Interrupted fermentation and retarded fermentation with bread

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Both dough methods are suitable for the production of bread using cold dough methods. Retarded fermentation is preferable to interrupted fermentation due to the low energy costs and the more simple handling. Table 6.7 shows the differences between the corresponding dough methods.

Table 6.7: Differences between the dough methods interrupted fermentation and retarded fermentation

The effects on the quality of the baked goods are diverse and create a unique baked goods character with a high enjoyment value of the bread.

In general, somewhat stronger (thicker), the colour somewhat more intense

The crumb texture is mostly somewhat coarser and the crumb slightly darker, enhancement of the elasticity

Aromatic and stronger full flavour

Freshkeeping and moistness
Clear enhancement

In illustration 6.12, mixed wheat bread with various fermentation methods is depicted. The different bread characters result from the method. The recipe is identical for all the bread. Both interrupted fermentation and the long-time dough method present good alternatives to the direct fermentation method and clearly set themselves apart due to the bread character.