours You can't see much change So we will use this time to stretch and fold Strengthen gluten and promote fermentation I saw a blogger Describe the process of main fermentation As a hockey stick effect At the beginning, the curve is almost very flat Then at a certain point The climbing speed suddenly speeds up So in practice The time when fermentation is adequate And the time when fermentation is excessive It's really not easy to grasp If we have a chance, let's demonstrate this change again After shaping dough 2 Put it in the refrigerator Then shape dough 3 Because if you wait any longer It will be very difficult to shape You can see that the dough is very fluffy Fermented very well But for comparison After shaping dough 3 I will put it at room temperature Continue to ferment for 1.5 hours Then put it in the refrigerator Usually after I put it in the refrigerator Basically the next day There is not much change in the dough So this experiment My focus is on the process of main fermentation Today is the day to bake bread Very happy and full of expectations After a night of refrigeration Take a look at the two doughs Dough 2 is better than dough 1 It's still more full Today I cut the bag without feeling The beginning part should be cut deeper The opening degree of dough 2 Really a bit out of my expectation It feels like the fermentation is excessive Will the third one be completely flat? Open the lid It's okay Let's take a look at the third dough When cutting the bag The dough feels very fluffy You can see that it is full of bubbles Open the lid It's really a bit flat All three breads are out of the oven Let's take a look at the appearance There is still a big difference The first bread is obviously smaller and tighter The second volume is larger than the first The third one seems to be flatter Then let's cut it open Take a look inside The first bread cut As I expected There are a lot of tight and dense No open air holes But I didn't expect There is no such huge hole Because I often have this situation Fermentation is always insufficient The second bread has a very thin skin After cutting I feel better than the first Relatively even air holes Distributed throughout the bread The third one The ears are not too obvious But the skin is the thinnest The whole bread feels very soft How about after opening It's not as bad as I imagined Maybe I'll extend it for another hour The difference will be greater Which one do you prefer? Let's put the three breads together Take a look The first one is actually the highest But it can be seen that there are some air holes that have not been opened The second and third Fermented more fully The last one is obviously not too high After cutting We can see the difference Let's try it The first one is the most elastic The third bread is obviously slower Finally, of course, let's taste it Which bread is better? I tried it with my family The final conclusion is All three breads are delicious Of course, there are still some minor differences The first one has a harder skin The taste is a bit plain The second one is relatively thin and crispy You can taste the sweetness of the fermented bread The third one has the thinnest skin And the softest I rarely make this kind of bread The taste is a bit sour But it's also very delicious For natural yeast bread Long fermentation can bring a rich flavor But you don't want to lose the high shape of the bread And the open structure This is indeed a matter of balance Maybe my experiment is not perfect enough About the fermentation process of bread In fact, I still have a lot of questions to understand I also hope to get your feedback To better understand the fermentation process of European bread I made so many breads in a short time I can rest this week See you next time