How to ferment bread in winter

1, and appropriately increase the amount of yeast.

In winter, due to the low temperature, the activity of yeast will decrease accordingly, and it is not easy to change the amount of materials in the formula, but the amount of yeast can be increased appropriately in winter to help the dough ferment faster. For the preservation of yeast, it must be sealed, and it is easy to fail if the yeast is unsealed many times. In the process of using yeast, it is best to use small packaging to avoid too much yeast and failure in a short time.

2. Knead the dough with warm water.

In summer, in order to avoid dough fermentation in advance when kneading dough, first cool the dough bucket with ice water, or stir the dough with ice water. Similarly, in winter, in order to enhance the activity of yeast and speed up the fermentation time of dough, you can knead the dough with warm water and wake the yeast with temperature.

Extended data:

Matters needing attention in bread fermentation:

1, temperature

Controlling dough temperature and fermentation temperature is the most important step in the fermentation process. If the temperature is too high, the yeast will ferment ahead of time before gluten is formed, and the bread texture will be poor. If the temperature exceeds 60℃, the yeast has been killed and cannot function.

2. Humidity

The optimum humidity of dough fermentation environment is 70%-85%. In the process of fermentation, the humidity of dough must be kept. If the air is very dry, a layer of "shell" will form on the surface of dough, which will hinder the expansion of dough, affect the quality of finished products, and make dough hard and difficult to chew.