What is ferment of dough?

Fermentation of dough is a process in which yeast converts the sugars present in the dough into carbon dioxide gas and ethanol. This process causes the dough to rise and become light and fluffy.

The yeast used in fermentation is a type of fungus that feeds on the sugars in the dough. As the yeast eats the sugars, it produces carbon dioxide gas and ethanol as waste products. The carbon dioxide gas bubbles up through the dough, causing it to rise. The ethanol evaporates during baking.

The fermentation process is also responsible for the development of flavor and aroma in bread. The yeast produces a number of compounds during fermentation, including esters, aldehydes, and ketones. These compounds contribute to the characteristic flavor and aroma of bread.

The fermentation process can be controlled by a number of factors, including the type of yeast used, the temperature of the dough, and the amount of time the dough is allowed to ferment. By controlling these factors, bakers can produce breads with a variety of flavors and textures.