Toast and sandwich bread:
High fermentation temperatures are not recommended when making tin bread in open or closed baking tins. In this case, slow fermentation should enable a uniform crumb structure to be achieved. Fermentation chamber temperatures that are 3 – 5° C above dough temperatures are recommended. In addition, the humidity should not be too high but should be around 75 – 80 %. Otherwise, baking faults can easily occur, such as a very coarse crumb structure in the upper part of the loaves or a blistered surface. The usual fermentation time is 50 – 70 minutes.
Brioche baked goods:
If high quantities of fats with a low melting point, such as butter, are used, the fermentation chamber temperature should not exceed 28° C. The fermentation times should be 50 – 70 minutes in this case, as well. Brioche baked goods with a high sugar content have longer final proof times of up to three hours at lower fermentation temperatures.
Buns:
Very warm and very humid fermentation chambers are common for the production of hamburger buns. The fermentation chamber temperature is 35 – 40° C and the humidity is 85 – 90 %. The dough pieces are given a very moist surface and are quickly brought to the required fermentation maturity. The fermentation time for the dough pieces in the typical special baking tins is 50 — 60 minutes. Buns are usually baked once they have reached full fermentation maturity.