If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal organization. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick. If the temperature exceeds 40℃, it will also make the bread sour.
If the temperature is too low, it will wake up too slowly and for a long time, and the product will be flat. When you wake up, be careful not to over-wake up the bread. If the bread is excessively proofed, its internal structure is rough and its shape is not full. The bigger the baking volume, the better. Generally wake up to 80~90% of the finished product volume. Some products can wake up 70%.
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The origin of bread
Around 2600 BC, an Egyptian slave made a cake for his master with water and flour. One night, before the cake was baked, he fell asleep and the stove went out. In the evening, the bread began to ferment and swell. By the time the slave woke up, the dough cake was twice as big as last night. Put the bread back in the oven quickly, thinking that no one would know that he fell asleep before he finished his work.
The cake is baked, loose and soft. Perhaps the flour, water or sweetener (perhaps honey) in the bread is exposed to wild yeast or bacteria in the air. When they are heated for a period of time, yeast will grow and spread all over the cake. Egyptians continued to experiment with yeast and became the first generation of professional bakers in the world.
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