BFT and Proving Flashcards
What does BFT stand for in a baking context?
B ulk
F ermentation
T ime
The initial prove of the dough as a whole is called
Bulk Fermentation Time
A prover is:
- A w ___
- C__________ E_____
for the final prove
A warm, controllable environment for the final prove.
What is BFT?
The initial prove of the dough.
Optimum proving temperature is from ___ to ___ degrees celcius
25-28
Optimum proving temperature is from 25 to ___ degrees celcius
28
The slower the prove, the more ___ the dough
SOUR
The dough becomes more sour as yeasts feed and release___
Carbon dioxide
What chemical is released due to the yeast feading?
Carbon dioxide
What chemical makes dough sour?
Carbon dioxide
What is a prover?
A warm, controllable environment for the final prove.
If you want a super sour dough, will you prove it for a long or short time?
Long
When ___ feed upon dough, it releases ____ ____ which makes the dough more ____.
Yeast
Carbon dioxide
Sour
