It is best to finish making noodles in half an hour.
When kneading dough, the optimum central temperature is 26 degrees and the humidity is about 65%.
Before kneading, seal and relax 10-20 minutes or so.
After the bread is set, the final proofing temperature is about 38 degrees, the humidity is 85%, and the proofing time is 1-2 hours, which is 2-3 times larger.
Bread flour is high-gluten flour.
I used red double circles, golden statues, ... many times, but I can't remember at the moment. Anyway, high-gluten flour or bread flour will do.
The crust is not hard, and the following points should be done:
1, the correct formula, especially the proportion of water, butter and sugar should be appropriate.
2. When kneading dough, the time and temperature are controlled in place, and the gluten must swell. Gluten does not swell too much, and the whole bread is very thick, not to mention the skin.
3, the humidity of the final wake-up must reach 85%, so that the crust of the bread will not thicken due to water loss.
4, do not over-bake, over-bake, bake the crust very thick, not desirable.
5. Proper cooling: shake the bread vigorously after baking, and then cool it in a cool and unventilated place. Especially, don't put it under a fan and put it in the air outlet of an air conditioner for cooling. This will cause the crust of bread to become hard and thick due to excessive water loss, but water will accumulate at the bottom of the bread.
Formula:
I have many mature recipes, and I'll give you two: but my recipes are very big, so please reduce them proportionally:
Formula 1:
Flour 2.5 kg
Sugar 0.45 kg
The correction coefficient is 0.0125kg.
0.02-0.025 kg of yeast
Salt 0.025 kg
Egg 0.2KG?
Water 1. 1~ 1.3KG?
Butter 0.25 kg
Equation 2:
High gluten flour100%1000g
Yeast1%10g
Modifier 0.5% 5G
Sugar18%180g
Baked milk powder 3% 30g
Eggs 8% 80g
Water 48% 480g
Salt 1% 10G
Butter12%120g
Please keep asking questions.