In fermentation, yeasts can be inactivated as early as 40degF (4.44) and die at 130degF (54.44? The yeast is used to flavour the breads once the oxygen supply has been exhausted. In addition to salt, it is used for the purpose of stabilizing the fermentation and improving the taste.
The dough should not be overheated. Yeast will cause it to rise more quickly than gluten can form.
After 30 minutes of first rising, the dough should be folded. It will be refolded again after another 30 minutes. This is a crucial step in the process of proofing breads.
It also ensures the sugars and yeast are mixed properly to achieve maximum fermentation. It is possible to control the temperature of the dough by doing this. The dough is heated evenly throughout.
The dough is folded by pulling up the side that is furthest away from you. Give the bowl a quarter-turn, and then repeat these steps.
To remove the dough from the mixing bowl, flour the top of it and scrape its sides with the dough spatula. The bowl should be turned upside down, and a large blob of dough will fall out. Next, flour the tabletop, your hands and the bench knife. Cut the dough in half with your bench scraper and then separate each half using the bench knife.
Pre-shape the dough by turning the bottom portion of the dough with a knife. This layer will be the top of your bread. Create a few folds, similar to the ones done when first rising. The type of bread that you will be baking may determine how long the dough should rest.
Fold the dough according to the pattern that you used when pre-shaping the dough. Flour the dough as well as the surface of the workbench to prevent it from sticking. Flour the benchtop to prevent the dough sticking.
