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These week I found in a forum the statement from an experienced user that dough should not ferment after kneading but have just a short periode of resting (about 30min). A conclusion I disagreed very energetic, because in my opinion the first fermentation is necessary for giving flavor to the dough and strenghend the gluten. (The dough we discussed about was a dough with 2 % fresh Yeast and a mixture of whole wheat flour and white flour)But to my disappointment he gave me no reason for his opinion, he refused to discuss the topic with me, he just give me the feeling, that I am so stupid that I do not know about this.<\/p>\n
So this statement left me puzzled and I read and reread a lot in my baking books, but all of them have fermentation periodes (1 hour and longer) and the explanation I learned: the dough gaines flavour and strength while fermenting. At the moment I have no reason to change my recipes.<\/p>\n
But I would like how you handle your dough, and why? Do you just rest him (not more then 30 min, dough rise not visible) or do you ferment him (around 1 hour, dough double his volume)?<\/p>\n
But I did not spend my week just discussing about fermentation, I also bake bread, of course with a fermentationperiode of 1 hour \ud83d\ude1b<\/p>\n
Yields to loaves of 1 kg<\/p>\n
Poolish<\/p>\n
Hauptteig:<\/p>\n
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).<\/p>\n
The next mornig: Knead flour, 300g water, 300g Buttermilk and poolish\u00a0 untill it is homogeneus (aroung 1 min). Let rest for 1\/2 hour (Autolysis). In the meantime disolve the yeast in the remaing water.<\/p>\n
After Autolysis: Knead the dough for 5 min, now add the salt and the yeast-water in small portions. Wait untill one portions is complete incorporated before adding the next one.<\/p>\n
Proof for one hour.<\/p>\n
After proofing dived the dough and shape to a loaf. Put the loaf into a pan, with the seamside down and proof for 1 hour.<\/p>\n
Bake at 250\u00b0C for 40 min with steam.<\/p>\n
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