The recipes in table 6.8 have been made using diverse dough methods to show the effects on the pH value and degree of acidity in the bread during storage overnight. Compared to one another were direct, indirect and combined dough methods. All the recipes were produced using interrupted fermentation and retarded fermentation.
Table 6.9 shows that the acidification of bread during interrupted fermentation or retarded fermentation should take place directly or combined. An indirect acidification benefits a too strong subsequent acidification during the storage time, which leads to an increase in the degree of acidity in the bread.