{"id":5481,"date":"2025-02-17T17:57:48","date_gmt":"2025-02-17T16:57:48","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=5481"},"modified":"2025-02-17T17:57:49","modified_gmt":"2025-02-17T16:57:49","slug":"east-levels","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/east-levels","title":{"rendered":"Skill levels"},"content":{"rendered":"

Ripening levels for bakery products<\/strong>
There are different stages in the fermentation process, each with its own characteristics.<\/p>\n\n\n\n

First fermentation (Bulk fermentation)<\/strong>
This process starts immediately after the dough is made, from the moment the leaven is added.
- Duration: usually 4-12 hours
- Temperature: ideally between 24-26\u00b0C
- Features:<\/strong>
- The volume of the dough increases slowly
- Bubbles start to form in the dough
- The flavour and aroma start to develop<\/p>\n\n\n\n

Second run (Proofing)<\/strong>
It comes after shaping, just before baking.
- Duration: 1-4 hours
- Temperature: 24-28\u00b0C
- Features:<\/strong>
- The dough reaches its final volume
- The bubble structure stabilises
- The flavours are further enriched<\/p>\n\n\n\n

Extended fermentation (Extended fermentation)<\/strong>
- Duration: 18-32 hours
- Temperature: 4-10\u00b0C (refrigerated)
- Features:<\/strong>
- More intense flavours develop
- Improves the structure of the dough
- Nutrients are better absorbed
It will be easier to shape and cut the dough, because it will be less
<\/p>\n\n\n\n

Underweight (or undershirted)\u00a0<\/strong>
A common problem with sourdough bakery products. Undercooking is usually the result of inadequate fermentation time or temperature. The solution is usually to extend the rising time and ensure the right temperature. It is important to use an active, strong leavening agent and to pay attention to the condition of the dough during rising.<\/p>\n\n\n\n

External signals:<\/strong>
- Smaller and heavier bread than expected
- Excessively protruding, large \"ears\" at the notches
- Cracks may appear along the notches<\/p>\n\n\n\n

Internal signals:<\/strong>
- Uneven lining: solid parts alternating with random larger holes
- Wet, rubbery texture inside
- The inside of the bread feels raw and moist
- The knife can stick when cutting<\/p>\n\n\n\n

Other features:<\/strong>
- The bread does not reach the desired volume and remains \"flat\"
- The flavour is not complex enough, lacking the characteristic sourdough aroma
- The dough is difficult to handle and shape<\/p>\n\n\n\n

Overloading<\/strong><\/p>\n\n\n\n

Over-fermentation is usually the result of too long a fermentation time or too high a temperature. The solution is to optimise the rising time and temperature, and to regularly check the condition of the dough by finger testing.<\/p>\n\n\n\n

External features:<\/strong>
- Flat or sunken bread
- The dough collapses when cut
- Does not rise further when baked
- The crust of the bread is hard and thick<\/p>\n\n\n\n

Internal characteristics<\/strong>
- Lots of tiny little cavernous guts
- The gut separates from the skin
- Uneven, discontinuous hole structure
- Wet, sticky texture<\/p>\n\n\n\n

Checking the level of proficiency with a finger test:<\/strong>
What to look out for?<\/strong><\/p>\n\n\n\n