bake - April 2017 - 10

technical corner

The Proof is in the

Fermentation
Every baker recognizes fermentation is a necessary step in the
bread baking process. However, what you may not know about
this delicate stage of dough making could end up costing you
ﬂavor, texture and aroma in your end product.
By understanding the role of fermentation, its different stages
and factors that inﬂuence fermentation, bakers will be better
apt to achieve the quality results they are looking for.
Facts on Fermentation
In brief, fermentation refers to the chemical decomposition of
complex organic compounds into simpler substances. With
bread, this refers to the process where yeast converts sugar to
carbon dioxide and alcohol in the absence of oxygen, causing
dough to rise.

ABOUT THE AUTHOR:
A shorter fermentation process leads to less taste, texture and
quality. For instance, mass-produced bread is churned out
quickly to produce large quantities for distribution, resulting in
bread that is generally lacking in ﬂavor. In these cases, a dough
conditioner speeds up fermentation so that it just needs to be
proofed. This step saves on time but does not allow for extended
ﬂavor and quality to develop through the fermentation process.
On the other hand, longer fermentation times will improve

Bill Weekley is a certified master baker and senior
scientist at General Mills Foodservice. He is also
a longstanding member of The Doughminators, a
dedicated team of dough experts who help bakeries and
pizzerias identify the best flour for their dough-making
needs and troubleshoot common dough dilemmas. A
recognized leader in the industry, Weekley frequently
speaks about fermentation and dough enhancement. 

ﬂavor and texture. With several careful steps and stages, the
artisan bread process can take up to 48 hours, but the shorter
mix times and slow fermentation add up to ﬂavorful bread rich

as eight hours for artisan bread and as short as zero to 15 min-

in aroma and texture.

utes for no-time dough.

In general, ﬁve stages comprise the fermentation process:

Second Fermentation: After the ﬁrst punch, this second round
takes place. In the case of Ciabatta bread, this may involve

Pre-ferment: An optional step, pre-ferment is the preparation

three or more stages.

made and fermented from a portion of the ﬁnal dough, prior to
mixing. Used for many artisan breads, it introduces ﬂour, water,

Prooﬁng: After make-up or shaping, the bread is proofed and

yeast and sometimes salt to a longer fermentation period be-

prepared for baking. This process can last anywhere from one

fore incorporation. This step enhances ﬂavor and shelf life.

hour to one day.

First Fermentation: After adding the pre-ferment to the ﬁnal

Baking: Finally, the loaves of bread expand by means of yeast

dough, the ﬁrst fermentation takes place; this can take as long

and steam during the baking process.

10 < APR 2017 | bakemag.com
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bake - April 2017

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