How to make fermented dough
In the past 10 days, hot topics about pasta making on the Internet have mainly focused on home baking, healthy eating and the revival of traditional pasta. Especially the making of fermented dough has become the focus of many novice and experienced kitchen friends because it is easy to learn and widely used. This article will introduce you to the making of fermented dough in detail, and attach structured data to help you master this basic skill easily.
1. Basic principles of fermented dough
Fermented dough is a process in which the dough expands and becomes soft through the action of yeast. Under suitable temperature and humidity, yeast decomposes the sugar in the flour and produces carbon dioxide gas, thereby forming a honeycomb structure inside the dough. Here are the key elements of yeast dough:
| elements | Description | Things to note |
|---|---|---|
| Yeast | Active dry yeast or fresh yeast | Requires activation with warm water before use |
| temperature | 25-30℃ is the optimal fermentation temperature | Too high will kill the yeast, too low will delay fermentation |
| time | Usually takes 1-2 hours | Adjust according to room temperature |
| Humidity | Keep the dough surface moist | Can be covered with damp cloth or plastic wrap |
2. Specific steps for fermenting dough
1.Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| High gluten flour | 500g | All-purpose flour can also be used |
| Warm water | 250ml | about 30℃ |
| Yeast | 5 grams | about 1 teaspoon |
| sugar | 10 grams | Help yeast ferment |
| salt | 5 grams | Adjust flavor |
| edible oil | 15ml | Optional |
2.Kneading noodles
Dissolve yeast and sugar in warm water and let sit for 5 minutes until foam appears on the surface. Mix the flour and salt and slowly pour in the yeast water, stirring as you pour. Finally add cooking oil and knead into a smooth dough.
3.first fermentation
Place the dough in a lightly oiled container, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1-1.5 hours.
4.Exhaust and shaping
After fermentation is complete, take out the dough and press gently to release air bubbles. Then divide and shape as needed, and ferment for the second time (about 30 minutes).
5.Bake or steam
Perform final cooking steps according to specific recipe requirements.
3. Frequently Asked Questions
| question | Reason | solution |
|---|---|---|
| Dough does not ferment | Yeast failure or temperature too low | Check yeast activity and increase ambient temperature |
| Over fermentation | Time is too long or temperature is too high | Control fermentation time and lower temperature |
| The dough is sour | Fermentation time is too long | To shorten the fermentation time, add a small amount of baking soda to neutralize it. |
| Finished product is excellent | Insufficient moisture or excessive kneading | Adjust the amount of water and control the kneading time |
4. Application of fermented dough
Yeasted dough is very versatile and can be used to make a variety of pastas:
| Pasta types | Features | Fermentation time |
|---|---|---|
| Steamed buns | Soft and delicious | 1-1.5 hours |
| steamed buns | Thin skin and big filling | 1-1.5 hours |
| bread | Crispy on the outside and soft on the inside | 1.5-2 hours |
| pizza | Sufficient crispy base | 1 hour |
5. Tips
1. During winter fermentation, the dough can be placed in a warm water bath to maintain temperature.
2. Determine whether the fermentation is complete: Dip your fingers in flour and poke holes in the dough. If it does not shrink back, it is complete.
3. Over-fermented dough can be kneaded again by adding an appropriate amount of new flour.
4. The remaining dough can be refrigerated for 1-2 days, or frozen for 1 month.
Once you master the basic methods of fermenting dough, you can try making a variety of delicious pasta. As you practice more, you will gradually find the fermentation method and time that best suits your taste. Good luck with your pasta making!
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