Dough Fermentation in Baking | Ask Dr. Lin Ep 9 | BAKERpedia

[@defsoul9245]

Hi, I would like to ask why we need to fermrmentation the dough about 30mn or 45mn...1h ? What's the difference and benefit? Anyone can tell me? 🙏

[@alyssabrigittejayme2638]

Does underproofed dough causes blisters?

[@aymankoezeldin]

We produced humbergur buns in our bakery it's a good property but after 2 days it became hard and make like powder in crust surface, can u give me explanation

[@BAKERpedia]

Hello Ayman, we're dealing with all questions in the BAKERpedia Forum, so others can learn and contribute. Please ask your question here: bakerpedia.com/forums/

[@danieljogal3698]

I want to know more about preferment.

[@MD_212]

fantastic video! thank you

[@masonkahale7935]

Is there a hard and fast rule for the amount of yeast when dough will be fermented overnight? Do you have a recipe for an overnight fermented bread? Thanks so much.

[@BAKERpedia]

Hi Mason, great question. Do you mind posting in our forum, so our team and others can participate and contribute? bakerpedia.com/forums/ Thanks!

[@wissssos]

Dr. Lin, why some times even when the dough (sandwich bread) is well fermented, it does not rise in the oven, yet it shrinks a bit?

[@BAKERpedia]

Hi Wissam, our baking consultant Richard Charpentier answered your question today! View it here: kzbin.info/www/bejne/jmOcg5qEbJ5qpLM

[@샹그리-h5v]

Thank you for last reply through video. Another question I have.. It would be long story to read. Sorry. I use semi-dry yeast(Lesaffre semi dry yeast). This yeast is for frozen dough. Reason why I use this is stablity in cold condition cause I make pizza dough using cold fermentation. But I felt my fermentation is so slow when I follow some recipe in the book.(even I use 50 percent of prefermented poolish). I followed the procedure well.(temperature, humidity, proofing time and so on) Dough proofed well but taste was not 100%. So I kept it in the fridge for few days, dough taste little bit improved but not satisfied yet. For the test, I devided my dough boxes to 2 groups.(I just kept in the fridge(5'C) after mixing & proofing over.) One(group A) is not taking out at the fridge till 3 days. The other one(group B) is taking out everyday 2hrs in room temperature then go to the fridge again. The taste was different between A and B. B was much more delicious than A. In this video, i am not sure that I understood well, you mentioned proofing time doesn't affect the taste. But my experience was not.. anyway Q1. Semi dry yeast is weak performance than others? Is it required any activation? Q2. Why Group B (taking out the dough few hours everyday) is better than A? Just accelation of fermentation becase of tempereature? Q3. Why my fermentation is so slow? (I waited till 5 days in the fridge.. my dough is rested 6hrs at 25 celcius after mixing. Final temperature was 23 celcius. Using 50 percent of poolish which is passed by 16 to 18hrs(well made) i made the dough. Thank you for reading this long question.

[@BAKERpedia]

Hello! Richard answered your question! You can view the video here: kzbin.info/www/bejne/b6aYZZqcZ9h_bK8

[@yurygerasimov5840]

So for the final proofing especially rolls or individual bun should rise to its maximum height (triple in size) before baking? I have a proofer and I set it up to 90/90 rule like you said but I don't get the desire height of the bread I want after 60 mins in the proofer. Should I add another 30mins to 1 more hour to get the height I want?

[@BAKERpedia]

Hi Yury, great question. Do you mind posting in our forum, so our team and others can participate and contribute? bakerpedia.com/forums/.

[@selvaggio1]

Hi Can you explain the functionality of relaxers , conditioners, and improvers and how they help frozen dough? Thank you for the education!

[@BAKERpedia]

Hi Andrew, we're dealing with all questions in the BAKERpedia Forum, so others can learn and contribute. Please ask your question here: bakerpedia.com/forums/

[@wilsonhanlon1103]

I am having big white spots and burst on the top of burger buns brioche and also big blowouts (not flat) at the bottom the look is terrible I've tried many adjustments but still have that issue.

[@BAKERpedia]

Hi, Wilson! I've passed your question along to Richard who will answer your question during his Tuesday 10 at 10 segment either tomorrow or next Tuesday. I will follow up with you when he does!

[@wissssos]

Hi, what makes the wrinkles over bread after baking?

[@BAKERpedia]

Hi Wissam, it depends on the formulation. However, generally it is due to the volume of the bread receding. We address that in our Poolish article, which you can read here: bakerpedia.com/processes/poolish/

[@wissssos]

@@BAKERpedia thank you so much for taking time to reply. Highly appreciated.

[@pappi3]

What is the alternative to yeast?

[@BAKERpedia]

Hi there, great question. It depends on your application and end goal, but some alternatives you can read about are bakerpedia.com/ingredients/l-cysteine/ or bakerpedia.com/ingredients/inactivated-yeast/

[@noelnaval4249]

Dr Lin why does I holes in my pan bread and how to avoid it? Thanks

[@BAKERpedia]

Hi Noel, we're dealing with all questions in the BAKERpedia Forum, so others can learn and contribute. Please ask your question here: bakerpedia.com/forums/

[@aivah7204]

what happens with dough taste if you ferment it for more than 5hrs?

[@BAKERpedia]

Hi Aivah, we're dealing with all questions in the BAKERpedia Forum, so others can learn and contribute. Please ask your question here: bakerpedia.com/forums/

[@danieljogal3698]

What is the recipe for preferment

[@BAKERpedia]

Hello, you learn more about preferments here: bakerpedia.com/processes/preferment/ Click on each type (ex. sourdough, biga, etc) to learn how they are made.

[@aftabbaig9241]

Which enzyme is really in softness on highest level.

[@BAKERpedia]

Hi Aftab, the ideal enzyme for softness depends greatly on your application. You can read more about enzymes and their anti-staling properties here: bakerpedia.com/the-science-behind-bread-staling/

[@happykokwe4608]

thank you for such a lovely explanation, you just made it easier for me to finish my lab report

[@howardyeung4443]

thx Dr.Lin, i feel enlightened. lol ..

[@Rajankumar-jq6eo]

Delayed salt method please explain mam

[@BAKERpedia]

Great question! We're dealing with all questions in the BAKERpedia Forum, so others can learn and contribute. Please ask your question here: bakerpedia.com/forums/