As a rule, a direct dough method is used without precursors such as sourdoughs or sponges. The gluten-free mixes available on the market often already contain dried sourdoughs based on rice flour or buckwheat flour.
For technological reasons, acidification is not absolutely necessary for gluten-free baked goods. The use of sourdough can improve the aroma and taste of baked goods. Furthermore, lowering the pH value reduces susceptibility to mould growth.
Bulk fermentation time:
Unlike with rye or wheat doughs, a bulk fermentation time or intermediate proof is not beneficial for gluten-free doughs. With wheat doughs, the bulk fermentation time serves to relax and develop the gluten network. This is necessary, among other things, in order to be able to machine process the wheat doughs.
For gluten-free doughs, this is not necessary, in fact it can actually impair the quality, as too long a standing time after mixing leads to a torn and rough surface and has a negative effect on the further shaping of the dough pieces. After mixing, the dough is given a short process-related relaxation phase until it is ready for further processing and shaping. This phase should not exceed 20 minutes. It may be necessary to reduce the size of dough batches in order to reduce processing times.
Intermediate proofing times, which are common with mixed bread doughs after round moulding, should be avoided with gluten-free doughs, as they lead to a torn surface and reduce the gas retention capacity.
Fermentation process:
The fermentation process for gluten-free dough pieces is largely comparable to the fermentation process for dough pieces made from wheat dough.
Fermentation temperatures of 28 - 32° C and humidity levels of 70 - 85 % are typical. Fermentation times depend on the temperature of the dough and the amount of yeast and vary between 40 and 90 minutes depending on the processing recipe. Excessively high fermentation temperatures impair the gas holding capacity and reduce the oven spring.