Slow–Controlled Fermentation Technology

In the bakery sector, we often hear the terms “slow fermentation” or “controlled fermentation” in reference to the breadmaking techniques being used. But what exactly does this mean, and what advantages does it offer to the baker?

The two main breadmaking techniques used are rapid baking and slow baking.

Rapid breadmaking is based on fast fermentation, using relatively high amounts of yeast (2%–5%), with or without the addition of sourdough.
In rapid breadmaking, the dough is mixed, then allowed to rest for a short period, shaped as desired, placed in the proofer for 30–40 minutes, and finally baked once it has risen.

On the other hand, in slow breadmaking, where high-quality flours and the baker’s expertise play a major role, we start with a very small amount of yeast, ranging from 0.2% to 1%. The amount of yeast added depends on the temperature of the refrigerator and whether sourdough is used or not. The addition of sourdough should not exceed 5%–30%. The longer the required fermentation time, the smaller the amount of sourdough used. In this technique, the dough must be placed in plastic containers with lids, so it can rise properly with the moisture and temperature that develop inside.

Alternatively, after letting the dough rest for 30–60 minutes, we can shape it as desired, place it on baking trays or in molds, and store it for as long as needed for slow fermentation. During slow, controlled fermentation, natural, chemical, and enzymatic activities and changes occur within the dough, which are responsible for the quality of the final baked products.

Steps and essential information for controlled, slow fermentation:

Ingredients and kneading:

• flours, yeast, sourdoughs, etc. — yeast addition 0.2%–1%
• dough temperature: 26–27°C, depending on the final product
• kneading time: depending on the final product

1st resting and fermentation:

• place the dough in plastic containers
• first rest: 30–60 minutes at 25–30°C
• place the dough directly in the refrigerator, or shape and mold it first
• fermentation: 10–48 hours in the refrigerator at 0–10°C

2nd resting:

• bring the dough back to temperature
• leave at room temperature for 30–60 minutes
• divide, weigh, and shape as desired
• proof at 31–35°C, with 70–80% humidity

Baking: depending on the type of oven and the final product

Advantages of slow–controlled fermentation for professionals:
For bread and bakery products, the method of slow fermentation has a highly beneficial effect on the characteristics of the dough — and, of course, on the quality of the final products.

Dough: increasing elasticity

Final products:

• intense aroma
• pleasant, mildly sour taste
• crumb with higher moisture and an open, well-distributed cell structure
• longer shelf life and sustained freshness
• crust with a deeper color and greater crispness

In this way, production is made easier, because we can mix the dough during the day, store the doughs in the refrigerator for as many hours as needed, and bake them at the end of the day. The slow fermentation method ensures controlled production conditions.

Otmar Fricker: Baking Technical Consultant at Loulis Mills.

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