Finally the time that I like the most came: the cold! There is nothing better than a cup of coffee and warm bread in these cold seasons. Speaking of which, how will pasta and other products ferment in winter? Is it possible to make bread on cold days? Yes, and I will explain to you why. Bread does not stop growing in the cold, it just takes longer to reach the size that, in the heat, reaches quickly.
The growth of pasta and bread depends on the conditions that you offer so that the microorganisms proliferate a lot and produce a lot of gas, which will expand in the oven and make your bread grow.
Source: Food Gracious
In addition to yeast, an adjunct to mass growth, is gluten. Do you remember that gluten forms a network? It is essential for the gases produced during fermentation to be trapped in the dough, ensuring its shape and softness.
The rule that our grandmothers and mothers teach us is to leave the well-heated environment so that the dough grows a lot. This step is essential for the yeast to work, since it needs the ambient temperature to be between 27 ºC and 35 ºC. On the other hand, it is also possible to get good results if the dough rests in the refrigerator, but of course it depends on the recipe you are following. The result is a fermentation that occurs slowly and it awakens more pronounced flavors, with the slight acidity characteristic of some wholegrain breads, you know?
Another reason to keep the dough in the fridge is when you want a less fluffy and more crunchy dough, like pizza. The lower the temperature, the less yeast microorganisms will proliferate, which is why they don’t produce as many gases and the dough becomes thinner and crunchier.
A good example of this is the Brooklyn Pizza that Dani did on the channel. The dough rested for 24 hours in the refrigerator and it was amazing!
CLICK HERE to see the complete step by step!
I hope you liked it, leave in the comments doubts, suggestions and opinions!
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