but I will say that "cold fermentation" can be used wherever and whenever you want. For almost any recipe, but put the dough in the refrigerator at the half-cooked stage and with very lively yeast.
And you must understand the essence of placing dough in the refrigerator.
The longer the dough ferments, the tastier it will be due to the work of bacteria. It is bacteria that accumulate acids in the dough that give flavor and aroma.
BUT .. in parallel with the work of bacteria there is a process of acidification, oxidation and other degradation processes, this is due to the chemistry of the processes, this cannot be avoided.Therefore, it is impossible to keep the dough warm for a long time, and in the refrigerator the degradation processes are inhibited and the yeast ferments more slowly, that is, the dough is inflated with gas more slowly, gluten develops more slowly, and therefore you can keep the dough in the cold longer with the accumulation of tasty acids from bacteria.
Therefore, to get tasty dough you need
- revive the yeast, pick up their amount, saturate the dough with oxygen so that there is enough nutrition, but not ferment too quickly and do not inflate the dough excessively like a ball, requiring strong gluten and a lot of kneading, for the entire fermentation time, prolonging the fermentation process as long as possible during set temperature so that the dough does not degrade.
Therefore, if you take any "warm" recipe and want to make it with "cold fermentation", then
remember that the proportion of yeast in it is designed for a shorter fermentation time in warm conditions, and although in the refrigerator with very rapid cooling, their fermentation can be greatly prolonged in time and slowed down, their amount may still be excessive.
If you want to keep it in the refrigerator for 12 or more hours, and you have a not very ice refrigerator, then the amount of yeast should definitely be reduced. Otherwise, during these 12 hours, your dough will stop there without hesitation.
That is, the amount of yeast must be matched to the time of the planned fermentation in the refrigerator, especially since whole grain flour is a yummy for yeast and they ferment more intensively with it, or look at the dough for the first time and be sure to knead it.
It is difficult to decide right away with the slips.
Excessive rise and fall, that is, the destruction of gluten, must not be allowed.
Either watch the hat, as it became a dome - crush, or
as it will grow more than 2-3 times, crush without waiting for the maximum.
The main thing is to prevent overgrowth. Here, see for yourself what intensity of dough growth you will have in the refrigerator.
Ideally, you need to choose the amount of yeast so that for 8-10 hours you will be free from fussing. But if you're wrong, crush more often in the process.
Now a little about pre-mixing.
So, the taste of the dough depends on the work of bacteria in it. It is the products of their vital activity that fill with aroma and give a special taste.
And these bacteria are sea types and each type loves its own temperature.
Therefore, in a bread maker at warm fermentation temperatures, one type of warm bacteria can live and saturate with acids, and others multiply in the refrigerator - hence the difference in tastes. At the same time, in the refrigerator at 4 degrees, the taste of the dough and at 8 degrees will also slightly differ, because the dough will contain different cold bacteria.
But that's the fairy tale of yeast dough - the conditions have slightly changed and the taste changes.
But all bacteria that are thermophilic, that in the refrigerator require long time for their reproductionuntil they begin to flavor the dough properly. Moreover, the longer they work, the tastier the dough. Here you have to understand that when they talk about "cold fermentation" we are talking about hours exceeding 8 hours .. Otherwise, you will not get the advantage to taste.
At each temperature, there is a minimum time required for bacteria to multiply. In a warm place - at least 4 hours, and according to GOST for a safe test - from 5 hours. For cold fermentation - if I'm not mistaken, from 8-10 hours.
So real cold fermentation - yeah, requires putting the dough in the cold for a long time.
Therefore, you must understand that Pre-Mix is very important.
You can make a warm type of dough with "heat-loving bacteria". We do this in HP.
Can be completely cold. It is when short we knead a very warm dough, that is, we just revive the yeast, and then immediately put it in the refrigerator for "long fermentation" for at least 8-10 hours, so that cold bacteria, which are slower than warm ones, can multiply there.
And you can "mixed type" - this is when the semi-finished "warm dough" is made at first.
For a mixed type with cold fermentation, make sure to do it strongly !!! semi-finished dough in a warm way, and then it is cooked to the end by cold fermentation.
In Panasonic the Dough program (well, or any short pre-mixing that you choose) lasts a little more than 2 hours, from the point of view of the life of bacteria, the time is short. The dough is not even half-finished, but still raw and it is quite possible to put it in the refrigerator for a long time, BUT
the recipe uses whole grain flour - a yummy for yeast, they ferment more intensively on it. So I would definitely lowered the amount of yeast, if I would have planned a long cold from 8 hours in the refrigerator, especially if I have it not cold, flattened and knocked out before a long cold fermentation.
Then I would watch the dough in the refrigerator, kneading it and sniffing it.
It can easily stand, especially in a warm refrigerator.
And you should also understand that if it is recommended to place the dough in the refrigerator for 4-5 hours, then this is not "cold fermentation", but simply cooling the dough and inhibiting yeast fermentation for the convenience of the hostess. During this time, the cold bacteria will not give a noticeable taste.
This means that before being placed in the refrigerator, such a dough should be almost ready-made with the aromas of warm bacteria, because cold ones can only work from 6 hours of standing in the cold, and preferably from 8 hours, and for 4-5 hours they are nothing. the test will not change.
And for almost !!! of finished dough, long fermentation does not make sense.
If the dough is almost ready, then the processes are in full swing, acids from warm bacteria, all sorts of special chemical substances have accumulated, and additional long standing, even in the cold is undesirable, warm bacteria will begin to die, the dough will degrade.
Almost finished dough is usually only slowed down in the refrigerator, and kept for the convenience of the hostess or for a short fermentation, 4-6 hours - and "real long fermentation" may not work.
Therefore, the more "ready" the dough, the more possible it is only to cool it down and slow it down a little - yes, but there is no sense in "giving a long cold fermentation", the taste will deteriorate.
IN Beating bread with oatmeal and pumpkin seeds in the oven (cold fermentation)the program only works for 1 hour 25 minutes, it's completely empty raw !!! the dough, in fact, only started fermentation a little, so there it turns out "full cold cooking" for more than 12 hours. That is, for long-term cold fermentation, Pre-mixing should be exactly Pre-mixing with a very short preparation of the dough in the heat, and not put the almost finished dough in the refrigerator for a long time. Well, it's also important to revive the yeast very strongly. They have a very long job in difficult conditions. It is better to use live ones, probably the instant ones will also squeeze out. But active simple ones are unlikely.
What else.
IN White bread… The stove is not a Panasonic. And in them there is usually a hot, strong batch, and Panasonic has very gentle at lower temperatures. Therefore, it is probably better to revive the yeast additionally in a chatterbox, for example - it certainly won't be worse.
You need a little yeast, but for it to work 100 percent.
If yeast is not enough, it's okay ... you will lengthen the cold fermentation))), but
excess yeast will not only overlap the dough, they will take a break if they do not have enough oxygen for a long period of standing, or will require a heap of strokes by the rapid growth of the dough and spoil the taste and aroma, or even tear the gluten.
And a little more theory about "cold fermentation"
All the fuss is due to the fact that degradation processes can be greatly slowed down in the refrigerator, thus increasing the fermentation time, that is, the accumulation of acids.
And in the same place, gluten develops chemically over time, as if we were kneading it mechanically, but without oxidation with oxygen.
At the same time, mixed fermentation: both in warm and cold gives the richest taste of bread.
Fanatics of this method would reject our pre-mixing method in HP. Because for a fabulous taste, it is still impossible to allow the peroxidation of the dough, which occurs during intensive kneading. Too much oxygen makes the taste easier.
Cold fermentation fanatics recommend kneading the dough gently with handles with the development of gluten below the initial level - below how our HP develops, only to revive a tiny amount of yeast in it. Literally tiny.
They are allowed to wander for a short time in a warm place (but without overexposing, the dough remains half-baked) with very rare gentle wrinkles and
then such a dough is placed for a day or two (maybe more, I was not particularly interested in this issue) and they are not afraid of all the necessary neat strokes by folding the dough.
This creates a dough with a very long fermentation, the development of gluten for an exceptionally long time in the refrigerator, and an original taste.
In the light of a heap of letters ... If you are planning to arrange a "long fermentation" from 12 hours,
then reduce the yeast and revive it properly so that it works like Papa Carlo. Keep in mind that in Panasonic the batch will be non-hot and the yeast can safely start working at half strength, take care of them additionally.
I didn't do a long fermentation with dough preparation in our oven. Here you need practical experience on the specific behavior of yeast brands when kneading in Panasica, and then daily gatherings in the refrigerator.
But I believe in the power of Lux Live Yeast. These animals, even in cold dough and just crumbs, always work even in small quantities. Perhaps even here you won't even have to revive it additionally. But such things should be checked in practice.
With warm fermentation, 4 g is enough for me in a French luxury for 400 g of flour. That is, I would probably take 2-3 grams per 500 g of flour in your recipe for long fermentation, well, no more than 4 g of Lux for sure. But again ... a matter of practice. How cold it is in your fridge. Maybe you can take exactly 2 g if it's warm there.
IN White Bread for 600 g of flour, 10 g of live yeast is taken. But they are not lux, but weaker, although the batch is hotter and the yeast must work with all its might.
If you make a mistake with the quantity - more - it means you will do more work in the refrigerator and you cannot overexpose. How to make three strokes (that is, the dough will grow 2-3 times) - pull it out, otherwise the gluten may not stand, even three strokes are too much for whole flour, two strokes for the eyes will be enough for her. Smell it after the second rise, if it smells good, take it out. Whole flour does not like violence.
Less yeast - then hold the dough longer until full cap lifting, not 12 but 16 hours there .. how long it takes.
Whole flour is a weak flour. The softer the batch, the tastier it will be from prolonged fermentation with minimal gluten development.
Therefore, I would choose either a low-yeast dough, or even softer kneading - whole grain or dietary dough, then let it ripen for a long, long time in the refrigerator.
Choose the main dough - there the kneading is stronger, the gluten is oxidized and kneaded more strongly. Well, theoretically, the taste should be simpler.
And practically panasik is tender, I think that the difference will be insignificant in taste. But in theory, Diet Dough works best.
But if you want to put the clock at 6, then you don't have to bother. Choose any program and pop the yeast with less friction, but it won't be "long cold fermentation"
