![]() This department includes the equipment that handles the following: The purpose of the make-up department is to make sure that the final loaf is shaped consistently before its final proof. ![]() ![]() After bulk fermentation, the artisan loaves are shaped into their final form. Also, a longer process can make it more difficult to insert last-minute customer orders. The breakdown and cleanup of sponge brew equipment requires extra sanitation resources. So should you be carrying out bulk fermentation? After all, who doesn’t want higher hydration and larger yields with less yeast, shorter mixing times, a cleaner label, better texture, and a rich aroma? However, be aware that this requires more vats and space, which can require more capital. Lin Episode 28” for more on this process).īulk fermentation. During fermentation, acids are produced together with enzymes and alcohol (see “ Ask Dr. Depending on the total fermentation time, a longer fermentation of more than 8 hours provides the ability to use a weaker flour like winter wheat with 10 to 11 percent protein.Īll in all, fermentation improves the hydration of the dough, it relaxes it, and makes it more machinable. During this time, lactic acid bacteria can degrade gluten proteins in sourdough, which is helpful for gluten-sensitive individuals, potentially aiding digestion. Traditionally, fermentation of wheat or rye sourdough ranges from 4–48 hours.
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