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Doughnut fermentation
I am taking the doughnut course by Richard bies and he uses a fermenter to ferment the dough…it has a temp of 32 degrees and a humidity of 90%. I don’t have a fermenter, but i do live in an area where temp nowadays is 40 degrees plus (humidity is 18%)…do I just put it on my shelf to ferment or do something else? Like how else do I reach that level of humidity ?
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3 Replies
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You are in a warm place, what I would do is work a little more with the humidity.
You can use your home oven to generate that humidity, you just have to turn it on for a few minutes (4 to 6 minutes at medium temperature) to warm up and then turn it off. Inside the turned off oven you can put a tray with hot water to generate steam.
Then you put the dough to ferment in the turned off oven, make sure that the internal temperature of the oven does not exceed 40 degrees, the steam from the hot water will help in the humidity of the dough so you will have a homemade fermenter.
We hope this information is useful.
Greetings.
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Thank you! This was helpful
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If you have any other questions, we will be available to help you.🙂
Greetings.
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