What is over fermentation in baking?
Over fermentation is a common problem among bakers who try to make breads and pastries. Over fermentation results from yeast being left in dough after it has been mixed. This happens because the baker forgets to remove the yeast from the dough. As a result, the dough becomes too moist and sticky and does not rise properly.
How to prevent over fermentation in bread?
To prevent over fermentation, you should monitor the temperature of the dough and check its consistency. Also, ensure that the yeast is fresh and well hydrated. Overfermented bread has become a staple of the American diet. From bagels to pizza crust, it seems everyone loves a good slice or two of over fermented dough.
What happens if you over ferment dough?
The most important sign of over fermented dough is the loss of elasticity. The reason why we ferment the dough is to allow gluten to develop and make the dough stronger. Proofing increases the volume, improves the crust, and affects texture too.
What is the difference between over fermented dough and regular bread?
Here are just a few: • Over fermented dough contains less gluten than regular bread. Gluten is a protein found in wheat flour that gives bread structure and elasticity. • Over fermented dough is lower in calories than regular bread. • Over fermented dough is higher in fiber than regular bread.
What is over fermentation in dough?
When your dough is over-fermented, the scores will not “open up” during baking but instead will flatten and melt into the dough. Scores don't really open up. The resulting bread will be flat and not have a good oven spring. The crumb can look dense and compressed, especially towards the bottom of the loaf.
What is fermented dough called?
A ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
What is Overproofed dough?
An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.
What happens if you ferment bread too long?
If dough is left to rise for too long it will cause issues with the taste and appearance of the bread. Excess fermentation occurring in either the first or second rise can lead to a sour, unpleasant taste if the dough gets left for a long time. Over-proofed loaves have a gummy or dense texture.
What are the 3 kinds of dough?
There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.
How do you fix Overproofed dough?
The good news: We found an easy way to rescue overproofed dough. Simply punch it down gently, reshape it, and let it proof again for the recommended amount of time. In the test kitchen, these steps resulted in bread that tasters found acceptable in both texture and flavor.
How long can dough be fermented?
The typical bread recipe calls for fermenting the dough on the counter. But we often let the dough ferment in the refrigerator—usually for at least 24 to 48 hours and sometimes up to 72 hours—because we've found that we get more flavorful results.
How do you know if the dough is fully fermented?
Additionally, look for liveliness. Gently shake the bowl and it'll jiggle, letting you know there's plenty of aeration in the dough. These are all great signs that the dough has fermented sufficiently and is strong enough to be divided.
Why does my dough smell like alcohol?
If your pizza dough smells like alcohol, it's like the result of using too much yeast or letting it ferment for too long. If you want to use your dough in a hurry, use more yeast and don't let it ferment and rise for more than a few hours.
What are the 2 types of dough?
Traditionally, there are two categories: leavened and unleavened doughs.Leavened Dough Leavened dough is dough that has risen to its final form. ... Unleavened Dough Unleavened doughs belong to all of those baked treats that don't rise in the oven (or pot), but rather stay thin or flaky.More items...
What are the kinds of dough?
Types of doughBrioche - Flour, eggs and a large quantity of butter.Challah - egg dough.Crêpe.Focaccia - for Italian leavened flat bread.Pasta dough - for making noodles, ravioli, etc.Pizza Dough.Rolled-In Dough - for croissants and Danish pastries.Sourdough - made from a cultured starter.
What is the fermenting dough used to make yeasty bread called?
Pâte fermentée or Pre-fermented dough Its French name is pâte fermentée (fermented dough) or PF for short. Traditionally, bakers kept some of the dough made on one day back to start the next day's dough.It is also sometimes referred to as “old dough” which is somewhat less appealing!
What is naturally fermented bread?
uessed, this is referring to sourdough, also known as natural fermentation or natural leavening. Sourdough is a bread that rises without the use of packaged yeast. You're probably aware that the way this works is the bread dough undergoes a fermentation that causes it to rise.
Signs of under-proofed dough
There are some common signs to look for in your dough that will indicate it’s under-proofed and needs more time to ferment.
Signs of over-proofed dough
Flattened edges. The dough has grown, but the edge of the dough (where it meets the bowl) is flat or sunken instead of being nice and dome-like. This is a sign that your dough may be over-proofed because it has run out of food.
Under and over-proofed dough can sometimes be saved
It’s important in your bread making journey to understand that dough goes off a spectrum. What I mean by this is that you can have a dough that is slightly under-proofed or a dough that is really under-proofed.
Takeaways
As you bake bread, remember that under and over-proofing dough just happens, even to the best bakers. It’s helpful to keep a bread journal and record everything you do including times and temperatures. This way when you pull the properly fermented dough from the oven you can go back and examine what you did.
How to tell if your dough is over fermented?
Over fermentation happens when yeast cells multiply rapidly, causing the dough to become overly elastic and sticky. This results in a tough texture and unpleasant flavor. Overfermented breads tend to be dense and heavy. To test whether your dough is ready, press down gently on the surface of the dough with your finger.
Unpleasant odor
If you smell something unpleasant coming from your oven, it could be because of a buildup of grease. Grease builds up in the oven if you leave food in the oven after baking. To prevent this, always remove baked items immediately after you take them out of the oven. Also, never put hot food back into the oven after taking it out.
How to tell if your dough has gone bad?
If your bread dough has gone bad, it will smell sour. It will also taste sour. To test whether your bread dough has gone sour, put a piece of bread dough into a bowl of warm water. If the bread dough floats, it hasn’t gone bad. If it sinks, it’s probably not good.
Strange taste or hard texture
Strange taste or hard texture is caused by improper heating. It is usually caused by using the wrong type of pan or not cleaning the pan properly.
contamination
Contamination is the presence of harmful substances in food. Contaminated food may pose serious health risks to consumers. Food safety laws regulate what contaminants can be present in food. For instance, raw meat cannot be contaminated with fecal matter. In addition, certain types of bacteria can contaminate food if not properly handled.
The finger poke test
The finger poke test is used to determine whether or not a product is safe for human consumption. This test involves inserting a clean finger into the opening of a package and if any residue remains on the tip of the finger after removing it from the package, the product is deemed unsafe.
salmonella
Salmonella is a bacterium that can cause illness in humans. It is found in raw meat, poultry, eggs, and other animal products. Salmonella bacteria can survive in improperly refrigerated foods and can multiply rapidly under certain conditions. Symptoms of salmonellosis usually begin 12 to 72 hours after infection.
