What is leavening

 The different types of yeast

The importance of temperature for good leavening

 The importance of temperature for good leavening

 How to do it step by step


➡️ What is Fermentation?

Fermentation is a process in which a dough increases in volume due to a gas produced within it by living organisms or as a result of a chemical reaction from certain substances. In either case, the fermentation process gives bread or pastries an open, airy structure, making them easy to bite into and pleasant to taste.

As we discussed in another article (see here), yeast and the different types of yeast used in baking and pastry making are essential for this process. This article will provide practical tips for proper fermentation when using brewer's yeast.

As mentioned previously, brewer's yeast is a single-celled organism from the fungi kingdom, scientifically known as *Saccharomyces cerevisiae*. When it consumes simple carbohydrates, it produces gas in the form of carbon dioxide and ethanol. The carbon dioxide inflates the dough, and the ethanol (alcohol) evaporates during baking.

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➡️ The Importance of Temperature for Proper Fermentation

The activity of yeast is greatly influenced by temperature:

- At very low temperatures, between 2 and 6°C, yeast metabolism is almost completely halted. These are the temperatures at which yeast is stored in the refrigerator, where it retains its leavening power for about 3-4 weeks. However, it is important to note that many yeast cells die even at these temperatures. The greater the number of dead or old cells in the yeast block, the weaker its leavening power will be when used.

- At temperatures above 38°C, yeast cells begin to die rapidly, and leavening activity decreases dramatically, eventually stopping. This is the process that occurs when we bake dough. The high temperature of the oven progressively kills all the yeast cells.

- Above 6°C, yeast begins to produce carbon dioxide, but it is between 24 and 32°C that the process becomes significant in bread or pastry fermentation. The ideal fermentation time for bread is typically 1-2 hours at these temperatures, which is when the dough achieves a "good" rise.

In professional bakeries, dough that has been shaped into the desired portions is placed in "proofing cabinets," which are heated and humidified environments maintained at temperatures between 28 and 30°C.

Now you can see how crucial temperature is for achieving optimal fermentation. Ready to put this knowledge to the test?

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➡️ The Importance of Humidity for Proper Fermentation

As we’ve discussed, fermentation is crucial in baking, and humidity plays a significant role in ensuring a successful rise. Humidity helps keep the surface of the dough pieces moist and elastic, preventing the formation of a crust that could hinder the dough’s expansion. Even a slight crust can obstruct the leavening process by limiting the dough's ability to rise and develop properly.

This issue is more commonly encountered in bread fermentation than in pastries. Pastries, due to their sugar and fat content, tend to form a softer, greasier crust that doesn’t interfere as much with the rise. However, it's still important to monitor the crust and ensure it doesn't become too tough or dry, even for sweeter doughs.

Now you can see how crucial humidity is in maintaining the proper conditions for fermentation. Do you have any tips or methods for controlling humidity during your baking?

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➡️ How to Ensure Proper Fermentation at Home: Step by Step

When baking at home, we need to use a few tricks to maintain the right humidity during fermentation. Here’s a step-by-step guide to achieving this:

1. Prepare a Warm Dough: Since we may not have access to a perfect fermentation environment, start by mixing the flour with warm water to create a suitable starting point for yeast activity. If you need to incorporate cold ingredients like butter or eggs (straight from the fridge), make sure the water is warm enough to gently heat them up, but not too hot. It should be bearable to the touch.

2. Cover with Plastic: Once the dough is ready and shaped into loaves or pastries (such as brioche), place them on a baking tray lined with parchment paper. Cover them with a plastic cloth. This way, the moisture released from the dough will be trapped by the plastic, keeping the surface of the dough moist and preventing it from drying out.

3. Alternative Coverings: Some bakers prefer using a damp cloth, though this can cool the dough slightly. Another effective and inexpensive solution is to use a plastic bag (cut along the sides), which you can place over the dough. It’s a simple, efficient way to keep the dough warm and humid.

4. Use the Oven for a Warm Spot: If your environment is cold and you feel the dough might not rise quickly enough, you can preheat your oven to the lowest setting (40-50°C). Then, place the dough (covered with the cloth or plastic) inside for a few minutes to create a gentle warmth. Make sure the oven doesn’t exceed 38°C, as the yeast will start to die above this temperature. 

5. Check Moisture Levels: Periodically check the dough beneath the cover to ensure it isn't drying out. If you notice the surface becoming dry, use a spray bottle to lightly mist the dough with water.

6. Different Fermentation Times: Keep in mind that the fermentation time for bread will be much shorter than for sweet dough products (such as brioche, Danish pastry, or croissants). These contain ingredients like butter and sugar that weigh down the dough, requiring longer fermentation times to rise properly.

By following these steps, you can create a controlled environment for fermentation even in a home kitchen, ensuring a better rise and texture in your baked goods. Would you like tips on specific recipes or troubleshooting fermentation?

➡️ Last note

Non temere per quanto descritto, in realtà è più semplice da mettere in pratica di quanto sembri! Con un po' di pratica, puoi diventare un esperto della lievitazione. Sperimenta con i nostri preparati, già miscelati e dosati con materie prime selezionate, e metti alla prova le tue abilità. Con il giusto approccio e qualche tentativo, otterrai risultati fantastici!

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