Pickup stage

Rolling stage

Gluten swelling stage

Gluten completion stage

Overstirring stage

Gluten interruption stage

Judging whether the dough is stirred to an appropriate degree is generally judged by senses and experience. Generally speaking. The dough stirred to a suitable degree can be stretched into a cellophane-like film with both hands, and the whole film is evenly distributed, smooth and without neat cracks. In addition, you can also see the hole shape and irregular shape of the film. This time is the expansion stage, which is suitable for most sweet bread and prepared bread. If the hole presents a very smooth round hole, it is the completion stage and can be used to make most of the toast. Only by summing up experience in actual operation can we better understand the various stages of dough.