   


Controlling the process


Precisely guiding this microbial interplay requires extensive know-how and temperature is key. Yeast thrives best at around 24–28°C, while lactic acid bacteria prefer slightly higher temperatures


– 28–35°C. Skilled bakers use


this knowledge to selectively promote certain          these temperature changes required years of      precise climate control, now allow bakers to regulate fermentation conditions to the degree. The dough’s water content also affects microbial activity and nutrient availability. Higher water content speeds up enzymatic processes, supports bacterial growth, and leads to a more open crumb structure.


French baguettes owe their signature large, open pores partly to this high dough yield. Flour quality is equally critical. Flours that are high in protein form a stronger gluten network  enzyme activity impacts the available sugars for fermentation. Experienced bakers will regularly adjust their fermentation method to each batch  


Modern solutions         adopted a range of fermentation processes. In the direct method, the dough ferments in one step – a rapid process that is widely used for many classic wheat breads. Long fermentation methods,


however,


are experiencing a resurgence today. These long, slow fermentations allow the dough to mature for many hours or even days at low temperatures. The result is more intense        and notably better freshness. What was once practiced out of necessity is now recognised as a premium approach.


In large-scale production, retarded and


interrupted fermentation are now standard. Retarding involves storing dough at 0–5°C, greatly slowing but not halting fermentation, so bakeries can stagger production while still offering freshly baked goods.


Interrupted


fermentation takes it a step further by deep- freezing dough at -18 to -40°C, completely suspending microbial activity. This requires special care because ice crystals can damage


bakeryproduction.co.uk


delicate yeast cells. Rapid freezing techniques and special cryoprotectants help ensure that frozen dough pieces regain their full leavening power once thawed.


Digital technology has also found its way


      cabinets contain precise sensors that are able to continuously monitor temperature, humidity, and even pH. Some advanced systems already use image recognition to assess the dough’s surface and determine its optimal fermentation stage. These data feed into intelligent control systems that dynamically adjust the process. In this way, an experienced baker combines empirical expertise with accurate digital feedback – handcraft meets high-tech. Things become especially interesting when       based systems can learn from thousands of baking trials to predict the optimal parameters  batch, air pressure, or seasonal variations. Far from threatening the baking trade, such systems should be considered to be a valuable tool for ensuring consistent quality and using resources 


Health and sustainability


Proper fermentation is also gaining importance for consumer health reasons. Long-fermented sourdoughs break down phytic acid that is naturally present in grains and which can inhibit the absorption of key minerals. They also


make bread more tolerable for individuals with irritable bowel syndrome. Moreover, certain lactic acid bacteria produce bioactive peptides believed to have positive health effects, so a carefully controlled fermentation can open new research avenues for bakeries.


Sustainability is another major consideration in modern fermentation technology. Traditional sourdough methods require minimal yeast inputs,


conserving resources. Optimised


fermentation processes can also cut energy consumption,


an important step toward


     bread production. Innovative approaches even utilise byproducts from other sectors, such as brewer’s yeast or whey, as natural starters. This can contribute to a circular economy.


Outlook


Despite all the technological progress, fermentation remains an art that brings science and craftsmanship together. It demands both rigorous microbiological knowledge and a keen intuition for the dough’s dynamic processes.   appreciated, fermentation technology offers a unique chance to unite the wisdom of traditional baking with the power of modern innovation. The result is baked goods that excel not only in  and sustainability. The art of fermentation will continue to captivate and promises exciting developments for the future.


Kennedy’s Bakery Production April/May 2025 23


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