{"id":4392,"date":"2020-05-05T13:00:58","date_gmt":"2020-05-05T13:00:58","guid":{"rendered":"http:\/\/www.loulismills.gr\/chrisima-arthra\/slow-controlled-fermentation-technology\/"},"modified":"2025-11-17T14:09:17","modified_gmt":"2025-11-17T14:09:17","slug":"slow-controlled-fermentation-technology","status":"publish","type":"useful_articles","link":"https:\/\/www.loulismills.gr\/en\/chrisima-arthra\/slow-controlled-fermentation-technology\/","title":{"rendered":"Slow\u2013Controlled Fermentation Technology"},"content":{"rendered":"

In the bakery sector, we often hear the terms \u201cslow fermentation\u201d<\/strong> or \u201ccontrolled fermentation\u201d<\/strong> in reference to the breadmaking techniques being used. But what exactly does this mean, and what advantages does it offer to the baker?<\/em><\/p>\r\n

The two main breadmaking techniques used are rapid baking and slow baking.<\/strong><\/p>\r\n

Rapid breadmaking<\/strong> is based on fast fermentation, using relatively high amounts of yeast (2%\u20135%), with or without the addition of sourdough.
\r\nIn rapid breadmaking, the dough is mixed, then allowed to rest for a short period, shaped as desired, placed in the proofer for 30\u201340 minutes, and finally baked once it has risen.<\/p>\r\n

On the other hand, in slow breadmaking<\/strong>, where high-quality flours and the baker\u2019s 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%\u201330%. 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.<\/p>\r\n

Alternatively, after letting the dough rest for 30\u201360 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.<\/p>\r\n

Steps and essential information for controlled, slow fermentation:<\/strong><\/p>\r\n

Ingredients and kneading:<\/strong><\/p>\r\n