In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
An understanding and manipulation of fermentation variables makes it more likely you will pull a well-caramelized, full-volume, tasty loaf out of the oven that adheres to your organization’s production schedule. Many of these are simple techniques and will help you achieve consistency and quality.