1, pay attention to control the temperature. In summer, the temperature is higher. When the dough is stirred in the bread machine, the dough will generate friction with the bread machine to generate heat, and the temperature will rise. Will affect the overall quality of dough, if the temperature of dough must be adjusted, then ice water and ice milk are good materials to adjust dough. If the bread must be cooled during the mixing process, you can also turn off the bread machine to safely take out the dough and spread it on the marble, which will soon cool down.
2. Water consumption. When we add water to the dough, it actually affects the humidity, temperature and water absorption of flour. Generally, when we add recipes, please don't add all the recipes at once if we are not very experienced. It is best to keep it around 20% for fine adjustment. If you find that the dough can't be wrapped and stirred on the bread knife of the bread maker, it proves that you haven't added enough water. If your dough is too hard, it is difficult to stir out the film, so slowly add the right amount of water.
3. The choice of flour. If you want to make bread, you can generally choose high-gluten flour. Of course, it is selected according to different formulas.
4. Yeast selection. First of all, it should be noted that yeast cannot be in direct contact with ice water. Because once yeast comes into contact with water, its fermentation ability will be affected. It will even directly prevent yeast from fermenting normally. The correct order is to add ice water to the bucket first, then the flour should cover the water, and finally add yeast. At the same time, yeast can't touch salt, because salt is the nemesis of yeast and will directly kill yeast. This will affect the overall fermentation.
5. Pay attention to mixing. The process of kneading dough is wet to rough, slippery to firm, and finally a small piece of membrane that is not easy to puncture is pulled open by hand, and that's it. When mixing, you should master the time control. If the stirring time is too long, it will lead to excessive stirring, which will directly affect the swelling power of bread. If the swelling force is too good, the bread will burst easily. It is best to stir the dough when it is not very sticky. If the dough is stirred too much, it will be sticky. Failed dough can be pulled for a long time, and the dough is easy to break after pulling the film, which is very soft and easy to break.
6. Pay attention to fermentation. Generally speaking, when the dough is fermented for the first time, the size of the dough will reach 2 to 2.5 times, and the temperature will be around 28 to 30 degrees for about 40 to 60 minutes. When fermenting, according to the specific temperature, if the fermentation temperature is relatively low, then the fermentation time is of course longer. It is suggested that if the dough is fermented for the first time, it can be put into the freezer for about 30 minutes before continuing to make it. The purpose of this is simple: it won't stick to your hands. At the same time, you don't have to worry that the dough will ferment during the molding process. Intermediate fermentation is a relaxation stage, usually from 10 to 15 minutes. This time is not necessarily certain, it depends on the specific situation of dough gluten and modeling. Finally, the fermentation temperature is about 40 degrees and the time is about 20 ~ 40 minutes. As before, it depends on the specific situation. Solid bread is fermented to 2 to 2.5 times the size, and stuffed bread is fermented to 1.5 times, because there is only a thin layer of skin outside. Some people complain that bread is not soft enough. One reason is that it is not fermented enough. In this way, it can ferment for a long time in the final fermentation. Don't take too long, this degree must be grasped.
7. Forming of bread. Maybe many people are not familiar with this and it is difficult to get started. This needs more practice at ordinary times. You can sprinkle some dried fruits such as almonds or sesame seeds on the surface of bread, or anything you like. Instant bread looks professional and delicious.
8, bread machine baking. The toaster is simple to use, but its space may not be as big as the oven. Generally, bread makers are heated from the side, but the specific types of bread makers are different. Generally, the bread baked by a baker will be deeper around and at the bottom, and the skin will be thicker, but not too thick. In fact, there is a way to make bread more uniform, that is, add tin foil around the bread when baking, so that the baked bread will be golden and even, and the skin will not be very thick.
9. Preservation of bread. First of all, many people make mistakes easily because they want to taste the freshly baked bread. In fact, this is very infeasible. Because a large number of lactic acid bacteria and other substances will be produced during the fermentation of bread dough, it is easy to cause stomach problems if eaten immediately. People in the industry know this. Of course, once the bread is cold, it will be eaten casually and become very healthy food. Generally, it is best not to eat bread for more than 2 days in summer. Some packages say that you can eat it for a few days, but it is best to eat it within 2 days. Many people may choose to keep bread in the freezer, but it is not impossible, but it is best not to keep it for too long. If you put it in the freezer, it will dehydrate, mold and even absorb the odor of the refrigerator. If you really want to refrigerate, you'd better put it in the freezer, which can keep it for a long time. Remember to wrap it with plastic wrap. When you want to eat it, you can thaw it in the oven or toaster and bake it.