Memanjangkan Waktu atau mempersingkat untuk “Mencuri” Timing .. singkat @kursusbakingprivate

– Retarder menurunkan suhu 2-4 derajad celcius untuk menghentikan / memperlambat fermentasi. Secara hitungan jam, adonan yang ditahan di dalam retarder selama 12 hingga 24 jam seharusnya sudah over-proofed. Namun secara timing, adonan tersebut sebenarnya “dibekukan” di fase yang sama.

– Retarder beralih fungsi menjadi proofer (suhu naik ke 28-32 derajad dengan kelembapan tinggi), proses fermentasi dipercepat.

Tapi… Apakah timing adonan dimulai saat mesin berubah suhu, atau saat ragi mulai aktif kembali?

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Extending or shortening the duration to “steal” timing… a quick tip from @kursusbakingprivate

– A retarder lowers the temperature by 2-4 degrees to halt or slow down fermentation. In terms of elapsed time, dough held in a retarder for 12 to 24 hours would normally be considered over-proofed. However, regarding the actual timing of the process, the dough is essentially “frozen” in that specific phase.

– When the retarder switches functions to become a proofer (temperature rising to 28-32 with high humidity), the fermentation process accelerates.

But… does the dough’s timing clock start when the machine changes temperature, or when the yeast becomes active again?

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