Sentences with phrase «dough during fermentation»

Not exact matches

As noted, removing gluten from baked products poses technological challenges, because the protein possesses unique properties vital for both the retention of gas during fermentation and the preservation of moisture levels in the dough.

That is, I folded it several times during the bulk fermentation to get the strength that is difficult to achieve in a mixer when the dough is so wet.

I raised it for 2 hours during bulk fermentation and re-knead the dough by adding some more flour using the kitchen mixer.

Bonus Tip: during bulk fermentation, you have the option to perform a series of «stretch & folds» to strengthen the dough.

If it doesn't it may be that the dough has risen too much or too fast during the first rise, depleting the food for the yeast, basically stopping the fermentation process.

Keep an eye on the dough nearing the three to three and a half hour mark during bulk fermentation, it will rise quite a bit and could rise up all the way to your plastic or towel covering your bowl.