Breadmakers: Fermentation Conditions For Making Bread


If we understand what the ideal conditions to use during bread are baking and that there is an adequate fermentation of the yeasts, then we will understand what the ideal conditions to make bread are even if we are using small bread makers. Make sure to check this website for the best bread machines.

Failures are very frequent when we start using the bread machines, due to problems such as low temperatures or yeast from an envelope that has been poorly closed.

Conditions For Fermentation

We teach you what natural yeasts need so that when it reaches the mass of your bread, it is in optimum conditions for a good bread:

Humidity: without humidity, they can not be activated, since the yeast needs its food to be dissolved in water to be able to assimilate it. The dough should not be dry. The ratio of 60% flour/40% water is usually correct. The excess of water produces bread more dense and heavy, a little humid and that leaves the knife something sticky.Substrate: your basic food is sugars (what “you like most” is glucose, it is the sugar you can use), you also need some nitrogen (which you take from proteins) and some minerals.Yeasts use the sugars in the foods that ferment, transforming them. In addition to the carbohydrates in the flour, add a teaspoon of sugar to the bread dough. The excess of yeast is a persistent problem because we usually think that if we put more leavening agent, the bread will rise. However, it is the opposite, since there is a point from which the bread sinks and this happens precisely when the yeast runs out of the substrate.

Temperature: the natural yeasts that we use in our recipes below 26º do not act properly (or with difficulty), and above 35º they weaken too much. At 60º they die. To ferment bread dough, 32-35º is considered ideal: the reason why in summer the bread comes out better and in winter we receive many consultations because the bread does not rise. When at home the temperature is 20º or less (which is frequent in winter and especially at night, when we timed the bakery) the breadmaker cannot reach its optimum temperature of fermentation, and the result is bread that has not risen well.

Properly Closed Yeast

Important! Once an envelope of yeast has been opened, it must be closed tightly, with a hermetic clamp and it must be used as soon as possible. And we must also keep in mind to keep them in a place of stable temperature. The best place for this is in the refrigerator, in the coldest area of ​​your fridge (not less than 4º). And have the envelope at room temperature before using it.

These are also the reasons why we do not recommend containers of 500 g of yeast to make bread at home: they are containers for professionals who use them quickly and do not cause the yeast to deteriorate.

The ferment (also called mother yeast) and the baker’s yeast (gasifying) are not sensitive to these conditions, and it is not necessary to have all these precautions.

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