temperature & LEAVENING
At what temperature should the dough be left to rise?
The optimum temperature is 24-26°C. It is left to rise for about 2 hours or until the dough doubles in volume.
What temperature should the water be?
In order to meet the 2-hour rising time, the water must be at a temperature of 24-26°C .
Can I also put the dough in the fridge?
Yes, if you want to extend the rising time, we recommend putting the dough in the fridge only after leaving it at room temperature for 1-2 hours for fermentation to start. At lower temperatures the fermentation process slows down and the rising time is lengthened.
For how long should the dough with ADAM Lievito Madre be left to rise?
ADAM Lievito Madre also contains dried yeast therefore, the leavening time is approximately 2 hours at room temperature.
Can ADAM Lievito Madre also be used with longer leavening times?
For longer levitation, 24 hours in the refrigerator (4°C), we recommend using 5g ADAM per 500 g flour.