To confirm the specific volume, we must first ensure that the volume of our toast is consistent with the weight of the dough. There is too much dough, so the dough can't expand better. When baking, it will spread around, and the dough will inevitably have thick edges and precipitation.
The forming force is not suitable. We must use the same force when forming. If the stress is uneven and the pressure on the dough is different, then when our dough is fermented, it must be fermented slowly with excessive force, and thick edges and precipitation will inevitably occur in places where fermentation is not good.
If the fermentation time is not well grasped, the fermentation must be in place and must not be made. The delivered toast tends to form a thick edge.
The process of baking bread
1. Knead the raw materials into dough in a bread machine until the dough surface is smooth, and put it in a warm place for fermentation for about 1.5 hours.
2. Ventilate the fermented dough, evenly divide it into two parts, knead it into a circle, stew it for 15 minutes, then flatten it and roll it into strips from the middle to both ends. Turn the dough upside down and rotate it 90 degrees, and roll it up from top to bottom along the long side, paying attention to the tightening of the hem.
The dough is long after rolling, and then it is rolled into long strips with a rolling pin. Put the dough into the baking tray along the long side, brush a layer of water on the dough surface, and sprinkle some oats when the dough surface becomes sticky.
3. Put the dough in a warm place for final fermentation; You can also put it in the oven and ferment at 35℃ for about 40 minutes.
4. Bake the fermented toast in an oven at 200℃ for 25 minutes until the toast in the oven is golden yellow.