Microwave dough fermentation

The function of a microwave oven can be said to be very powerful. Don’t be fooled by its small size. Usually, it can only heat a meal or bake something. In fact, microwave ovens do play a certain role in fermenting dough. However, many people have doubts about this, that is, microwave ovens can never ferment dough, they can only bake it. In fact, you need to master the skills of using microwave ovens. Here are some better methods.

Dough

1: Dissolve the yeast in warm water (the water temperature should not exceed 40℃) and pour it into the flour little by little.

2: Add salt and olive oil and continue stirring.

3: After kneading the dough, place it on a panel and beat it until it is smooth and round.

4: Put the dough into a steel bowl, cover it with a lid and place it in a warm place for fermentation. I fermented it in a microwave oven. Be careful not to exceed 40°C in temperature.

5: After about 40 minutes to 1 hour, the volume of the dough becomes twice its original size. Use your fingers to see that the internal structure has become porous and the first fermentation is complete.

6: Roll the dough into a ball again on the panel, put it into a steel bowl, cover it with a lid and place it in the microwave for a second fermentation for about 35 minutes.

Kind reminder: At this time, the microwave oven acts as a constant temperature box. It does not need to be powered on, just close the door. Of course, you can put a bowl of hot water in the microwave and seal the air outlet with plastic wrap. I wish the OP success.

(1) Rapid fermentation method: including no fermentation time method and short time fermentation method. These two methods are collectively referred to as chemical method.

(2) The principle of rapid fermentation by chemical method: Increase the amount of yeast to twice that of conventional method; increase the amount of yeast nutrient; raise the dough temperature to 30 to 32 degrees to promote fermentation; use reducing agents, oxidizing agents and proteases; reduce the amount of salt, sugar, milk powder and water; increase the amount of emulsifier, acid or acid salt.

(3) Characteristics of the rapid fermentation method: short production cycle, high efficiency, and higher yield than the direct method and the medium seed method. The whole process from weighing raw materials to packaging only takes 3.0 to 3.5 hours; there is little fermentation loss, which improves the output rate; saves equipment investment, labor and workshop area; reduces energy consumption and maintenance costs; the bread has a pure flavor without any peculiar smell; there are few unqualified products; the bread has a poor fermentation flavor and insufficient aroma; the bread ages quickly, has a short storage period, and is not easy to keep fresh; it is not suitable for the production of staple bread, but is suitable for the production of high-end snack bread; it requires the use of more yeast, dough improvers and preservatives, and the materials used are more and higher, so the cost is high and the price is high.