During fermentation, different types of yeasts are used such as active dry yeast, fresh yeast and instant yeast. Yeasts typically are inactivated at 40°F (4.44℃) and die at 130°F (54.44℃). Yeasts are used to add flavor to bread after the yeast has used up most of its oxygen supply. If the dough rises too quickly, a large concentration of carbon dioxide gas but a low concentration of alcohol which are the byproducts of fermentation will be produced. Salt is also used to help improve the taste and stabilize the entire fermentation. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay This is the important step in the formation of the gluten network. A higher temperature will speed up the rising, but the temperature of the dough cannot be too high. Gluten is less temperature sensitive than yeast, and if the dough is too warm, the yeast will cause the dough to rise faster than the rate at which the gluten structure can form. This will create bubbles and cause the internal structure of the bread to overinflate and pop like balloons. This will upset the shape of the bread, making it flatter than it should be. After fermentation, the dough is folded after 30 minutes in the first leavening. The dough will then be folded a second time after 30 minutes have passed since the first folding. This is one of the crucial steps that lead to the leavening of the bread. This further develops the gluten structure allowing the dough to retain water and air more effectively. This also ensures that the yeast and sugars are mixed properly, ensuring maximum fermentation. This is one way to regulate the temperature throughout the dough. This ensures that all parts of the dough are the same temperature. Folding is done by pulling the side furthest from you towards you in an upward motion and folding the dough in half. Turn the bowl a quarter, then repeat the same steps again. make a half turn in the bowl, then repeat the same steps again. Finally, lift the open part of the dough from the bottom and pull it upwards to form a rectangle. Also, during the second folding, the dough should not be pushed too hard to avoid degassing and stopping all yeast actions. Once the rising and folding is complete, the dough should feel waterbed and soft, with a little give but at the same time, your finger should leave a light indentation. While dividing the dough, flour the top of the dough and scrape the sides of the dough with the spatula to remove it from the bowl. Turn the bowl containing the dough upside down and a giant blob of flour should come out of the bowl. Next, flour your hands, bench knife, and table top. Using the bench spatula, cut the dough in half, then separate the two halves from each other with the bench knife. To pre-shape the dough, flip the bottom of the dough with your knife and create that layer that would be the top of the bread. Create folds similar to those made during the first leavening and create a little tension. Let the pre-made dough rest on the counter for a while, depending on the type of bread that will be baked. Please note: this is just an example. Get a custom paper from our expert writers now. Get a custom essay on Finally, place the dough in a proofing basket or container of the right size and cover both the dough and the basket with a towel.