How to let flour ferment naturally

Wheat is produced in abundance in the northern plains, so the main food of the northern people is pasta. They make pasta into various shapes, which is very ethnic. Some pasta can be made simply by mixing flour with water and kneading it, while some other pasta needs to be fermented naturally, such as the steamed buns, pies and other foods that we often eat. So how do you make the flour ferment naturally? Here I will tell you about the method of flour fermentation.

1. Method of flour fermentation

Have you ever made steamed buns? Have you ever fermented flour? Do you know any methods of flour fermentation? The details are as follows:

2. Flour fermentation method:

1. Add flour in moderation. If you use homemade yeast, you can add more. For every 500 grams of flour, add about 80 grams of yeast. If you use fresh yeast, add 5-10 grams for every 500 grams of flour.

2. If you use fresh yeast, you can dissolve it in warm water, then add it to the flour in proportion and mix well, place it in a warm place and wait for it to ferment. If you use yeast, you can do it in two steps. First, use a small half bowl of flour and yeast to knead evenly, and ferment for about 3-4 hours, then knead the rest of the flour and ferment for another 2-3 hours. If time is limited, you can combine the two steps into one; more flour, higher ambient temperature, faster fermentation, otherwise, slower fermentation;

3. Add a little salt when kneading the dough, which can promote the yeast to reproduce faster and produce more carbon dioxide. The steamed buns will be soft, chewy, sweet and delicious. You can also add some beer for better results.

Identify the degree of fermentation:

1. Press the dough with your hands. If it has strong gluten and good elasticity, it means it is well fermented. If the dough has small and few holes after cutting, and the sweet and sour taste is not obvious, it means the dough is not fermented enough and needs to be fermented further.

2. Press the dough hard and it will be elastic, slightly subside, and have a certain amount of gluten strength. When you pat it hard, the dough will make a "bang bang" sound. Cut the dough and see that there are many holes and a smell of wine, which means the dough has risen properly.

3. After the dough has risen, it sinks immediately when you touch it with your hand and has poor gluten strength. After cutting, the dough feels like cotton wool, with large and dense holes and a strong sour taste, indicating that it has been over-fermented. At this time, you need to add alkali or add some flour again. The amount of flour to add depends on the degree of fermentation.

3. Flour fermentation time

Flour is composed of protein, carbohydrates, ash and other ingredients. In the bread fermentation process, protein and carbohydrates play the main role. The fermentation time of flour is very critical. If it is not well controlled, it will affect the effect of flour fermentation. Moreover, the fermentation time will be different if different yeasts are added.

1. Flour will not ferment, do you need to add sugar and water? There are several types of yeast: 1. Fresh yeast 2. Sugar-containing dry yeast 3. Sugar-free dry yeast.

2. The dough contains sugar and fresh yeast. It can be divided after it rises naturally at room temperature of 28-30° for 30 minutes. After forming, it can be baked after it has naturally proofed for about 50 minutes. Remember to spray water in the middle.

3. The dough contains sugar and dry yeast. It can be divided after it is naturally proofed for 30-40 minutes at room temperature of 28-30°. After being formed, it can be baked after it is naturally proofed for about 80 minutes. Remember to spray water in the middle.

4. The dough contains sugar and sugar-free dry yeast. It can be divided after it is naturally proofed for 50-70 minutes at room temperature of 28-30°. After being formed, it can be baked after it is naturally proofed for more than 90 minutes. Remember to spray water in the middle.

Tips: There are two methods of flour fermentation: primary fermentation and secondary fermentation, and their fermentation times are different.