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Dough temperature
Hi
Why is the dough temperature (around 25 °C) lower than the optimum yeast temperature 37 °C?
My understanding is that yeast grows fastest at 37 °C.
–Timo
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10 Replies
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Could you tell me which recipe you are referring to so I can review it and help you with the answer.
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Hi
Most of the bread recipes uses the 20-27 °C temperature range. For example Creative Breads Using Sourdough / Hans Ovando.
What are the key reason toi use the 20-27 °C temparature range instead of the 37 °C like in Homemade Bread / Juliana López May recipes the luke warm water.
—Timo
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Fermentation in bread dough is best at around 28c.
This is warm enough for the yeast to multiply, and cool enough for the dough to rest, the gluten to soften and flavour to develop.
37c is far too warm. It will over-ferment and won’t rise enough when baking.
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Thanks. 👍
–Timo
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👍🏼👍🏼
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Fermentation is the key moment in bread making (if there is any), and one in which temperature plays the most essential role. Yeast, responsible for fermentation, is a living being that develops around 26 degrees Celsius as an optimal point (between 24 and 26 according to other authors).
It must also be taken into account that the yeast will be inactive below 23°C and above 35°C; If it exceeds 60 degrees, the yeast will have died and will not be able to perform its function of leavening.
As for storage (always talking about fresh yeast, of course), 5°C is ideal, and freezing is not recommended.
The temperature when kneading bread
When kneading we must try to stay within the margins prior to fermentation (in principle); something less obvious than it seems.Let’s consider that the kneading temperature is influenced by the temperature of the room, the flour and the water, the latter being the one we can control most easily.
To knead with water at an ideal temperature, we must make a calculation whose starting point is to set the so-called base temperature (if the recipe does not give it to us).
To do this, simply multiply the desired kneading temperature by three; We want to knead at 24 degrees, since 24 x 3 = 72. Easy.
From that data, finding out the perfect water temperature is not difficult by following this formula: Tagua = Tharina + Tlocal – Tbase. That is to say: if we have the flour at 22 degrees and the room at 28, it turns out that 22 + 28 = 50; if the base was 72, then 72 – 50 = 22; that is the perfect water temperature.
It must be taken into account that, due to its very nature of mechanical friction, in the kneading process the temperature increases slightly (between 3 and 12 degrees depending on the mixer used: 3°C for blades, 7°C for arms, 12°C spiral). Therefore, it is advisable to include this variable in the formula to ensure a kneading temperature slightly below the yeast activation thresholds.
We hope this information is helpful.
Greetings.-
Hi
Thanks for the fast answer.
I’d like to get more clarification to “Yeast, responsible for fermentation, is a living being that develops around 26 degrees Celsius as an optimal point (between 24 and 26 according to other authors).”
What factors define the optimal point?
The yeast grows faster in 37 °C, because it is said that if I want the dough rise faster I should put the dough in high humidity and warm place.
Thanks in advance
–Timo
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For a good development of dough fermentation, one of the key points or factors is the temperature and humidity in the environment where it is developing. The only way to control this will be with a humidity and temperature meter.
Depending on the climate where we are, the yeast will take different times to reach its fermentation point before being added to the final dough.
If you are fermenting only the yeast, you can put it in a warm place so that it can activate quickly. What is not appropriate is to expose the final product to a higher temperature to be able to ferment the dough in less time.When the fermentation temperature is higher than 30º C, the difference in volume between the inside and outside of the dough becomes noticeable and results in cracking and peeling of the bread. It is not advisable to increase the temperature to reduce fermentation time.
Greetings.
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Thanks
—Timo
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