Tin bread and brioche:
High fermentation temperatures are not recommended for the production of tin bread. A slow fermentation should enable a regular crumb texture to be achieved here. Fermentation chamber temperatures which lie 3 – 5° C above the dough temperatures are recommended. Moreover, the air humidity should not be too high and should lie at 75 – 80 %. Baked goods faults can otherwise appear very easily, such as, for example, a very coarse-textured crumb in the upper section of the bread or also a blistered upper surface. Should high amounts of fats with a low melting point, such as butter, be used, then even lower fermentation chamber temperatures should be set. Also here, the fermentation times for tin bread should lie at 50 – 60 minutes. Brioche baked goods have longer final proof times of up to three hours with lower fermentation temperatures.
Buns:
For the production of hamburger buns, very warm and very humid fermentation chambers are common. Here, fermentation chamber temperatures of 35 – 40° C and air humidities of 85 – 90 % are used, for example. The dough pieces are given a very moist upper surface and are quickly brought to the necessary fermentation maturity. The fermentation time of the dough pieces in the typical special baking trays is 50 – 60 minutes.