The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slow final rise

Turkish Gambit's picture

Controlling fermentation time through yeast quantity and dough temperature.

December 31, 2012 - 12:14pm -- Turkish Gambit

Firstly, the author of this post is not a professional baker, rather an enthusiast. 

Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.

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