Tomato Juice Affecting Fermentation/Proofing.
I came across a Japanese sandwich bread recipe that uses tomato juice in place of water. The formula is pretty typical except the fact that tomato juice is the only liquid used.
When I made it, the fermentation (first rise) took 3 hours instead of the typical 2, and it also took 3 hours to proof instead of the usual 1. And even after all that time, the finished loaf wasn't particularly voluminous compared to the typical sandwich bread.
How exactly is the tomato juice affecting the rises of the dough?
The finished bread doesn't taste particularly sour (neither is the juice itself) and there's only an extra 0.25 gram of sodium in the juice. So if it's not the acidity or the salt, what is it, then, that prevented my dough from rising?
I've made the recipe twice to make sure that I didn't just screw up something during my first attempt. Both times, the dough took forever to rise. Good thing this bread tastes fantastic, so at least it's worth the wait.
The dough has 8% sugar, 2% salt, 1.2% yeast, and 72% juice. The dough was fermented/proofed @ 81°F (27°C) with 80% humidity.