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Bear's way of making bread.

Chef Crumb and A Little Bird Crust

Bread Making of Chief Crumb and A Little Bird Crust

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Good Night, Dough. See You Later.

The fermentation temperature and time varies according to the ingredients and the mixing method.

Because Chef Crumb mixes his natural leaven, he lets the dough rise for a long period at a low temperature. It is even long enough for him, and his friend, Little Bird Crust, to sleep and dream.

If you are making bread with the straight dough method with yeast, the fermentation time will be about 1 to 2 hours at around 25 to 28 degrees.

Fermentation: too much or too little?

Once the dough hits the peak of its fermentation, it will only lose energy to keep on rising. It might shrink if you touch it. However, you may be able to fix the dough a little by punching it hard or tightening it as you shape it.

If the dough is over fermented during the second rise, unfortunately, there is not much you can do about. It might result in the crust not being brown enough and having a hard crumb layer.

On the other hand, if fermentation is too little, the dough is too tight to shape. In this case, you should give it a little more time to proof, consistently checking its condition.

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