Which of the following will be the best condition for bread fermentation?

a. Wet, soft dough at 85 degrees Fahrenheit
b. Dry, hard dough at 85 degrees Fahrenheit
c. Wet, soft dough at 50 degrees Fahrenheit
d. Dry, soft dough at 50 degrees Fahrenheit

a. Wet, soft dough at 85 degrees Fahrenheit

Explanation:

Fermentation is an anaerobic process that transforms starches into simpler substances. The rising of dough is due to fermentation.

According to Harold McGee, 85°F (29°C) is the best temperature for fermenting bread dough. Temperatures below 85°F (29°C) take  much longer to ferment, and temperatures higher than that result into unpleasant flavors in the dough.

Wet, soft dough is usually more preferable because it produces a softer bread.

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