Special attention must be paid to other raw materials, especially salt, which will affect hair.
Fermentation speed.
2. Mixing dough: When mixing materials, mix them slowly and evenly, so that the cornea is evenly distributed in the dough.
Then use fast to make the dough firm. Note that excessive or insufficient stirring will affect the finished product.
Texture, quality and appearance. Properly made dough should have a smooth and elastic texture.
Generally speaking, the time to make soft dough should not exceed 12 minutes, and the dough should be hard when stirred.
The dough time of the bag is between 15 and 18 minutes, and the temperature of the dough is touched by hand as follows.
Best (especially baguette).
3. Fermentation: During fermentation, gluten will become smoother and more elastic, and dough will be wrapped.
If there is too much gas, the dough is not fermented enough, and the texture will be rough. If the dough is fermented too much.
It becomes very sticky, and the production process brings trouble. Dough that is not fermented enough is called dough, and it is fermented.
Excessive dough is called old dough. Pay attention to weak dough such as rye and whole wheat flour.
Dough is usually deliberately underfermented or used directly.
4. Dough weighing: according to needs, the dough is divided into several small doughs with the same number. During the weighing process,
The phenomenon of weight loss caused by water evaporation during baking and the reduced weight must be considered.
The dosage is about 10%~ 13% of the dough weight, and it needs to be increased by 5 ~ 6.5g on the basis of 50 doughs.
Weight lost during baking.
5. Knead round: After weighing, knead small pieces of dough into smooth balls and smooth skins.
It is an important part of gluten stretching. Most professional bakeries are equipped with bread cutting machines, which will be larger.
The big one shortens the production time.
6 let stand: also known as middle proofing, the rounded dough needs to be placed for 15~20 minutes to relax the gluten.
So as to be shaped. In this process, fermentation has been going on, if it is in large quantities.
In the process, it is best to put the dough in the proofing box and let it stand. If it is a small amount of production process, it is also possible.
"Put the dough directly on the workbench and cover it with plastic wrap."
7. Setting and shaping: Before baking products are put into the oven, it is very important to set and shape correctly.
First, the bubbles in the dough must be squeezed out before filling, otherwise, the bubbles will exist with the dough.
Baked products will leave air holes, and the sealing of bread must focus on the bottom of bread.
Department, in order to avoid cracks when baking.
8. Proofing: Criminal law is a continuation of the fermentation process, in which the volume of dough will gradually increase.
Large and insufficient proofing will lead to insufficient bread volume and too dense texture. Excessive proofing will lead to poor quality.
Bread texture is rough, and the taste is affected. French baguettes take a long time to wake up.
Until its surface tissue is completely stretched, because its gluten is very strong and can withstand long-term fermentation.
, will not affect the shape, high-fat dough fermentation time should not be too long, because its gluten is in a certain.
It is damaged to a certain extent and cannot stand long-term fermentation.
Baking: The pattern of dough changes greatly during baking. When the dough is put into the oven, it will change.
The gas in the dough expands rapidly at high temperature, and the yeast in the dough can still survive.
Keep moving until the temperature reaches 60℃, and it will be killed by the high temperature. No more, egg.
White matter solidified with starch glue, bread began to solidify, the skin gradually hardened and the color deepened.
10. cooling: after baking, it is necessary to avoid condensation gas from wetting the bottom of bread.
Take the bread out of the baking tray and put it on the shelf to cool. For soft-packed bread, it should be cooled.
It is best to apply a layer of melted butter before cooling to avoid skin hardening. Don't cool it in the refrigerator.
If the temperature difference is too large, the crust will wrinkle or crack. "Basic baking temperature:
The suitable temperature of high-fat bread is 175℃~205℃.
Generally, the temperature of low-fat bread is between 200℃ and 220℃
Some French baguettes or buns should be at 200℃~240℃