Either to make bread, yogurt or pizza, fermentation is a process that requires both patience and control of environmental conditions. The temperature, humidity and time are factors that will have to be taken into account during the fermentation process, since they will determine the final result of the foods to be worked on. To achieve it and do it as a real professional, there are some tricks and advice that any pastry and bakery lover can put into practice at home. Therefore, we reveal you how you can get your breads, yogurts and pizzas fermente and remain with a perfect texture.
With the right conditions and tools, any person who starts in the art of pastry can obtain top quality products. The fermentation, although at first it can cost to take the point, once dominates, will allow to obtain quality results in homemade cuisine. This technique is nothing more than the process in which yeast consumes the sugars of the flour and makes them carbon dioxide and other compounds that provide flavor and elasticity. While you meet these simple tricks, achieve more spongy bread, more creamy yogurts and light pizzas will be easier than ever:
- Control the temperature: Each food requires a specific temperature range for microorganisms to act correctly.
- Respect the times: A too short fermentation can affect texture and taste, while subjecting any mass or excessive time of fermentation can make it acidic.
- Always choose quality ingredients: it is advisable to choose good quality products such as flours with good protein content, live crops and fresh yeasts. They will undoubtedly make a difference in the final result.
- Try cold fermentation: for breads and pizzas it will always be a good option to let the dough rest in the fridge, since it improves the texture and aromas of food.
Fermentation boxes: breads, yogurts and perfect masses
In the world of bakery and pastry, fermentation is a key process that will determine the texture, flavor and quality of your loaves, yogurts and masses. We already know that controlling temperature and humidity is essential to achieve uniform and efficient fermentation, and this is where fermentation boxes, an increasingly popular tool among amateur bakers come into play.
These devices have become an indispensable utensil for those who seek to perfect their bread recipes, yogurts and pizzas. By providing a controlled and stable environment, these boxes guarantee optimal fermentation. Thus and thanks to its use, they will help improve the texture, taste and final quality of the products. For artisanal kitchen lovers, investing in a fermentation box can make a difference between a good result and an exceptional product.
The main function of this tool is to create a controlled environment in which yeasts and bacteria can develop optimally. They do it by adjusting the temperature and humidity precisely so that, in this way, the microbial activity is favored and the fermentation process begins.
How to ferment bread
The bread is made from flour, water, salt and yeast or mother dough. Once they begin to ferment, these foods will produce gas, which will cause the dough to begin to grow. During fermentation, to get the best texture, we advise you to choose a flour with sufficient protein. A high protein content will contribute a greater degree of elasticity to the dough.
As for the time of fermentation of the PAN, a slow fermentation that lasts approximately between 12 and 24 hours cold will contribute a more delicious flavor and improve the digestibility of the bread. In addition, the hydration of mass and ambient temperature also play a key role. With the help of a fermentation box, it will be easier to get the dough to be subjected to temperatures between 24 and 26 degrees. These conditions will mean that a loyal uniform is achieved.
The keys to lactic fermentation
Although today it is easy to find yogurts of all flavors in any supermarket, more and more lovers of natural and homemade cuisine who choose to prepare it at home are more. In this way, there is the possibility of controlling the ingredients and thus avoid unnecessary additives. Ferment yogurt at home is a simple process that requires few ingredients and some patience, but that guarantees a cooler and more nutritious product. Yogurt is obtained by the action of probiotics that convert lactose into lactic acid, which thicks the milk and gives it its characteristic flavor.
To achieve a perfect texture, the incubation temperature must be maintained between 40 and 45 degrees for at least six hours. If this time is not met, the consistency of the yogurt can be more liquid than desired. And as for incubation, a temperature greater or less than the scheduled can affect the growth of beneficial bacteria. In addition, what will make you get a firm yogurt and balanced flavor as a final result will be the use of a good initial crop and control of fermentation time.
THE SECRET FOR THE PERFECT PIZZA MASS
While the process requires time and patience, we assure you that the results will be worth it. There are two main methods to ferment the pizza mass and that a lighter and tasty base is: fermentation at room temperature and cold fermentation. While the first is to let the dough stand between four and six hours to about 20 or 25 degrees, for the cold ferment method you will have to save the mass in the fridge between 24 and 72 hours. Fermentation at room temperature is ideal for those looking for a pizza on the same day, although its flavor will be softer. These are the steps to follow if you want to get optimal fermentation:
- Prepare the dough: mixture flour, water, yeast, salt and a little olive oil until you form a homogeneous dough. It is very important that you love well so that gluten can develop.
- Fermentation at room temperature: let the dough rest at room temperature for one to two hours, until the dough doubles its size.
- Long cold fermentation: You will have to divide the dough into portions, make balls with them and store them in a hermetic container inside the fridge between 24 and 72 hours. At low temperatures, yeast works more slowly, allowing the development of more complex flavors and better gluten digestion.
- Atempera before baking: remove the mass of the fridge and leave it at room temperature for at least an hour before stretching and baking it.
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