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

Today’s show is all about dough fermentation: why, what and how! Fermentation in baking is a process that lets yeasted dough rise, developing volume and flavor. It occurs when yeasts or bacteria (like the ones in sourdough) converts the sugars like sucrose fructose, glucose and maltose present in flour into carbon dioxide and ethyl alcohol.
Learn more about fermentation: bakerpedia.com/processes/ferm...
Together, with a well developed dough, CO2 gas is trapped by the gluten network in the dough which causes the dough to rise. Fermentation produces the leavening action which results in a light and airy crumb in bread products.
Commercial dough fermentation may include:
1. bulk fermentation or pre-ferments
2. intermediate proofing
3. final proofing
4. oven spring
Sounds simple enough, but there are a lot of things to get right and ingredients or processes to consider. So a few questions I cover:
- What is yeast and how does it work for fermenting dough?
- What are pre-ferments and the different proofing stages?
- Why is oven spring considered fermentation?
- What is the optimal proof time for white pan bread?
- What yeast or dough system should I use?
Still looking for commercial baking questions? BAKERpedia it:
bakerpedia.com/
Download free technical papers, unlock videos, and take baking certification courses at the BAKER Academy: bakerpedia.com/academy/

[@MD_212]

fantastic video! thank you

[@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? 🙏

[@danieljogal3698]

I want to know more about preferment.

[@happykokwe4608]

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

[@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/

[@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/.

[@alyssabrigittejayme2638]

Does underproofed dough causes blisters?

[@howardyeung4443]

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

[@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/

[@user-zz1vp7yz3o]

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

[@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

[@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!

[@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/

[@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!

[@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/

[@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/

[@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/

[@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.

[@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/

[@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.