ProcessIntermediate
Fermentation
The process where yeast creates gas and flavor.
The biological process where yeast and bacteria consume sugars in the dough and produce carbon dioxide (which makes the bread rise), alcohol, and organic acids (which create flavor).
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By Henry Hunter · Updated
Henry's notes from the bench
- Temperature is everything. 76-78°F is the sweet spot for most doughs.
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More related reading (5)
- 3 Signs Your Bulk Fermentation Is Done (Stop Guessing)
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- Why Summer Changes Your Dough
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