The first category: direct method
Direct method: also known as primary fermentation method (also known as direct dough), refers to the bread making method of mixing all bread raw materials into dough at one time, and then proofing, shaping and baking at one time.
Bread made by direct fermentation mostly comes from raw materials (such as milk, eggs, etc. ) instead of the wheat flavor produced by flour during fermentation.
The content of yeast in direct fermentation formula is usually high, because it makes the dough fully fermented in a short time.
The direct fermentation method is suitable for bread with little taste change by prolonging the fermentation process, such as nutritious bread, ordinary snack steamed bread, hamburger embryo and other bread with slightly rough taste.
Advantages: fast and simple.
Disadvantages: due to the low water content, the taste will not be very soft and the shelf life will be short. The wheat flavor of bread will also be slightly insufficient. (Before, the earliest toast made by toaster was made by direct method. Later, it was found that if you can't finish it in three days, the taste will become very bad. )
Remarks:
The bread made by the automatic program of the bread machine is basically this direct method, so sometimes we wonder why the bread made by the bread machine is not as delicious as the bread made by hand. That's why.
The second category: culture medium seed method: an indirect fermentation method, also known as solid starter fermentation.
The so-called middle seed method is to divide the raw materials of bread into two parts, one is middle seed dough and the other is main dough. Firstly, a piece of medium seed fabric is made in advance, then it is mixed with the main fabric after a certain period of fermentation, and the second fermentation is completed according to the direct fermentation method. Bread with medium seed dough can be fermented quickly, which fully stimulates the wheat flavor of dough and greatly improves the taste of bread.
Advantages:
Because the middle-seed method can make yeast ferment well in the first middle-seed dough, so that water can completely penetrate into the flour, thus increasing the water content, and after the second kneading, all bubbles are destroyed, so that the texture is soft and delicate, so the taste of the finished bread will be very soft. Moreover, the secondary fermentation of medium-sized dough can make dough produce unique fermentation flavor and make bread taste better.
Disadvantages:
The operation is slightly complicated and the production is time-consuming.
According to the fermentation time, intermediate methods can be divided into ordinary intermediate methods and refrigerated intermediate methods.
"Ordinary middle seed method" is to ferment the middle seed dough for the first time at room temperature of about 25 degrees, and the fermentation time is 3-4 hours.
"Cold storage seed method" is to put the seed dough in the refrigerator and ferment it at about 2-5 degrees 16- 17 hours (no more than 2 days). Low temperature and long time fermentation make the medium-sized dough more delicate in texture and higher in water content. At present, I like to use the cold storage method, and the time control is better. Put it in the refrigerator the night before and make bread the next day.
About the weight of medium-seed dough: generally, 60%-80% of the weight of flour is used to make medium-seed dough (the higher the progress of flour, the greater the proportion required, and "100% medium-seed dough" is also useful, that is, all flour is made into medium-seed dough, because it has the largest water content, it will be wet and soft, and the toast made will be soft. But it is difficult to shape bread, so you can only make bread such as toast that doesn't need much shaping.
skill
1. When packaging is made with instant dry yeast by direct method, yeast does not need to be dissolved in advance. However, when making medium-sized dough, because the kneading time is relatively short, the yeast may not be completely dissolved, so it can be melted with warm water before use. 2. Don't stir the medium-sized dough excessively, as long as it is rough and lumpy. 3. Because kneading dough generates heat, the medium-sized dough taken out of the refrigerator does not need to be preheated, and it can be directly torn into small pieces and mixed with the dough ingredients. 4. The medium-sized dough has been fermented. Just add the main dough and knead it to the required degree, and then relax it for a certain period of time. There is no need to ferment to a certain extent.
The third category: hot seed method
The method of scalding seeds is to add cooked batter to the dough, which can improve the water retention capacity of bread and refine the bubbles of bread; Bread is twice as soft and the moisturizing time is greatly prolonged. When the bread is torn, it will have the effect of flaky feathers or wiredrawing.
At present, the most popular 65-degree Tang Zhong method is an improved seed scalding method, that is, flour is heated to 65 degrees after adding water to gelatinize starch, and the gelatinized batter is called Tang Zhong. Tang Zhong at this time is the best in both color and effect. If the temperature is too high, the color of Tang Zhong will be gray, and the bread made will not be white. If the temperature is too low, the gelatinization degree of flour is not high and the water absorption is not strong, so 65 degrees is the best state that can give consideration to both color and effect. If there is no thermometer, it is observed that when the batter is stirred with chopsticks, lines appear, and the batter turns into a slightly transparent white paste, indicating that Tang Zhong has been successfully made.
In addition, all kinds of hot bread are baked quickly at high temperature, so the baked bread is particularly soft and elastic.
Advantages:
Because starch can absorb more water after gelatinization, the water content of dough will increase. On the one hand, it makes bread soft, on the other hand, it can slow down the dehydration process of bread and prolong the shelf life.
Disadvantages:
The heating temperature of scalding seeds is difficult to control and the operation is difficult.
skill
1. Usually the proportion of scalded seed batter is 1:5.
2. The heating method of scalding seeds can choose direct fire (small fire) to heat slowly, or it can also be heated with insulating water.
3. Scalded seeds should not exceed 25% of the total weight of dough, too much will affect the appearance of bread after molding.
4. If the scalded finished seeds are not used up, they can be sealed and stored in the refrigerator for 1-2 days. If the burnt seed paste is gray, it means that the burnt seed has deteriorated and cannot be used.
Experience summary:
Although there are many ways to make bread (Polish leaven, sponge leaven, old dough, etc. ), their purpose is to control the moisture content of dough, improve the taste of bread and prolong the time when bread remains soft. It will be introduced one after another in the future. I hope everyone can combine various methods and use them flexibly to make delicious bread.
Remarks: About the moisture content of bread.
Standard bread: (most bread) such as nutritious bread, sandwiches, toast, etc. The water content is 58%-65%, and the dough is sticky but not sticky;
Hard bread: such as bagels, the water content is 50%-57%, and the dough is very hard, dry, smooth and non-sticky;
Country bread: such as Sabata and Fukasha, the water content is higher than 65%-80%, and the dough is wet and sticky.