The beauty of the oven has a fermentation function, how to use?
Put the boxes with the dough in the oven and cover the dough boxes and hot water boxes with foil to prevent excessive temperature from passing onto the dough. After a while, feel the oven temperature dropped, you can open the oven 32 degrees, heat preservation 5 minutes, half an hour later for hot water, and then heat 32 degrees 5 minutes, until the dough fermented 2 times. Sometimes the rate of fermentation is very fast, we should pay attention to observation, do not ferment too much. This is my actual method of success, according to their oven conditions, to use flexibly, the key is to maintain the temperature in the oven, humidity in the appropriate range.
In fact, the oven can ferment the dough. My own method is: the grid on the bottom, the oven 40 degrees 5 minutes the first heat to preheat, small plastic boxes in the oven and then put a full 80 degrees hot water, the hot water is to maintain the temperature effect and maintain a certain humidity effect.
In fact, the oven can ferment the dough.Put the grid in the lower layer, the oven first heat 40 degrees, 5 minutes to preheat, and then put in the oven filled with 80 degrees or so hot water small plastic lunch box, this hot water has to maintain the role of temperature and maintain a certain humidity role. Then put the boxes with the dough in the oven and cover the dough boxes and hot water boxes with foil to prevent excessive temperature from passing onto the dough. After a while, feel the oven temperature dropped, you can open the oven 32 degrees, heat preservation 5 minutes, half an hour later for hot water, and then heat 32 degrees 5 minutes, until the dough fermented 2 times. Sometimes the fermentation speed is very fast, should pay attention to observe, do not ferment too much, according to their oven conditions, to use flexibly, the key is to keep the temperature in the oven, humidity in the appropriate range.
