発酵（第二発酵） Fermentation
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パンチを終えた生地は、軽く丸め、容器に入れさらに発酵させる。通常パンチまでにかかった時間の65%位の時間、さらに発酵させます。ここが第二醗酵になります。
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| The cloth which finished the punch is rounded lightly, is put into a container, and is fermented further. Usually, it is made to ferment further about 65% of time of the time even concerning a punch. This becomes the second fermentation. |
分 割 Division
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| 発酵を終えた生地は、台に取りだしスケッパーなどで、一定の重さに分割します。
正確にかつ手早く行う事が大事です。生地の冷え込み､皮張り、生地の損傷に注意する。 |
| The cloth which finished fermentation is taken out on a stand, is SUKEPPA etc. and is divided into fixed weight. It is important to carry out correctly and quickly. It is cautious of damage on the cold of cloth, leather covering, and cloth. |
丸 目 Marume
（分割により、いびつな形をしている生地を、ボール状に丸め、表面に生地をきれいに張る作業です。）
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- 分割で乱れた、グルテン構造の方向を整える。(次の成型が均一に仕上がり、焼きあがった製品がきれいに出来上がる。)
- 分割による形の不揃いを、一定のボール状にし、次の成型を容易にする。きれいに丁寧に丸めると、成型もうまく仕上がります。
- 生地の切断面は粘着性を持つので、これを内部に入れ、生地表面に薄い表皮を形成させて、粘着性を少なくする。
- 表皮がきれいに張れば、成型の時、生地の表面が荒れる事もありません。
- ベンチタイム中に発生する炭酸ガスを、漏らさず包み込む組織をつくる。
- (生地が良く伸びるようになり、なおかつ生地に包み込まれた炭酸ガスがオーブンの中でふくらみ、ふっくらとした製品を作る)
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| The direction of gluten structure which was in disorder by division is
prepared. (The next molding is finished uniformly and the product baked
thoroughly is done finely.) The non-set of the form by division is made
into the shape of a fixed ball, and the next molding is made easy. If it
rounds carefully finely, molding will also be finished well. since the
cutting plane of cloth has adhesiveness this an inside putting in cloth
a thin outer skin is made to form in the surface, and adhesiveness is lessened.
If an outer skin stretches finely, since the surface of cloth is ruined,
it will not become precocious at the time of molding. The organization
which wraps in without exception the carbon dioxide generated in a bench
time is built. (cloth good being extended coming in addition and the
carbon dioxide wrapped in by cloth swells in oven, and makes the product
carried out puffily) |
ベンチタイム Bench time
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分割・丸めで傷められた生地を１０〜２0分程発酵させ、ガスを含ませ、休ませる時間を言います。
手で押して抵抗無く伸展する状態になったら成型に移って下さい。
丸めた生地が約2倍になった時が、ベンチタイム終了の目安です。
生地が回復しないうちに成型すると、生地に無理がかかり、製品の表皮や内相（パン内部の気泡の状態）に欠陥が生じます。
一般的には第一発酵と同じ、温度２７℃、湿度７５%の場所でベンチタイムをとります。
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| The cloth damaged in division and slight roundness is fermented about 10〜20
minutes, gas is included, and the time from which he is excused is said.
If it will be in the state of pushing by hand and extending without resistance,
please move to molding. The time of the rounded cloth doubling [ about
] is the standard of a bench time end. If it casts before cloth is recovered,
unreasonableness will start cloth and a defect will arise in the outer
skin and the Secretary of the Interior (state of the air bubbles inside
bread) of a product. general the first fermentation the same a bench
time is taken in the place of the temperature of 27 degrees C, and 75%
of humidity. |
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