Bread fermentation

methods

SIMPLIFIED EXPLANATION OF HOW BREAD PROVES

The aim of the bread fermentation is to enable the dough (bread, pizza, cake….) to rise. When the dough is in a
hot atmosphere (30-40 ° C), an alcoholic fermentation occurs as yeast or leaven is added and carbon dioxide
is released. The CO2 bubbles produced, alter the dough structure (reorganisation of the gluten network). The
dough becomes more elastic, the volume increases, the taste changes and the aromas develop.

To properly understand proving process, it is important to identify factors affecting the retarded proving process
and the 3 different stages of bread fermentation.

FACTORS INFLUENCING FERMENTATION

• Duration of kneading. The more the dough is kneaded, the more it will form into a smooth extensible
dough with good gas holding properties.
• Quantity of yeast / leaven. The higher the quantity is, the longer the fermentation time is.
• Fermentation temperature (room /dough) (2 ° C-40 ° C). The higher the dough temperature, this will speed
up the proving process.
• Weight of dough pieces. The bigger pieces will need more time to rise.
• Dough hydration (water quantity). Water facilitates the activity of the yeast.
• Flour used. The more it is rich in gluten, the faster the fermentation process is.
• Hygrometry rate. The higher it is, the faster the proving process is.
• Addition of additives / improvement agents gives strength to the dough.
• Quantity of salt and / or sugar. The more you add in, the less fermentation is active.
• Retarded proving time. A short fermentation time will give a tight / compact crumb after baking. This will
result in a longer retarder proving time generating larger alveolus. Also it will assist in developing aromas.
• PH / acidity of the dough. The more acidic the dough, the less fermentation time will be required.

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 BREAD FERMENTATION METHODS 2

STEPS FOR RETARDER PROVING BREAD-MAKING

Benching: this is the first period of the dough fermentation between the kneading and weighing phase. Scoring
is done by mass in a bowl or dough containers. Its primary role is to increase the strength in the dough. It
corresponds to an initial modification of the dough for a better gas retention. The second part of the score is
to stimulate the development of aromas and increase the acidity of the dough through the multiplication of
ferments. The time varies depending on the work method and the selected fermentation type.

The resting: is a fermentation period between the division and molding phase. The goal is to relax the gluten
to facilitate the moulding required afterwards. The resting is done either on a dough resting cabinet or on a
manual/automatic proofer.

The retarded proving: is a long fermentation phase that begins after moulding and ends at baking when the
temperature reaches 50 ° C (where the yeast is destroyed). It is done either on trays or on trolleys in the retarded
proving chamber/cabinet. The aim is to produce and retain the gas in order to contain the volume. The dough
begins to have an honeycombed structure. The time varies according to the chosen working method.

There is no perfect method for retarded proving. The retarded proving process will be defined depending on
the chosen fermentation technique. It will take into account factors affecting fermentation and the desired
bread quality: compact crumb, honeycombed crumb, highly developed flavors, shelf life, crumb colour, crust
thickness...

To obtain the desired product which incorporates all the required elements there are different fermentation
techniques as follows:

FERMENTATION TECHNIQUES
Originally in order to bake bread for the early morning, the baker had to work all night long to knead the dough
to a certain point, weigh, leave it to rest, mould it and allow for fermentation and finally bake the dough.
With the arrival of the retarded proving equipment, manufacturing methods have evolved and bakers working
hours have been reduced.

Different fermentation methods commonly used:

Direct fermentation:
The dough is kneaded, proceeded into a “first fermentation”, www.hengel.com
weighed, rested, moulded and then fermented very
quickly (3-4 hours) and baked immediately.
This method produces larger size bread, the crumb is very regular and the crust is thin. However, it has poor
shelf
Directlife, it dries quickly and tends to soften.
fermentation

3 4h

25 35 °C

Delayed pointing / Mass proving

10 48 h ~ 30 mn 1 1h30
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4 6 °C
 www.hengel.com

Direct fermentation BREAD FERMENTATION METHODS 3

3 4h

www.hengel.com 25 35 °C
Indirect Fermentation: delayed pointing also called mass proving:
The dough is mass stored in dough containers or bowls at 6 ° C for a pointing period from 10 to 48 hours
3 4h
(depending on the yeast quantity). The baker can, for example, knead the dough
Direct fermentation in the afternoon. Fermentation
Delayed pointing / Mass proving
only takes place at night until dawn. The dough pieces will be moulded and25baked available in the early morning.
35 °C

Delayed pointing / Mass proving

3 4h
10 48 h ~ 30 mn 1 1h30
25 35 °C
4 6 °C

Delayed pointing10/ Mass

48 h proving ~ 30 mn 1 1h30

4 6 °C
Slow proving
Indirect Fermentation, the slow proving:
The dough is kneaded, pierced (only for a very short time), weighed and then molded. The dough pieces are
stored for several hours at a temperature generally between 8 to 15 ° C. Depending on the dose of yeast used
and room temperature, the proving time varies. . The dough should be firm. This method of slow proving, allows
Slow proving
some freedom10for48the
h baker. He can anticipate or
~ 30delay
mn 1 the
baking 1h30dough the moment to bake.

~ 15 mn ~ 20 mn 8 16 h
4 6 °C

8 15 °C

~ 15 mn ~ 20 mn 8 16 h
Slow proving
Frozen controlled proving 8 15 °C

Frozen controlled
~ 15proving
mn ~ 20 mn 8 16 h
Reheating
~ 15 mn ~ 20 mn 24 72 h
Indirect Fermentation, frozen controlled proving (slow proving 8 for
15 °Ctubs): before baking

The dough is kneaded, proceeded to first fermentation called “benching” 0 (very

5 °C short),
> 15and
°C divided, formed,
rested (short term) and shaped. The dough rising is completely blocked at a low temperature (between +2 to +5
° C) for 24 to 72 hours. The dough has to be firm. A few hours before baking, the dough must rise in temperature
Reheating
(>Frozen
15 ° C). The ~baker
15 mn
controlled
~ 20 mn
may bake several times during
proving the day. 24 72 h before baking
Frozen pre-proved 0 5 °C > 15 °C

Frozen pre-proved
~ 15 mn ~ 20 mn 24 72 h
Reheating
before baking
~ 10 mn ~ 10 mn 2 3h 12 20 h
0 5 °C > 15 °C
~ 25 °C ~ 4°C

~ 10 mn ~ 10 mn 2 3h 12 20 h
Frozen pre-proved
~ 25 °C ~ 4°C
Note: times and temperatures are given for guidance and may vary according to recipes used.

~ 10 mn ~ 10 mn 2 3h 12 20 h
Note: times and temperatures are given for guidance and may vary according to recipes used.
~ 25 °C ~ 4°C

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 Frozen controlled proving

BREAD FERMENTATION METHODS 4

Indirect Fermentation:
~ 15 mn frozen pre-proved: ~ 20 mn 24 72 h
Reheating
before baking
The dough is kneaded, proceeded to benching or first fermentation, rested and shaped. Unlike the two previous
methods, the baker starts proving of the dough at 25 ° c. When ¾ of proving0 5 °C time >has
15 °C been reached, the

dough is blocked at 4 ° C for several hours (12-20h). This technique allows the baker to hot offer bread to their
customers. Depending on demand in the shop, dough pieces are thawed, scored and then baked about 30
minutes later.
Frozen pre-proved
This method requires a firm dough, rich in yeast and improving agents.

~ 10 mn ~ 10 mn 2 3h 12 20 h

~ 25 °C ~ 4°C

All Hengel’s retarder proving cabinets, chambers and tunnels allow for the direct and indirect fermentation to
Note:alltimes
meet and temperatures
the bakers are given
working methods. Forfor guidance
mass andHengel
proving, may vary according
offers to recipes
a special range ofused.
cold rooms for dough
conditioner trolleys (CFPB). To request information or a quotation, please contact us.

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