1, the gluten of flour is too high, and the dough is very big when baking, and it shrinks after baking. If this is the reason, then add 10-20% low-gluten flour to make bread.

2. The bread dough is too soft and the internal support is insufficient. When baking, the skin expands and contracts after baking. Reduce the amount of water in the formula appropriately.

3, the bread finally woke up too big, gluten is insufficient, and support is not enough. Pay attention to the amount of proofing, preferably between 2-3 times.

Matters needing attention in making bread:

Don't stir too much

The dough is stirred excessively, because the gluten has been interrupted, it is difficult to keep the gas when the bread is fermented to produce gas, and the bread is small in size. It is too wet and sticky when stirring, and the dough is not easy to form. After the dough is rounded, it can't stand upright and spread around. Bread baked with this kind of dough is also small in size, large in cavity, rough and granular in texture, and extremely poor in quality, because it cannot preserve air.