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FLOOR TIME [1 record]

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Alphabetical list of terms

Record 1 1987-09-03

English

Subject field(s)
  • Breadmaking
CONT

After mixing is completed, the dough is fermented for about 20 minutes. This fermentation period is referred to as "floor time".

OBS

"Floor time" must not be confused with "fermentation time", the former being a short rest or recovery period and the latter being the time during which the dough is allowed to ferment in bulk (3 to 4 hours).

French

Domaine(s)
  • Boulangerie
DEF

Première période de la fermentation, comprise entre la fin du pétrissage et le début de la mise en forme, au cours de laquelle la pâte subit une fermentation en masse dans la cuve du pétrin ou dans la pâtière.

CONT

[...] la pâte est pétrie jusqu'à l'état d'élaboration physique désiré [...] La pâte est ensuite extraite du pétrin, mise à fermenter pendant 20 à 30 minutes supplémentaires, le pointage, puis divisée.

Spanish

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