Tips for Final Fermentation of Roll Bread

Whether rolled bread is soft or not depends on this step. Finally fermentation means the last fermentation when the dough becomes softer after shaping. After shaping the dough, put it on a baking tray with baking mat and ferment it finally. After fermentation, the dough will expand by 1.5 to 2 times. Therefore, when putting the dough in place, there should be a gap about the size of dough between the dough and the dough. Then, put the whole baking tray into the plastic bag, or cover it lightly with a fresh-keeping film to prevent drying. The final fermentation was carried out at the temperature of 32-38 C and the humidity of 75-80%.

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Tips for final fermentation of hard bread

Hard bread, such as rye bread made one by one, needs to be covered with cloth, curved into a hill-shaped concave, and then put the dough under the concave bottom for final fermentation. This is because the dough of hard bread is more easily deformed during the final fermentation. Canvas can be bought in pastry stores or cloth stores. If you don't have canvas, you can use a slightly thicker fabric or napkin instead. If the final fermentation is excessive, it is difficult to slice on the surface of dough. Even if the lines is made on the surface of the dough which has been excessively fermented, it will destroy the gluten network structure in the dough and cause the carbon dioxide produced by yeast to be discharged from the dough.

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Tips for final fermentation of bread loaf

Shaped dough should be put into loaf pan for final fermentation. Put the dough in the corner of the model, close to the side, so that the surface of the dough will expand upwards, making the bread out of the oven more soft.

What if the home kitchen oven has no fermentation function?

Put the dough on the baking tray with baking mat or parchment paper, then put the whole baking tray into the plastic bag, and then put it on the tray with hot water.

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