In illustration 6.2, the course of the core temperature of a dough piece during interrupted fermentation of wheat morning goods with a storage time of one day is depicted. In general, the temperature curve passes through four phases which are described briefly as follows.
1. Freezing phase
Freezing the dough pieces at -18° C for 2 to 3 hours
2. Storage phase
Storage of the dough pieces at approx. -7° C for 6 to 12 hours
3. Thawing phase
Thawing the dough pieces in approx. 3.5 hours to approx. 5° C
4. Fermentation phase
At 75 % relative air humidity, the dough pieces are brought within approx. 3.5 hours at 5° C to approx. 25° C (fermentation maturity)
The storage phase of interrupted fermentation is flexible and can be extended using the corresponding temperature settings to up to three days.
