Fermentation

Fermentation

“Mrs. Z Why does my bread smell like beer?”

Fermentation is the process by which yeast converts carbohydrates in bread dough into CARBON DIOXIDE AND ETHYL ALCOHOL (the beer smell).

This process is very similar to the fermentation process in wine and beer make, but during those processes they use brewers yeast not baker's yeast.

The purpose of fermentation in bread making is a process called leavening. When you think of leavening think of the word LEVITATION. Levitation is the process of making something rise.

That is what fermentation is doing in bread making it is making the bread product rise.

Fermentation is also helping the development of flavor. It is breaking down carbohydrate molecules into flavorful ones:) Thank you ethyl alcohol.

So in bread baking there are three stages of fermentations:

Bulk Fermentation is the first ferment in which the product is just a blob of dough. You need to ferment the dough until it is double in size.

Proofing Fermentation is the second ferment in which the product is shaped.

Oven Spring Fermentation is the yeasts last hurrah and happens in the oven as the dough and the yeast reach 138F. It is the yeast last chance to produce carbon dioxide before it kicks the bucket. :)

Fermentation is greatly affected by temperature. The best temperature for fermentation is between 75 and 95 F. Dough can rise in a cold environment but the process is much more slow.

Here is a table from another post about fermentation.

Temperature	Yeast Development
34 F	Inactive
60-70 F	Slow Action
75 F- 95 F	Best temperature for yeast activity
85 F-100 F	Best water temperature for hydrating instant yeast
100-110 F	Best water temperature for hydrating active dry yeast.
138 F	Yeast Dies

I think fermentation of dough is like raising children. Children thrive in a warm and loving environment more than in a cold environment. Raising good children in a cold environment can happen but the process takes a lot longer.

So, how do I tell when my bread has risen enough during the first round of fermentation.  

The poke test is a process where you take two fingers and poke the dough about 1 ½ inches apart if the indentation sticks then your are ready for the next step.

Proofing is the second round of fermentation and for me is the most difficult to judge.  So, I have been doing research on just how do you tell if your product has properly proofed?

The Method I have found is called the “Ripe Test” or the “Finger Poke Test” and is to me seems to be the same thing as the poke test with a different name.  Your dough is fully proofed after you touch the side of your loaf or product and the indention of your finger remains.

An awesome place to read more on fermentation exceptionally proofing is on the blog Serious Eats below is the link. It has an awesome resource on how to troubleshoot bad bread.  

http://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.html