Bulk Fermentation

Fermentation is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas (CO ₂) and alcohol. The action of the yeast is described in chapter 4.

Gluten becomes smoother and more elastic during fermentation, so it stretches farther and holds more gas. An underfermented dough will not develop proper volume, and the texture of the product will be coarse. A dough that ferments too long or at too high a temperature becomes sticky, hard to work, and slightly sour. An underfermented dough is called a young dough. An overfermented dough is called an old dough.