Fermentation

One of the advantages of using pre-ferments is the improvement in flavor and texture caused by the extended fermentation time. This holds true for the fermentation of the finished bread dough as well. Yeast will ferment at any temperature between 33° and 105°F(1° to 40°C). If the temperature is too low, however, fermentation will be slow and acidity will be produced. On the other hand, a high temperature promotes excessively rapid fermentation and the development of off flavors. As you recall, most production breads are fermented in proof boxes at a temperature of about 80°F(27°C).