How to judge whether the dough is fermented

When making something, you must ensure a fermentation process. This not only ensures the quality and roundness, but most importantly, it can make the dough taste better. If the fermentation method is wrong, the dough will be dry and hard. Many people make leavened dough for the first time and don’t know how to judge the taste and whether it can be fermented well. Here I will introduce to you how to ferment the dough correctly.

A fully fermented and complete pizza dough is full in shape, soft, smooth and easy to stretch. To make a perfect pizza, you need well-fermented dough. The dough formula, fermentation time, ambient temperature, and mixing time will all affect the shape of the dough, and the degree of fermentation of the dough determines the quality of the finished pizza.

How to judge whether the dough is fully fermented cannot be judged solely by the fermentation time, but must be combined with the shape and size of the dough and other issues to consider comprehensively. We must learn to distinguish them using various methods to achieve good dough quality results.

1. Volume judgment In the teaching process of the Baiweida Pizza training class, it is required that the dough should be fermented for at least 12 hours before it can be used. The usage time is about 12-36 hours. After at least 12 hours of low-temperature fermentation, the dough will expand to 1.5-2 times its original volume (the volume before fermentation). Before fermentation, the diameter of a 9-inch pizza dough is about 4-5 cm, and the diameter of the fermented dough is about 6-8 cm.

2. Press and judge that the fermented dough is very soft. We can press it with our fingers. After pressing, the dough does not rebound, indicating that the fermentation is good. If the dough feels firm and not soft or bounces back after being pressed, it means that the fermentation is not complete and you need to increase the temperature of the freezer or place the dough at room temperature to warm it up. Of course, it is also necessary to check whether the amount of baking powder added in the recipe process is sufficient.

3. Olfactory sense: The well-fermented dough will have a slight yeast aroma and a smooth surface. If it smells strongly of alcohol or sourness, it means the dough has been over-fermented and needs to be discarded. There are three solutions to this situation:

1. Reduce the amount of yeast when kneading the dough.

2. Lower the freezer temperature.

3. Lower the water temperature.

4. Pull-up inspection If the above methods seem unreliable, we can do a finished pizza inspection. Well-fermented dough is soft and easy to stretch when it is patted into pizza, while incompletely fermented pizza will be very tough when stretched and difficult to shape.

In addition, the pizza crust is golden yellow and the color is uniform after it is fully fermented and baked. The crust of the baked dough that is not fully fermented is difficult to color and the color is uneven.